BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY FROM PERUVIAN QUINOA SEEDS (Chenopodium quinoa W.)

  • Zanhy Valencia Autor
  • Fernando Cámara Autor
  • Karina Ccapa Autor
  • Policarpo Catacora Autor
  • Fredy Quispe Autor
Keywords: Bioactive compounds, antioxidant activity, betalains, flavonoids

Abstract

We investigated reducing sugars, bioactive compounds and antioxidant activity of 24 accessions of quinoa of the national collection of INIA Peru. The seeds showed total phenolic between 0,783 to 3,437 mg GAE/g, total flavonoids between 0,199 and 1,029 mg CE/g sample, betacyanins and betaxanthins in amounts not significant and reducing sugars between 30,973 and 88,278 mg of glucose equivalent/g sample. The antioxidant activity by DPPH and ABTS showed significant differences between different quinoa seeds studied.

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Author Biographies

Zanhy Valencia, Autor

Department of Food Bromatology and Technology University of Córdoba, Carretera N-IV, Km
396, 14014 Cordoba, Spain

Fernando Cámara, Autor

Department of Food Bromatology and Technology University of Córdoba, Carretera N-IV, Km
396, 14014 Cordoba, Spain

Karina Ccapa, Autor

National Institute of Agrarian Innovation - INIA, Av. La Molina 1981 Lima, Peru

Policarpo Catacora, Autor

National Institute of Agrarian Innovation - INIA, Av. La Molina 1981 Lima, Peru

Fredy Quispe, Autor

National Institute of Agrarian Innovation - INIA, Av. La Molina 1981 Lima, Peru

Published
2017-03-31