Caracterización del contenido de polifenoles y capacidad antioxidante del aceite de diez variedades de quinua (Chenopodium quinua)
Characterization of the polyphenol content and antioxidant capacity of the oil of ten varieties of quinoa (Chenopodium quinoa)Barra lateral del artículo
Contenido principal del artículo
La quinoa (Chenopodium quinua), al igual que otros cereales, puede emplearse para la obtención de medicamentos y productos con gran valor nutricional. El objetivo de esta investigación fue caracterizar el contenido de polifenoles y la capacidad antioxidante de diez variedades de aceite de quinua, Blanca Junín, INIA 433, Hualhuas, Blanca criolla, Salcedo, Mantaro, Chupaca, Huancayo, Rosada Junín, Pasankalla, determinando sus propiedades fitoquímicas para su posible aplicación alimentaria e industrial. Los resultados revelaron una variabilidad significativa en los niveles de polifenoles entre las distintas variedades, se destacó Blanca Criolla (33.94±0.07 mg/g) por su alto contenido de polifenoles y una notable capacidad antioxidante; en contraste, la variedad INIA-433 (28.27± 0.05mg/g) presenta la menor cantidad de estos compuestos. Se comprueba una correlación positiva, significativamente alta, entre la capacidad antioxidante y el contenido de polifenoles, lo que fortalece la confiabilidad de los métodos de evaluación utilizados en las variedades de aceite de quinua examinadas. Se resalta la relevancia de seleccionar variedades con altos niveles de polifenoles para aplicaciones que busquen propiedades antioxidantes.
Quinoa (Chenopodium quinoa), like other cereals, can be used to obtain medicines and products with great nutritional value. The objective of this research was to characterize the polyphenol content and antioxidant capacity of ten varieties of quinoa oil, Blanca Junín, INIA 433, Hualhuas, Blanca criolla, Salcedo, Mantaro, Chupaca, Huancayo, Rosada Junín, Pasankalla, determining their properties phytochemicals for possible food and industrial application. The results revealed a significant variability in the levels of polyphenols between the different varieties, Blanca Criolla (33.94±0.07 mg/g) stood out for its high polyphenol content and notable antioxidant capacity; In contrast, the INIA-433 variety (28.27± 0.05mg/g) presents the lowest amount of these compounds. A significantly high positive correlation is found between antioxidant capacity and polyphenol content, which strengthens the reliability of the evaluation methods used in the quinoa oil varieties examined. The relevance of selecting varieties with high levels of polyphenols for applications that seek antioxidant properties is highlighted.
Descargas
Detalles del artículo
Pathan S, Siddiqui R. Nutritional composition and bioactive components in quinoa (Chenopodium quinoa Willd.) greens: A review. Nutrients. 2022;14(3):558. https://n9.cl/y01w8
García M, Polo M, Nieto J, Agudelo L, Roa D. Physicochemical, rheological and structural properties of flours from six quinoa cultivars grown in Colombia. Frontiers in Sustainable Food Systems. 2022; 6:936962. https://n9.cl/aa6vbq
Mufari J, Gorostegui H, Miranda?Villa P, Bergesse A, Calandri E. Oxidative stability and characterization of quinoa oil extracted from wholemeal and germ flours. Journal of the American Oil Chemists' Society. 2020; 97(1):57-66. https://doi.org/10.1002/aocs.12308
Rudrapal M, Khairnar S, Khan J, Dukhyil A, Ansari M, Alomary M, et al. Dietary polyphenols and their role in oxidative stress-induced human diseases: Insights into protective effects, antioxidant potentials and mechanism (s) of action. Frontiers in pharmacology. 2022; 13:806470. https://doi.org/10.3389/fphar.2022.806470
Angeli V, Miguel P, Crispim D, Khan M, Hamar A, Khajehei F, et al. Quinoa (Chenopodium quinoa Willd.): An overview of the potentials of the “golden grain” and socio-economic and environmental aspects of its cultivation and marketization. Foods. 2020; 9(2):216. https://n9.cl/5qm34
Pedrali D, Giupponi L, De la Peña-Armada R, Villanueva-Suárez M, Mateos-Aparicio I. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors. Food Chemistry. 2023; 402:133531. https://n9.cl/5uyl1
Pereira E, Encina-Zelada C, Barros L, Gonzales-Barron U, Cadavez V, Ferreira I. Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food. Food chemistry. 2019; 280:110-4. https://n9.cl/0px5e
Kapcsándi V, Hanczné E, Sik B, Linka L, Székelyhidi R. Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product. Chemical Papers. 2021; 75:5711-7. https://n9.cl/tht7t
Chrysargyris A, Mikallou M, Petropoulos S, Tzortzakis N. Profiling of essential oils components and polyphenols for their antioxidant activity of medicinal and aromatic plants grown in different environmental conditions. Agronomy. 2020; 10(5):727. https://n9.cl/6gne7
Jones P, AbuMweis S. Phytosterols as functional food ingredients: linkages to cardiovascular disease and cancer. Current Opinion in Clinical Nutrition & Metabolic Care. 2009; 12(2):147-51. https://doi.org/10.1097/mco.0b013e328326770f
Eseberri I, Trepiana J, Léniz A, Gómez I, Carr H, González M, et al. Variability in the Beneficial Effects of Phenolic Compounds: A Review. Nutrients. 2022; 14(9):1925. https://n9.cl/rz083l
Horwitz W, Latimer G. Official methods of analysis of AOAC International. 17th ed: AOAC international Gaithersburg; 2000. https://n9.cl/4yb78
Chen Y, Aluwi N, Saunders S, Ganjyal G, Medina-Meza I. Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals. Food Chemistry. 2019; 286:592-9. https://n9.cl/fn2gp
Singleton V, Rossi J. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture. 1965;16(3):144-58. https://n9.cl/nb9y4
Brand-Williams W, Cuvelier M, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology. 1995; 28(1):25-30. https://n9.cl/g03ku
Kuppusamy S, Venkateswarlu K, Megharaj M. Examining the polyphenol content, antioxidant activity and fatty acid composition of twenty-one different wastes of fruits, vegetables, oilseeds and beverages. SN Applied Sciences. 2020; 2:1-13. https://n9.cl/gyc56
Bertelli A, Biagi M, Corsini M, Baini G, Cappellucci G, Miraldi E. Polyphenols: From theory to practice. Foods. 2021; 10(11):2595. https://doi.org/10.3390/foods10112595
Castaño C, Tarapues J, Bravo J, Solanilla J, Roa D. Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil. F1000Research. 2023; 12:1477. https://n9.cl/t2hj6
Sarker U, Islam M, Rabbani M, Oba S. Variability in total antioxidant capacity, antioxidant leaf pigments and foliage yield of vegetable amaranth. Journal of Integrative agriculture. 2018; 17(5):1145-53. https://n9.cl/8jlfuw
Li H, Tsao R, Deng Z. Factors affecting the antioxidant potential and health benefits of plant foods. Canadian journal of plant science. 2012; 92(6):1101-11. https://n9.cl/tszn4
Škevin D, Rade D, Štrucelj D, Mokrovšak Ž, Ne?eral S, Ben?i? D. The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. European Journal of Lipid Science and Technology. 2003; 105(9):536-41. https://doi.org/10.4141/cjps2011-239
Liu G, Zhu W, Li S, Zhou W, Zhang H, Wang J, et al. Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil. Food Chemistry. 2022; 376:131940. https://n9.cl/75wf2
Dudonne S, Vitrac X, Coutiere P, Woillez M, Mérillon J-M. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of agricultural and food chemistry. 2009; 57(5):1768-74. https://doi.org/10.1021/jf803011r
K?l?çgün H, Alt?ner D. Correlation between antioxidant effect mechanisms and polyphenol content of Rosa canina. Pharmacognosy magazine. 2010;6(23):238. https://n9.cl/agv0h
Khodja N, Boulekbache L, Chegdani F, Dahmani K, Bennis F, Madani K. Chemical composition and antioxidant activity of phenolic compounds and essential oils from Calamintha nepeta L. Journal of Complementary and Integrative Medicine. 2018; 15(4). https://n9.cl/83a8r
Silenzi A, Giovannini C, Scazzocchio B, Varì R, Darchivio M, Santangelo C, et al. Extra virgin olive oil polyphenols: biological properties and antioxidant activity. Pathology: Oxidative Stress and Dietary Antioxidants. 2020: 225–33. https://n9.cl/jzlqu
Tavakoli J, Hajpour S, Yousefi A, Estakhr P, Dalvi M, Mousavi K. Antioxidant activity of Pistacia atlantica var mutica kernel oil and it’s unsaponifiable matters. Journal of Food Science and Technology. 2019; 56(12):5336–45. https://n9.cl/4zdps