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Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties

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dc.contributor.authorJiménez-Atiénzar, Mercedes
dc.contributor.authorIbáñez-Tremolada, Martha
dc.contributor.authorGómez-Pando, Luz Rayda
dc.contributor.authorCabanes Cos, Juana
dc.contributor.authorEscribano Cebrián, Josefa
dc.contributor.authorGandía Herrero, Fernando
dc.contributor.authorGarcía Carmona, Francisco
dc.contributor.departmentBioquímica y Biología Molecular "A"es
dc.date.accessioned2025-06-18T06:57:29Z
dc.date.available2025-06-18T06:57:29Z
dc.date.issued2017-05-02
dc.description© 2017, The Authors. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/. This document is the Published version of a Published Work that appeared in final form in Food Chemistry. To access the final edited and published work see https://doi.org/10.1016/j.foodchem.2017.04.187es
dc.description.abstractQuinoa was the traditional grain crop used by the prehispanic civilizations in America. Grains are white, black, yellow, and red-violet and plants are cultivated in vast areas of Peru, Bolivia and Ecuador. The recent description of the betacyanin pigment betanin in red-violet varieties is here further analyzed detecting the presence of amaranthin not previously identified in quinoa grains. Yellow-orange grains are characterized for the first time and up to four different betaxanthins are found to be responsible for this coloration. The native fluorescence of the identified betaxanthins makes the surface of the yellow quinoa grains glow with green fluorescent light. The presence of betalains is correlated with high antioxidant and free radical scavenging activities measured under the FRAP, ABTS and ORAC assays in grain extracts of 29 Peruvian varieties. TEAC equivalence is as high as 44.1 and 47.4 mmol Trolox/kg for the yellow and red-violet varieties analyzed respectively.es
dc.formatapplication/pdfes
dc.format.extent10es
dc.identifier.citationFood Chemistry 234 (2017) 285–294
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2017.04.187
dc.identifier.issnPrint: 0308-8146
dc.identifier.issnElectronic: 1873-7072
dc.identifier.urihttp://hdl.handle.net/10201/156300
dc.languageenges
dc.publisherElsevier
dc.relationThis work was supported by “Ministerio de Economía y Competitividad” (MEC-FEDER, Spain) (AGL2014-57431) and by “Programa de Ayudas a Grupos de Excelencia de la Región de Murcia, Fundación Séneca, Agencia de Ciencia y Tecnología de la Región de Murcia” – Spain (19893/GERM/15).es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814617307756?via%3Dihub
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAntiradicales
dc.subjectBetalainses
dc.subjectBioactivees
dc.subjectFluorescencees
dc.subjectQuinoaes
dc.subjectSecondary metabolismes
dc.subject.otherCDU::5 - Ciencias puras y naturales::57 - Biología::577 - Bioquímica. Biología molecular. Biofísicaes
dc.titleCharacterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varietieses
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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relation.isAuthorOfPublicationb34d208f-4344-4241-a476-fcc70f814dc1
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relation.isAuthorOfPublication.latestForDiscovery14e0a51b-b9d3-49d0-bc89-ca3ba64290dc
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