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Distribution of phenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on a-amylase and a-glucosidase activities

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Relation http://ir.cftri.com/12137/
http://dx.doi.org/10.1016/j.foodchem.2015.12.025
 
Title Distribution of phenolic antioxidants in whole and milled fractions of
quinoa and their inhibitory effects on a-amylase and a-glucosidase
activities
 
Creator Hemalatha, P.
Pedenla Bomzan, Dikki
Sathyendra Rao, B. V.
Sreerama, Y. N.
 
Subject 05 Enzymes
21 Cereals
32 Antioxidants
 
Description Whole grain quinoa and its milled fractions were evaluated for their phenolic composition in relation to
their antioxidant properties and inhibitory effects on a-amylase and a-glucosidase activities.
Compositional analysis by HPLC–DAD showed that the distribution of phenolic compounds in quinoa
is not entirely localised in the outer layers of the kernel. Milling of whole grain quinoa resulted in about
30% loss of total phenolic content in milled grain. Ferulic and vanillic acids were the principal phenolic
acids and rutin and quercetin were predominant flavonoids detected in whole grain and milled fractions.
Quinoa milled fractions exhibited numerous antioxidant activities. Despite having relatively lower
phenolic contents, dehulled and milled grain fractions showed significantly (p 6 0.05) higher metal
chelating activity than other fractions. Furthermore, extracts of bran and hull fractions displayed strong
inhibition towards a-amylase [IC50, 108.68 lg/ml (bran) and 148.23 lg/ml (hulls)] and a-glucosidase
[IC50, 62.1 lg/ml (bran) and 68.14 lg/ml (hulls)] activities. Thus, whole grain quinoa and its milled
fractions may serve as functional food ingredients in gluten-free foods for promoting health.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12137/1/Food%20Chemistry%2C%20Volume%20199%2C%2015%20May%202016%2C%20Pages%20330-338.pdf
Hemalatha, P. and Pedenla Bomzan, Dikki and Sathyendra Rao, B. V. and Sreerama, Y. N. (2016) Distribution of phenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on a-amylase and a-glucosidase activities. Food Chemistry, 199. pp. 330-338.