Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth

作者：Pasko Pawel^*; Barton Henryk; Zagrodzki Pawel; Gorinstein Shela; Folta Maria; Zachwieja Zofia

来源：Food Chemistry, 2009, 115(3): 994-998.

DOI：10.1016/j.foodchem.2009.01.037

• Amaranth
• Quinoa
• Antioxidant
• Seed
• Sprout

Total antioxidant capacity, total phenolic contents (TP) and anthocyanins contents (ANT) were determined in Amaranthus cruentus and Chenopodium quinoa seeds and sprouts. Antioxidant activity of the investigated seeds decreased in the following order: quinoa, amaranth v. Rawa, amaranth v. Aztek for FRAP and quinoa, amaranth v. Aztek, amaranth v. Rawa for both ABTS and DPPH. Sprouts activity depended on the length of their growth, and the peak values were reached on the fourth day in the case of amaranth and on the sixth day in the case of quinoa. The data obtained by the three methods showed significant correlation between TP content in seeds and sprouts. In sprouts grown in the daylight and in the darkness we observed some significant changes of TP, ANT and antioxidant activity. Amaranth and quinoa seeds and sprouts can be used in food, because it is a good source of ANT and TP with high antioxidant activity.

• 出版日期2009-8-1