Research Article | Volume: 6, Issue: 4, April, 2016

Vitamin C, total polyphenols and antioxidant activity in raw, domestically processed and industrially processed Indian Chenopodium quinoa seeds

Intelli Kaur Beenu Tanwar Manju Reddy Ambika Chauhan   

Open Access   

Published:  Apr 30, 2016

DOI: 10.7324/JAPS.2016.60419
Abstract

Total antioxidant activity, Vitamin C and total polyphenols were determined for the first time in Indian Chenopodium quinoa seeds. The raw seeds were subjected to domestic processing method by soaking and germination to see the effect on antioxidant activity, Vitamin C and total polyphenols as compared to the industrially processed seeds. Antioxidant activities were determined by DPPH and FRAP method. Total phenolic content and flavonoid was determined colorimetrically and vitamin C by N- bromosuccinimide (NBS) method. The results show that domestically processed seeds have higher vitamin C, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity as compared to the raw and industrially processed seeds. Antioxidant activity was found significantly correlated to the total phenolic content in raw, domestically processed and industrially processed seeds. The results suggest use of domestic processing of quinoa seeds to retain nutrient value and also infer dietary importance of Indian Chenopodium quinoa.


Keyword:     Chenopodium quinoa Antioxidants Phenol Flavonoids.


Citation:

Kaur I, Tanwar B, Reddy M, Chauhan A. Vitamin C, total polyphenols and antioxidant activity in raw, domestically processed and industrially processed Indian Chenopodium quinoa seeds. J App Pharm Sci, 2016; 6 (04): 139-145.

Copyright:The Author(s). This is an open access article distributed under the Creative Commons Attribution Non-Commercial License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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