Study on in vitro antioxidant activities and digestive characteristics of tricolor quinoa

doi:10.6048/j.issn.1001-4330.2023.10.015

Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (10): 2461-2469.DOI: 10.6048/j.issn.1001-4330.2023.10.015

• Horticultural Special Local Products·Agricultural Product Processing Engineering • Previous Articles Next Articles

Study on in vitro antioxidant activities and digestive characteristics of tricolor quinoa

Zulipiya Maimaiti(), MAO Hongyan, YUE Li, WANG Jiamin, YU Ming()

Institute of Food Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China

Received:2023-02-05 Online:2023-10-20 Published:2023-11-01
Correspondence author: YU Ming (1973-),male,native place: Inner Mongolia,professor,research field: agrotechny,(E-mail) 2435742497@qq.com
Supported by:
Regional Collaborative Innovation Project of Xinjiang Uygur Autonomous Region(2020E01036);Construction of Xinjiang Characteristic Grain and Oil Processing Technology Innovation Platform Fund“Project of the Central Guiding Local Place Innovation”(ZYYD2022B14);Major Scientific R & D Program Project (Special Funds)of Xinjiang Uygur Autonomous Region(2022B02010);Special Independent Cultivation Project of Xinjiang Academy of Agricultural Sciences(xjnkyzzp-2022004);Independent Cultivation Project of Xinjiang Academy of Agricultural Sciences(nkyzzkj-006)

三色藜麦抗氧化活性及体外消化特性

祖力皮牙·买买提(), 毛红艳, 岳丽, 王佳敏, 于明()

新疆农业科学院粮食作物研究所,乌鲁木齐 830091

通讯作者: 于明(1973-),男,内蒙古人,研究员,硕士,研究方向为农产品加工,(E-mail) 2435742497@qq.com
作者简介:祖力皮牙·买买提(1982- ),女,新疆库车人,博士,研究方向为农产品加工,(E-mail) zulipiya83@126.com
基金资助:
新疆维吾尔自治区区域协同创新专项(2020E01036);中央引导地方创新基金项目“新疆特色粮油加工技术创新平台建设”(ZYYD2022B14);新疆维吾尔自治区重点研发任务专项(2022B02010);新疆农业科学院自主培育专项(xjnkyzzp-2022004);新疆农业科学院自主培育项目(nkyzzkj-006)

Abstract

Abstract:

【Objective】 To analyze the nutrient quality, antioxidant activity, and the in vitro digestion rate and expected glycemic index (eGI) of different colored quinoa in the hope of providing theoretical basis for the development of quinoa processing quality and functional properties. 【Methods】 Three kinds of quinoa seeds, white, black and red were selected as subject and used to compare the nutrient composition, pasting properties, antioxidant capacity. Afterwards, their difference of in vitro starch digestibility and expected glycemic index (eGI) were determined by using three-dimension of oral-stomach and small intestine. 【Results】 There were significant differences (P<0.05) in the basic nutrient components, total flavone contents, pasting properties such as trough viscosity, final viscosity, breakdown, and setback value of three quinoa varieties. The flavonoid extract and water-soluble protein extract of tricolor Quinoa had excellent antioxidant activity. In vitro antioxidant experiment results showed that ABTS⁺· scavenging activity and DPPH· scavenging activity of the total flavonoids extraction and protein extraction from red quinoa ware stronger than that of the other quinoa extraction.The results of in vitro digestion showed that the growth rate of in vitro digestibility curve of red and black quinoa starch was slower than that of white quinoa. The estimated glycemic index (eGI) of quinoa was (48.32~54.21) <55, indicating quinoa as a low-glycemic index(eGI) food. Quinoa eGI values were ranked as follows: red quinoa (48.32)<black quinoa (48.99)<white quinoa(54.21). 【Conclusion】 There were significant differences in the nutritional properties, pasting properties, antioxidant activity, digestive properties and glycemic index (eGI) between the different color’s quinoa. The pasting property of white quinoa were better than black and red quinoa. The antioxidant activity and antidigestive properties of red quinoa were stronger than white, black quinoa, with the lowest glycemic index (eGI).

Key words: tricolor Quinoa; nutrient components; antioxidant activity; in vitro digestibility; glycemic index (eGI)

摘要：

【目的】 分析不同粒色藜麦营养成分、抗氧化能力以及体外消化和血糖生成指数差异,为提供藜麦加工品质及功能活性开发提供理论依据。【方法】 以白色、红色、黑色藜麦为研究对象,比较不同粒色藜麦营养成分、糊化特性、抗氧化能力,并通过口腔-胃-小肠三段式体外模拟消化评价3种藜麦的体外消化速率和预估血糖指数(eGI)差异性。【结果】 3种藜麦灰分、淀粉、直链淀粉、支链淀粉、水溶性蛋白含量存在显著性差异(P<0.05),糊化特性中低谷黏度、最终黏度、稀懈值和回生值,黄酮含量等指标之间均存在显著差异(P<0.05)。三色藜麦中黄酮提取液和水溶蛋白提取液具有较好的抗氧化活性。红色藜麦黄酮和水溶性蛋白提取液对DPPH·和ABTS⁺·的清除抗氧化能力高于其他藜麦提取液。黑色藜麦体外消化率曲线增速比白色藜麦慢。预估血糖指数(eGI)为(48.32~54.21) <55,藜麦是低eGI食物。藜麦eGI值排序为:红色藜麦(48.32)<黑色藜麦(48.99)<白色藜麦。【结论】 不同颜色藜麦的营养特性,糊化特性、抗氧化活性、抗消化特性以及血糖生成指数存在显著性差异,其中白色藜麦的糊化特性比黑、红色藜麦好。红色藜麦的抗氧化和抗消化特性强于白、黑色藜麦,血糖生成指数最低。

关键词: 三色藜麦, 营养成分, 抗氧化活性, 体外消化, 预估血糖指数

CLC Number:

S519

Zulipiya Maimaiti, MAO Hongyan, YUE Li, WANG Jiamin, YU Ming. Study on in vitro antioxidant activities and digestive characteristics of tricolor quinoa[J]. Xinjiang Agricultural Sciences, 2023, 60(10): 2461-2469.

祖力皮牙·买买提, 毛红艳, 岳丽, 王佳敏, 于明. 三色藜麦抗氧化活性及体外消化特性[J]. 新疆农业科学, 2023, 60(10): 2461-2469.

Figures/Tables 8

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样品 Sample name	水分 Moisture (%)	灰分 Ash (%)	粗脂肪 Crude fat (%)	总淀粉 Total starch (%)	直链淀粉 Amylose (%)	支链淀粉 Amylopectin (%)	水溶性蛋白 Water soluble protein (%)	总黄酮 Total flavonoids (mg/g)
白色藜麦 White quinoa	10.84±0.16^a	2.64±0.04^a	5.15±0.13^b	41.22±0.06^a	7.14±0.23^a	34.08±0.23^b	6.67±0.04^a	2.80±0.08^b
黑色藜麦 Black quinoa	10.35±0.15^a	2.20±0.01^c	5.66±0.71^b	33.74±0.05^c	6.76±0.17^b	26.98±0.16^c	5.93±0.26^b	2.77±0.02^b
红色藜麦 Red quinoa	10.21±0.21^a	2.40±0.02^b	6.59±0.15^a	35.78±0.06^b	5.82±0.22^c	29.96±0.19^a	3.16±0.14^c	3.98±0.03^a

样品 Sample name	水分 Moisture (%)	灰分 Ash (%)	粗脂肪 Crude fat (%)	总淀粉 Total starch (%)	直链淀粉 Amylose (%)	支链淀粉 Amylopectin (%)	水溶性蛋白 Water soluble protein (%)	总黄酮 Total flavonoids (mg/g)
白色藜麦 White quinoa	10.84±0.16^a	2.64±0.04^a	5.15±0.13^b	41.22±0.06^a	7.14±0.23^a	34.08±0.23^b	6.67±0.04^a	2.80±0.08^b
黑色藜麦 Black quinoa	10.35±0.15^a	2.20±0.01^c	5.66±0.71^b	33.74±0.05^c	6.76±0.17^b	26.98±0.16^c	5.93±0.26^b	2.77±0.02^b
红色藜麦 Red quinoa	10.21±0.21^a	2.40±0.02^b	6.59±0.15^a	35.78±0.06^b	5.82±0.22^c	29.96±0.19^a	3.16±0.14^c	3.98±0.03^a

样品名称 Sample name	峰值黏度 Peak Viscosity (cp)	低谷黏度 Trough viscosity (cp)	稀懈值 Breakdown (cp)	最终黏度 Final Viscosity (cp)	回生值 Setback (cp)	峰值时间 Peak time (min)	糊化温度 Pasting time (℃)
白色藜麦 White quinoa	2 168±6.0^a	2 133.5±5.5^a	39.5±6.5^b	2 646.5±13.5^a	503.0±9.0^a	6.1±0.03^c	75.3±0.0^b
黑色藜麦 Black quinoa	1 222.5±2.5^c	1 157.5±8.5^c	65.0±6.0^a	1 370.5±4.5^c	218.0±11.0^c	6.7±0.17^a	75.2±0.05^b
红色藜麦 Red quinoa	1 291.5±4.5^b	1 268.5±5.5^b	23.0±1.0^c	1 555.0±1.0^b	286.5±6.5^b	6.5±0.03^b	77.23±0.0^a

样品名称 Sample name	峰值黏度 Peak Viscosity (cp)	低谷黏度 Trough viscosity (cp)	稀懈值 Breakdown (cp)	最终黏度 Final Viscosity (cp)	回生值 Setback (cp)	峰值时间 Peak time (min)	糊化温度 Pasting time (℃)
白色藜麦 White quinoa	2 168±6.0^a	2 133.5±5.5^a	39.5±6.5^b	2 646.5±13.5^a	503.0±9.0^a	6.1±0.03^c	75.3±0.0^b
黑色藜麦 Black quinoa	1 222.5±2.5^c	1 157.5±8.5^c	65.0±6.0^a	1 370.5±4.5^c	218.0±11.0^c	6.7±0.17^a	75.2±0.05^b
红色藜麦 Red quinoa	1 291.5±4.5^b	1 268.5±5.5^b	23.0±1.0^c	1 555.0±1.0^b	286.5±6.5^b	6.5±0.03^b	77.23±0.0^a

样品名称 Sample name	黄酮提取液 ABTS IC₅₀值 ABTS radical scavenging activity with IC₅₀ value of of flavone extractions (mg/mL)	黄酮提取液 DPPH IC₅₀值 DPPH radical scavenging activity with IC₅₀ value of of flavone extractions (mg/mL)	蛋白提取液 ABTS IC₅₀值 ABTS radical scavenging activity with IC₅₀ value of of water soluble protein extractions (mg/mL)	蛋白提取液 DPPH IC₅₀值 DPPH radical scavenging activity with IC₅₀ value of of water soluble protein extractions (mg/mL)
白色藜麦 White quinoa	0.47±0.04^a	6.53±0.03^b	1.19±0.04^a	7.18±0.03^a
黑色藜麦 Black quinoa	0.43±0.05^a	6.85±0.01^a	1.15±0.03^a	5.98±0.03^b
红色藜麦 Red quinoa	0.41±0.05^a	3.93±0.06^c	0.65±0.06^b	5.89±0.06^b

Study on in vitro antioxidant activities and digestive characteristics of tricolor quinoa

三色藜麦抗氧化活性及体外消化特性

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Figures/Tables 8

References 33

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Metrics

样品名称Sample name	a	b	c	R²
白色藜麦White quinoa	43.48	32.86	0.98	0.97
黑色藜麦Black quinoa	26.36	18.29	0.98	0.96
红色藜麦Red quinoa	22.39	15.08	0.98	0.97

样品名称 Sample name	快消化淀粉 Rapid digestible starch (%)	慢消化淀粉 digestible starch (%)	抗性淀粉 Resistant starch (%)
白色藜麦 White quinoa	50.66±3.52^a	42.80±8.05^a	6.54±4.53^c
黑色藜麦 Black quinoa	40.49±0.92^b	28.56±1.32^b	31.79±1.64^b
红色藜麦 Red quinoa	36.22±7.23^c	25.73±0.49^c	38.05±7.72^a

样品名称Sample name	C_∞(%)	k	HI	eGI
白色藜麦White quinoa	41.36±0.18^a	0.011±0.01^c	26.41±2.8^a	54.21±0.89^a
黑色藜麦Black quinoa	26.54±3.51^b	0.027±0.03^b	16.91±1.5^b	48.99±1.20^b
红色藜麦Red quinoa	21.63±0.25^c	0.046±0.02^a	15.68±2.1^b	48.32±0.93^b

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[2]	DUAN Jing-feng;WANG Yan-xia;LI Xiao-yuan;HUANG Jun-hai;BAI Hong-jin. Diversity of Polysaccharide Content of Five Zizphus jujube in Alar Area and Their in Vitro Antioxidative Activities [J]. , 2014, 51(5): 831-838.
[3]	. Study on Antioxidant Activity of Arnebia euchroma (Royle) Johnst Hairy Roots [J]. , 2010, 47(2): 291-295.