Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (Chenopodium pallidicaule): An Andean pseudocereal

Abstract

Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and individual phenolic compounds were determined in canihua collected at approx. 3850 m altitude. The TAC values varied among samples from 2.7 to 44.7 by the ferric reducing antioxidant power (FRAP) method and from 1.8 to 41 by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) method expressed as micromol of Trolox equivalents/g dw. The content of TPH was 12.4-71.2 micromol gallic acid equivalents/g dw and that of the TF ranged between 2.2 and 11.4 micromol of catechin equivalents/g dw. The data obtained by the four methods showed several significant correlations. Prior to analysis by HPLC, the samples were subjected to acid hydrolysis and in the water-soluble extracts this led to an up to 20-fold increase in the TAC values in comparison with the values of the nonhydrolysed samples. HPLC analysis showed the presence of eight major compounds identified as catechin gallate, catechin, vanillic acid, kaempferol, ferulic acid, quercetin, resorcinol and 4-methylresorcinol. Their estimated contribution to the TAC value (FRAP method) indicated that resorcinols contributed most of the antioxidant capacity of the water-soluble extract. The results show that canihua is a potential source of natural antioxidant compounds and other bioactive compounds which can be important for human health.

Chemical and Functional Characterization of Kañiwa (Chenopodium pallidicaule) Grain, Extrudate and Bran

“…They obtained values from 483 to 9,800 mcg trolox eq./g. Peñarrieta et al [10] analyzed the total antioxidant capacity in ten samples of Bolivian kañiwa using the ABTS and FRAP method; their values were lower than our values. This could be due to the different extraction procedure used.…”

“…In one of them, Rastrelli et al [9] isolated and characterized two new flavanol glycosides in kañiwa. Peñarrieta et al [10] determined the total antioxidant capacity and the content of phenolic compounds in Bolivian kañiwa varieties. We did not find any study on dietary fibre in kañiwa.…”

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

“…Determination of Tac, TPh, and TF The TAC was measured using the ABTS and ferric-reducing antioxidant power (FRAP) methods, as previously described by Peñarrieta et al 13 The results are expressed in mmol Trolox equivalents per liter of wine (mmol/L).…”

“…The methodology for the determination of TAC and the total phenolic content (TPH) has been established by Peñarrieta et al, 13 for the resveratrol content in grapes by Taquichiri et al, 14 and the saccharide content in different raw materials using high-performance liquid chromatography (HPLC) by Carrasco et al 15 The aim of this work was to determine and compare the TAC, the phenolic content, main saccharides, and resveratrol in 35 South American wines present on the market. In addition, this study intended to evaluate to what extent differences occur in the chemical composition of wines produced at different altitudes and to what extent the wine makers act compensatory by choosing varieties with naturally less polyphenols or a winemaking procedure reducing differences.…”

Differential accumulation of flavonoids by tomato (<i>Solanum lycopersicum</i>) fruits tissues during maturation and ripening

“…They also act in plants as allelochemicals (Taylor and Grotewold, 2005;Li et al, 2010;Filho et al, 2013;Liu et al, 2013;Weston and Mathesius, 2013), signalling molecules in symbiotic associations (Zhang et al, 2007;Maj et al, 2010;Mandal et al, 2010;Moscatiello et al, 2010;Zhang and Franken, 2014) and growth inhibitors (Phillips, 1962;Thimann, 1963;Brown et al, 2001;Yoshioda et al, 2004;Besseau et al, 2007;Brunetti et al, 2013). In human and animal nutrition flavonoids are considered as potentially health-promoting substances due to their anti-oxidative, anti-cancer, anti-diabetes and cardiovascular protective effects (Knekt et al, 1996;Knekt et al, 1997;Böhm et al, 1998;Knekt et al, 2002;Ross and Kasum, 2002;Lin et al, 2007;Naruszewicz et al, 2007;Peñarrieta et al, 2008;Sato et al, 2008). They also have anti-microbial, anti-inflammatory, antiaging, neuroprotective effects (Rauha et al, 2000;Shahidul Islam et al, 2003;Cushnie and Lamb, 2005;Ilja and Hollman, 2005;Neacsu et al, 2007;Punithavathi et al, 2010;Atanassova et al, 2011;Brunetti et al, 2013).…”