Antioxidant and Antimicrobial Activities of Quinoa (Chenopodium quinoa Willd.) Seeds Cultivated in Korea |
Park, Jin Hwa
(Department of Food and Nutrition, Kyung Hee University)
Lee, Yun Jin (Department of Food and Nutrition, Kyung Hee University) Kim, Yeon Ho (Department of Food and Nutrition, Kyung Hee University) Yoon, Ki Sun (Department of Food and Nutrition, Kyung Hee University) |
1 | Karagozler AA, Erdag B, Emek YC, Uygun DA. 2008. Antioxidant activity and proline content of leaf extracts from Dorystoechas hastata. Food Chem 111: 400-407. DOI |
2 | Yawadio Nsimba R, Kikuzaki H, Konishi Y. 2008. Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food Chem 106: 760-766. DOI |
3 | Yu L, Perret J, Harris M, Wilson J, Haley S. 2003. Antioxidant properties of bran extracts from “Akron” wheat grown at different locations. J Agric Food Chem 51: 1566-1570. DOI |
4 | Huang D, Ou B, Prior RL. 2005. The chemistry behind antioxidant capacity assays. J Agric Food Chem 53: 1841-1856. DOI |
5 | Stratil P, Klejdus B, Kuban V. 2006. Determination of total content of phenolic compounds and their antioxidant activity in vegetables evaluation of spectrophotometric methods. J Agric Food Chem 54: 607-616. DOI |
6 | Benavente-Garcia O, Castillo J. 2008. Update on uses and properties of citrus flavonoids: new findings in anticancer, cardiovascular, and anti-inflammatory activity. J Agric Food Chem 56: 6185-6205. DOI |
7 | Tang Y, Li X, Zhang B, Chen PX, Liu R, Tsao R. 2015. Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chem 166: 380-388. DOI |
8 | Miranda M, Delatorre-Herrera J, Vega-Galvez A, Jorquera E, Quispe-Fuentes I, Martinez EA. 2014. Antimicrobial potential and phytochemical content of six diverse sources of quinoa seeds (Chenopodium quinoa Willd.). Agric Sci 5: 1015-1024. |
9 | Hirose Y, Fujita T, Ishii T, Ueno N. 2010. Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan. Food Chem 119: 1300-1306. DOI |
10 | Paśko P, Barton H, Zagrodzki P, Gorinstein S, Folta M, Zachwieja Z. 2009. Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chem 115: 994-998. DOI |
11 | Gorinstein S, Lojek A, Ciz M, Pawelzik E, Delgado-Licon E, Medina OJ, Moreno M, Salas IA, Goshev I. 2008. Comparison of composition and antioxidant capacity of some cereals and pseudocereals. Int J Food Sci Tech 43: 629-637. DOI |
12 | Bhaduri S. 2016. An assessment of antioxidant and anti-proliferative activities of super grain quinoa. J Food Process Technol 7: 549. |
13 | AOAC. 2000. Official method of analysis of AOAC. 17th ed. Intl. Association of Official Analytical Communities, Gaithersburg, MD, USA. p 1-26. |
14 | Al-Saeedi AH, Hossain MA. 2015. Total phenols, total flavonoids contents and free radical scavenging activity of seeds crude extracts of pigeon pea traditionally used in Oman for the treatment of several chronic diseases. Asian Pac J Trop Dis 5: 316-321. DOI |
15 | Brighente I, Dias M, Verdi L, Pizzolatti M. 2007. Antioxidant activity and total phenolic content of some Brazilian species. Pharm Biol 45: 156-161. DOI |
16 | Wootton-Beard PC, Moran A, Ryan L. 2011. Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Res Int 44: 217-224. DOI |
17 | Guo C, Yang J, Wei J, Li Y, Xu J, Jiang Y. 2003. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutr Res 23: 1719-1726. DOI |
18 | Sethiya NK, Trivedi A, Mishra S. 2014. The total antioxidant content and radical scavenging investigation on 17 phytochemical from dietary plant sources used globally as functional food. Biomed Prev Nutr 4: 439-444. DOI |
19 | Klancnik A, Piskernik S, Jersek B, Mozina SS. 2010. Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts. J Microbiol Methods 81: 121-126. DOI |
20 | Brand-Williams W, Cuvelier M, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28: 25-30. DOI |
21 | Kurekci C, Padmanabha J, Bishop-Hurley SL, Hassan E, Al Jassim RA, McSweeney CS. 2013. Antimicrobial activity of essential oils and five terpenoid compounds against Campylobacter jejuni in pure and mixed culture experiments. Int J Food Microbiol 166: 450-457. DOI |
22 | Ponce A, Fritz R, Del Valle C, Roura S. 2003. Antimicrobial activity of essential oils on the native microflora of organic Swiss chard. LWT-Food Sci Technol 36: 679-684. DOI |
23 | Choi KM, Yeon SI, Shin JS, Yong DE, Lee KW, Kim DS. 2006. Serotype and antimicrobial susceptibility of Streptococcus pneumoniae. Infect Chemother 38: 179-185. |
24 | Ali SS, Kasoju N, Luthra A, Singh A, Sharanabasava H, Sahu A, Bora U. 2008. Indian medicinal herbs as sources of antioxidants. Food Res Int 41: 1-15. DOI |
25 | Koziol M. 1992. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). J Food Compost Anal 5: 35-68. DOI |
26 | Gallardo C, Jimenez L, Garcia-Conesa M. 2006. Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions. Food Chem 99: 455-463. DOI |
27 | Chaturvedi N, Sharma P, Vishnoi D. 2013. Appraisal of antimicrobial activity of malted psedocereals: Amaranthus cruentus (amaranth) and Fagopyrum csculentum (buckwheat). Int J Res Pharm Sci 3: 183-190. |
28 | Cofrades S, Serrano A, Ayo J, Carballo J, Jimenez-Colmenero F. 2008. Characteristics of meat batters with added native and preheated defatted walnut. Food Chem 107: 1506-1514. DOI |
29 | Ajila CM, Naidu KA, Bhat SG, Prasada Rao UJS. 2007. Bioactive compounds and antioxidant potential of mango peel extract. Food Chem 105: 982-988. DOI |
30 | Hygreeva D, Pandey MC, Radhakrishna K. 2014. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci 98: 47-57. DOI |
31 | Jacobson S. 2003. The worldwide potential for quinoa (Chenopodium quinoa Willd.). Food Rev Int 19: 167-177. DOI |
32 | Repo-Carrasco-Valencia R, Hellstrom JK, Pihlava JM, Mattila PH. 2010. Flavonoids and other phenolic compounds in Andean indigenous grains: quinoa (Chenopodium quinoa), kaniwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus). Food Chem 120: 128-133. DOI |
33 | Vega-Galvez A, Miranda M, Vergara J, Uribe E, Puente L, Martinez EA. 2010. Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review. J Sci Food Agric 90: 2541-2547. DOI |
34 | Dini A, Rastrelli L, Saturnino P, Schettino O. 1992. A compositional study of Chenopodium quinoa seeds. Mol Nutr Food Res 36: 400-404. |
35 | Wright K, Pike O, Fairbanks D, Huber C. 2002. Composition of Atriplex hortensis, sweet and bitter Chenopodium quinoa seeds. J Food Sci 67: 1383-1385. DOI |
36 | Alvarez-Jubete L, Wijngaard H, Arendt EK, Gallagher E. 2010. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chem 119: 770-778. DOI |
37 | Bozin B, Mimica-Dukic N, Samojlik I, Goran A, Igic R. 2008. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food Chem 111: 925-929. DOI |
38 | Xu B, Chang S. 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci 72: S159-S166. DOI |