Determination of the Nutritional Components in Quinoa Bran and the Antioxidant Activity of Its Derived Oils
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Abstract:
In order to enhance the utilization of quinoa bran, the nutritional components of quinoa bran were determined by the national standard using high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS), and the antioxidant activity of the bran oil was also determined. The results showed that the contents of protein, starch and oil in quinoa bran were 26.86%, 28.78% and 14.15%, respectively. The quinoa bran was also found rich in minerals: Those with higher contents were potassium, magnesium, calcium and iron, and their contents were 9197 mg/kg, 7145 mg/kg, 651 mg/kg, 120 mg/kg, respectively. Six saponins were found, with a total content of 457.61 mg/g. The oil of quinoa bran was composed of 22 fatty acids, among which, the four fatty acids with relative higher levels were elaidic acid, arachidonic acid, erucic acid and oleic acid. The antioxidant activity test revealed that the quinoa bran oil had certain antioxidant activity. At a concentration of 100 μg/mL, the scavenging rates of DPPH free radical and superoxide anion were 9.26% and 4.06% respectively. The quinoa bran was rich in all kinds of nutrients and active substances, and had some potential for development and utilization.
