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KMID : 1134820220510020134
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 2 p.134 ~ p.140
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Antioxidative Activities of Ethanol Extract from Amaranth Seeds
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Park So-Jin
Yang Yang
Hwang Eun-Hee
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Abstract
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This study sought to evaluate the proximate composition, 80% ethanol extraction yields, and the antioxidative activities of amaranth (Amaranthus spp. L.) seeds. The samples were divided into four groups: germinated black amaranth (GBA), black amaranth (BA), germinated yellow amaranth (GYA), and yellow amaranth (YA). An analysis of the amaranth seeds’ proximate composition gave the following results: calories 369.6∼413.7 kcal, moisture 11.3∼12.0 g, carbohydrates 63.8∼72.2 g, crude protein 15.1∼16.6 g, crude fat 5.7∼6.5 g, and crude ash 2.7∼3.4 g/100 g. The 80% ethanol extraction yields were 20.80∼13.27%. The total polyphenol content was 74.62∼12.74 mg GAE/g, and the total flavonoids content was 43.29∼14.29 mg QE/g. The 80% ethanol extraction yields, total polyphenol, and flavonoids content were significantly different among the groups (P<0.05). At a concentration of 50 mg/mL, the scavenging activities of the DPPH were GBA 94.3%, BA 87.7%, GYA 77.6%, and YA 50.8%. The scavenging activities of the ABTS were L-ascorbic acid 94.42±1.02%, GBA 95.4%, BA 88.2%, GYA 76.5%, and YA 71.8% compared to the positive control, L-ascorbic acid, respectively. The increase of the antioxidant activities of amaranth seeds was dependent on the concentration of the extracts and was seen to be in the decreasing order of GBA, BA, GYA, and YA. These results verified the potential antioxidant function of amaranth seeds. Thus, amaranth seeds can be useful as natural antioxidant food.
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KEYWORD
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amaranth seeds, polyphenol, flavonoids, DPPH, ABTS
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