Lim, Jeong Gyu Park, Hyun-Mee Yoon, Ki Sun 2024-01-19T18:31:53Z 2024-01-19T18:31:53Z 2021-09-05 2020-01 2048-7177 https://pubs.kist.re.kr/handle/201004/119159 Quinoa plant is a valuable food crop because of its high nutritional and functional values. Total saponin content, sapogenins, polyphenol, and flavonoid contents and antioxidant activities were analyzed in various parts of quinoa plants, including sprout, seeds, bran, pericarp, leave, stem, and root. Quinoa seeds (QS) had significantly higher sapogenin content than quinoa stem (QT), quinoa leaves (QL), and quinoa roots (QR). Quinoa saponin was mainly composed of phytolaccagenic acid. Quinoa root (QR) had the highest amount of total saponin (13.39 g 100 g(-1)), followed by quinoa bran. The highest total phenolic content (30.96 mg GAE 100 g(-1)) and total flavonoid content (61.68 mg RE 100 g(-1)) were observed in quinoa root extract and 1-month-old sprout extract, respectively. Quinoa sprouts showed better antioxidant activity than fully grown parts of the quinoa plant. Overall, root and sprout had a higher antioxidant capacity compared to other parts of the quinoa plant, suggesting the potential use of quinoa root and sprout as a nutraceutical ingredient in the health food industry. English WILEY TRITERPENE SAPONINS BIOACTIVE COMPOUNDS PHENOLIC-COMPOUNDS LEAVES SEEDS MS Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.) Article 10.1002/fsn3.1358 1 FOOD SCIENCE & NUTRITION, v.8, no.1, pp.694 - 702 FOOD SCIENCE & NUTRITION 8 1 694 702 scie scopus 000503321800001 2-s2.0-85076722298 Food Science & Technology Food Science & Technology Article TRITERPENE SAPONINS BIOACTIVE COMPOUNDS PHENOLIC-COMPOUNDS LEAVES SEEDS MS antioxidant capacity quinoa plant root sapogenins saponins sprout