Comparative Analysis of Phytochemical Composition and Biological Activities of Sprouted and Unsprouted Chenopodium quinoa Willd. Seeds: Insights Into Nutritional Value and Functional Properties
2024
Chouikh Atef | Ben Ali Anis | Bousbia Brahim Aida | Khezzani Khaoula | Bekkouche Saadia
Our study explored the phytochemical composition and biological properties of sprouted and unsprouted quinoa seed extracts (red, black, and yellow varieties). We observed distinct differences in primary metabolites between sprouted and unsprouted seeds, particularly in carbohydrates, fats, and proteins. Sprouted seeds exhibited increased levels of simple soluble sugars, amino acids, and fatty acids. Additionally, sprouted seeds showed higher quantities of polyphenols and flavonoids, with the black variety displaying the most. However, antioxidant activity did not directly correlate with phenol and flavonoid content, with unsprouted seeds demonstrating superior performance. Conversely, unsprouted seed extracts displayed greater anti-inflammatory efficacy, attributed to saponin loss during germination. Specifically, the best carbohydrate value was found in sprouted red seeds at 21.55±1.07 mg/g of plant material, the highest protein content was in sprouted red seeds at 4.6±0.28 mg/g, and the best lipid content was in sprouted black seeds at 2.97±0.13 mg/g. The highest polyphenol content was in sprouted black seeds at 10.74±0.6 mg E GA/g Ex, while the highest flavonoid content was also in sprouted black seeds. The most effective antioxidant activity in the DPPH test was observed in non-sprouted black seeds with an IC50 of 0.06±0.01 mg/ml. The highest hemolysis inhibition was found in sprouted red seeds at 49.04% at 0.8 mg/ml, and the greatest anti-inflammatory activity was in non-sprouted yellow seeds at 1.6±0.07 mg E Dc/mg Ex.
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