Chemical, Antioxidant, Total Phenolic and Flavonoid Components and Antimicrobial Effects of Different Species of Quinoa Seeds

QUINOA is considered as one of the newly emerged seed with high nutritional and biological aspects. The present research was done to study the biological activities of quinoa seeds. Quinoa seeds (cultivars; Giza1, Red Carina and Sajama) were obtained and their chemical properties were analyzed. Ethanoic extract was prepared and its total phenolic components (TPC), total flavonoid components (TFC), antioxidant and antimicrobial effects were studied. Saponin content was detected using the standard method. The highest contents of moisture, carbohydrate, protein, fat, fiber, ash and iron were found in cultivar Sajama (7.23±0.61%), Giza1 (63.45±4.25%), Red Carina (18.11±1.62%), Sajama (10.19±0.98%), Red Carina (5.75±0.51%), Red Carina (5.98±0.46%) and cultivar Giza1 (26.80±2.51), respectively. The mean concentrations of saponin in cultivar Giza1 had the highest concentration of saponin (4.25±0.23 mg/g), while cultivar Sajama had the lowest (1.84±0.12 mg/g). Cultivar Giza1 had the highest TPC, TFC and antioxidant effects. Cultivar Giza1 extract had the highest antibacterial effects. The minimum inhibitory concentrations of cultivar Giza1 (or Misr1) against L. monocytogenes and E. coli bacteria were 10 and 5 mg/ml, respectively, while those of C. quinoa Sajama against L. monocytogenes and E. coli were 80 and 40 mg/ml, respectively. The quinoa seeds are an appropriate alternative candidate of nutrients with high phenolic and flavonoid components and antimicrobial and antioxidant activities. High protein, carbohydrate, ash, fiber, iron, total phenol and flavonoid contents, low saponin concentration and considerable antibacterial and antioxidant effects of the quinoa seeds and particularly C. quinoa Giza1 make them suitable as alternative functional sources of nutrients with high biological effects for human nutrition.