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To explore the potential factors of quinoa to control blood sugar, five active components, polyphenols, flavonoids, saponins, alkaloids and polysaccharides, were extracted from three kinds of quinoa by using ten different solvents, then in vitro α-glucosidase activity inhibitory experiment these 30 kinds of extracts were determined. Results showed that the total polyphenols from black quinoa had a strong correlation on the inhibition of α-glucosidase (r = 0.91, P < 0.001). Thus, the extraction process of black quinoa crude polyphenols (BQCP) was carried out, and the most efficient extraction conditions were: material-liquid ratio was 1:70 g/mL, ultrasonic temperature was 45 °C, ultrasound time was 30 min, ultrasonic power was 400 W, the optimal extraction amount was 5.148 ± 0.038 mg/g. Moreover, the black quinoa polyphenols (BQP), purified from BQCP, had stronger inhibitory ability on α-glucosidase (IC50 = 0.59 mg/mL) and α-amylase (IC50 = 2.85 mg/mL) and its inhibition effect was greatly to BQCP. This study demonstrates that BQP can be a good potential source of natural hypoglycemic drugs or functional foods.


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Screening and extraction process optimization for potential α-glucosidase inhibitors from quinoa seeds

Show Author's information Ruili Zheng1,Jie Wang1,Siyi Liu1Zhipeng Sun1Liyan Zhao2( )Guitang Chen1( )
College of Engineering/National R & D Center for Chinese Herbal Medicine Processing, China Pharmaceutical University, Nanjing 211198, China
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

These authors equally contributed to this work.

Highlights

(1) The aqueous extract of quinoa had a higher phenolic content

(2) Polyphenols exhibited the strongest correlation with α-glucosidase inhibitory effect

(3) The maximum extraction yield of black quinoa polyphenols was 5.168 ± 0.066 mg/GAE·g−1

(4) Black quinoa polyphenols inhibited the activities of α-glucosidase and α-amylase

Abstract

To explore the potential factors of quinoa to control blood sugar, five active components, polyphenols, flavonoids, saponins, alkaloids and polysaccharides, were extracted from three kinds of quinoa by using ten different solvents, then in vitro α-glucosidase activity inhibitory experiment these 30 kinds of extracts were determined. Results showed that the total polyphenols from black quinoa had a strong correlation on the inhibition of α-glucosidase (r = 0.91, P < 0.001). Thus, the extraction process of black quinoa crude polyphenols (BQCP) was carried out, and the most efficient extraction conditions were: material-liquid ratio was 1:70 g/mL, ultrasonic temperature was 45 °C, ultrasound time was 30 min, ultrasonic power was 400 W, the optimal extraction amount was 5.148 ± 0.038 mg/g. Moreover, the black quinoa polyphenols (BQP), purified from BQCP, had stronger inhibitory ability on α-glucosidase (IC50 = 0.59 mg/mL) and α-amylase (IC50 = 2.85 mg/mL) and its inhibition effect was greatly to BQCP. This study demonstrates that BQP can be a good potential source of natural hypoglycemic drugs or functional foods.

Keywords: α-glucosidase, polyphenols, α-amylase, quinoa, active ingredients, ultrasonic extraction

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Publication history

Received: 06 May 2024
Revised: 24 May 2024
Accepted: 25 May 2024
Published: 09 June 2024

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© National R & D Center for Edible Fungus Processing Technology 2024. Published by Tsinghua University Press.

Acknowledgements

Acknowledgements

This work was supported by the Earmarked Fund for Jiangsu Agricultural Industry Technology System (No. JATS [2023] 424).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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