American Journal of Food Science and Technology
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American Journal of Food Science and Technology. 2017, 5(6), 249-255
DOI: 10.12691/ajfst-5-6-5
Open AccessArticle

Phytochemical Content and Antioxidant Activity of Five Grain Amaranth Species

Pamela E. Akin-Idowu1, , Olufemi T. Ademoyegun2, Yemisi O. Olagunju1, Ayodeji O. Aduloju1 and Usifo G. Adebo1

1Biotechnology Research Unit, National Horticultural Research Institute, Idi-Ishin, Ibadan, Nigeria

2Product Development Programme, National Horticultural Research Institute, Idi-Ishin, Ibadan, Nigeria

Pub. Date: November 14, 2017

Cite this paper:
Pamela E. Akin-Idowu, Olufemi T. Ademoyegun, Yemisi O. Olagunju, Ayodeji O. Aduloju and Usifo G. Adebo. Phytochemical Content and Antioxidant Activity of Five Grain Amaranth Species. American Journal of Food Science and Technology. 2017; 5(6):249-255. doi: 10.12691/ajfst-5-6-5

Abstract

Investigation into the antioxidant properties of plants is a very active field of research. Amaranths are underutilized pseudo-cereals with nutraceutical potentials. The phytochemical and antioxidant activity of five grain amaranth species were evaluated using standard procedures. Highest tannin content (0.14 g/100g) and Fe chelating (66.72%) capacity was recorded in Amaranthus caudatus. Amaranthus cruentus had the highest total flavonoid (9.93 mg CE/100g) content. Amaranthus Hybridus had the highest Phytate (1.58 g/100g), total polyphenol (30.79 mg GAE/100g), DPPH scavenging activity (93.35 %), ferric reducing power (0.19 g/100g), total antioxidant 199.93 mg AAE/100g) and ABTS (201.54 mmol TE/100g) content respectively. Strong correlation was observed between the phytochemicals and antioxidant tested. From the results, grain amaranth species possess antioxidant capacity and polyphenolic content. These qualities in amaranths have promising potential means of food biofortifications.

Keywords:
amaranth total polyphenol amaranth extracts reducing power amaranth DPPH ABTS

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