Optimizing the extraction of djulis (Chenopodium formosanum) by response surface methodology and comparing the differences of composition and functional properties between djulis and quinoa (Chenopodium quinoa)

• Main Authors: Huang, Yu Ju, 黃宇如
• Other Authors: Yang, Huai Wen
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/b8vkbz

碩士 === 國立嘉義大學 === 食品科學系研究所 === 107 === Djulis (Chenopodium formosanum) has become more and more popular in recent years due to its rich nutrients and health benefits. However, the related studies are rare. This study mainly investigated the nutritional components of djulis and its active substances-phenolic compounds and, furthermore, compared with quinoa in different colors including white, red and black from different species. According to the results of nutrient analysis, the content of dietary fiber in djulis (6.77%) was higher than that of traditional carbohydrate source-rice (0.7%), and its total amount of amino acid was significantly higher than that of three different-colored quinoa, and possessed a high content of lysine (0.81%) which was the primarily limited amino acid in other cereals; in terms of fatty acid composition, djulis was found to have more ω-3 fatty acid content (0.821%). For the evaluation of extraction efficiency on active ingredients, the optimal extraction conditions were analyzed by the response surface methodology (RSM), and the maximum extraction rate was obtained: a methanol concentration of 64.1% at a water bath temperature of 57.9 °C for 1.0 hour. The extracted counterparts were then analyzed for its phenolic compound, anti-oxidant and anti-glycation ability, whereas the djulis and quinoa in different colors were compared. The results showed that djulis exhibited the highest total phenol and flavonoid content, and had the best antioxidant activity. The main antioxidants analysis by HPLC consisted of gallic acid, rutin and catechins. With respect to anti-glycation activity, the fructose-induced bovine serum albumin model was used to produce advanced glycation end products (AGEs), and the inhibition ratio of djulis and quinoa extract on AGEs’ production was investigated. The results indicated that as the amounts of rutin and gallic acid becoming higher, the observed anti-glycation effect tended to be more profound. Therefore, it is reasonable to claimed that djulis has a high inhibitory effect on AGEs. This study shows that djulis is rich in nutritional value and good anti-oxidant properties, it also has the ability to inhibit the formation of AGEs. Therefore, djulis can be potentially considered as a new grain alternative crop and also as a natural source asserting the prevention and aviation of diabetes.