Phytochemical Profiles and Antioxidant Activities of Four Gluten Free Grains

Sikha Bhaduri^* & Khursheed Navder, P.

School of Urban Public Health, Hunter College, 2180 Third Avenue, NY, NY 10035, USA

Sikha Bhaduri, School of Urban Public Health, Hunter College, 2180 Third Avenue, NY, NY 10035, USA.

Keywords: Gluten Free Grains; Antioxidant Activity; Total Phenol Content; Flavonoid Content

Abstract

Amaranth, Buckwheat, Chia and Quinoa are pseudocereal grains known to be rich in both macronutrients and micronutrients including vitamins, minerals and significant amounts of other bioactive components such as flavonoids and polyphenols. The total antioxidant capacity, phenolic composition and flavonoid content of these four gluten free grains (Amaranth, Buckwheat, Chia and Quinoa) investigated in the present study. Chia and Quinoa exhibited the highest total antioxidant activity (504.96 and 520.84 mg ascorbic acid/g dw of extract respectively) compared to Buckwheat, which had the highest total phenol content amongst all four grains. Buckwheat and Quinoa exhibited highest total flavonoid content (47.41 and 65.38 mg QE/ g dw of extract) compared to other two. Highest antioxidant activity of Quinoa grains is possibly due to its highest amount of flavonoid content.

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