Title: Analysis of antioxidant capacity of different colour strain of djulis (Chenopodium formosanum Koidz.)
Authors: Jia-Wei Ye; Wee Ann Ong; Yun-Yang Chao
Addresses: Department of Plant Industry, National Pingtung University of Science and Technology, Pingtung, Taiwan ' Department of Plant Industry, National Pingtung University of Science and Technology, Pingtung, Taiwan ' Department of Plant Industry, National Pingtung University of Science and Technology, Pingtung, Taiwan
Abstract: This study investigated the differences in antioxidant enzyme activity between red and yellow djulis (Chenopodium formosanum Koidz.) during their growth periods. In addition, residual functional component were analysed after grain harvesting. The results indicated that the activity of glutathione reductase in the yellow djulis was higher than that in the red djulis at nine weeks after transplantation. Those results showed that the yellow djulis is more susceptible to climatic changes. Analysis of differences in residual antioxidant capacities after grain harvest, the results revealed that yellow djulis had higher phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging efficiency than red djulis did. By contrast, red djulis had higher flavonoid compound and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) free radical scavenging efficiency and trolox equivalent antioxidant capacity (TEAC) than yellow djulis did. This study revealed that functional component will change depending on the strain of the djulis, and the results can serve as a reference to develop diverse functional by-products made from djulis.
Keywords: djulis; physiological index; antioxidant capacity; functional by-product; sustainable agriculture.
International Journal of Agriculture Innovation, Technology and Globalisation, 2021 Vol.2 No.2, pp.157 - 172
Received: 30 Apr 2020
Accepted: 01 Nov 2020
Published online: 16 Dec 2021 *