Effects of Different Chenopodium formosanum Parts on Antioxidant Capacity and Optimal Extraction Analysis by Taguchi Method

Abstract

Chenopodium formosanum (CF), rich in nutrients and antioxidants, is a native plant in Taiwan. During the harvest, the seeds are collected, while the roots, stems, and leaves remain on the field as agricultural waste. In this study, di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (DPPH) radical scavenging ability and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging ability experiments of seeds, leaves, stems, and roots were designed using the Taguchi method (TM) under three conditions: Ethanol concentration (0–100%), temperature (25–65 °C), and extraction time (30–150 min). The result demonstrates that seeds and leaves have higher radical scavenging ability than stems and roots. Many studies focused on CF seeds. Therefore, this study selected CF leaves and optimized DPPH, ABTS, total phenol content (TPC), total flavonoid content (TFC), and reducing power (RP) through TM, showing that the predicted value of the leaf is close to the actual value. The optimized results of CF leaves were DPPH 85.22%, ABTS 46.51%, TPC 116.54 µg GAE/mL, TFC 143.46 µg QE/mL, and RP 23.29 µg VCE (vitamin C equivalent)/mL. The DPPH and ABTS of CF leaves were second only to the results of CF seeds. It can be seen that CF leaves have the potential as a source of antioxidants and help in waste reduction.

Content Analysis of Chenopodium formosanum (Djulis) Collected From Two Production Areas and Evaluation of Their Ability to Improve Insulin Resistance

“…We followed a method of reducing power previously reported by Wu et al 12 In brief, 5 mL various concentrations of the standard (25, 50, 100 μm) or Djulis extract were mixed with 2.5 mL of 200 mM sodium phosphate buffer (pH 6.6) and 2.5 mL of 1% potassium ferricyanide. The mixture was incubated at 50 °C for 2 min.…”

Development of Chinese-Style Sausage Enriched with Djulis (Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People’s Traditional Food

“…Djulis (red quinoa), a native crop to Taiwan, has attracted much attention because of its rich nutritional value and high content of essential amino acids, minerals, and trace elements, with several health benefits and therapeutic effects [ 3 , 4 , 5 ]. Moreover, Djulis also exhibits excellent antioxidant properties [ 3 , 6 ]. Enriching meat products with such health-promoting ingredients can increase farmers’ income and food manufacturers’ competitiveness, providing consumers with healthier choices.…”