Perfil lipídico do óleo de quinoa e as propriedades bioativas das suas frações

Abstract

This study delves into quinoa oil's nutritional quality and health-promoting potential, a topic of significant scientific interest. We conducted a comprehensive analysis of the fatty acid composition of quinoa oil and the biological properties of its methanolic fractions (MF) and insoluble precipitates (IP). The fatty acid profile was determined using gas chromatography with mass spectrum, ensuring the accuracy of our findings. To assess bioactive properties, we conducted in vitro antidiabetic activity tests on the fractions, focusing on inhibiting enzymes involved in glucose metabolism (alpha-amylase and amyloglucosidase). Additionally, we used the 2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) test to measure antioxidant activity. The fatty acid profile revealed a high percentage of linoleic acid, approximately 55%. Furthermore, it was analyzed that quinoa oil showed a percentage of alpha-amylase inhibition of 75.51%. Meanwhile, the FM and IP fractions exhibited higher inhibitions, 87.00 and 92.61%, respectively. As for amyloglucosidase, the oil showed an inhibition of 8.39%. Again, the MF and IP fractions exhibited more significant inhibition, 31.48% and 16.73%, respectively. They suggested a potential inhibitory effect on these enzymes involved in glucose metabolism. Finally, regarding antioxidant activity, the IP fraction obtained the most significant value, averaging 21.52 µmolTE/g of oil. Based on the results mentioned, one may conclude that knowledge of the biological properties of the oil is essential due to the inhibitory capacity of these enzymes. However, the need for additional studies to investigate the properties of the fractions in complex biological systems and validate their activities in vivo. Keywords: Quinoa oil. Methanol fraction. Insoluble precipitate. Amyloglycosidase. α-amylase. Antioxidants.