Department of Genetics and Plant Breeding, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh.
Laboratory of Field Science, Faculty of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu, Japan.
Sci Rep. 2019 Dec 3;9(1):18233. doi: 10.1038/s41598-019-52033-8.
Red color (A. tricolor) genotypes are an excellent source of pigments, such as betalain (1122.47 ng g FW), β-xanthin (585.22 ng g FW), β-cyanin (624.75 ng g FW), carotenoids (55.55 mg 100 g FW), and antioxidant phytochemicals, such as vitamin C (122.43 mg 100 g FW), TFC (312.64 RE µg g DW), TPC (220.04 GAE µg g DW), TAC (DPPH and ABTS) (43.81 and 66.59 TEAC µg g DW) compared to green color (A. lividus) genotype. Remarkable phenolic acids, such as salicylic acid, vanillic acid, protocatechuic acid, gallic acid, gentisic acid, β-resorcylic acid, p-hydroxybenzoic acid, syringic acid, ellagic acid, chlorogenic acid, sinapic acids, trans-cinnamic acid, m-coumaric acid, caffeic acid, p-coumaric acid, ferulic acid, and flavonoids, such as rutin, hyperoside, isoquercetin, myricetin, quercetin, apigenin, kaempferol, and catechin were observed in the red color amaranth genotypes, which was much higher compared to the green color amaranth genotype. We newly identified four flavonoids such as quercetin, catechin, myricetin, and apigenin in amaranth. Among the three selected advanced genotypes studied the red color genotype VA13 and VA3 had abundant antioxidant pigments, phytochemicals, phenolic acids, flavonoids, and antioxidant activity could be selected for extracting colorful juice. Correlation study revealed that all antioxidant constituents of red color amaranth had strong antioxidant activity. The present investigation revealed that two red color genotypes had an excellent source of antioxidants that demand detail pharmacological study.
红色（A. tricolor）基因型是色素的绝佳来源，如甜菜碱（1122.47ng/gFW）、β-叶黄素（585.22ng/gFW）、β-花青素（624.75ng/gFW）、类胡萝卜素（55.55mg/100gFW）和抗氧化植物化学物质，如维生素 C（122.43mg/100gFW）、TFC（312.64REµg/gDW）、TPC（220.04GAEµg/gDW）、TAC（DPPH 和 ABTS）（43.81 和 66.59TEACµg/gDW），与绿色（A. lividus）基因型相比。还观察到了显著的酚酸，如水杨酸、香草酸、原儿茶酸、没食子酸、龙胆酸、β-间苯二酚、对羟基苯甲酸、丁香酸、鞣花酸、绿原酸、芥子酸、反式肉桂酸、对香豆酸、咖啡酸、对香豆酸、阿魏酸和类黄酮，如芦丁、金丝桃苷、异槲皮苷、杨梅素、槲皮素、芹菜素、山奈酚、杨梅素和儿茶素，在红色苋菜基因型中，这比绿色苋菜基因型高得多。我们在苋菜中首次鉴定出四种类黄酮，如槲皮素、儿茶素、杨梅素和芹菜素。在所研究的三个先进基因型中，红色基因型 VA13 和 VA3 具有丰富的抗氧化色素、植物化学物质、酚酸、类黄酮和抗氧化活性，可用于提取彩色汁液。相关性研究表明，红色苋菜的所有抗氧化成分都具有很强的抗氧化活性。本研究表明，两个红色基因型是抗氧化剂的绝佳来源，需要进行详细的药理学研究。
