Ultrasound-assisted extraction of quinoa seed malt extract for the determination of nutritional content, antioxidant, and anticancer activity against HT-29 colorectal cancer cell lines

Abstract

In this work, quinoa (Chenopodium quinoa Wild) seed malt extract was obtained using a combination of ultrasonic and bain-marie methods. The ultrasonic time (5–50 min) and bain-marie time (20–180 min) were optimized based on the maximum percentage of antioxidant. The bain-marie temperature was considered between 40 and 45 °C. The effect of various parameters, including the ratio of solvents, bain-marie temperature, and extraction temperature with selected ultrasonic and bain-marie times were considered on the properties of malt extract. The maximum DPPH value was assigned to the time of 5 min (47.7%) and 120 min (40.4%) for ultrasonic and bain-marie methods, respectively. Quinoa malt extract revealed good antioxidant activity with a lower amount of IC₅₀ equal to 19.11 mg/mL. The total phenol content (TPC) and total flavonoid content (TFC) were ranged from 534.35 to 2793.49 mg GAE/100 g and 0.12 to 3.22 mg QE/100 g, respectively. The high protein content (2.37%) was obtained with ethanol: water (25%:75%), ultrasonic time of 15 min, bain-marie time of 120 min, bain-marie temperature of 40–45^◦C, and extraction temperature of 25^◦C. Vitamin B6 (pyridoxine) and vitamin B9 (folic acid) content were in the range of 0.8 to 2.76 mg/100 g and 2.34 to 2.59 mg/100 g, respectively. The highest content of minerals containing Ca, Mg, P, and Fe in malt extract was 49.46, 74.89, 115.75, and 5.49 mg/100 g, respectively. The best anticancer effect on HT29 cell lines with cell viability of 98.31% followed by 94.42% with a concentration of quinoa malt extract of 31.25 µg/mL was observed. This malt extract as a source of functional foods can play an important role in the cancer chemoprevention.