دراسة التركيب الكيميائي والفعالية البيولوجية لزيت النباتي لنبات الكينوا النامي في منطقة وادي سوف

Abstract

Chenopodium quinoa Willd is one of the world's most important food sources and one of the most promising crops in Algeria.This work aims to study the oil content and the biological activity of the seeds of two types of quinoa (white - yellow). The hexane extract prepared by two methods was obtained by a Soxhlet apparatus and by soaking the Chenopodium quinoa Willd plant grown in the region, in the Oued Souf. In order to study the biological activity, the antioxidant activity was studied in two ways, namely, the DPPH free radical inhibition test, hemolysis of red blood cells (Hémolys), and the study of the antibacterial activity. Quantitative analysis of the fatty acid content of its oil was performed using gas phase chromatography. The highest yield percentage was for the hexane extract by soaking method for the yellow quinoa variety with (3.27%), while it was for the hexane extract of the Soxhlet device with (1.89%) for the yellow quinoa variety. As for the results of the antioxidant activity of free radicals, DPPH• was weak in all extracts, with an inhibitory ability estimated at IC50=˂1000µg/ml. As for the red blood cell hemolysis test, Hémolyse, the results showed that hexane extract was distinguished by soaking method with the lowest dissolution rate estimated at (17.47%) for the white quinoa variety. The results of the antibacterial activity of the plant extracts showed weak to no sensitivity towards 06 bacterial strains. The results of the quantitative and qualitative investigation demonstrated the richness of quinoa seed oil in unsaturated fatty acids with a percentage of (80.96%) in the yellow quinoa variety and (84.04%) in the white quinoa variety. Four fatty acids with a majority of linoleic, oleic, linolenic and palmitic were identified. Linoleic (omega-6) was the most abundant fatty acid in quinoa oil (50.22%) in the yellow quinoa variety, while it was (53.40%) in the white quinoa variety.