Amaranth Seed Polyphenol, Fatty Acid and Amino Acid Profile

In this paper, the extraction of polyphenols from amaranth seed using a Box–Benhken design four factors—ultra-turrax speed, solid-to-liquid ratio (RSL), methanol concentration and time—were studied. There were two responses studied for model: total phenolic content (TPC) flavonoid (TFC). The factors which influenced most TPC TFC RSL, ultra-turrax speed. Twelve acids (rosmarinic acid, p-coumaric chlorogenic vanillic caffeic p-hydroxybenzoic protocatechuic acid gallic acid) flavonoids (kaempferol, quercetin, luteolin myricetin) studied, abundant one was kaempferol followed by myricetin. is valuable source fatty acids, 16.54% determined saturated while 83.45% unsaturated ones. Amaranth amino with 9 essential being reported: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan valine.