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首页> 外文期刊>Food research international >Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities
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Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities

机译：野生可食用的瑞士甜菜叶（Beta vulgaris L. var。cicla）：营养，植物化学成分和生物活性

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摘要

Nutritional, soluble carbohydrates and aroma volatile profiles of Tunisian wild Swiss chard leaves (Beta vulgaris L. var. cicla) have been characterized. The chemical composition of an ethanol chard leaves extract, as well as its in vitro antioxidant, alpha-amylase and alpha-glucosidase inhibition activities were carefully evaluated. The results of the proximate composition showed that total carbohydrate fraction, mainly as dietary fiber were the major macronutrient (2.43 g/100 g fw), being the insoluble dietary fiber the predominant fraction (2.30 g/100 g). In addition, leaves of Beta vulgaris L. were especially rich in Mg, Fe and Ca (4.54, 2.94 and 2.28 mg/100 g fw) and very poor in Na (0.09 mg/100 g fw). Volatile profile revealed that non-terpene derivatives and sesquiterpene hydrocarbons were the essential classes of volatiles in the chard leaves. Myricitrin, p-cumaric acid and rosmarinic acid were characterized. Moreover, the ethanol extract of wild Swiss chard leaves revealed significant antioxidant capacity. Furthermore, a good enzyme inhibitory effects on alpha-glucosidase and alpha-amylase activities were observed. These findings highlighted the potential health benefits of wild Swiss Chard as a source of nutritional and bioactive compounds.
机译：突尼斯野生瑞士甜菜叶（Beta vulgaris L. var。cicla）的营养，可溶性碳水化合物和香气挥发性特征已得到表征。仔细评估了乙醇唐莴苣叶提取物的化学成分以及其体外抗氧化剂，α-淀粉酶和α-葡萄糖苷酶的抑制活性。最接近的组成的结果表明，总碳水化合物部分，主要作为膳食纤维是主要的主要营养元素（2.43 g / 100 g fw），其中不溶性膳食纤维占主要部分（2.30 g / 100 g）。此外，甜菜叶中的镁，铁和钙含量特别丰富（4.54、2.94和2.28 mg / 100 g fw），而Na含量极低（0.09 mg / 100 g fw）。挥发物特征表明，非萜类衍生物和倍半萜碳氢化合物是唐莴苣叶片中必需的挥发物类别。表征了杨梅素，对枯草酸和迷迭香酸。此外，野生瑞士甜菜叶的乙醇提取物显示出显着的抗氧化能力。此外，观察到对α-葡糖苷酶和α-淀粉酶活性具有良好的酶抑制作用。这些发现凸显了野生瑞士甜菜作为营养和生物活性化合物来源的潜在健康益处。

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  • 来源
    《Food research international》 |2019年第5期|612-621|共10页
  • 作者

    Mzoughi Zeineb; Chandoura Hassiba; Chakroun Yasmine; Camara Montana; Fernandez-Ruiz Virginia; Morales Patricia; Mosbah Habib; Flamini Guido; Snoussi Mejdi; Majdoub Hatem;

  • 作者单位

    Univ Monastir, Fac Sci Monastir, Lab Interfaces & Adv Mat, Monastir 5000, Tunisia;

    Univ Monastir, High Inst Biotechnol, Lab Bioressources Integrat Biol & Valorisat LR14E, Monastir 5000, Tunisia;

    Univ Monastir, High Inst Biotechnol, Lab Bioressources Integrat Biol & Valorisat LR14E, Monastir 5000, Tunisia;

    Univ Complutense Madrid, Fac Farm, Dept Nutr & Bromatol 2, Plaza Ramon y Cajal S-N, E-28040 Madrid, Spain;

    Univ Complutense Madrid, Fac Farm, Dept Nutr & Bromatol 2, Plaza Ramon y Cajal S-N, E-28040 Madrid, Spain;

    Univ Complutense Madrid, Fac Farm, Dept Nutr & Bromatol 2, Plaza Ramon y Cajal S-N, E-28040 Madrid, Spain;

    Univ Monastir, High Inst Biotechnol, Lab Bioressources Integrat Biol & Valorisat LR14E, Monastir 5000, Tunisia;

    Univ Pisa, Dept Pharm, Via Bonanno 33, I-56126 Pisa, Italy|Univ Pisa, Interdept Res Ctr Nutraceut & Food Hlth, I-56126 Pisa, Italy;

    Water Res & Technol Ctr CERTE Technopk Borj Cedri, Lab Water Treatment & Reuse, Tunis, Tunisia;

    Univ Monastir, Fac Sci Monastir, Lab Interfaces & Adv Mat, Monastir 5000, Tunisia;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Beta vulgaris; Halophyte plant; Wild plant; Nutritional profile; Aroma volatiles; Antioxidant properties; Enzyme inhibitory activity;

    机译：甜菜;盐生植物;野生植物;营养概况;香气挥发物;抗氧化性能;酶抑制活性;

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