Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities.
Antioxidants
/ analysis
Beta vulgaris
/ chemistry
Carbohydrates
/ analysis
Dietary Fiber
Enzyme Inhibitors
/ analysis
Fatty Acids
/ analysis
Flavonoids
/ analysis
Hydroxybenzoates
/ analysis
Minerals
/ analysis
Nutritive Value
Phytochemicals
/ analysis
Pigments, Biological
Plant Extracts
/ analysis
Plant Leaves
/ chemistry
Terpenes
Volatile Organic Compounds
/ analysis
Antioxidant properties
Aroma volatiles
Beta vulgaris
Enzyme inhibitory activity
Halophyte plant
Nutritional profile
Wild plant
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
05 2019
05 2019
Historique:
received:
02
04
2018
revised:
05
10
2018
accepted:
09
10
2018
entrez:
20
3
2019
pubmed:
20
3
2019
medline:
27
5
2020
Statut:
ppublish
Résumé
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, α-amylase and α-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 α-glucosidase and α-amylase activities were observed. These findings highlighted the potential health benefits of wild Swiss Chard as a source of nutritional and bioactive compounds.
Identifiants
pubmed: 30884696
pii: S0963-9969(18)30825-1
doi: 10.1016/j.foodres.2018.10.039
pii:
doi:
Substances chimiques
Antioxidants
0
Carbohydrates
0
Dietary Fiber
0
Enzyme Inhibitors
0
Fatty Acids
0
Flavonoids
0
Hydroxybenzoates
0
Minerals
0
Phytochemicals
0
Pigments, Biological
0
Plant Extracts
0
Terpenes
0
Volatile Organic Compounds
0
phenolic acid
I3P9R8317T
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
612-621Informations de copyright
Copyright © 2018. Published by Elsevier Ltd.