Plant Foods for Human Nutrition最新文献_第2页

Exploring Underused Starchy Food Crops to Extend Their Consumption: Mexico as Case of Study. 探索未充分利用的淀粉类粮食作物以扩大其消费：以墨西哥为例研究。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-04-26 DOI: 10.1007/s11130-025-01347-2

Edith Agama-Acevedo, Reyna S Santana-Galeana, Cristina M Rosell, Luis Arturo Bello-Pérez

引用次数: 0

Isolation and Determination of Technological Properties of Lactic Acid Bacteria from Native Plants of the Gran Chaco - Region of South America. 南美大查科地区原生植物中乳酸菌的分离及工艺特性测定。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-04-24 DOI: 10.1007/s11130-025-01349-0

Franco Paolo Rivas, Oscar Alfredo Garro, Marisa Selva Garro

{"title":"Isolation and Determination of Technological Properties of Lactic Acid Bacteria from Native Plants of the Gran Chaco - Region of South America.","authors":"Franco Paolo Rivas, Oscar Alfredo Garro, Marisa Selva Garro","doi":"10.1007/s11130-025-01349-0","DOIUrl":"https://doi.org/10.1007/s11130-025-01349-0","url":null,"abstract":"Native vegetables from the Gran Chaco, a region of South America, have historically been the food of autochthonous groups and are presented as an unexplored source of lactic acid bacteria (LAB). This is why the present work presents the isolation of LAB from native plants: prickly pear, ñangapirí, burr gherkin, white carob, chañar and tutiá, for potential use in the development of fermented or functional foods with these native vegetables or other food matrices. For which different technological and enzymatic characterizations were applied to the isolated and selected LAB. A total of 11 LAB were obtained, with notable differences in their technological properties regarding the production of metabolites of interest such as diacetyl-acetoin, pectinolytic, lipolytic and glycolytic enzymes. These characteristics would enable its potential use in different fermented foods obtained from the native vegetables studied and in other food matrices, reducing anti-nutritional factors and enhancing flavour characteristics. This study has allowed to increase the biodiversity of lactic acid bacteria obtained from native fruits of Latin America, providing more knowledge of their technological potential to be applied to the production of functional foods, promoting the revaluation of these plant species, adding value to them and promoting their production on a larger scale. This would enhance the economic and social interest in the native plant crops studied.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 2","pages":"111"},"PeriodicalIF":3.1,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144001297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia speciosa Seeds. 煮沸、蒸煮和微波处理对斑栗种子抗氧化和抗菌性能的影响。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-04-16 DOI: 10.1007/s11130-025-01351-6

Lakeisha Fidelia Limas, Ethel Jeyaseela Jeyaraj, Khuen Yen Ng, Wee Sim Choo

{"title":"Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia speciosa Seeds.","authors":"Lakeisha Fidelia Limas, Ethel Jeyaseela Jeyaraj, Khuen Yen Ng, Wee Sim Choo","doi":"10.1007/s11130-025-01351-6","DOIUrl":"https://doi.org/10.1007/s11130-025-01351-6","url":null,"abstract":"This study investigated the effects of boiling, steaming, and microwaving on the total phenolic content (TPC), cyclic polysulfide content, antioxidant, and antibacterial properties of Parkia speciosa seeds. Ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of the seeds were evaluated. The main antibacterial components of P. speciosa seeds, cyclic polysulfides were characterized using Gas Chromatography-Mass Spectrometry analysis and evaluated using a broth microdilution method against seven gram-positive and five gram-negative bacterial strains. Microwaving displayed the highest decrease in TPC, followed by boiling, while steaming retained most TPC. Thermal treatment did not affect DPPH free radical scavenging activity but significantly reduced the FRAP of the seeds. Uncooked seeds exhibited significant antibacterial activity against the 12 bacterial strains with minimum inhibitory concentration (MIC) values of 5-40 mg/mL. Thermal treatment of the seeds displayed reduced antibacterial activity, a decreased amount of 1,2,4,5-tetrathiane whereas 1,3,5-trithiane and 1,2,5,6-tetrathiocane were detected.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 2","pages":"110"},"PeriodicalIF":3.1,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12003582/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144036989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification, In Silico Screening, Inhibition Mechanisms to Keap1 and Angiotensin-I-Converting Enzyme, and Ferrous-Transport Capacity of a Multifunctional Octapeptide from Camellia oleifera Globulin. 油茶球蛋白多功能八肽的鉴定、硅筛选、对Keap1和血管紧张素- i转换酶的抑制机制及铁转运能力

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-04-10 DOI: 10.1007/s11130-025-01352-5

Yan Li, Yong Yang, Chen Feng, Jie Liu, Jing Wang, Luchen Wang

{"title":"Identification, In Silico Screening, Inhibition Mechanisms to Keap1 and Angiotensin-I-Converting Enzyme, and Ferrous-Transport Capacity of a Multifunctional Octapeptide from Camellia oleifera Globulin.","authors":"Yan Li, Yong Yang, Chen Feng, Jie Liu, Jing Wang, Luchen Wang","doi":"10.1007/s11130-025-01352-5","DOIUrl":"https://doi.org/10.1007/s11130-025-01352-5","url":null,"abstract":"Camellia oleifera expeller is an abundant protein resource, but its usage in food is limited. In this study, potential antioxidant and hypotensive peptides with ferrous-chelating activity were isolated, identified, and virtually screened from camellia expeller globulin hydrolysates. The action mechanisms against Keap1 and angiotensin-I-converting enzyme (ACE), gastrointestinal stability, and ferrous-transmembrane absorption were studied. After in silico screening, a safe multifunctional octapeptide: Ser-Gly-Tyr-Gly-Tyr-Gly-Tyr-Gly (SGYGYGYG) was obtained. SGYGYGYG showed high ACE-restraining ability of IC50:89.44 µmol/L (equivalent to that of Valsartan), ferrous chelating (8.67 mg/g) and hydroxyl radical quenching abilities (93.06%). SGYGYGYG can inhibit the Keap1-Nrf2 interaction by binding to 9 residues of Keap1; and it bound to key sites in ACE's linking (Tyr523, Gln281, Lys511, and Ala354) and catalytic centre (His353 and His383). SGYGYGYG's phenolic hydroxyl, amino, and carboxyl groups had strong affinity for ferrous ions. Ferrous chelation did not alter ACE-inhibition capacity and model of SGYGYGYG, but reduced its hydroxyl and ABTS radical quenching ability (p < 0.05). Moreover, the intestinal stability and transmembrane absorption of ferrous ions were improved by SGYGYGYG-ferrous chelate, though SGYGYGYG had poor gastrointestinal stability. Thus, SGYGYGYG may be exploited as ingredients of hypotensive, antioxidant, and iron supplementary agents.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 2","pages":"109"},"PeriodicalIF":3.1,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144048058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant and Antimicrobial Potential of Native Asteraceae from Northwestern Argentina for Functional Food Applications. 阿根廷西北部天然菊科植物在功能性食品中的抗氧化和抗菌潜力。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-04-08 DOI: 10.1007/s11130-025-01346-3

Noelia Natalia Fernández, Luciana Contino, Lucrecia Corral, Víctor Gonzalo Arnau, Luis Alberto Ojeda López, Alberto Carlos Slanis, Alfredo Salguero, Analía Gómez, María Laura Tereschuk

{"title":"Antioxidant and Antimicrobial Potential of Native Asteraceae from Northwestern Argentina for Functional Food Applications.","authors":"Noelia Natalia Fernández, Luciana Contino, Lucrecia Corral, Víctor Gonzalo Arnau, Luis Alberto Ojeda López, Alberto Carlos Slanis, Alfredo Salguero, Analía Gómez, María Laura Tereschuk","doi":"10.1007/s11130-025-01346-3","DOIUrl":"https://doi.org/10.1007/s11130-025-01346-3","url":null,"abstract":"The Argentinean Northwestern (NWA) region is renowned for its rich biodiversity, with a wide variety of wild plant species traditionally used for medicinal, culinary, and aromatic purposes. Plant species from the Asteraceae family are known for their bioactive compounds with antioxidant properties, making them both suitable as functional ingredients for novel food formulations. This study aimed to evaluate four native Asteraceae species from Northwestern Argentina as potential ingredients for developing functional foods: Tagetes minuta, Tagetes terniflora, Chromolaena hookeriana and Tessaria dodoneifolia. The experimental design included drying, maceration, filtration, and extraction by conventional and supercritical fluid methodology. The antioxidant capacity, antimicrobial activities, phenolic content, toxicity, and identification of bioactive compounds were analyzed by high-performance liquid chromatography with diode array detection. Results showed that species C. hookeriana and T. dodoneifolia displayed outstanding antioxidant properties, with over 90% radical-scavenging activity, and high phenolic compounds content, exceeding 220 mg GAE/100 g in conventional extraction and 160 mg GAE/100 g in supercritical extraction, along with antimicrobial activity in supercritical extracts. In the species C. hookeriana, phenolic compounds were found: rutin, p-coumaric acid, ferulic acid, quercetin, and nordihydroguaiaretic acid. In the species T. dodoneifolia, in addition to these, naringenin was found, a compound with antioxidant activity of nutritional interest for food design. None of the tested plant species showed toxicity, according to the Artemia salina L. bioassay. This research advances the field of functional foods and opens new perspectives for developing innovative health-promoting products.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 2","pages":"107"},"PeriodicalIF":3.1,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143812151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unlocking the Anti-Inflammatory Potential of Sourdough: Phytochemical Profile, Functional Investigation, and Molecular Docking Insights into Key Bioactive Compounds. 解锁酵母的抗炎潜能：植物化学特征、功能研究和关键生物活性化合物的分子对接见解。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-04-08 DOI: 10.1007/s11130-025-01345-4

Asma Cherbal, Yousra Abboud, Rayane Lakroun, Dina Nafa, Erdi Can Aytar, Salima Khaldi

{"title":"Unlocking the Anti-Inflammatory Potential of Sourdough: Phytochemical Profile, Functional Investigation, and Molecular Docking Insights into Key Bioactive Compounds.","authors":"Asma Cherbal, Yousra Abboud, Rayane Lakroun, Dina Nafa, Erdi Can Aytar, Salima Khaldi","doi":"10.1007/s11130-025-01345-4","DOIUrl":"10.1007/s11130-025-01345-4","url":null,"abstract":"Sourdough, a fermented food product, has garnered increasing interest for its potential health benefits. This study comprehensively evaluated the anti-inflammatory and antioxidant potential of sourdough extract in vitro. Phytochemical analysis revealed a significant presence of phenolic compounds (0.276 ± 0.0196 mg GAE/g), and GC/MS analysis identified key bioactive compounds, including glycerin, lactic acid, thymol, phthalic acid, linoleic acid, and caprylic acid. The sourdough extract demonstrated potent anti-inflammatory activity, evidenced by its ability to inhibit protein denaturation (92.27 ± 0.66%), protease activity (26.70 ± 1.36%), and red blood cell hemolysis (22.93 ± 0.73%), suggesting a protective effect against cellular damage and inflammation. Furthermore, the extract exhibited considerable antioxidant capacity, as demonstrated by DPPH (14.29 ± 0.04%), H2O2 (81.61 ± 2.98%), and FRAP (96.26 ± 0.03%) assays. Molecular docking studies provided mechanistic insights into the anti-inflammatory effects, revealing that thymol and phthalic acid, identified in the extract, exhibited strong binding affinities with the IL-1β signaling complex (PDB ID: 4DEP), with binding energies of -6.6 kcal/mol and - 5.5 kcal/mol, respectively. These findings suggest that these compounds may contribute to the modulation of inflammatory pathways. This research highlights the significant anti-inflammatory and antioxidant potential of sourdough, suggesting its potential as a functional food for promoting human health. Moreover, it underscores the contribution of specific bioactive compounds to the observed effects, paving the way for further investigation into the therapeutic applications of sourdough.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 2","pages":"108"},"PeriodicalIF":3.1,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11978714/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143812081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of Lamium album Leaves Powder in Wheat Bread Technology. 叶面粉在小麦面包工艺中的应用。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-04-07 DOI: 10.1007/s11130-025-01328-5

Anastasiia Shevchenko, Vira Drobot, Svitlana Litvynchuk, Oleg Galenko

{"title":"Application of Lamium album Leaves Powder in Wheat Bread Technology.","authors":"Anastasiia Shevchenko, Vira Drobot, Svitlana Litvynchuk, Oleg Galenko","doi":"10.1007/s11130-025-01328-5","DOIUrl":"10.1007/s11130-025-01328-5","url":null,"abstract":"There are many undervalued wild plants that can be used in food product preparation to increase their nutritional value and provide them health-promoting properties. Lamium album (white dead-nettle), a wildflower widely distributed around the continents, is one of such plants. In the present study, the aim was to investigate the effect of adding lamium leaves powder on the quality of wheat bread. It was shown that LLP contained magnesium, potassium and phosphorus in the amounts of 42.3, 278.0 and 44.07 mg/g, respectively. The content of total phenols, phenolic acids and flavonoids in LLP was higher than in wheat flour by 7.3, 35.2 and 17.7 times, respectively, and the total antioxidant activity was 94.6 times higher. Addition of lamium leaf powder in amounts of 1-2% to the weight of wheat flour increased the total gas formation by 3.7-9.7% compared to dough without supplement. When adding white dead-nettle powder, the specific volume of bread decreased by 9.4-17.9% due to the changes in the structure of the dough to a stiffer, which did not allow for increasing volume. The crust of the bread acquired a greenish tint, and the crumb had a grassy taste. The overall score was 95.24 for control, 96.32 for bread with 1% lamium leaves powder and 95.32 ± 0.2 for bread with 2% lamium leaves powder, which means that panelists liked mostly bread with 1% lamium leaves powder. It was proven that antioxidant activity in bread with lamium increased compared to control. There was an increase in the content of phenolic compounds and phenolic acids in bread with lamium. The decrease in the amount of phenolic compounds during the storage of bread indicated a more active antioxidant effect of lamium in bread compared to control without it. Lamium leaves powder could be recommended for adding to the recipe of wheat bread in the amount of 1% as an ingredient to increase the antioxidant activity of bread and overall consumer acceptability.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 2","pages":"106"},"PeriodicalIF":3.1,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143796074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Native Andean Beans (Phaseolus vulgaris) from Jujuy, Argentina: Physicochemical Characteristics, Hydration and Roasting Properties. 来自阿根廷Jujuy的本地安第斯豆（Phaseolus vulgaris）：物理化学特性，水合作用和烘焙特性。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-04-06 DOI: 10.1007/s11130-025-01348-1

C N Segundo, S P Meriles, M A Giménez, M O Lobo, N Samman

{"title":"Native Andean Beans (Phaseolus vulgaris) from Jujuy, Argentina: Physicochemical Characteristics, Hydration and Roasting Properties.","authors":"C N Segundo, S P Meriles, M A Giménez, M O Lobo, N Samman","doi":"10.1007/s11130-025-01348-1","DOIUrl":"10.1007/s11130-025-01348-1","url":null,"abstract":"Andean beans (Phaseolus vulgaris) from Jujuy, Argentina are in danger of extinction due to limited consumption and a lack of knowledge about their potential. The objective was to characterize 15 Andean bean genotypes recovered from small populations in remote Andean regions. Among these, 10 are ñuñas and 5 are beans. Ñuña is a type of spherical bean considered the ancestor of modern commercial beans, while beans are elongated, kidney-shaped, and larger. Morphological, nutritional, and antioxidant characteristics were evaluated, and hydration and roasting properties were quantified. Protein content ranged from 16 to 25%. While some genotypes exhibited significant antioxidant activity, no correlation was found between anthocyanin content, total polyphenols, and seed coat color, unlike reports from other authors. Swelling capacity reached values up to 140%. The popping yield of the ñuñas reached a maximum value of 36%. Principal component analysis grouped the genotypes into two clusters according to possible use: one associated with higher expansion capacity and anthocyanin levels, and the other with moderate to high protein content, of which some stand out for their hydration properties. The first group shows potential for roasted snacks, while the second group is better suited for traditional boiled dishes or high-protein formulations. The relevance of this work lies in providing original information on the properties of these native Andean crops that allows promoting their food use and conservation.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 2","pages":"105"},"PeriodicalIF":3.1,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143796088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of Corn Flour-Based Coating Functionalized with Muña Essential Oil for Prolong Storability of Strawberries at Refrigeration. Muña精油功能化玉米粉基涂层对草莓冷藏保鲜的影响。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-04-02 DOI: 10.1007/s11130-025-01350-7

Maria Cecilia Pacco-Huamani, Noelia Xiomara Pacheco-Torreblanca, Katerin Victoria Carlos-Tapia, Sandriane Pizato, William Renzo Cortez-Vega, Grethel Teresa Choque-Delgado

{"title":"Influence of Corn Flour-Based Coating Functionalized with Muña Essential Oil for Prolong Storability of Strawberries at Refrigeration.","authors":"Maria Cecilia Pacco-Huamani, Noelia Xiomara Pacheco-Torreblanca, Katerin Victoria Carlos-Tapia, Sandriane Pizato, William Renzo Cortez-Vega, Grethel Teresa Choque-Delgado","doi":"10.1007/s11130-025-01350-7","DOIUrl":"10.1007/s11130-025-01350-7","url":null,"abstract":"Andean crops are highlighted for their bioactive compounds with diverse functional properties. These properties can be exploited to produce functional coatings that conserve fresh fruits. This study aimed to evaluate the purple corn flour coating by adding muña essential oil and montmorillonite to the shelf life of strawberries. The components of muña essential oil were characterized. The treatments evaluated were T1-control, without coating, T2 (2.5% w/v), T3 (3% w/v), and T4 (4% w/v) of purple corn flour, 0.2% w/v montmorillonite, and 0.2% v/v muña essential oil. The strawberries were stored at 4 °C ± 1ºC for 12 days. Weight loss, total soluble solids, pH, acidity, color, firmness, and microbial activity were evaluated. The results show that the main compounds of muña essential oil were pulegone (49.4%), iso-menthone (18.5%), and menthone (17.7%). The coated strawberries showed less weight loss than the control, and their acidity decreased slightly. The coating conserved the color and appearance of the strawberries. The concentration of purple corn flour did not significantly influence the color of coated strawberries. T3 and T4 maintain the firmness of strawberries during storage. The mold and yeast count of the coated treatments was 1.24 log CFU g-1 smaller than the control. In conclusion, the antimicrobial activity of the coating reduced the development of molds and yeasts and helped preserve the physicochemical characteristics of strawberries during 12 days of refrigeration.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 2","pages":"104"},"PeriodicalIF":3.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143772971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Chemical Composition of Fatty Oil from Oliveria Decumbens Ecotypes and Evaluation of Synergistic Anti-Diabetic and Anti-Obesity Activities. 脱腰橄榄生态型脂肪油化学成分及协同抗糖尿病、抗肥胖活性评价

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-03-29 DOI: 10.1007/s11130-025-01344-5

Mahbobeh Sadravi, Akbar Karami, Gholamreza Kavoosi, Fatemeh Raouf Fard

{"title":"The Chemical Composition of Fatty Oil from Oliveria Decumbens Ecotypes and Evaluation of Synergistic Anti-Diabetic and Anti-Obesity Activities.","authors":"Mahbobeh Sadravi, Akbar Karami, Gholamreza Kavoosi, Fatemeh Raouf Fard","doi":"10.1007/s11130-025-01344-5","DOIUrl":"10.1007/s11130-025-01344-5","url":null,"abstract":"Oliveria decumbens Vent. is an aromatic, endemic plant from southern Iran renowned for its numerous health benefits. This study identified fatty acids in eight O. decumbens ecotypes and assessed their antioxidant and amylase activities. Flowers of eight ecotypes of the O. decumbens plant were collected from three provinces of Iran and fatty acids were extracted by in-vitro hexane digestion. Extracts included omega-3, omega-6, hexadecanoic acid, thymol, and carvacrol. The amount of each fatty acid in the Oliveria oil was analyzed by gas chromatography-mass spectrometry. The amounts of omega-3 (7.55-16.02%), omega-6 (7.48-17.42%), and hexadecanoic acid (7.44-18.19%) varied among the different ecotypes. Total phenolic content of the samples was measured. The antioxidant activity of the fatty oils was assessed using the DPPH and ABTS assays. The antioxidant properties of the extracts ranged from 23.16 to 52.7%. The anti-diabetic and anti-obesity evaluation was conducted using α-amylase and lipase enzymes. The IC50 values for Oliveria oil ecotypes were 118.2 ± 6.5-28.13 ± 6.4 µg/ml for the α-amylase enzyme and 40.00 ± 2.5-66.3 ± 2 µg/ml for the lipase enzyme. All Oliveria oil exhibited antioxidant properties; Jahrom, Dakal, Behbahan ecotypes were strong inhibitors of the α-amylase enzyme, and four showed strong to moderate inhibitors. Our in-vitro results show that oils' inhibition abilities roots from their specific chemical components.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 2","pages":"103"},"PeriodicalIF":3.1,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143743061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0