Łukasz Gontar, Anna Geszprych, Monika Sitarek-Andrzejczyk, Ewa Osińska
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引用次数: 0
摘要
研究人员对植物物候学三个阶段采集的 Monarda fistulosa L. 地上茎进行了调查,以确定其作为食品工业应用的潜在原料。对它们的精油(EO)含量、成分、抗菌活性以及酚类组分的特征和抗氧化特性进行了评估,这可能会决定其对健康的益处以及在食品保存中的潜在用途。叶环氧乙烷的主要成分是香芹酚。花序环氧乙烷中的香芹酚含量在盛花期特别高(45.12%),而在坐果期则低于对伞花烃(39.75%)和胸腺醌(25.04%)。在琼脂稀释试验中,叶片和花序环氧乙烷在 0.156-0.625 µL/mL 的浓度范围内抑制了六种受试微生物的生长。在植物生长的无性阶段采集的叶片中,迷迭香酸和地迪明的含量最高。在植物开花期采集的花序中含有丰富的亚麻仁素。类黄酮含量与提取物的抗氧化活性高度相关。由于这些特性,M. fistulosa 的提取物和精油可在食品工业中用作天然防腐剂或抗氧化剂,从而有助于开发更安全、更可持续的食品。
Influence of Plant Phenology on Chemical Composition of Monarda fistulosa L. Organs and their Bioactive Properties.
Monarda fistulosa L. above-ground organs, collected at three phases of plant phenology, were investigated as potential raw materials for application in the food industry. They were evaluated regarding essential oil (EO) content, composition, and antimicrobial activity, as well as characteristics of phenolic fractions and antioxidant properties, which may determine health benefits and potential use in food preservation. The dominant constituent of leaf EO was carvacrol. In the inflorescence EO carvacrol content was especially high at the full flowering phase (45.12%), while during the fruit setting phase its content was lower than that of p-cymene (39.75%) and thymoquinone (25.04%). In the agar dilution test, leaf and inflorescence EOs inhibited the growth of the six tested microorganisms at the concentration range of 0.156-0.625 µL/mL. Leaves collected at the vegetative phase of plant growth were characterised by the highest content of rosmarinic acid and didymin. Inflorescences harvested during the flowering of plants were rich in linarin. Flavonoid content was highly correlated with antioxidant activity of extracts. Due to these properties, M. fistulosa extracts and essential oils could be used in the food industry as natural preservatives or antioxidants, thereby contributing to the development of safer and more sustainable food products.
期刊介绍:
Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by:
- Biotechnology (all fields, including molecular biology and genetic engineering)
- Food science and technology
- Functional, nutraceutical or pharma foods
- Other nutrients and non-nutrients inherent in plant foods