解锁营养和植物化学潜能：代谢组学和南印度食用花中多酚的生物可及性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-21 DOI:10.1016/j.foodchem.2025.146788

Likhitha Yadav Prakruthi , Chagam Koteswara Reddy , Hari Krishnan , Deepika Kaushik , Korada Ganesh , Ramachandran Vinayagam , Mukul Kumar , Abeer Hashem , Nouf H. Alotaibi , Elsayed Fathi Abd-Allah

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引用次数: 0

摘要

本文研究了南印度4种食用花卉：阴蒂（Clitoria ternatea）、九重葛（Bougainvillea glabra）、芙蓉（hi芙蓉）和菊花（Chrysanthemum indicum）的营养成分、植物化学多样性和多酚生物可及性。比邻分析表明，红曲霉的宏量营养素含量最高，而红曲霉的必需微量营养素含量最丰富。UPLC-PDA和非靶向LC-MS Q-TRAP分析鉴定了100多种生物活性化合物，包括类黄酮、酚酸、萜类、氨基酸和脂肪酸衍生物。其代谢产物有明显的差异，其中含有丰富的飞燕草苷和槲皮素衍生物；牡丹中的芍药苷和花青素；红蔷薇和籼稻中含有花青素、儿茶素和绿原酸。抗氧化实验结果表明，三叶蝉和红叶蝉具有较强的DPPH活性，光叶蝉具有较高的ABTS活性。模拟胃肠道消化表明，酚酸的生物可及性高于黄酮类化合物，尤其是在三叶草和红桃中。这些结果强调了这些可食用花作为有前途的功能性食品成分的潜力，提供丰富的生物可及的植物化学物质。

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Unlocking the nutritional and phytochemical potential: metabolomics and bioaccessibility of polyphenols in south Indian edible flowers

This study examined the nutritional composition, phytochemical diversity, and polyphenol bioaccessibility of four South Indian edible flowers: Clitoria ternatea, Bougainvillea glabra, Hibiscus rosa-sinensis, and Chrysanthemum indicum. Proximate analysis showed that C. ternatea contained the highest macronutrient content, while C. indicum was richest in essential micronutrients. UPLC-PDA and untargeted LC–MS Q-TRAP profiling identified over 100 bioactive compounds, including flavonoids, phenolic acids, terpenoids, amino acids, and fatty acid derivatives. Distinct metabolite patterns were observed, with delphinidin and quercetin derivatives abundant in C. ternatea; peonidin and cyanidin in B. glabra; and pelargonidin, catechin, and chlorogenic acid in H. rosa-sinensis, and C. indicum. Antioxidant assays revealed strong DPPH activity in C. ternatea and H. rosa-sinensis, and high ABTS activity in B. glabra. Simulated gastrointestinal digestion indicated higher bioaccessibility of phenolic acids than flavonoids, especially in C. ternatea and H. rosa-sinensis. These results underscore the potential of these edible flowers as promising functional food ingredients, offering rich and bioaccessible phytochemicals.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.