Variation in the Main Health-Promoting Compounds and Antioxidant Capacity of Three Leafy Vegetables in Southwest China
文献类型： 外文期刊
作者： Zhang, Yi 1 ; Huang, Wenli 1 ; Zhang, Chenlu 1 ; Huang, Huanhuan 1 ; Yang, Shihan 1 ; Wang, Yiqing 1 ; Huang, Zhi 1 ; Tang, Yi 1 ; Li, Xiaomei 2 ; Lian, Huashan 4 ; Li, Huanxiu 1 ; Zhang, Fen 1 ; Sun, Bo 1 ;
作者机构： 1.Sichuan Agr Univ, Coll Hort, Chengdu 611130, Peoples R China
2.Sichuan Acad Agr Sci, Rice & Sorghum Res Inst, Deyang 618000, Peoples R China
3.Vegetable Germplasm Innovat & Variety Improvement, Chengdu 610300, Peoples R China
4.Chengdu Agr Coll, Sch Agr & Hort, Chengdu 611130, Peoples R China
关键词： malabar spinach; amaranth; sweet potato; phenolic compounds; antioxidants; antioxidant capacity
期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）
ISSN：
年卷期： 2023 年 28 卷 12 期
页码：
收录情况： SCI
摘要： Malabar spinach (Basella alba), amaranth (Amaranthus tricolor), and sweet potato (Ipomoea batatas) are leafy vegetables found in Southwest China. The variation of chlorophyll, carotenoids, ascorbic acid, total flavonoids, phenolic compounds, and antioxidant capacity was studied in the leaves and stems of the three vegetables. The content of main health-promoting compounds and the antioxidant capacity in the leaves were higher than that in the stems, indicating that the leaves of the three vegetables possess greater nutritional value. The trend of total flavonoids in all three vegetables was similar to the trend of antioxidant capacity, suggesting that the total flavonoids may be the major antioxidants wihin these vegetables. Eight individual phenolic compounds were detected in three different vegetables. The most abundant levels of individual phenolic compounds in the leaves and stems of malabar spinach, amaranth, and sweet potato were 6 & PRIME;-O-feruloyl-d-sucrose (9.04 and 2.03 mg g(-1) DW), hydroxyferulic acid (10.14 and 0.73 mg g(-1) DW), and isorhamnetin-7-O-glucoside (34.93 and 6.76 mg g(-1) DW), respectively. Sweet potato exhibited a higher total and individual phenolic compound content compared to malabar spinach and amaranth. Overall, the results demonstrate that the three leafy vegetables possess high nutritional value, and could be used not only for consumption but also in various other fields, including medicine and chemistry.
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