Novel biologically active principles from spinach, goji and quinoa

Area of Science:

• Nutraceutical science
• Phytochemistry
• Food science

Background:

• Spinach, goji berries, and quinoa possess significant nutraceutical potential.
• These foods are rich in health-benefiting compounds like amino acids, fatty acids, carotenoids, and polyphenols.

Purpose of the Study:

• To evaluate the nutraceutical potential of spinach, goji berries, and quinoa.
• To quantify specific bioactive compounds using advanced analytical techniques.

Main Methods:

• Microwave-assisted extraction with various solvent mixtures (e.g., ethanol, hydroethanolic solutions).
• Ultra-high-performance liquid chromatography (UHPLC) with photodiode array detection for compound quantification.
• Analysis of compounds including 7-isopentenyloxycoumarin, auraptene, umbelliprenin, boropinic acid, and 4'-geranyloxyferulic acid.

Main Results:

• Ethanol proved to be the most effective solvent for extraction, yielding higher amounts of target compounds.
• Concentrations of identified phytochemicals ranged from 2.01 to 49.22 µg/g of dry extract.
• Spinach, goji, and quinoa were confirmed as valuable sources of oxyprenylated umbelliferone and ferulic acid derivatives.

Conclusions:

• Spinach, goji berries, and quinoa are excellent sources of nutraceutical compounds.
• Microwave-assisted extraction with ethanol is an efficient method for isolating these valuable phytochemicals.
• The study validates the health benefits associated with these plant-based foods.