新改进的豆类种类的花粉:植物化学含量和营养价值
Eleni D Myrtsi1, Dimitrios N Vlachostergios2, Christos Petsoulas2
1Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Bioscience, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Plants (Basel, Switzerland)
|November 9, 2024
概括
新型的希腊豆类品种在他们的干草中提供了丰富的营养和生物活性化合物. 这些可持续的食物来源含有大量的必需脂肪酸和多,与低的抗营养因素,如色素.
科学领域:
- 农业科学 农业科学
- 营养科学 营养科学
- 植物化学 植物化学
背景情况:
- 对于可持续食品生产的日益增长的需求,需要探索新的营养主食.
- 豆类在农业上具有多样性,并具有显著的生物活性,使其成为有希望的候选种子.
- 改良品种为人类和动物消费提供了增强的营养和功能性质.
研究的目的:
- 评估来自八种新改良的希腊豆类品种的干草的营养和生物功能含量.
- 为了识别和量化豆类花草提取物中的脂肪酸和多.
- 为了评估这些豆类干草提取物的抗氧化特性.
主要方法:
- 用气体染色学-火焰电离检测 (GC-FID) 对脂肪酸进行植物化学选,用液体染色学-双重质谱法 (LC-MS/MS) 对多进行选.
- 使用光谱光度法来确定和素的总含量.
- 使用DPPH (2,2-二-1-皮克里利水) 和FRAP (Ferric降低抗氧化功率) 试验来评估抗氧化活性.
主要成果:
- 检测到26种不同的脂肪酸,在所有10毫克/克以上的提取物中都发现了烯酸,烯酸和棕酸.
- 油酸是 *Cicer arietinum*, *Vicia faba* 和 *Lathyrus sativus* 提取物的主要成分.
- 鉴定了30种不同的多,其中异甲,异基原蛋白,酸和酸是最丰富的.
- 在DPPH和FRAP测定中, *Vicia faba*花草提取物表现出最高的抗氧化潜力,其次是*Pisum sativum*和*Phaseolus vulgaris*.
- 所有测试的提取物中都明显缺少已知的反营养因素 - - 桑宁.
结论:
- 新的希腊豆类品种代表了重要的营养素 (脂肪酸) 和生物活性化合物 (多) 的宝贵来源.
- 标志性的豆类花具有显著的抗氧化特性,其中Vicia faba表现出最强烈的活性.
- 这些品种中缺乏色素,提高了它们作为食品和料应用的安全和可持续营养成分的适用性.
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