伊格迪尔平原野生食用的生物活性化合物和抗氧化能力
Eren Özden1,2, Adnan Aydin3, Kaan Hürkan3
1Department of Horticulture, Faculty of Agriculture University of Iğdır Iğdır Türkiye.
Food science & nutrition
|September 2, 2025
概括
来自土耳其的野生食用
科学领域:
- 植物科学
- 营养生物化学
- 食品化学
背景情况:
- 全球对野生食用植物的兴趣越来越大,
- 土耳其的消费量在五年内增加了十倍.
- 在土耳其消费的几乎有一半是野生的,
研究的目的:
- 来自伊格迪尔平原的野生食用的生物化学成分.
- 评估这些野生的抗氧化能力.
- 为了比较野生和商业栽培品种.
主要方法:
- 收集了来自伊格迪尔平原的35个野样本.
- 对酸,黄酸,自由氨基酸,酸和总酸的分析.
- 使用DPPH (2,2-二-1-皮克里尔水) 和ABTS (2,2'-azino-bis ((3-ethylbenzothiazoline-6-sulfonic acid)) 试验的抗氧化作用的评估.
主要成果:
- 伊吉尔平原的野生比商业品种含有更高的酸,黄酸,氨基酸,酸和酸.
- 然而,与商业品种相比,野生在DPPH和ABTS测定中表现出较低的抗氧化活性.
- 在野生的基因型中观察到显著的差异,特定位置产生更丰富的样本.
结论:
- 伊格迪尔平原的野生是一种有价值的营养素和生物活性化合物的来源.
- 建议从富裕地区培养精选的基因型,以防止过度采集和潜在的灭绝.
- 这项研究为伊吉尔地区的野生提供了第一个生化和抗氧化剂数据.
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