School of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia.
Int J Food Sci Nutr. 2013 Aug;64(5):621-31. doi: 10.3109/09637486.2013.763910. Epub 2013 Feb 1.
This study was carried out to characterize phenolic compounds, carotenoids, vitamins and the antioxidant activity of selected wild edible plants. Plant extracts were purified, and phenolic compounds comprising 11 phenolic acids (hydroxybenzoic acid and hydrocinnamic acid) and 33 flavonoids (including catechin, glycosides and aglycones) were analysed using High Performance Liquid Chromatography - Diode Array Detector (HPLC-DAD). Furthermore, the contents of ascorbic acid and tocopherol ((α and γ tocopherol) and carotenoids (lutein and β-carotene) were also determined. The major phenolics identified consisted of glycosides of flavones (apigenin and luteolin) and flavonols (kaempferol and quercetin). Among the phenolic acids identified after hydrolysis, coumaric acid was the predominant phenolic acid in all the extracts of wild plants. Ascorbic acid [53.8 mg/100 g fresh weight (FW)] and β-carotene (656.5 mg/100 g FW) showed the highest content in the leaf of Heckeria umbellatum. In conclusion, the leaves of H. umbellatum, Aniseia martinicensis and Gonostegia hirta have excellent potential in the future to emerge as functional ingredients.
本研究旨在对选定的野生食用植物中的酚类化合物、类胡萝卜素、维生素和抗氧化活性进行表征。对植物提取物进行了纯化，并使用高效液相色谱-二极管阵列检测器（HPLC-DAD）分析了包含 11 种酚酸（羟基苯甲酸和肉桂酸）和 33 种类黄酮（包括儿茶素、糖苷和苷元）的酚类化合物。此外，还测定了抗坏血酸和生育酚（（α和γ生育酚）和类胡萝卜素（叶黄素和β-胡萝卜素）的含量。鉴定出的主要酚类化合物由黄酮类（芹菜素和木樨草素）和黄酮醇（山奈酚和槲皮素）的糖苷组成。在水解后鉴定出的酚酸中，所有野生植物提取物中都以咖啡酸为主要酚酸。在所有野生植物中，莕菜（Heckeria umbellatum）的叶片中抗坏血酸（53.8 mg/100 g 鲜重（FW））和β-胡萝卜素（656.5 mg/100 g FW）的含量最高。综上所述，莕菜、马丁尼西亚山奈（Aniseia martinicensis）和岗头草（Gonostegia hirta）的叶片具有很大的潜力，未来可能成为功能性成分。
