Department of Biological and Environmental Sciences and Technologies, University of Salento, Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
Int J Environ Res Public Health. 2021 Apr 12;18(8):4057. doi: 10.3390/ijerph18084057.
Plants of genus are known for their therapeutic and nutraceutical properties determined by a wealth of phytochemical substances contained in the whole plant. The aim of this paper was to characterize the metabolic profiles of local Salento chicory ( L.) varieties ("Bianca", "Galatina", "Leccese", and "Otranto") in order to describe their metabolites composition together with possible bioactivity and health beneficial properties.
The investigation was performed by H-NMR spectroscopy and Multivariate Analysis (MVA), by which the metabolic profiles of the samples were easily obtained and compared.
The supervised Partial Least Squares Discriminant Analysis (PLS-DA) analysis showed as "Bianca" and "Galatina" samples grouped together separated by "Leccese" and "Otranto" varieties. A different content of free amino acids and organic acids was observed among the varieties. In particular a high content of cichoric and monocaffeoyl tartaric acid was observed for the "Leccese" variety. The presence of secondary metabolites adds significant interest in the investigation of , as this vegetable may benefit human health when incorporated into the diet.
The H-NMR (Nuclear Magnetic Resonance Spectroscopy) based characterization of Salento chicory varieties allowed us to determine the potential usefulness and nutraceutical properties of the product, also providing a method to guarantee its authenticity on a molecular scale.
属植物以其治疗和营养特性而闻名，这些特性是由植物中所含的大量植物化学物质决定的。本文的目的是对当地萨伦托菊苣（L.）品种（“Bianca”、“Galatina”、“Leccese”和“Otranto”）的代谢物谱进行特征描述，以描述其代谢产物组成及其可能的生物活性和健康有益特性。
采用核磁共振波谱（H-NMR）和多元分析（MVA）进行研究，通过这些方法可以轻松获得和比较样品的代谢物谱。
监督偏最小二乘判别分析（PLS-DA）分析表明，“Bianca”和“Galatina”样本聚在一起，而“Leccese”和“Otranto”品种则分开。品种之间观察到游离氨基酸和有机酸的含量不同。特别是，“Leccese”品种含有较高的菊苣酸和单咖啡酰酒石酸。次级代谢产物的存在使对的研究具有重要意义，因为当将这种蔬菜纳入饮食中时，可能会有益于人类健康。
基于核磁共振波谱（NMR）的萨伦托菊苣品种特征描述，我们可以确定该产品的潜在用途和营养特性，并提供一种在分子水平上保证其真实性的方法。
