Sharma Swati, Padhi Srichandan, Kumari Megha, Patnaik Srinivas, Sahoo Dinabandhu
Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India.
School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India.
Front Nutr. 2022 Apr 21;9:861347. doi: 10.3389/fnut.2022.861347. eCollection 2022.
Green leafy vegetables or GLVs are one of the main attractions in the local vegetable market and are widely consumed as the main course and side dish in the Sikkim Himalayan region (SHR). This study evaluated the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant potential in different extracts such as methanolic (MeOH), ethyl acetate (EtOAC), and hexane extracts of selected GLVs followed by changes in the antioxidant activity on cooking and stimulated gastrointestinal (GI) digestion. The MeOH extracts of L. (Sisnu), W. T. Aiton (Simrayo), Retz. Sw. (Ningro), and L. (Bethu) were estimated to have higher TPC [22.73-45.84 μg gallic acid equivalent (GAE)/mg of extract]. In contrast, the plant extracts prepared using EtOAC (except for , where TFC was found to be higher in hexane extract) were found to contain higher TFC (3.42-14.86 μg quercetin equivalent (QE)/mg of extract). The MeOH extracts also exhibited higher 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (9.55-18.67 μg ascorbic acid equivalent (AAE)/mg of extract), total antioxidant activity (TAA) (0.27-0.32 mg AAE/mg of extract), and reducing power potential (RPP) (1.6-9.9 μg AAE/mg of extract). Among the test MeOH extracts, demonstrated relatively higher antioxidant activities and was selected for cooking experiments followed by simulated GI digestion. The findings revealed that the loss of antioxidant activity was minimal in steam-cooked leaves (3.5% in 40 min) as compared to the boiled ones (18% in 10 min). The simulated GI (simulated salivary, gastric, and intestinal) digestion performed on raw, steam cooked, and boiled leaves showed substantial enhancement of antioxidant properties (by 64.63%) through steam cooking in comparison to the raw leaves. Overall the study concludes that higher antioxidant properties can be achieved on the consumption of steam-cooked leaves.
绿叶蔬菜（GLVs）是当地蔬菜市场的主要卖点之一，在锡金喜马拉雅地区（SHR）被广泛作为主菜和配菜食用。本研究评估了选定的绿叶蔬菜的不同提取物（如甲醇提取物（MeOH）、乙酸乙酯提取物（EtOAC）和己烷提取物）中的总酚含量（TPC）、类黄酮含量（TFC）和抗氧化潜力，以及烹饪和模拟胃肠道（GI）消化后抗氧化活性的变化。锡金婆罗门参（Sisnu）、锡金垂头菊（Simrayo）、西藏微孔草（Ningro）和尼泊尔天名精（Bethu）的甲醇提取物的总酚含量估计较高[22.73 - 45.84微克没食子酸当量（GAE）/毫克提取物]。相比之下，用乙酸乙酯制备的植物提取物（除锡金垂头菊外，其己烷提取物中的类黄酮含量较高）的类黄酮含量较高（3.42 - 14.86微克槲皮素当量（QE）/毫克提取物）。甲醇提取物还表现出较高的2,2 - 二苯基 - 1 - 苦基肼（DPPH）清除活性（9.55 - 18.67微克抗坏血酸当量（AAE）/毫克提取物）、总抗氧化活性（TAA）（0.27 - 0.32毫克AAE/毫克提取物）和还原能力潜力（RPP）（1.6 - 9.9微克AAE/毫克提取物）。在测试的甲醇提取物中，锡金婆罗门参表现出相对较高的抗氧化活性，并被选用于烹饪实验，随后进行模拟胃肠道消化。研究结果表明，与水煮叶（10分钟内损失18%）相比，蒸叶中抗氧化活性的损失最小（40分钟内损失3.5%）。对生叶、蒸叶和煮叶进行的模拟胃肠道（模拟唾液、胃和肠道）消化显示，与生叶相比，蒸叶通过蒸煮显著提高了抗氧化性能（提高了64.63%）。总体而言，该研究得出结论，食用蒸叶可以获得更高的抗氧化性能。
