GeoBioTec, GeoBioSciences, GeoTechnologies and GeoEngineering, Earth Sciences Department, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal.
MARE-IPLeiria, Marine and Environmental Sciences Centre, School of Tourism and Marine Technology, Polytechnic of Leiria, 2520-630 Peniche, Portugal.
Food Res Int. 2022 Jul;157:111399. doi: 10.1016/j.foodres.2022.111399. Epub 2022 May 25.
Helichrysum italicum (H. italicum) is a halophyte shrub with bright yellow flowers with a strong curry-like aroma. The essential oils of H. italicum have been used in the production of cosmetics and pharmaceuticals, due to their antiallergic and anti-inflammatory properties. In the agri-food sector, H. italicum flowers can be used for seasoning and flavoring food, and as natural food preservatives. Here, we report on the composition, bioactive compounds, and nutritive value of H. italicum flowers. Flowers were mainly composed of carbohydrates (>80 % dry weight), followed by minerals (6.31 ± 0.95 % dw), protein (5.44 ± 0.35 % dw), and lipids (3.59 % ± 0.53 % dw). High percentages of Fe, Zn, Ca, and K were found in the flower material, along with a high content in antioxidants, polyphenols, and carotenoids, as corroborated by the nuclear magnetic resonance (NMR) data. Flowers were mainly composed of saturated fatty acids (SFAs) (54.50 ± 0.95 % of total FA), followed by polyunsaturated fatty acids (PUFAs) (37.73 ± 1.25 % of total FA) and monounsaturated fatty acids (MUFAs) (7.77 ± 0.34 %), as detected by gas chromatography mass spectrometry (GC-MS). The omega-6 PUFA linoleic acid (22.55 ± 0.76 % of total FA) was the most abundant fatty acid found. Flower extracts showed antimicrobial activity against Saccharomyces cerevisiae and Komagataella phaffii, as well as against Gram-negative (Klebsiella pneumoniae) and Gram-positive (Staphylococcus aureus) bacteria. H. italicum flower material was nontoxic to human intestinal Caco-2 model cells at concentrations up to 1.0 % w/v.
蜡菊（H. italicum）是一种具有明亮黄色花朵和强烈咖喱味香气的盐生灌木。由于其抗过敏性和抗炎性，蜡菊的精油已被用于化妆品和制药生产。在农业食品领域，蜡菊花朵可用于调味和增味食品，以及作为天然食品防腐剂。在这里，我们报告了蜡菊花朵的组成、生物活性化合物和营养价值。花朵主要由碳水化合物组成（>80%干重），其次是矿物质（6.31±0.95%干重）、蛋白质（5.44±0.35%干重）和脂质（3.59%±0.53%干重）。在花材中发现了高比例的铁、锌、钙和钾，以及高含量的抗氧化剂、多酚和类胡萝卜素，这一点得到了核磁共振（NMR）数据的证实。花朵主要由饱和脂肪酸（SFAs）组成（总脂肪酸的 54.50±0.95%），其次是多不饱和脂肪酸（PUFAs）（总脂肪酸的 37.73±1.25%）和单不饱和脂肪酸（MUFAs）（总脂肪酸的 7.77±0.34%），这是通过气相色谱-质谱联用（GC-MS）检测到的。ω-6 多不饱和脂肪酸亚油酸（总脂肪酸的 22.55±0.76%）是最丰富的脂肪酸。花朵提取物对酿酒酵母和毕赤酵母以及革兰氏阴性（肺炎克雷伯菌）和革兰氏阳性（金黄色葡萄球菌）细菌具有抗菌活性。在高达 1.0%w/v 的浓度下，蜡菊花材对人肠道 Caco-2 模型细胞没有毒性。
