Al-Temimi Anfal Alwan, Al-Hilifi Sawsan A, Al-Mossawi Aum-El-Bashar
Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Saudi J Biol Sci. 2023 May;30(5):103632. doi: 10.1016/j.sjbs.2023.103632. Epub 2023 Mar 31.
Plants that produce leaves have been cultivated by humans for thousands of years because of the benefits they provide in terms of food and other necessities. Because of their high nutritional value and key phyto-components like glutathione, Leaf producing vegetables (LPVs) are being studied for their potential uses and health benefits. As a result, the focus of this study was using efficient methods for isolating and identifying glutathione from spinach and red cabbage. Glutathione was extracted using three extraction solvents: water (100%), ethanol (100%), and a combination of ethanol and water (30% and 70%, respectively) by volume (v/v), while separation was accomplished using ultrafiltration equipment. In our investigation, the best extraction solvent was a mixture of ethanol and water at a ratio of 30:70% (v/v), which extracted 951 µg/g glutathione. The antioxidant activity of plant leaf extract was measured using DPPH, with butylated hydroxytoluene serving as a comparative standard. Identification and characterization of glutathione from plant leaf extracts were revealed by thin-layer chromatography (TLC), ultraviolet-visible (UV-Vis) spectrophotometry studies, Fourier transform infrared (FTIR) spectroscopy, and high-performance liquid chromatography (HPLC). In addition, the physical and chemical properties (pH, water holding capacity, extracted liquid volume, peroxide value, free fatty acids, and thiobarbituric acid) of meat patties prepared with three different concentrations of determined glutathione were tested for susceptibility to preservation during 10 days of refrigeration at 4 ± 1 °C. The findings of the current study provide vast prospects for subsequent research to researchers and scientists that the glutathione obtained from leaf extract has no toxicity that might be applied to developed functional foods and other food formulations. Because foods containing plant-derived glutathione improve health, biological function, and food spoilage. It may be utilized as high-quality antioxidants that are safe and non-toxic. Furthermore, glutathione preserves food quality and prevents oxidation.
数千年来，人类一直在种植能长出叶子的植物，因为它们在食物和其他生活必需品方面能带来诸多益处。由于叶菜类蔬菜（LPVs）具有很高的营养价值以及谷胱甘肽等关键植物成分，人们正在研究它们的潜在用途和对健康的益处。因此，本研究的重点是采用高效方法从菠菜和红甘蓝中分离并鉴定谷胱甘肽。使用三种提取溶剂提取谷胱甘肽：水（100%）、乙醇（100%）以及按体积比（v/v）分别为30%和70%的乙醇与水的混合物，而分离则使用超滤设备完成。在我们的研究中，最佳提取溶剂是体积比为30:70%（v/v）的乙醇与水的混合物，其提取出了951微克/克的谷胱甘肽。使用二苯基苦味酰基自由基（DPPH）测定植物叶提取物的抗氧化活性，以丁基羟基甲苯作为对照标准。通过薄层色谱法（TLC）、紫外可见（UV-Vis）分光光度法研究、傅里叶变换红外（FTIR）光谱法和高效液相色谱法（HPLC）对植物叶提取物中的谷胱甘肽进行鉴定和表征。此外，对用三种不同浓度的已测定谷胱甘肽制备的肉饼的物理和化学性质（pH值、持水量、提取液体积、过氧化值、游离脂肪酸和硫代巴比妥酸）进行了测试，以考察其在4±1°C冷藏10天期间的保鲜易感性。本研究结果为研究人员和科学家的后续研究提供了广阔前景，即从叶提取物中获得的谷胱甘肽没有毒性，可应用于开发功能性食品和其他食品配方。因为含有植物源性谷胱甘肽的食物能改善健康、生物功能并防止食物变质。它可作为安全无毒的优质抗氧化剂使用。此外，谷胱甘肽能保持食品质量并防止氧化。
