Hegde Athrinandan S, Gupta Smriti, Kumari Poonam, Joshi Robin, Srivatsan Vidyashankar
Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India.
Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Postal Staff College Area, Sector 19, Kamla Nehru Nagar, Ghaziabad, Uttar Pradesh 201002, India.
ACS Omega. 2023 Oct 16;8(43):40212-40228. doi: 10.1021/acsomega.3c03861. eCollection 2023 Oct 31.
Four edible flowers commonly consumed in the Western Himalayan region, namely, (Kachnar), (Nasturtium), (Chamomile), and (Marigold), were characterized for their nutritional and phytochemical composition. Through the UHPLC-QTOF-IMS-based metabolomics approach, 131 compounds were tentatively identified consisting of phenolic acids, flavonoid glycosides, terpenoids, amino acids, and fatty acid derivatives. Kaempferol and quercetin glycosides for Kachnar, apigenin glycosides and caffeoylquinic acid derivatives for Chamomile, patulin and quercetin derivatives for Marigold, cyanidin and delphinidin glycosides for Nasturtium were the predicted marker metabolites identified through non-targeted metabolomics. Kachnar and Chamomile scored best in terms of macronutrients and essential micronutrients, respectively. Nasturtium contained high concentrations of α-linolenic acid, anthocyanins, and lutein. Kachnar contained the highest total phenolic acids (63.36 ± 0.38 mg GAE g), while Marigold contained the highest total flavonoids (118.90 ± 1.30 mg QUE g). Marigolds possessed excellent free radical scavenging and metal chelation activities. Chamomile exhibited strong α-glucosidase inhibition activity, followed by Nasturtium. The gastrointestinal digestibility of flower extracts indicated that the bioaccessibility of phenolic acids was higher than that of flavonoids. Polyphenols from Nasturtium and Chamomile showed the highest bioaccessibility. The study is an attempt to characterize traditionally consumed edible flowers and promote their wider utilization in gastronomy and nutraceuticals.
对西喜马拉雅地区常见的四种可食用花卉，即（凤凰木）、（旱金莲）、（洋甘菊）和（万寿菊）的营养成分和植物化学成分进行了表征分析。通过基于超高效液相色谱-四极杆飞行时间-离子淌度质谱的代谢组学方法，初步鉴定出131种化合物，包括酚酸、黄酮糖苷、萜类、氨基酸和脂肪酸衍生物。通过非靶向代谢组学鉴定出的预测性标记代谢物分别为：凤凰木中的山奈酚和槲皮素糖苷、洋甘菊中的芹菜素糖苷和咖啡酰奎尼酸衍生物、万寿菊中的展青霉素和槲皮素衍生物、旱金莲中的矢车菊素和飞燕草素糖苷。凤凰木和洋甘菊分别在常量营养素和必需微量营养素方面得分最高。旱金莲含有高浓度的α-亚麻酸、花青素和叶黄素。凤凰木的总酚酸含量最高（63.36±0.38毫克没食子酸当量/克），而万寿菊的总黄酮含量最高（118.90±1.30毫克槲皮素当量/克）。万寿菊具有出色的自由基清除和金属螯合活性。洋甘菊表现出较强的α-葡萄糖苷酶抑制活性，其次是旱金莲。花卉提取物的胃肠道消化率表明，酚酸的生物可及性高于黄酮类化合物。旱金莲和洋甘菊中的多酚表现出最高的生物可及性。该研究旨在对传统食用花卉进行表征分析，并促进其在美食和营养保健品领域的更广泛应用。
