Devi Phuritshabam Vivekanandini, Dhall Rajinder Kumar, Brar Jaswinder Kaur
Department of Food Science and Nutrition, College of Community Science, CAU(I), Tura, Meghalaya, 794005, India.
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, 141004, India.
Plant Foods Hum Nutr. 2024 Dec 9;80(1):6. doi: 10.1007/s11130-024-01259-7.
The present study was conducted to generate the comprehensive data on the nutritional composition, minerals, heavy metal, bioactive compounds, antioxidant and antibacterial properties of Chinese chive (Allium odorum L.) grown at two different locations including Manipur and Punjab. The crop grown in Manipur exhibited higher values of nutritional and phytochemical compound values than those grown in Punjab. It exhibited significantly higher amounts of crude protein, crude fiber, potassium, calcium and iron content in the Manipur environment. The allicin content in leaves of Chinese chive on a dry weight (dw) varied from 1.31 to 1.4% and there was non-significant difference in allicin content at both locations. Besides, the heavy metal content of Chinese chive was much below the permissible limits of the World Health Organization. The IC value of Chinese chive was 78.908-95.140 µg/ml which imparts strong antioxidant activity and higher DPPH (2,2-diphenyl-1-picrylhydrazyl)radical scavenging activity higher in fresh leaves than dried leaves. Total phenol and total flavonoid were found to be significantly high. In addition, high antibacterial activities were observed against toxin producing pathogenic bacterial strains of Staphylococcus aureus and Enterococcus faecalis. The nutritional and bioactive compounds, antioxidant properties and antibacterial activity of Chinese chive make it ideal for its use as a functional food and/or supplement.
本研究旨在生成关于在包括曼尼普尔邦和旁遮普邦在内的两个不同地点种植的韭菜（Allium odorum L.）的营养成分、矿物质、重金属、生物活性化合物、抗氧化和抗菌特性的综合数据。在曼尼普尔邦种植的作物比在旁遮普邦种植的作物表现出更高的营养和植物化学化合物值。在曼尼普尔邦的环境中，它的粗蛋白、粗纤维、钾、钙和铁含量显著更高。韭菜叶片中干重（dw）的大蒜素含量在1.31%至1.4%之间变化，两个地点的大蒜素含量无显著差异。此外，韭菜的重金属含量远低于世界卫生组织的允许限值。韭菜的IC值为78.908 - 95.140µg/ml，具有很强的抗氧化活性，且鲜叶中的二苯基苦味酰基自由基（DPPH）清除活性高于干叶。发现总酚和总黄酮含量显著较高。此外，观察到对产毒素的金黄色葡萄球菌和粪肠球菌致病菌株具有较高的抗菌活性。韭菜的营养和生物活性化合物、抗氧化特性和抗菌活性使其成为用作功能性食品和/或补充剂的理想选择。
