Cruz Nancy E, Martina Pablo F, Brumovsky Tamara N, Ferreyra Darío J, Heit Cecilia I, Herrera José L, Celaya Liliana S
Laboratorio de Alimentos, Departamento de Alimentos, Facultad de Ciencias Exactas Químicas y Naturales, Universidad Nacional de Misiones, Ruta 12 Km 7.5, Posadas, 3300, Argentina.
Instituto de Biología Subtropical (IBS), CONICET-UNaM, Jujuy 1745, Posadas, 3300, Argentina.
Plant Foods Hum Nutr. 2025 Feb 25;80(1):79. doi: 10.1007/s11130-025-01310-1.
Elionurus muticus (Spreng) Kuntze, commonly known as "espartillo", is a South American plant with a rich history of traditional use as an aromatic and medicinal infusion. The essential oil (EO) composition of E. muticus has garnered significant attention in recent decades due to its citrus aroma and antimicrobial properties. However, comprehensive investigations into its nutritional profile, bioactivity, and moisture behavior have been scarce. This study aimed to comprehensively characterize espartillo leaves, uncovering valuable insights for potential agro-industrial applications. Our findings revealed a rich nutritional profile. Espartillo leaves demonstrated a high dietary fiber content (29.5%), alongside moderate levels of carbohydrates (6.2%), and a low-calorie profile (49 kcal/100 g). The essential oil yield was 0.97%, predominantly composed of neral (35.3%) and geranial (43.8%). Furthermore, the leaves extracts exhibited significant levels of total phenolic compounds (42.9-65.0 mgAGE/g), and flavonoids (11.8-13.1 mgQE/g), demonstrating potent antioxidant activity comparable to the synthetic antioxidant BHT. The equilibrium moisture content of espartillo leaves was accurately described by the Oswin equation at lower temperatures (25 and 30 °C) and the Henderson model at higher temperatures (40 and 50 °C). These findings position espartillo as a promising natural source of aromatics, dietary fiber, and bioactive compounds with potential applications in food and pharmaceutical industries. Further research exploring the incorporation of espartillo leaf extracts into functional foods and nutraceuticals is warranted.
多穗臭草（Elionurus muticus (Spreng) Kuntze），俗称“espartillo”，是一种南美植物，作为芳香和药用浸剂有着悠久的传统使用历史。近几十年来，多穗臭草的精油（EO）成分因其柑橘香气和抗菌特性而备受关注。然而，对其营养成分、生物活性和水分行为的全面研究却很少。本研究旨在全面表征espartillo叶片，为潜在的农业工业应用提供有价值的见解。我们的研究结果揭示了丰富的营养成分。espartillo叶片膳食纤维含量高（29.5%），碳水化合物含量适中（6.2%），热量低（49千卡/100克）。精油产量为0.97%，主要成分是橙花醛（35.3%）和香叶醛（43.8%）。此外，叶片提取物中总酚类化合物（42.9 - 65.0毫克没食子酸当量/克）和黄酮类化合物（11.8 - 13.1毫克槲皮素当量/克）含量显著，具有与合成抗氧化剂丁基羟基甲苯相当的强大抗氧化活性。在较低温度（25和30°C）下，Oswin方程能准确描述espartillo叶片的平衡水分含量；在较高温度（40和50°C）下，Henderson模型能准确描述。这些发现表明espartillo是一种有前景的天然香料、膳食纤维和生物活性化合物来源，在食品和制药行业有潜在应用。有必要进一步研究将espartillo叶片提取物加入功能性食品和营养保健品中。
