Teneva Olga, Petkova Zhana, Angelova-Romova Maria, Antova Ginka
Department of Chemical Technology, Faculty of Chemistry, University of Plovdiv "Paisii Hilendarski", 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria.
Foods. 2025 Apr 22;14(9):1449. doi: 10.3390/foods14091449.
This study explored the bioactive lipid compounds and assessed the nutritional potential of glyceride oils extracted from flower buds and fruits of L. cultivar 'Hopi' grown in Bulgaria. The study focused on chemical composition, fatty acid composition, and the content of biologically active compounds of the oils. The results indicated relatively higher levels of glyceride oil in fruits (F), 14.8%, compared to flower buds (FB), 3.3%. A similar trend was observed for protein content-15.7% (F) vs. 8.7% (FB). Total sterol and phospholipid content was higher in the FB than in the F. The primary components of sterol composition were β-sitosterol and campesterol. The main individual phospholipid classes were phosphatidylinositol and phosphatidylcholine in both oils. Linoleic acid was the predominant component (77.3% in the oil from the FB vs. 86.0% in the oil from the F), followed by comparable quantities of oleic acid. Palmitic acid was the main saturated fatty acid. To evaluate the therapeutic effect of isolated glyceride oils, the following indices were measured: index of atherogenicity, thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratio. The study sought to compare the levels of glyceride oil, protein content, total sterol and phospholipid content, and to identify the main components of fatty acids, sterols, and phospholipids in the flower buds and fruits and their oils of cultivar 'Hopi'.
本研究探索了生物活性脂质化合物，并评估了从保加利亚种植的‘霍皮’李品种的花蕾和果实中提取的甘油酯油的营养潜力。该研究聚焦于这些油的化学成分、脂肪酸组成以及生物活性化合物的含量。结果表明，果实（F）中的甘油酯油含量相对较高，为14.8%，而花蕾（FB）中的含量为3.3%。蛋白质含量也呈现类似趋势——果实中为15.7%，花蕾中为8.7%。FB中总甾醇和磷脂含量高于F。甾醇组成的主要成分是β-谷甾醇和菜油甾醇。两种油中主要的磷脂种类均为磷脂酰肌醇和磷脂酰胆碱。亚油酸是主要成分（FB油中为77.3%，F油中为86.0%），其次是含量相当的油酸。棕榈酸是主要的饱和脂肪酸。为评估分离出的甘油酯油的治疗效果，测量了以下指标：致动脉粥样化指数、血栓形成指数以及降胆固醇/升胆固醇比率。该研究旨在比较甘油酯油含量、蛋白质含量、总甾醇和磷脂含量，并确定‘霍皮’品种花蕾和果实及其油中脂肪酸、甾醇和磷脂的主要成分。
