Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba

文献类型： 外文期刊

第一作者： Zhang, Yi

作者： Zhang, Yi;Di, Hongmei;Yang, Shihan;Tian, Yuxiao;Tong, Yuantao;Huang, Huanhuan;Tang, Yi;Li, Huanxiu;Zhang, Fen;Sun, Bo;Huang, Zhi;Cheng, Wenjuan;Cheng, Wenjuan;Escalona, Victor Hugo

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关键词： Basella alba; nutritional components; total proanthocyanidins; total phenolics; ABTS; FRAP; antioxidants; cultivars; organs

期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）

ISSN： 2223-7747

年卷期： 2024 年 13 卷 6 期

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收录情况： SCI

摘要： Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl3 colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlorophyll (0.77-1.85 mg g(-1) DW), total proanthocyanidins (0.62-2.34 mg g(-1) DW), total phenolics (15.28-27.35 mg g(-1) DW), and ABTS (43.39-59.16%), while the black fruits exhibited higher levels of total soluble protein (65.45-89.48 mg g(-1) DW) and total soluble sugar (56.40-207.62 mg g(-1) DW) in most cultivars. Chlorophyll, carotenoids, and flavonoids were predominantly found in the leaves of most cultivars, whereas the total soluble sugar contents were highest in the stems of most cultivars. Overall, our findings underscore the significant influence of the cultivars on the nutritional composition of Basella alba. Moreover, we observed notable variations in the nutrient contents among the different organs of the eight cultivars, and proanthocyanidins may contribute significantly to the antioxidant activity of the fruits. On the whole, this study provides a theoretical basis for the genetic breeding of Basella alba and dietary nutrition and serves as a reference for the comprehensive utilization of this vegetable.

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