Phytochemical composition and nutritional characterization of qamgur (Brassica rapa L.) in different forms

文献类型： 外文期刊

第一作者： Sun, Xiaohui

作者： Sun, Xiaohui;Paerhati, Maerhaba;Song, Zhanteng;Li, Jin;Zhu, Jingrong;Wang, Wei

作者机构：

关键词： qamgur; phytochemical composition; nutritional value; powder; freeze-dried

期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）

ISSN： 0101-2061

年卷期： 2022 年 42 卷

页码：

收录情况： SCI

摘要： The purpose of this paper is to determine the phytochemical composition and evaluate the nutritional value of qamgur (Brassica rapa L., a characteristic crop in Xinjiang). The fresh qamgur was processed with hot air drying and freeze drying and then sliced into FD qamgur slices and ground into qamgur powders. The results show that qamgur powders and FD qamgur slices are rich in the nutrients essential for human health, such as total sugar (41.4 and 44.8 g/100 g), polysaccharide (16.3 ?? 103 and 20.4 ?? 103 g/100 g), Vitamin C (39.3 and 46.5 g/100 g), flavonoids (45.0 and 33.0 g/100 g) and total saponins (46.0 and 30.0 g/100 g) compared with the fresh qamgur. Moreover, major elements and micro elements analysis were measured by inductively coupled plasma atomic emission spectrometry (ICP-AES), and the results showed that an abundant number of mineral elements (e.g. 81.1 mg/kg for Fe. Similarly, the highest protein value was observed in the qamgur powders (12.4 g/100 g), whereas the fresh samples contained only 2.78 g/100 g. In addition, the proportion of essential amino acids (EAA) and nonessential amino acids (NEAA) of the powders were 59.7% and 40.3%, whereas for the FD slices, they were 61.0% and 39.0%. Overall, the nutritional value of qamgur was significantly improved through processing. So, in this paper, we provide the theoretical basis for the study on the nutritional value of qamgur and the development of medicinal foods and functional foods. Practical Application: As a traditional ???medicine food homology??? vegetable in China, the fresh qamgur being processed into commodities (qamgur powders and FD slices). Which can not only be better stored, but also increase and diversify the consumption. Moreover, qamgur powders and FD slices possess abundant phytochemical composition and nutritional value, such as flavonoid, saponin, amino acids, micro-elements, major-elements etc. So, this research provide the theoretical basis for the study on the nutritional value of qamgur (Xinjiang characteristic crop) and the development of medicinal foods and functional foods.

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