Camellia japonica Flowers as a Source of Nutritional and Bioactive Compounds

文献类型： 外文期刊

第一作者： Pereira, Antia G.

作者： Pereira, Antia G.;Cassani, Lucia;Chamorro, Franklin;Simal-Gandara, Jesus;Prieto, Miguel A.;Liu, Chao;Li, Ningyang;Barreira, Joao C. M.

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关键词： camellia; petals; nutritional characterization; lipids; thermal analysis; nutraceuticals

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 15 期

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收录情况： SCI

摘要： In recent decades, plants have strengthened their relevance as sources of molecules potentially beneficial for health. This underpinning effect also arises from the extensive research that has been conducted on plants that are typically undervalued, besides being scarcely used. This is the case with Camellia japonica in Galicia (NW Spain), where, despite its abundance, it is exclusively used for ornamental purposes and has been studied only for its proximate composition. Thus, the present study was conducted on several additional parameters in the flowers of eight C. japonica varieties. Our results show that camellia has a high nutritional value, with carbohydrates as the most abundant macronutrients followed by a moderate protein content (4.4-6.3 g/100 g dry weight) and high levels of polyunsaturated fatty acids (especially & omega;-3 fatty acids, which represent 12.9-22.7% of the total fatty acids), raising its potential for use for nutritional purposes. According to the thermochemical characterization and elemental composition of camellia, the raw material has poor mineralization and low nitrogen content, but high percentages of volatile matter and high carbon-fixation rates, making it a promising alternative for biofuel production. Furthermore, preliminary analysis reveals a high concentration of different bioactive compounds. As a result of these findings, camellias can be used as food or functional ingredients to improve the nutritional quality of food formulations.

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