Tree peony leaves as potential food source: Nutrient composition and functional contents of different tree peony varieties

文献类型： 外文期刊

第一作者： Ren, Xiuxia

作者： Ren, Xiuxia;Wu, Rui;Liao, Xueping;Wang, Shunli;Xue, Jingqi;Wang, Peng;Tian, Caihuan;Zhang, Xiuxin;Ren, Xiuxia;Wu, Rui;Xue, Jingqi;Wang, Peng;Zhang, Xiuxin

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关键词： Anthocyanins; Flavonoids; Linolenic acid; Tree peony; Nutritional value; Bioactive compounds

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.2； 五年影响因子：4.6 ）

ISSN： 0304-4238

年卷期： 2025 年 345 卷

页码：

收录情况： SCI

摘要： Tree peony leaf was first time evaluated as a food resource in this study. The nutrient and functional compositions in the leaves of 13 tree peony varieties, cultivars C1-13, were compared for selection of specific varieties. The results showed that tree peony leaf was rich in nutrients and secondary metabolites, such as soluble protein, soluble sugar, starch, fatty acids, pigments, and flavonoids. A total of 13 types of fatty acids, five anthocyanins, and 50 types of flavonoids were identified. For further comparison of different varieties, C13 had the greatest level of soluble protein and soluble sugar, the C8 had the highest level of starch, the C2 and C9 contained the highest levels of anthocyanins, whereas the C2 and C10 had the most flavonoids. Meanwhile, cultivar C9 had the highest levels of unsaturated fatty acids. The principal component analysis showed that the metabolite compositions of C1, C4, and C9 were quite different with the other cultivars, among which C1 had high content of oleic acid and palmitoleic acid, C4 was characterized with the extremely high content of saturated fatty acids, while C9 was featured with high content of linoleic acid, linolenic acid, and cyanin-3,5-O-diglucoside. Based on a comprehensive evaluation, C9 leaves scored the highest, followed by C2. Therefore, this study highlights that tree peony leaf can serve as food resource and strongly recommends that C9 and C2 as the specific varieties with enhanced nutritional and medicinal compositions.

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