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Bakhtiar Z, Hassandokht M, Naghavi MR, Rezadoost H, Mirjalili MH. Fatty acid and nutrient profiles, diosgenin and trigonelline contents, mineral composition, and antioxidant activity of the seed of some Iranian Trigonella L. species. BMC PLANT BIOLOGY 2024; 24:669. [PMID: 39004716 PMCID: PMC11247732 DOI: 10.1186/s12870-024-05341-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Accepted: 06/25/2024] [Indexed: 07/16/2024]
Abstract
BACKGROUND Fenugreeks (Trigonella L. spp.), belonging to the legume family (Fabaceae), are well-known multipurpose crops that their materials are currently received much attention in the pharmaceutical and food industries for the production of healthy and functional foods all over the world. Iran is one of the main diversity origins of this valuable plant. Therefore, the aim of the present study was to explore vitamins, minerals, and fatty acids profile, proximate composition, content of diosgenin, trigonelline, phenolic acids, total carotenoids, saponins, phenols, flavonoids, and tannins, mucilage and bitterness value, and antioxidant activity of the seed of thirty populations belonging to the ten different Iranian Trigonella species. RESULTS We accordingly identified notable differences in the nutrient and bioactive compounds of each population. The highest content (mg/100 g DW) of ascorbic acid (18.67 ± 0.85‒22.48 ± 0.60) and α-tocopherol (31.61 ± 0.15‒38.78 ± 0.67) were found in the populations of T. filipes and T. coerulescens, respectively. Maximum content of catechin was found in the populations of T. teheranica (52.67 ± 0.05‒63.50 ± 0.72 mg/l). Linoleic acid (> 39.11% ± 0.61%) and linolenic acid (> 48.78 ± 0.39%) were the main polyunsaturated fatty acids, with the majority in the populations of T. stellata (54.81 ± 1.39‒63.46 ± 1.21%). The populations of T. stellata were also rich in trigonelline (4.95 ± 0.03‒7.66 ± 0.16 mg/g DW) and diosgenin (9.06 ± 0.06‒11.03 ± 0.17 mg/g DW). CONCLUSIONS The obtained data provides baseline information to expand the inventory of wild and cultivated Iranian Trigonella species for further exploitation of rich chemotypes in the new foods and specific applications.
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Affiliation(s)
- Ziba Bakhtiar
- Department of Horticultural Sciences, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammadreza Hassandokht
- Department of Horticultural Sciences, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad Reza Naghavi
- Division of Biotechnology, Department of Agronomy and Plant Breeding, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Hassan Rezadoost
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute of Shahid Beheshti University, Tehran, 1983969411, Iran
| | - Mohammad Hossein Mirjalili
- Department of Agriculture, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, 1983969411, Iran.
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Dah-Nouvlessounon D, Chokki M, Hoteyi IMS, Fassinou F, Ranga F, Fetea F, Diaconeasa Z, Vodnar D, Furdui B, Baba-Moussa F, Dinica RM, Suharoschi R, Baba-Moussa L. Pharmacological Property and Cytotoxic Effect Showing Antiproliferative Potency in Human Melanoma Cell Lines (A375) of Combretum racemosum P. Beauv. Leaf and Root Extracts Used in Benin. Antioxidants (Basel) 2023; 13:31. [PMID: 38247456 PMCID: PMC10812713 DOI: 10.3390/antiox13010031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 12/14/2023] [Accepted: 12/20/2023] [Indexed: 01/23/2024] Open
Abstract
Combretum racemosum, a plant from the Combretaceae family, is traditionally used in Benin for various health problems. However, scientific research on Beninese samples of this plant is limited. The aim of this study was to identify and assess the bioactive compounds in the plant's leaves and roots. Initial screening involved analyzing powders derived from these parts for total polyphenols, flavonoids, and both condensed and hydrolyzable tannins. The polyphenolic compounds were analyzed using HPLC-DAD-ESI-MS. To evaluate the plant's antimicrobial properties, the agar diffusion method was employed, while FRAP and DPPH assays were used to determine its antioxidant capacity. For anti-inflammatory activity, the study utilized tests for in vitro protein denaturation inhibition and in vivo acute edema induced by carrageenan. Additionally, an antiproliferative assay was conducted using the human melanoma cell line A375. The analysis revealed the presence of significant polyphenolic compounds in both the leaf and root extracts of C. racemosum. Notably, compounds like Pedunculagin, Vescalagin, Casuarictin, and Digalloyl-glucoside were abundant in the leaves, with Vescalagin being especially predominant in the roots. The study also found that the dichloromethane extracts from the leaves and roots exhibited bactericidal effects on a substantial percentage of meat-isolated strains. Moreover, the antioxidant activities of these extracts were confirmed through FRAP and DPPH methods. Interestingly, the dichloromethane root extract showed strong activity in inhibiting thermal albumin denaturation, while the water-ethanol leaf extract demonstrated significant edema inhibition. Finally, the study observed that C. racemosum extracts reduced cell viability in a dose-dependent manner, with leaf extracts showing more pronounced antiproliferative effects than root extracts. These findings highlight the potential of C. racemosum leaves and roots as sources of compounds with diverse and significant biological activities. In conclusion, C. racemosum's leaves and roots exhibit promising biological activities, highlighting their potential medicinal value.
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Affiliation(s)
- Durand Dah-Nouvlessounon
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Techniques, University of Abomey-Calavi, Cotonou 05BP1604, Benin (I.M.S.H.); (F.F.)
- Department of Chemistry, Physics and Environment, “Dunarea de Jos” University of Galati, 47 Domneasca Street, 800008 Galati, Romania;
| | - Michaelle Chokki
- Laboratoire de Microbiologie et de Technologie Alimentaire, FAST, Université d’Abomey-Calavi, 01BP: 526 ISBA-Champ de Foire, Cotonou 01BP526, Benin; (M.C.); (F.B.-M.)
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania (D.V.); (R.S.)
| | - Ismaël M. S. Hoteyi
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Techniques, University of Abomey-Calavi, Cotonou 05BP1604, Benin (I.M.S.H.); (F.F.)
| | - Fidèle Fassinou
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Techniques, University of Abomey-Calavi, Cotonou 05BP1604, Benin (I.M.S.H.); (F.F.)
| | - Floricuta Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania (D.V.); (R.S.)
| | - Florinela Fetea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania (D.V.); (R.S.)
| | - Zorita Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania (D.V.); (R.S.)
| | - Dan Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania (D.V.); (R.S.)
| | - Bianca Furdui
- Department of Chemistry, Physics and Environment, “Dunarea de Jos” University of Galati, 47 Domneasca Street, 800008 Galati, Romania;
| | - Farid Baba-Moussa
- Laboratoire de Microbiologie et de Technologie Alimentaire, FAST, Université d’Abomey-Calavi, 01BP: 526 ISBA-Champ de Foire, Cotonou 01BP526, Benin; (M.C.); (F.B.-M.)
| | - Rodica Mihaela Dinica
- Department of Chemistry, Physics and Environment, “Dunarea de Jos” University of Galati, 47 Domneasca Street, 800008 Galati, Romania;
| | - Ramona Suharoschi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania (D.V.); (R.S.)
| | - Lamine Baba-Moussa
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Techniques, University of Abomey-Calavi, Cotonou 05BP1604, Benin (I.M.S.H.); (F.F.)
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Wang J, Qiao L, Liu B, Wang J, Wang R, Zhang N, Sun B, Chen H, Yu Y. Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis. Food Chem 2023; 429:136909. [PMID: 37516048 DOI: 10.1016/j.foodchem.2023.136909] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 06/28/2023] [Accepted: 07/12/2023] [Indexed: 07/31/2023]
Abstract
Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese cuisine. In this work, the key aroma components of fried green onion oil were focused via flavoromics analysis. The oil samples had a low score of a green aroma but a high score of salty, greasy aromas. Whereafter, a total of 36 aroma-active substances with flavor dilution (FD) factors ranging from 1 to 6561 were identified in fried green onion oil, while 42 were detected in fried green onion residue with FD factors ranging from 1 to 19683. Additionally, the recombination and omission tests revealed that furaneol, dimethyl trisulfide, allyl methyl trisulfide, (E,E)-2,4-decadienal, etc., were the key aroma compounds in fried green onion oil. Furthermore, the observation of the reaction of thioethers at high temperatures revealed that dimethyl disulfide undergoes polymerization to form dimethyl trisulfide. The research results can provide a theoretical basis for the standardization and industrial production of Chinese cuisine.
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Affiliation(s)
- Jing Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Lina Qiao
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Bing Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Junyi Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Ruifang Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Yang Yu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
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