The food ingredients of different extracts of Lasia spinosa (L.) Thwaites can turn it into a potential medicinal food

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY NFS Journal Pub Date : 2021-11-01 DOI:10.1016/j.nfs.2021.11.002

Md. Shahidul Islam , Md. Mamunur Rashid , A.M. Abu Ahmed , A.S.M. Ali Reza , Md. Atiar Rahman , Tasrina Rabia Choudhury

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引用次数: 11

Abstract

Background and objective

This research investigated the functional food potential of L. spinosa through nutritional and phytochemical evaluation.

Material and methods

Different solvent-extracts of L. spinosa extracts were GC–MS- analyzed, evaluated for antioxidative and nutritional status especially carbohydrates, polysaccharides, fat, protein, beta carotene, and lycopene contents. Minerals (Fe, Cu, Ca, Cr), and heavy metal (As, Cd, Pb, Cr) contents were also measured followed by acute toxicity in animal model.

Results

GC–MS characterized compounds greatly differed based on seven different solvent-extracts. Promising antioxidative effects and nutritional values were recorded for at least five solvent-extracts. Worthy contents of carbohydrates, polysaccharides, β-carotene, lycopene, fat, protein and minerals were detected in the L. spinosa. Heavy metals contents (As, Cd, Pb, Cr) in L. spinosa extract was lower than detection limit.

Conclusion

Data demonstrate that L. spinosa stem and leaf could be potential source of functional food accredited with well-balanced nutrients and antioxidant properties.

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棘棘草不同提取物的食用成分研究思韦茨可以把它变成一种潜在的药用食品

背景与目的通过营养评价和植物化学评价，探讨棘叶橐吾的功能性食品潜力。材料与方法采用气相色谱-质谱联用技术对不同溶剂提取物进行分析，评价其抗氧化和营养状况，特别是碳水化合物、多糖、脂肪、蛋白质、β -胡萝卜素和番茄红素的含量。同时测定了铁、铜、钙、铬等矿物质和砷、镉、铅、铬等重金属含量，并进行了急性毒性实验。结果7种不同溶剂提取物的gc - ms表征化合物差异较大。至少有五种溶剂提取物具有良好的抗氧化作用和营养价值。其中碳水化合物、多糖、β-胡萝卜素、番茄红素、脂肪、蛋白质和矿物质含量较高。松茸提取物中重金属As、Cd、Pb、Cr含量均低于检测限。结论棘叶橐吾茎叶可作为营养均衡、抗氧化功能食品的潜在来源。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production