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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The food ingredients of different extracts of Lasia spinosa (L.) Thwaites can turn it into a potential medicinal food
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.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
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
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