期刊
FOOD CHEMISTRY
卷 332, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127393
关键词
Antioxidant; Chemometrics; Edible herbs; Mass spectrometry; Secondary metabolites
资金
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brazil (CAPES) [001]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico - Brazil) [PQ1D, PQ2A]
Jambu [Acmella oleracea (L.) R.K. Jansen] is an edible plant with a wide range of constituents of biological interest. In this study, the chemical composition of leaves, flowers and stems of jambu cultivated in hydroponic and conventional systems was investigated. In both crop systems, the leaves showed the highest total phenolic content, total flavonoid content and in vitro antioxidant capacity. The extracts were characterized by determining 45 compounds, including phenolic acids, glycosylated flavonoids, alkamides and fatty acids, by LC-MS analysis. Of these compounds, 31 are described for the first time in this species, five of which are reported for the first time in the literature. The PCA and cluster analysis results distinguished different anatomical parts (PC1 and PC2) and cultivation systems (PC3) into well-defined groups.
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