ارزش غذایی برخی از گل های موجود در فضای سبز به عنوان منابع غذایی جدید
Subject Areas : Journal of Ornamental Plantsسمیرا نیک نژاد 1 , داود هاشم آبادی 2 , محمد صادق اللهیاری 3
1 - گروه علوم باغبانی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران
2 - گروه علوم باغبانی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران
3 - گروه مدیریت کشاورزی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران
Keywords: ترکیبات فنلی, ارزش غذایی, گیاهخواری, گل‌های زینتی,
Abstract :
تامین منابع غذایی ایمن، طبیعی و ارزان برای جمعیت روز‌افزون جهان یکی از نیازهای جامعه امروزی است. گل-های خوراکی منابع طبیعی جدیدی در سبد غذایی بشر هستند. در این راستا در پژوهش حاضر ارزش غذایی 5 نوع گل خوراکی شامل جعفری (Tagetes erecta L.)، گلایل ، یوکا (Yucca gloriosa)، داودی و ختمی درختی (Hibiscus syriacus) مورد بررسی قرار گرفت. نتایج نشان داد که گل جعفری از بیشترین مقدار فلاونوئید کل (16.13 میلی‌گرم کاتچین در گرم وزن‌تر)، فنل کل (14.48 میلی‌گرم گالیک اسید در گرم وزن‌تر)، ظرفیت آنتی‌اکسیدانی ( 87.89 درصد بازدارندگیDPPH)، ویتامین ث (30.60 میلی‌گرم در 100گرم وزن‌تر) و پروتئین (56/1 درصد) برخوردار است. بیشترین کاروتنوئید (482.57 میکروگرم در گرم وزن‌تر)، آهن (2.54 میلی‌گرم در 100گرم وزن‌تر) و روی (0.27 میلی‌گرم در 100گرم وزن‌تر) برای گل یوکا ثبت شد. گل داودی بیشترین کلسیم (47.25 میلی‌گرم در 100گرم وزن‌تر) و منیزیم (2.60 میلی‌گرم در 100گرم وزن‌تر) و گل ختمی بیشترین آنتوسیانین (30.86 میلی‌گرم در 100گرم وزن‌تر) را داشت. همچنین در بین پنج گل موردمطالعه، کمترین مقدار فلاونوئید کل (11.17 میلی‌گرم کاتچین در گرم وزن‌تر)، آنتوسیانین (2.14 میلی‌گرم در 100گرم وزن‌تر)، پروتئین (0.52 درصد)، آهن (0.36 میلی‌گرم در 100گرم وزن‌تر)، کلسیم (9.11 میلی‌گرم در 100گرم وزن‌تر) و روی (0.14 میلی‌گرم در 100گرم وزن‌تر) متعلق به گلایل بود. گل داودی کمترین مقدار فنل کل (0.54 میلی‌گرم گالیک اسید در گرم وزن‌تر) و ویتامین ث (8.16 میلی‌گرم در 100گرم وزن‌تر)، گل یوکا کمترین ظرفیت آنتی‌اکسیدانی ( 47.76درصد بازدارندگیDPPH) و گل ختمی کمترین مقدار کاروتنوئید (362.17 میکروگرم در گرم وزن‌تر) را بخود اختصاص دادند. بنابراین با توجه به وجود ترکیبات فنلی و آنتی‌اکسیدانی، عناصر معدنی و پروتئین در گل‌های مورد بررسی می‌توان جایگاهی را برای این منابع مغذی طبیعی در سبد غذایی خانواده‌ها در نظر گرفت.
Alasalvar, C., Pelvan, E., Ozdemir, K.S., Kocadagl, T., Mogol, B.A., Paslı, A.A., Ozcan, N., Ozçelik, B. and Gokmen, V. 2013. Compositional, nutritional, and functional characteristics of instant teas produced from low-and high-quality black teas. Journal of Agricultural and Food Chemietry, 61 (31): 7529-7536.
Albakaa, A.R.M., Ameen, D.S.M., Abed, N.K., Jabbar, Z.A. and Musaa, L.A. 2020. Quantification of Ca, K, Mg, Zn and Fe elements in grape leaves from different regions of Iraq by atomic absorption spectroscopy. The International Conference of Chemistry, 1835: 1-10. doi:10.1088/1742-6596/1853/1/012018
Arts, I.C. and Hollman, P.C. 2005. Polyphenols and disease risk in epidemiologic studies. American Journal of Clinical Nutrition, 81: 317–325.
Asensi-Fabado, M.A. and Munné-Bosch, S. 2010. Vitamins in plants: Occurrence, biosynthesis and antioxidant function. Trends in Plant Science, 15: 582–592. doi: 10.1016/j.tplants.2010.07.003.
Bajaj, S. and Khan, A. 2012. Antioxidants and diabetes. Indian journal of endocrinology and metabolism, 16 (2): S267–S271. https://doi.org/10.4103/2230-8210.104057
Bondonno, N.P., Dalgaard, F., Kyro, C., Murray, K., Bondonno, C.P., Lewis, J.R., Croft, K.D., Gislason, G., Scalbert, A., Cassidy, A., Tjonnel, A., Overvad, K. and Hodgson, J.M. 2019. Flavonoid intake is associated with lower mortality in the Danish diet cancer and health cohort. Natur Communications, 3651: 1-10. https://doi.org/10.1038/s41467-019-11622-x |.
Brand-Williams, W., Cuvelier, M.E. and Berset, C. 1995. Use of free radical method to evaluate antioxidant activity. Journal of Food Science and Technology, 28 (1): 25-30.
Cazzonelli, C.I., Nizar, A., Hussain, D., Carmody, M.E. and Pogson, B.J. 2010. Biosynthesis and regulation of carotenoids in plants micronutrients, vitamins and health benefits. Plant Developmental Biology - Biotechnological Perspectives, pp. 117-137.
Davies, M.B., Partridge, D.A. and Austin, J.A. 1991. Vitamin C: Its chemistry and biochemistry. Royal Society of Chemistry, 176 pages.
de Pascual-Teresa, S. and Sanchez-Ballesta, M.T. 2008. Anthocyanins: From plant to health. Phytochemistry Reviews, 7: 281–299. doi: 10.1007/s11101-007-9074-0.
Denga, G.F., Lina, X., Xub, X.R., Li, G., Xiea, J.F. and Lia, H.B. 2013. Antioxidant capacities and total phenolic contents of 56 vegetables. Journal of Functional Foods, 5 (1): 260 –266. https://doi.org/10.1016/j.jff.2012.10.015
Domonkos, I., Kis, M., Gombos, Z. and Ughy, B. 2013. Carotenoids, versatile components of oxygenic photosynthesis. Progress in Lipid Research, 52: 539–561. doi: 10.1016/j.plipres.2013.07.001.
Du, G., Li, M., Ma, F. and Liang, D. 2009. Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chemistry, 113: 557-562.
Falleh, H., Ksouri, R., Lucchessi, M.E., Abdelly, C. and Magné, C. 2012. Ultrasound-assisted extraction: Effect of extraction time and solvent power on the levels of polyphenols and antioxidant activity of Mesembryanthemum edule L. Aizoaceae shoots. Tropical Journal of Pharmaceutical Research, 11 (2): 243-429.
Fazeli Nasab, B. and Mirzaei, N. 2017. Evaluation of total phenol and flavonoid content in a wide range of local and imported plants. Scientific Journal of Ilam University of Medical Sciences, 26 (2): 141-154.
Fernandes, L., Casal, S., Pereira, J.A., Saraiva, J.A. and Ramalhosa, L. 2017. Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health. Journal of Food Composition and Analysis, 60: 38-50
Gazdik, Z., Zitka, O., Petrlova, J., Adam, V., Zehnalek, J., Horna, A., Reznicek, V., Beklova, M. and Kizek, R. 2008. Determination of vitamin C (ascorbic acid) using high performance liquid chromatography coupled with electrochemical detection. Sensors, 8: 7097-7112. doi: 10.3390/s8117097
George, S., Brat, P., Alter, P. and Amiot, M.J. 2005. Rapid determination of polyphenols and vitamin C in plant-derived products. Journal of Agricultural and Food Chemistry, 53: 1370 - 1373.
Ghasemnezhad, M., Ashournezhad, M. and Gerailoo, S. 2011. Changes in postharvest quality of loquat (Eriobotrya japonica) fruits influenced by chitosan. Horticulture, Environment, and Biotechnology, 52 (1): 40-45.
Grzeszczuk, M., Stefaniak, A. and Pachlowska, A. 2016. Biological value of various edible flower species. Acta Scientiarum Polonorum Hortorum Cultus, 15 (2): 109–119.
He, J. and Giusti, M.M. 2010. Anthocyanins: Natural colorants with health-promoting properties. Annual Review of Food Science and Technology, 1: 163–87.
Kalra, P.Y. 1998. Handbook of reference methods for plant analysis. CRC Press. Boca Raton, USA.
Kaur, C. and Kapoor, H.C. 2002. Antioxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology, 37: 153 -61.
Koga, T. and Meydani, M. 2001. Effect of plasma metabolites of catechin and quercetin on monocyte adhesion to human aortic endothelial cells. American Journal of Clinical Nutrition, 73: 941–948.
Kwok, C.Y., Wong, C.N., Yau, M.Y., Yu, P.H., Shanau, A.L., Cpoon, C.C., Cseto, S.W., Clam, T.Y., Ckwan, Y.W. and Chan, S.W. 2010. Consumption of dried fruit of Crataegus pinnatifida (hawthorn) suppresses high-cholesterol diet-induced hypercholesterolemia in rats. Journal of Functional Foods, 2 (3): 179-186. doi:10.1016/j.jff.2010.04.006.
Lauderdale, C. and Bradley, L. 2014. Choosing and using edible flowers. NC State Extension, 20 pages.
Li, L., Lu, S., Cosman, K.M., Earle, E.D., Garvin, D.F. and O’Neill, J. 2006. β-Carotene accumulation induced by the cauliflower or gene is not due to an increased capacity of biosynthesis. Phytochemistry, 67: 1177–1184.
Li, L., Paolillo, D.J., Parthasarathy, M.V., Di Muzio, E.M. and Garvin, D.F. 2001. A novel gene mutation that confers abnormal patterns of β-carotene accumulation in cauliflower (Brassica oleracea var. Botrytis). Plant Journal, 26: 59–67.
Lu, B., Li, M. and Yin, R. 2016. Phytochemical content, health benefits, and toxicology of common edible flowers: A review (2000–2015). Critical Reviews in Food Science and Nutrition, 56 (1): S130–S148.
Mazumdar, B.C. and Majumder, K. 2003. Methods on physicochemical analysis of fruits. University College of Agriculture, Calcutta University, 187 pages.
Mlcek, J. and Rop. O. 2011. Fresh edible flowers of ornamental plants are a new source of nutraceutical foods. Trends in Food Science and Technology, 22 (10): 561-569
Morazzoni, P. and Bombardelli, E. 1996. Vaccinium myrtillus L. Fitoterapia, 67: 3–29.
Mortazaei, S., Rafian, M., Ansari Samani, R., and Shahinfard, N. 2013. Comparison of phenolic compounds concentrations and antioxidant activity of eight medicinal plants. Journal of Rafsanjan University of Medical Sciences, 12 (7): 519-530. (In Persian with an English Abstract)
Mukherjee, V. and Mishra, P.K. 2012. Broccoli-an underexploited nutraceutical. Science Research Reporter, 2 (3): 291-294.
Navarro-González, I., González-Barrio, R., García-Valverde, V., Bautista-Ortín, A.B. and Periago, M.J. 2015. Nutritional composition and antioxidant capacity in edible flowers: Characterisation of phenolic compounds by HPLC-DAD-ESI/MSn. International Journal of Molecular Sciences, 16: 805-822. doi:10.3390/ijms16010805.
Ohmiya, A. 2013. Qualitative and quantitative control of carotenoid accumulation in flower petals. Scientia Horticulturae, 163: 10–19. doi: 10.1016/j.scienta. 2013.06.018.
Ohmiya, A., Kishimoto, S., Aida, R., Yoshioka, S., and Sumitomo, K. 2006. Carotenoid cleavage dioxygenase (CmCCD4a) contributes to white color formation in chrysanthemum petals. Plant Physiology, 142 (3): 1193–1201. doi: 10.1104/pp.106.087130.
Pham-Huy, L.A., He, H. and Pham-Huy, C. 2008. Free radicals, antioxidants in disease and health. International Journal of Biomedical Science, 4 (2): 89–96.
Prasad, N.K., Yang, B., Dong, X., Jiang, G., Zhang, H., Xie, H. and Jiang, Y. 2009. Flavonoid contents and antioxidant activities from Cinnamomum species. Innovative Food Science and Emerging Technologies, 10 (4): 627–632.
Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J. and Vabkova, J. 2012. Edible flowers—a new promising source of mineral elements in human nutrition. Molecules, 17 (6): 6672–6683.
Sharafzadeh, S. and Alizadeh, O. 2012. Some medicinal plants cultivated in Iran. Journal of Applied Pharmaceutical Science, 2 (1): 134-137.
Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M.1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in enzymology, 299: 152-178.
Sotelo, A., Lopez-García, S. and Basurto-Pena, F. 2007. Content of nutrient and antinutrient in edible flowers of wild plants in Mexico. Plant Foods for Human Nutrition, 62 (3): 133–138.
Stefaniak, A. and Grzeszczuk, M. 2019. Nutritional and biological value of five edible flower species. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47 (1): 128-134.
Wach, A., Pyrzyńska, K. and Biesaga, M.Q. 2007. Quercetin content in some food and herbal samples. Food Chemistry, 100 (2): 699-704. doi: 10.1016/j.foodchem.2005.10.028.
Wang, Y., Chao, Z., Bin, D., Jianxin, F., Shaoqing, H. and Hongbo, Zh. 2018. Carotenoid accumulation and its contribution to flower coloration of Osmanthus fragrans. Frontiers in Plant Science, 9 (1499): 1-17. doi: 10.3389/fpls.2018.01499.
Wu, X.L., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. and Prior, R.L. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry, 54: 4069–4075.
Yuan, H., Zhang, J., Nageswaran, D. and Li, L. 2015. Carotenoid metabolism and regulation in horticultural crops. Horticulture Research, 2 (15036): 1-11. doi: 10.1038/hortres.2015.36.
Zamora-Ros, R., Knaze, V., Luján-Barroso, L., Slimani, N., Romieu, I., Touillaud, M., Kaaks, R., Teucher, B., Mattiello, A., Grioni, S., Crowe, F., Boeing, H., Förster, J., Quirós, J.R., Molina, E., Huerta, J.M., Engeset, D., Skeie, G., Trichopoulou, A., Dilis, V., Tsiotas, K., Peeters, P.H., Khaw, K.T., Wareham, N., Bueno-de-Mesquita, B., Ocké, M.C., Tjønnel, O.A., Tumino, R., Johansson, G., Johansson, I., Ardanaz, E., Sacerdote, C., Sonestedt, E., Ericson, U., Clavel-Chapelon, F., Boutron-Ruault, M.C., Fagherazzi, G., Salvini, S., Amiano, P., Riboli, E. and González, C.A. 2011. Estimation of the intake of anthocyanidins and their food sources in the European prospective investigation into cancer and nutrition (EPIC) study. British Journal of Nutrition, 106 (7): 1090-1099. doi: 10.1017/S0007114511001437. Epub 2011 Apr 12. PMID: 21481290.
Zhao, B. 2009. Natural antioxidants protect neurons in Alzheimer's disease and Parkinson's disease. Neurochemical Research, 34 (4): 630-638. doi: 10.1007/s11064-008-9900-9.
