Nutritional and bioactive properties and antioxidant potential of Amaranthus tricolor, A. lividus, A viridis, and A. spinosus leafy vegetables
Status PubMed-not-MEDLINE Jazyk angličtina Země Velká Británie, Anglie Médium electronic-ecollection
Typ dokumentu časopisecké články
PubMed
38720726
PubMed Central
PMC11077029
DOI
10.1016/j.heliyon.2024.e30453
PII: S2405-8440(24)06484-3
Knihovny.cz E-zdroje
- Klíčová slova
- ABTS+, Antioxidant activity, Bioactive compounds, DPPH, Flavonoids, Minerals, Phenolics, Pigments, Protein, Weedy and cultivated amaranth,
- Publikační typ
- časopisecké články MeSH
Climate change results in continuous warming of the planet, threatening sustainable crop production around the world. Amaranth is an abiotic stress-tolerant, climate-resilient, C4 leafy orphan vegetable that has grown rapidly with great divergence and potential usage. The C4 photosynthesis allows amaranth to be grown as a sustainable future food crop across the world. Most amaranth species grow as weeds in many parts of the world, however, a few amaranth species can be also found in cultivated form. Weed species can be used as a folk medicine to relieve pain or reduce fever thanks to their antipyretic and analgesic properties. In this study, nutritional value, bioactive pigments, bioactive compounds content, and radical scavenging potential (RSP) of four weedy and cultivated (WC) amaranth species were evaluated. The highest dry matter, carbohydrate content, ash, content of iron, copper, sodium, boron, molybdenum, zinc, β-carotene and carotenoids, vitamin C, total polyphenols (TP), RSP (DPPH), and RSP (ABTS+) was determined in Amaranthus viridis (AV). On the other hand, A. spinosus (AS) was found to have the highest content of protein, fat, dietary fiber, manganese, molybdenum, and total flavonoids (TF). In A. tricolor (AT) species the highest total chlorophyll, chlorophyll a and b, betaxanthin, betacyanin, and betalain content was determined. A. lividus (AL) was evaluated as the highest source of energy. AV and AT accessions are underutilized but promising vegetables due to their bioactive phytochemicals and antioxidants.
Department of Horticulture Faculty of Agriculture Ataturk University 25240 Erzurum Turkiye
Department of Pharmaceutical Chemistry College of Pharmacy King Saud University Riyadh Saudi Arabia
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