Changes in bioactive compounds in spiny coriander leaves in response to inflorescence pruning at different growth stages

Campos, R. A. S.; Seabra, Santino; Gonçalves, Gabriela Granghelli; Neves, Leonarda Grillo; Gusmão, Sérgio Antônio Lopes de; Vianello, Fábio; Lima, Giuseppina Pace Pereira

doi:10.1016/j.scienta.2018.10.033

Cited by 10 publications

(7 citation statements)

References 42 publications

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“…Polyphenols were also affected by the type of solvent used and the antioxidant enzymes that can degrade them, which explains the differences in the results found in the study for Campos et al (2019) of 40.4 mg gallic acid/g. Therefore, the use of more efficient solvents is advisable.…”

Section: Physical Chemical Functional and Antioxidant Properties Of C...mentioning

confidence: 73%

Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation

ALLAUCA,

VILLACRÉS,

QUELAL

et al. 2024

Food Sci. Technol (Campinas)

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The Chillangua (Eryngium foetidum) is 4a species of significant scientific interest due to its history and traditional uses throughout the world. Therefore, the focus of this research was on stabilizing the functional and antioxidant components of Chillangua through encapsulation with maltodextrin and Arabic gum. A central composite experimental design was used to evaluate the variables: type of encapsulant (maltodextrin and Arabic gum), encapsulant concentration (3% and 10%), and atomization temperature (130 and 160°C). The results showed that the fresh plant contained 1.34% fat, 17.47% protein, 22.90% fiber, 14.24% ash, and a pH of 6.88. Additionally, concentrations of 3,883.77 μg/g of chlorophyll a, 1,761.72 μg/g of chlorophyll b, 889.19 μg/g of carotenoids, 61.21 mg/g of total polyphenols, 0.02 mg/g of flavonoids, 1.29 mg/g of ascorbic acid, 40 µmol Trolox Eq/g, and 91.60 µmol Trolox/g of antioxidant activity by 2´2´-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-difenil-1-picrilhidrazilo (DPPH), respectively, were identified. When encapsulating Chillangua, it is identified that a reduction occurs in its functional components, as well as its antioxidant activity. The maximum process optimization was achieved at 160°C with 3% maltodextrin and 3% Arabic gum. The irregular morphology of the particles contained C, O, K, Zn, Cl, Al, Ca, and Na.

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Section: Physical Chemical Functional and Antioxidant Properties Of C...mentioning

confidence: 73%

Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation

ALLAUCA,

VILLACRÉS,

QUELAL

et al. 2024

Food Sci. Technol (Campinas)

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“…Eryngium foetidum has a high potential for use in different areas of application. It is mainly reported to treat diseases related to the intestinal and gynecological tract, as Antidiabetic -Carbohydrates, starch, mucilage, proteins and amino acids, saponins, phytosterols, flavonoids, phenolic compounds, and tannins [68] Antioxidant -Polyphenols, flavonoids, chlorophylls, and carotenoids [69] carotenoids (β-carotene, β-cryptoxanthin, lutein, zeaxanthin, pheophytin-b, chlorophyll-a, and chlorophyll-b), phenolic compounds ( protocatechuic acid, p-coumaric acid, syringic acid ferulic acid, and sinapic acid, gallic acid) and anthroquinones (citreorosein, telochistin, secalonic acid D, emodin, parietin and norlichexanthone).…”

Section: Discussionmentioning

confidence: 99%

“…ese compounds were not found in E. foetidum. However, the chemical composition of species of the genus Eryngium is not restricted to volatile organic compounds and works such as that found by Paun et al [67], who highlights that Eryngium planum L. contains mainly flavonoids, especially rutin, a compound also present in E. foetidum, cited by Chandira and Jaykar [68], Singh et al [16], Lingurajo et al [12], Campos et al [69], and Nguyen [70]. However, alkaloids and anthraquinones were also found, and these constituents are rarely found in E. foetidum [71,72].…”

Section: Volatile Fixedmentioning

confidence: 99%

“…e antioxidant capacity of E. foetidum is influenced by the growth stage: in the juvenile stage, between 90 and 120 days after germination, there is greater production of bioactive compounds such as polyphenol and flavonoids with antioxidant activity in the leaves [69]. On the other hand, Castro-Alayo et al [62] observed that in plants from 52 districts of the Amazon region in Peru, there was a variable yield, concentration, and antioxidant activity of the essential is shows that substances produced by the species can be useful to treat diseases caused by this pathogen, such as infections of the gynecological tract.…”

Section: Antioxidant Activitymentioning

confidence: 99%

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Eryngium foetidum L. (Apiaceae): A Literature Review of Traditional Uses, Chemical Composition, and Pharmacological Activities

Rodrigues

Silva

Gurgel

et al. 2022

Evidence-Based Complementary and Alternative Medicine

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Eryngiumfoetidum L. is popularly known as chicória-do-Pará, is native to the Amazon region, and is widely distributed in Northern Brazil. It is considered a versatile species due to its diversified uses in ethnomedicine, gastronomy, and pharmaceutical industry. The objective of this study was to review the literature on the traditional uses, chemical composition, and pharmacological activities of E. foetidum based on information published in national and international scientific articles between the years 2011 and 2021. Literature searches were performed with the combination of the expressions “Eryngium foetidum L.,” “chicória-do-Pará,” “traditional uses,” “ethnobotany,” “volatile compounds,” and “essential oil.” The species is widely used as a flavoring condiment in beans, meat, duck, and fish, and in the preparation of tucupi (cassava sap), showing to have great importance for the Amazonian food culture. In traditional medicine, it has analgesic, antibacterial, antiflu, and antipyretic applications. The chemical profile is characterized by the presence of aromatic and aliphatic aldehydes, mainly (2E)-2-dodecenal in leaves and 2,3,4-trimethylbenzaldehyde in roots, in addition to fixed compounds such as carotenoids, flavonoids, and phenols. These compounds have shown diverse biological activities and potential antibacterial, anthelmintic, and antioxidant applications, confirming their potential for use in folk medicine. Therefore, it is inferred that this aromatic plant has vast potential uses and is an important alternative as a natural resource for the food and pharmaceutical industries in view of its antioxidant capacity and bioactive compounds.

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“…Additionally, the presence of ascorbic acid (vitamin C) and ß-carotene suggests that coriander may contribute to immune health and provide a source of provitamin A. Incorporating fresh coriander into the diet can be a flavorful way to enhance nutrient intake and potentially support various aspects of health [13].…”

Section: Biochemical Analysis Of Fresh Coriander Leafy Vegetablesmentioning

confidence: 99%

Studies on Exploration of the Proximate Composition, Physical Attributes and Qualitative Phytochemical Analysis of Fresh Coriander Leafy Vegetables

Begum

Ramappa

Nidoni

et al. 2023

IJPSS

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The present investigation was undertaken in the Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur to study the different properties of fresh coriander leafy vegetable like proximate composition, physical properties and bio-chemical properties. It was found that the moisture content, carbohydrate, crude protein, crude fat, crude fiber and ash content of fresh coriander leafy vegetable were found to 85.65, 4.26, 3.08, 0.3, 2.09 and 4.62 %, respectively. The total flavonoids, total phenols, chlorophyll content, ascorbic acid and ß-carotene content of fresh coriander leafy vegetable were found to be 318.40, 76.69, 222.36, 160.36, 34.32 mg/100 g, respectively. Overall, the combination of proximate composition, physical characteristics, and bio-chemical properties underscores the nutritional value and potential health benefits of fresh coriander leafy vegetables. Incorporating coriander into diets can provide essential nutrients and bioactive compounds, enhancing both the flavor and the potential well-being of individuals.

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Changes in bioactive compounds in spiny coriander leaves in response to inflorescence pruning at different growth stages

Cited by 10 publications

References 42 publications

Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation

Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation

Eryngium foetidum L. (Apiaceae): A Literature Review of Traditional Uses, Chemical Composition, and Pharmacological Activities

Studies on Exploration of the Proximate Composition, Physical Attributes and Qualitative Phytochemical Analysis of Fresh Coriander Leafy Vegetables

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