Chemical Composition and Antioxidant Capacity of Lepidium sativum Seeds from Four Regions of Morocco

Abstract

Lepidium sativum seeds (LSS) from four regions of Morocco have been analyzed for their total chemical composition and antioxidant activities. In the seeds of this plant, the moisture content and yield were, respectively, 9.24–9.88% and 19.13–19.94% of dry weight. Chemical analysis of the seeds revealed amounts of fatty acids, sterols, and tocopherols. The most important fatty acids are linolenic acid (33%) and oleic acid (23%). The main sterol is β-sitosterol (50%); the vegetable oil of Lepidium sativum revealed an amount of tocopherol (∼1500–1900 mg/kg) with dominance of γ-tocopherol. The Folin–Ciocalteu trial evaluated the total phenolic compound, DPPH radical scavenging, ABTS, and chelated iron ions. FRAP measured antioxidant potency. Results indicated that methanol extract from Lepidium sativum was a more potent reducing agent and radical scavenger than ethanol extract. Changes in the total phenolic content and antioxidant capacity of Lepidium sativum in four different regions grown under normal conditions were evaluated. The antioxidant activity of different extracts was found to correlate significantly with their total phenolic content. These results suggest that Lepidium sativum seeds could be used in food supplement preparations or as a food additive, for caloric gain or for protecting against oxidation in nutrient products.

Lepidium sativum as candidate against excitotoxicity in retinal ganglion cells

“…This might be attributed to the multiple antioxidant and anti-inflammatory components of this plant, as shown in Tables 1 and 2 . This is supported by the recent work of Chatoui et al [ 62 ] who proved that the antioxidant activity of different extracts of L. sativum correlated significantly with their total flavonoids and other phenolic compounds. They suggested that L. sativum seeds could be used in food supplement preparations or as a food additive protecting against oxidative stress as a major signaling pathway related to glutamate excitotoxicity, a major etiological mechanism of almost all neurological disorders.…”

Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage

“…Zia-Ul-Haq et al [ 36 ] reported that the aqueous extracts of Lepidium sativum seeds contain 0.0120 g GAE kg −1 . In addition, Chatoui et al [ 17 ] reported that the TPC of Lepidium sativum seeds’ aqueous extract contains 0.62 g GAE kg −1 of seed extract.…”

“…The mucilage seed extract of L. sativum showed good antioxidant activity determined with DPPH, which recorded 90%. Chatoui et al [ 17 ] noticed that the increase in TPC increases the antioxidant activity of the extract.…”

“…The color differences were related to the enzymatic and nonenzymatic browning (oxidation of phenolic compounds). It was expected that MSE might alter the taste of fried potato strips due to its pungent flavor [ 17 ]. However, the taste scores were highest for MSE samples.…”

“…The various parts of the garden cress plant, such as seeds, leaves, or aerials, contain different phytochemicals (flavonoids, glycosides, alkaloid, and polyketides) and vitamins, minerals, proteins, fats, and carbohydrates. The principal constituents of garden cress are linolenic acid (33%) and oleic acid as the most essential fatty acids (23%), the principal sterol is β sitosterol (50%), and tocopherol (1.5–1.9 g kg −1 ) with c-tocopherol [ 17 ]. Due to these phytochemicals, garden cress is known for its various therapeutic and herbal effects [ 18 ].…”