Characterization of lipids, proteins, and bioactive compounds in the seeds of three Astragalus species
Characterization of lipids, proteins, and bioactive compounds in the seeds of three Astragalus species
- Food Chemistry, 339, p.127824, 2021 .
Despite the interest of legumes for food and feed purposes, the phytochemicals of Astragalus armatus (AA), A. caprinus (AC), and A. gombiformis (AG)have not been reported in-depth yet. Thus, the lipid contents, fatty acids composition, proteins, and bioactive compounds in the seeds of these species were investigated. Total lipids were ranged from 12.2 (AG)to 36.5 g 100 g-1 DW (AC)and consisted of oleic acid, linoleic acid, ?-linolenic acid, and palmitic acid. The crude protein contents were in the range from 52.2 (AG)to 54.7 g 100 g-1 DW (AA). Globulin and albumin were the predominant soluble protein fractions. The seeds consisted significantly of different contents of total polyphenols (3.4-6.5 mg GAEg-1 DW), total flavonoids (1.24-5.15 mg QEg-1 DW), and total condensed tannins (12-23.2 mg CEg-1 DW). The extracts mainly consisted of quinic acid, p-coumaric acid, and cirsiliol. All these findings can be assets for functional foods and/or food ingredients.
ANTIOXIDANTS
ASTRAGALUS SP.
GC/MS
LC-ESI/MS
PHENOLICS
PROTEINS
SEEDS
LIPIDS
FATTY ACIDS
Despite the interest of legumes for food and feed purposes, the phytochemicals of Astragalus armatus (AA), A. caprinus (AC), and A. gombiformis (AG)have not been reported in-depth yet. Thus, the lipid contents, fatty acids composition, proteins, and bioactive compounds in the seeds of these species were investigated. Total lipids were ranged from 12.2 (AG)to 36.5 g 100 g-1 DW (AC)and consisted of oleic acid, linoleic acid, ?-linolenic acid, and palmitic acid. The crude protein contents were in the range from 52.2 (AG)to 54.7 g 100 g-1 DW (AA). Globulin and albumin were the predominant soluble protein fractions. The seeds consisted significantly of different contents of total polyphenols (3.4-6.5 mg GAEg-1 DW), total flavonoids (1.24-5.15 mg QEg-1 DW), and total condensed tannins (12-23.2 mg CEg-1 DW). The extracts mainly consisted of quinic acid, p-coumaric acid, and cirsiliol. All these findings can be assets for functional foods and/or food ingredients.
ANTIOXIDANTS
ASTRAGALUS SP.
GC/MS
LC-ESI/MS
PHENOLICS
PROTEINS
SEEDS
LIPIDS
FATTY ACIDS