Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri .

Autor: Vargas-Madriz ÁF; Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico., Kuri-García A; Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico., Luzardo-Ocampo I; Tecnológico de Monterrey, The Institute for Obesity Research, Av. Eugenio Garza Sada 2501, N.L., Monterrey 64841, Mexico.; Tecnológico de Monterrey, School of Engineering and Sciences, Av. General Ramón Corona 2514 Nuevo Mexico, Zapopan 45138, Mexico., Vargas-Madriz H; Departamento de Producción Agrícola, Centro Universitario de la Costa Sur, Universidad de Guadalajara-UDG, Av. Independencia Nacional 151, Autlán, Guadalajara 48900, Mexico., Pérez-Ramírez IF; Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico., Anaya-Loyola MA; Laboratorio de Nutrición Humana, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico., Ferriz-Martínez RA; Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico., Roldán-Padrón O; Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico., Hernández-Sandoval L; Laboratorio de Botánica, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico., Guzmán-Maldonado SH; Laboratorio de Alimentos, Centro de Investigación Regional del Centro, INIFAP, Campo Experimental Bajío, Km 6, Carr. Celaya-San Miguel de Allende, Apdo. Postal 112, Celaya 38110, Mexico., Chávez-Servín JL; Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico.
Jazyk: angličtina
Zdroj: Molecules (Basel, Switzerland) [Molecules] 2023 Oct 23; Vol. 28 (20). Date of Electronic Publication: 2023 Oct 23.
DOI: 10.3390/molecules28207235
Abstrakt: C. berlandieri ssp. berlandieri ( C. berlandieri ) is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the polyphenolic composition, antioxidant capacity, and proximal chemical analysis of C. berlandieri leaves and inflorescences (raw or boiled). The results indicated that the raw freeze-dried samples had higher amounts ( p < 0.05) of total phenolic compounds, total flavonoids, and antioxidant capacity, mainly in the inflorescence. The oven-dried samples showed an increased concentration of polyphenols after boiling, while the lyophilized samples showed a slightly decreased concentration. The drying process was observed to have little impact on the proximal chemical composition. Quantification by UPLC-DAD-ESI-QToF/MS identified up to 23 individual phenolic compounds, with freeze-dried samples showing higher amounts of individual compounds compared with oven-dried. Procyanidin B2 was found exclusively in the inflorescences. The inflorescences have a higher content of phenolic compounds and greater antioxidant capacity than the leaves. Regardless of the drying process, the leaves and inflorescences of C. berlandieri contain an interesting variety of phenolic compounds that may have beneficial effects on health.
Competing Interests: The authors declare no conflict of interest.
Databáze: MEDLINE
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