Detect Polyphenol and Fatty Acid Content of Two Wild Plants Collected in Mazne Sub-district, Kurdistan Region of Iraq

Autor: Samiaa J. Abdulwahid- Kurdi
Rok vydání: 2023
Předmět:
Zdroj: Current Research in Nutrition and Food Science Journal. 11:360-375
ISSN: 2322-0007
2347-467X
DOI: 10.12944/crnfsj.11.1.27
Popis: Celtis tournefortii Lam and Prosopis farcta plant's antioxidant and polyphenolic characteristics have been attributed to the various phytochemicals, including phenolic and fatty acids, present in the crude extract in the leaves, fruits, pods, and seeds. This study's aim is to determine the entire phytochemical compositions of the leaf and fruit reflect Celtis tournefortii Lam, while pod and seed represent Prosopis farcta from Mazne sub-district, including proximate analysis, total antioxidant capacity, total organic acids, ascorbic acids, polyphenols, and fatty acids following established procedures. Pods have higher levels of fiber (41± 0.05 mg/100 g), protein (20.3±0.05%), and vitamin C (26.47±0.03 mg/100 g) from Prosopis farcta, although fruit has higher levels of total antioxidants (89.54± 0.28%) and organic acid (1576±0.57 mg/kg) from Celtis tournefortii Lam. Gallic acid (10.56±0.03 mg/kg) had the highest concentration of polyphenols, whereas the pod contained the highest concentrations of quercetin (11.27±0.14 mg/kg), rutin (13.0±0.57 mg/kg), coumaric acid (2140.57 mg/kg), and chlorogenic acid (659.0±0.57 mg/kg). Oleic acid 32.60±0.24%, Cis-11-Eicosenoic 3.20±0.11%, and Cis-4,7,10,13,16,19-Docosahexaenoic 2.10±0.05% were the most prevalent unsaturated fatty acids in the seed, whereas palmitic 17.40±0.05% and tricosanoic 6.40±0.05% were the most prevalent saturated fatty acids in the leaves. Overall, seeds had the highest concentration of unsaturated fatty acids (74.44%), while leaves had the highest concentration of saturated fatty acids (44.42%). This study identifies two untamed plants, Celtis tournefortii Lam and Prosopis farcta, as potential new sources of natural oil and beneficial natural ingredients.
Databáze: OpenAIRE
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