CHEMICAL AND FUNCTIONAL PROPERTIES OF GARDEN CRESS (Lepidium sativum L.) SEEDS POWDER
| Autor: | Gehan A. El-Shourbagy, A. O. Toliba, S. E. El-Nemr, Kholoud H. Abd El-Salam |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Antioxidant 010405 organic chemistry DPPH Phosphorus medicine.medical_treatment Flavonoid chemistry.chemical_element 01 natural sciences 0104 chemical sciences Lepidium sativum 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine food chemistry 030220 oncology & carcinogenesis Herb medicine Phenols Gallic acid Food science |
| Zdroj: | Zagazig Journal of Agricultural Research. 46:1517-1528 |
| ISSN: | 1110-0338 |
| DOI: | 10.21608/zjar.2019.48168 |
| Popis: | Garden cress (Lepidium sativum)is a rapidly increasing yearly herb that grow in Egypt and West Asia countries, although now grown around the globe. The herp is often known as garden cress (GC). Their seeds have a wealth of protein, fiber, omega-3 acids, iron and other vital nutrients. The chemical composition, minerals contents, phenolic compounds, flavonoids, antioxidant activity and functional properties of GC seeds powder were investigated. The results revealed that GC seedspowder contained 7.05% moisture, 19.73% crude protein, 14.18% crude fat, 35.45% carbohydrate, 18.79% crude fibers and 4.8% ash. In addition, potassium (2955.50mg/100g) was the most abundant element in GC seeds followed by phosphorus (947.32mg/100g) and magnesium (322.00mg/100g). The extract of GC seeds had a 157.24 mg/g of total phenols and 75.01 mg/g of total flavonoids. Gallic acid and hisperidin were the most abundant phenolic and flavonoid compounds in GC seed extract being 3001.75 and 4934.99 µg/100g, respectively. After 120 min of DPPH tests, the antioxidant activity of GC extract achieved 89.75%. The ability of GC seeds to water holding capacity (WHC) was 4.51 ml/g, 2.79 ml/g for oil holding capacity (OHC) with 44.54% of emulsifying activity (EA). It could be conducted that GC seeds are recommended in order to enhance nutritional quality and functional properties as food supplementation. |
| Databáze: | OpenAIRE |
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