Profiling bioactive flavonoids and carotenoids in select south Indian spices and nuts

被引：18

作者：

Ashokkumar, Kaliyaperumal ^{[1
,2
]}

Pandian, Arjun ^{[2
]}

Murugan, Muthusamy ^{[1
]}

Dhanya, M. K. ^{[1
]}

Sathyan, Thiravidamani ^{[1
]}

Sivakumar, Paramasivam ^{[3
]}

Raj, Surya ^{[1
]}

Warkentin, Thomas D. ^{[4
]}

机构：

[1] Kerala Agr Univ, Cardamom Res Stn, Idukki, Kerala, India

[2] PRIST Deemed Univ, Dept Plant Biotechnol, Thanjavur, Tamil Nadu, India

[3] TNAU, Agr Coll & Res Inst, Dept Crop Improvement, Thanjavur, Tamil Nadu, India

[4] Univ Saskatchewan, Coll Agr & Bioresources, Dept Plant Sci, Saskatoon, SK, Canada

来源：

NATURAL PRODUCT RESEARCH | 2020年 / 34卷 / 09期

关键词：

Carotenoids; flavonoids; food composition; HPLC; spices; nuts;

D O I：

10.1080/14786419.2018.1557179

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this study was to examine the bioactive flavonoids and carotenoids concentration in fifteen south Indian spice and two tree nut species using high performance liquid chromatography (HPLC). Among four flavonoids, catechin concentration was the highest in all spices and nuts and ranged between 97.1 and 1745.4 mu g g(-1). Quercetin concentration was the greatest in cinnamon, followed by garlic and cumin and ranged from 0.4 to 65 mu g g(-1) in other spices and nuts. Lutein concentration ranged from 0.1 to 102.8 mu g g(-1). Of the spices and nuts studied, beta-carotene concentration was highest in coriander leaves (74.7 mu g g(-1)), followed by red pepper (12.5 mu g g(-1)) and curry leaves (8.5 mu g g(-1)). This research shows that consumption of south Indian spices and nuts could substantially benefit consumers living in regions experiencing Vitamin A and other micronutrient deficiencies.

引用

页码：1306 / 1310

页数：5

共 15 条

[1] Comparative study on the levels of carotenoids lutein, zeaxanthin and β-carotene in Indian spices of nutritional and medicinal importance [J].