Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours

被引:97
作者
Adhikari, Bhaskar Mani [1 ]
Bajracharya, Alina [1 ]
Shrestha, Ashok K. [2 ]
机构
[1] Natl Coll Food Sci & Technol, Dept Food Technol, Kathmandu, Nepal
[2] Univ Western Sydney, Sch Sci & Hlth, Nutr & Food Sci, Penrith, NSW 2751, Australia
关键词
Antioxidant activity; barley flour; nettle powder; polyphenol; EXTRACTS; LEAF; MS;
D O I
10.1002/fsn3.259
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Stinging nettle(Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307kcal/100g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129mg Gallic acid equivalent/g; carotenoid level 3497g/g; tannin 0.93mg/100g; anti-oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds.
引用
收藏
页码:119 / 124
页数:6
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