- Tytuł:
- Sea Fennel (Crithmum maritimum L.) Flowers as an Emerging Source of Bioactive Compounds
- Autorzy:
-
Radman, Sanja
Mastelić, Linda
Ljubenkov, Ivica
Lazarevski, Sara
Politeo, Olivera
Podrug, Roko
Prga, Ivana
Čorić, Ivona
Popović, Marijana
Veršić Bratinčević, Maja
Skroza, Danijela
Brzović, Petra
Runjić, Marko
Urlić, Branimir
Generalić Mekinić, Ivana - Powiązania:
- https://bibliotekanauki.pl/articles/48899271.pdf
- Data publikacji:
- 2024-08-13
- Wydawca:
- Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
- Tematy:
-
essential oil
volatile organic compounds
phenolics
fatty acids
tocopherols
antioxidant capacity - Opis:
- Sea fennel (Crithmum maritimum L.) is an edible halophytic species rich in various valuable phytochemicals, and has accordingly, been used in traditional medicine and nutrition since ancient times. The aim of this study was to investigate the chemical composition of sea fennel flowers from three regionally (ecologically) different locations on the Croatian Adriatic coast (Pag, Korčula, Cavtat). The profiles of essential oils (EOs), fatty acids (FAs), tocopherols, and phenolic compounds (total phenolics, flavonoids, and tannins) as well as associated antioxidant capacity were analysed. The flowers collected at the northernmost site had the lowest contents of total phenolic compounds, limonene in the EO and unsaturated FAs, but the highest content of α-tocopherol, one of the best-known plant lipophilic antioxidants. On the other hand, the flowers from Korčula and Cavtat contained high amounts of phenolics, especially chlorogenic acid (7.99 and 13.27 mg/g dry plant matter, respectively), resulting in high antioxidant activity of the samples. Despite these differences in composition, which may be related to the geographical location of the sampling site, sea fennel flowers from all locations can be considered a valuable source of important health-promoting phytochemicals.
- Źródło:
-
Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 221-231
1230-0322
2083-6007 - Pojawia się w:
- Polish Journal of Food and Nutrition Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł