Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba

作者：Yi Zhang, Wenjuan Cheng, Hongmei Di, Shihan Yang, Yuxiao Tian, Yuantao Tong, Huanhuan Huang, V.H. Escalona, Yi Tang, Huanxiu Li, Fen Zhang, Bo Sun, Zhi Huang · 发表于：Plants · 年份：2024 · DOI：10.3390/plants13060892 · 被引用次数：41 · 研究领域：Phytochemicals and Antioxidant Activities、Plant Gene Expression Analysis、Antioxidant Activity and Oxidative Stress

Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl3 colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlor...