Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species
This study aimed to investigate the nutritional value and potential for herbal tea production of two species <i>Eryngium</i>. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-M...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Mozhgan Roudbari Mohsen Barzegar Esther Sendra Isabel Casanova-Martínez Marcos Rodríguez-Estrada Ángel A. Carbonell-Barrachina |
| author_facet | Mozhgan Roudbari Mohsen Barzegar Esther Sendra Isabel Casanova-Martínez Marcos Rodríguez-Estrada Ángel A. Carbonell-Barrachina |
| author_sort | Mozhgan Roudbari |
| collection | DOAJ |
| description | This study aimed to investigate the nutritional value and potential for herbal tea production of two species <i>Eryngium</i>. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of <i>Eryngium billardieri</i> flowers (EBF) and thorns (EBT), as well as <i>Eryngium planum</i> flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.2%) and sugars (224.2 mg/gdw), respectively. Whereas, EBF demonstrates a higher concentration of amino acids (7.13 mg/100 gdw) and total phenolic content (19.25 mg GAE/gdw), which correlates with pronounced antioxidant properties. Oleic acid was notable in <i>E. billardieri</i>, while linoleic and α-linolenic acids were predominant in <i>E. planum</i>. Furthermore, essential minerals such as Fe, Mn, Zn, Mg, K, Ca, and P were also determined. Sensory evaluations by panelists confirmed that tea derived from the studied species possesses favorable taste and flavor profiles, attributed to its rich volatile compounds. These findings highlight the nutritional value of <i>Eryngium</i> species as a functional ingredient in the food industry. Additionally, their antioxidant properties suggest promising uses in pharmaceutical applications. |
| format | Article |
| id | doaj-art-7b3ac03ddcd648da9a35e332f29f20f3 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-7b3ac03ddcd648da9a35e332f29f20f32025-01-10T13:17:50ZengMDPI AGFoods2304-81582025-01-0114111810.3390/foods14010118Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> SpeciesMozhgan Roudbari0Mohsen Barzegar1Esther Sendra2Isabel Casanova-Martínez3Marcos Rodríguez-Estrada4Ángel A. Carbonell-Barrachina5Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P.O. Box 14155-336, IranDepartment of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P.O. Box 14155-336, IranResearch Group of Food Quality and Safety, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, SpainResearch Group of Food Quality and Safety, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, SpainResearch Group of Food Quality and Safety, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, SpainResearch Group of Food Quality and Safety, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, SpainThis study aimed to investigate the nutritional value and potential for herbal tea production of two species <i>Eryngium</i>. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of <i>Eryngium billardieri</i> flowers (EBF) and thorns (EBT), as well as <i>Eryngium planum</i> flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.2%) and sugars (224.2 mg/gdw), respectively. Whereas, EBF demonstrates a higher concentration of amino acids (7.13 mg/100 gdw) and total phenolic content (19.25 mg GAE/gdw), which correlates with pronounced antioxidant properties. Oleic acid was notable in <i>E. billardieri</i>, while linoleic and α-linolenic acids were predominant in <i>E. planum</i>. Furthermore, essential minerals such as Fe, Mn, Zn, Mg, K, Ca, and P were also determined. Sensory evaluations by panelists confirmed that tea derived from the studied species possesses favorable taste and flavor profiles, attributed to its rich volatile compounds. These findings highlight the nutritional value of <i>Eryngium</i> species as a functional ingredient in the food industry. Additionally, their antioxidant properties suggest promising uses in pharmaceutical applications.https://www.mdpi.com/2304-8158/14/1/118<i>Eryngium billardieri</i><i>Eryngium planum</i>polyphenolsfatty acidsmineralsantioxidant |
| spellingShingle | Mozhgan Roudbari Mohsen Barzegar Esther Sendra Isabel Casanova-Martínez Marcos Rodríguez-Estrada Ángel A. Carbonell-Barrachina Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species Foods <i>Eryngium billardieri</i> <i>Eryngium planum</i> polyphenols fatty acids minerals antioxidant |
| title | Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species |
| title_full | Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species |
| title_fullStr | Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species |
| title_full_unstemmed | Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species |
| title_short | Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species |
| title_sort | characterization of the different chemical components and nutritional properties of two i eryngium i species |
| topic | <i>Eryngium billardieri</i> <i>Eryngium planum</i> polyphenols fatty acids minerals antioxidant |
| url | https://www.mdpi.com/2304-8158/14/1/118 |
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