栀子花
化学
芳香
萜类
植物
花瓣
食品科学
生物
医学
病理
替代医学
作者
Run Yu,Yue Li,Dun Si,Shulei Yan,Jingjing Liu,Jinping Si,Xinfeng Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-09-01
卷期号:420: 135846-135846
被引量:9
标识
DOI:10.1016/j.foodchem.2023.135846
摘要
Gardenia jasminoides is an important ornamental greening plant with medicinal and edible values. This study investigated volatile constituents, alcoholic components and physiological activities on flowers of G. jasminoides Ellis and its variety. It was found that a total of 56 volatile components were identified, and terpenoids and esters were the main compounds to distinguish these species. Furthermore, the alcohol-soluble extracts of G. jasminoides flowers have the high contents of total phenols and total flavonoids, with potential antioxidant and hypoglycemic activities. In addition, nine compounds were identified, whose distribution in petals and stamens of G. jasminoides were significantly dissimilar. The contents of flavonoids and phenolics were stable after blanching confirmed by our findings, while iridoids were remarkably higher after freeze-drying (FD) and hot-air drying (HD). This research provides evidences that the fragrance, active components and activity of flowers of these species were affected by species, flower parts and processing methods.
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