Trifolium pratense and T. repens (Leguminosae): Edible Flower Extracts as Functional Ingredients

Foods

Rosa Tundis²  Mariangela Marrelli²  Filomena Conforti²  Maria Concetta Tenuta²  Marco Bonesi²  Francesco Menichini²  Monica Rosa Loizzo¹ 

[1] Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS) 87036, Italy;

关键词: Trifolium;    clover;    flavonoids;    antioxidant activity;    α-amylase;    α-glucosidase;    lipase;   

DOI  :  10.3390/foods4030338

来源: mdpi

【 摘 要 】

Trifolium pratense (red clover) and T. repens (white clover) edible flowers were investigated for their chemical profile and health properties. The total phenols and flavonoids contents were evaluated. Quercetin, kaempferol, luteolin, rutin, and myricetin were used as markers and quantified by HPLC. The antioxidant effects were investigated by using different in vitro assays. Moreover, α-amylase, α-glucosidase and lipase inhibitory activities were evaluated. T. repens flowers extract showed a good radical scavenging activity in both DPPH and ABTS tests with IC₅₀ values of 10.3 and 21.4 μg/mL, respectively. White clover extract demonstrated promising α-amylase and lipase inhibitory activities with IC₅₀ values of 25.0 and 1.3 μg/mL, respectively. The obtained results support the use of Trifolium flowers as healthy food ingredients.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.