Food and Fermentation Industries >

2021 , Vol. 47 >Issue 18: 165 - 174

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026651

Nutritional evaluation and antioxidant activity analysis of Gnaphalium affine, the raw material of “Haocaibaba” from Xiangxi region

  • CHEN Jiabei ,
  • LI Gui ,
  • CHEN Xuan ,
  • WANG Lu ,
  • CHEN Gongxi
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  • 1(School of Pharmaceutical Sciences, Jishou University, Jishou 416000, China)
    2(College of Biology and Environmental Sciences, Jishou University, Jishou 416000, China)
    3(College of Life Science, Centrol South University, Changsha 410078, China)

Received date: 2021-01-04

  Revised date: 2021-02-05

  Online published: 2021-10-18

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Abstract

In order to study the nutritional value of Gnaphalium affine, the conventional physical and chemical methods were used to conduct a comprehensive nutritional evaluation of its nutritional components and systematic analysis of its main functional components. And nutritional evaluation methods and in vitro antioxidant experiments were used to evaluate its nutritional value and antioxidant capacity. The results showed that the energy of Gnaphalium affine was 981.00 kJ/100g, and its protein, fat, carbohydrate, moisture, ash, crude fiber and total dietary fiber content were 12.21, 1.31, 24.20, 9.67, 12.88, 27.53, 46.80 g/100g respectively. And it also rich in amino acids, contains 18 kinds of amino acids, including 8 essential amino acids required by the human body (35.23% of total amino acid content) and 2 kinds of children′s essential amino acids, the umami taste was obvious (the content of umami amino acid> the content of sweet amino acid), amino acid composition balance principle (SRC=80.90) and rich in Asp and Glu (1.35, 1.38 g/100g). Moreover, 25 kinds of mineral elements with the highest content of K was 38 508.15 mg/kg, and followed by Ca, Mg, Al, Fe, Mn, Zn, etc. Besides, there were 4 vitamins of vitamin A, vitamin C, vitamin E and vitamin B2 could be detected, among which vitamin A, vitamin E and vitamin B2 content were 0.36, 2.31, 0.35 mg/100g respectively. And ,the contents of crude polysaccharides, total polyphenols and total flavonoids in Gnaphalium affine were 1.67, 4.26, 8.13 g/100g, respectively. The in vitro antioxidant test showed that the extract of Gnaphalium affine has good antioxidant activity. In addition, the effect of removing DPPH·, ABTS+· and reducing ability was positively correlated with the mass concentration. The alcohol extract and water extract remove DPPH· the semi-inhibitory concentration (IC50) of ABTS+· were respectively 56.53 and 50.65 mg/L, and the semi-inhibitory concentration (IC50) of removing ABTS+· were respectively 137.79 and 113.61 mg/L, which reduced the relative absorbance of carotene to 50% the time was extended to 110.00 and 99.00 min, respectively. The water extract was better than the alcohol extract in the scavenging ability of DPPH· and ABTS+· and the inhibition of lipid peroxidation. However, the water extract was inferior to the alcohol extract in the reducing ability and delaying carotene fading. Conclusion: The nutrient composition of Gnaphalium affine was rich, and its extract has good antioxidant activity. It has the potential as a high-quality food and medicine resource and is worthy of further promotion and vigorous development.

Key words： Xiangxi; Haocaibaba; raw plant; Gnaphalium affine; nutritional composition; nutritional evaluation

Cite this article

CHEN Jiabei , LI Gui , CHEN Xuan , WANG Lu , CHEN Gongxi . Nutritional evaluation and antioxidant activity analysis of Gnaphalium affine, the raw material of “Haocaibaba” from Xiangxi region[J]. Food and Fermentation Industries, 2021 , 47(18) : 165 -174 . DOI: 10.13995/j.cnki.11-1802/ts.026651

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