著者

Alejandro Rios-Lozano Humberto Ramos-Sotelo Cuauhtémoc Reyes-Moreno Marely G. Figueroa-Pérez

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00106, (Released:2023-08-25)

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Goldenberry leaves are widely consumed traditionally due to the multiple health benefits attributed to them. The objective of this study was to evaluate the effect of foliar application of salicylic acid (SA) at different concentrations during goldenberry cultivation on the physicochemical and nutraceutical properties of the leaves. The results showed that 0.5- and 1-mM SA treatments significantly increased the levels of total phenolic compounds, flavonoids, extractable phenolic compounds and proanthocyanins in goldenberry leaves. It also had positive effects on chlorophyll levels, although higher SA concentrations tended to decrease chlorophyll content. No SA treatment affected plant growth, pH, or acidity, however, a slight decrease in the total soluble solids content was observed. Proximate analysis revealed that SA treatment did not alter fat and ash content but increased protein content and decreased total carbohydrate content. Moreover, treatment with 0.5 and 1.0 mM of SA resulted in increased levels of proline and phytosterols and exhibited higher antioxidant capacity, attributed to their rich content of bioactive compounds, particularly phenolics. Additionally, 1.0 mM SA treatment enhanced the inhibitory activity of α-amylase and pancreatic lipase, indicating its potential in managing hyperglycemic conditions. These findings highlight the nutraceutical properties of goldenberry leaves and their potential utilization as a byproduct of goldenberry cultivation, warranting further research to explore their metabolite profile and maximize their benefits.