Accumulation characteristics of total phenolics, flavonoids and polysaccharides in vegetable jute leaves of different growth Stages

HOU Wenhuan; LIAO Xiaofang; TANG Xingfu; ZHAO Yanhong

Article Contents

Article Navigation > Fujian Journal of Agricultural Sciences > 2024 >

HOU W H, LIAO X F, TANG X F, et al. Accumulation characteristics of total phenolics, flavonoids and polysaccharides in vegetable jute leaves of different growth Stages [J]. Fujian Journal of Agricultural Sciences，2024，39（9）：1−7

Citation:

HOU W H, LIAO X F, TANG X F, et al. Accumulation characteristics of total phenolics, flavonoids and polysaccharides in vegetable jute leaves of different growth Stages [J]. Fujian Journal of Agricultural Sciences，2024，39（9）：1−7

Citation:

PDF( 570 KB)

Accumulation characteristics of total phenolics, flavonoids and polysaccharides in vegetable jute leaves of different growth Stages

Guangxi Academy of Agricult ural Sciences, Nanning, Guangxi 　530007, China

Received Date: 2023-11-08
Accepted Date: 2024-08-13
Rev Recd Date: 2024-08-06

Available Online: 2024-11-11

Abstract

Abstract

Objective To study the accumulation characteristics of bioactive components such as total phenolics, flavonoids and polysaccharides in vegetable jute leaves at different growth periods, and to provide a reference for the rational harvesting, development and utilization of vegetable jute. Method Guimacai 1 and Guimacai 2 were used as experimental materials, and okra, Chinese yam and lettuce were used as control. The contents of total phenolics, total flavonoids and polysaccharides in leaves of vegetable jutes were measured and analyzed at seedling stage, topping stage, flowering stage and capsule stage. The differences between vegetable jutes and control varieties were compared, and the correlation between growth stage and total phenolics, flavonoids, polysaccharides were analyzed. Result There were differences in the contents of total phenolics, total flavonoids and polysaccharides in the same variety at different growth stages . With the extension of growth stage, the total phenolics content of the two vegetable jutes showed a trend of decreased first and then increased, and the total phenolics content in capsule stage was significantly higher than that in other growth stages, reaching 4.064 mg·g⁻¹ and 3.852 mg·g⁻¹, respectively. The total phenolics content of Guimacai 1 was higher than Guimacai 2 at seedling stage and capsule stage. With the extension of growth stage, the total flavonoids content of Guimacai 1 showed a trend of increased first and then decreased, and the highest content reached 2.755mg·g⁻¹ at flowering stage. With the extension of growth stage, the total flavonoids content of Guimacai 2 showed an increasing trend, and the highest content in capsule stage was 4.755 mg·g⁻¹, which was significantly higher than that in other growth stages.The total flavonoids content of Guimacai 2 was significantly higher than that of Guimacai 1 at the same growth stage.With the extension of growth stage, the polysaccharide content of Guimacai 1 showed showed a trend of fluctuated upwardand, the polysaccharide content of Guimacai 2 showed a trend of first decrease and then increase. The polysaccharide content of two vegetable jute varieties in the capsule stage was significantly higher than that in other growth stages, up to 3.175% and 1.240%, respectively. At the same growth stage, the polysaccharide content of Gammacai 2 was higher than that of Gammacai 1 only at the seedling stage. The contents of total phenolics and flavonoids of the two vegetable jute varieties were significantly higher than those of the control varieties at each growth stage, but the polysaccharide content was significantly lower than that of okra and Chinese yam, and the polysaccharide content was significantly higher than that of lettuce at capsule stage. Only the total flavonoid content of Guimacai2 was significantly positively correlated with the growth stage, while the others were not significantly correlated. Conclusion The vegetable jute leaves harvested at capsule stage were more conducive to the accumulation of total phenolics, total flavonoids and polysaccharides.
- vegetable jute,
- total phenolics,
- total flavonoids,
- polysaccharides,
- growth stage

FullText(HTML)

References(38)

References

[1]	侯文焕, 赵艳红, 唐兴富, 等. 菜用黄麻种质萌发期耐盐性评价 [J]. 植物遗传资源学报, 2019, 20(2):309−320. HOU W H, ZHAO Y H, TANG X F, et al. Assessment for salt tolerance in vegetable jute germplasms at the germination stage [J]. Journal of Plant Genetic Resources, 2019, 20(2): 309−320. (in Chinese)
[2]	陈基权, 杨泽茂, 邓灿辉, 等. 食用黄麻主要药用成分及其药理功能研究进展 [J]. 中国麻业科学, 2022, 44(2):126−132. doi: 10.3969/j.issn.1671-3532.2022.02.010 CHEN J Q, YANG Z M, DENG C H, et al. Reviewed on main medicinal components and pharmacological functions of edible jute [J]. Plant Fiber Sciences in China, 2022, 44(2): 126−132. (in Chinese) doi: 10.3969/j.issn.1671-3532.2022.02.010
[3]	LEE H B, SON S U, LEE J E, et al. Characterization, prebiotic and immune-enhancing activities of rhamnogalacturonan-I-rich polysaccharide fraction from molokhia leaves [J]. International Journal of Biological Macromolecules, 2021, 175: 443−450. doi: 10.1016/j.ijbiomac.2021.02.019
[4]	NCUBE B, DLAMINI B, BESWA D. Effect of common cooking and drying methods on phytochemical and antioxidant properties of Corchorus olitorius identified using liquid chromatography-mass Spectrometry (LC-MS) [J]. Molecules, 2022, 27(24): 9052−9052. doi: 10.3390/molecules27249052
[5]	YIM S H, NAM S H. Physiochemical, nutritional and functional characterization of 10 different pear cultivars (Pyrus spp.) [J]. Journal of Applied Botany and Food Quality, 2016, 89: 73−81.
[6]	史冠莹, 赵丽丽, 王晓敏, 等. 红油香椿生长期主要活性物质及挥发性成分动态变化规律 [J]. 食品科学, 2022, 43(2):276−284. doi: 10.7506/spkx1002-6630-20210112-125 SHI G Y, ZHAO L L, WANG X M, et al. Dynamic changes in major active substances and volatile components in toona sinensis leaves during growth [J]. Food Science, 2022, 43(2): 276−284. (in Chinese) doi: 10.7506/spkx1002-6630-20210112-125
[7]	徐建霞, 郑常祥, 邵明波, 等. 不同玉米材料及生长期玉米须中总黄酮和多糖含量分析 [J]. 江苏农业科学, 2022, 50(5):162−167. XU J X, ZHENG C X, SHAO M B, et al. Analysis of contents of total flavonoids and polysaccharides in corn silks in different corn materials and growth periods [J]. Jiangsu Agricultural Sciences, 2022, 50(5): 162−167. (in Chinese)
[8]	安景舒, 关晔晴, 程玉豆, 等. 5个梨品种果实不同部位的总酚、黄酮含量及其抗氧化能力分析 [J]. 保鲜与加工, 2020, 20(3):162−166. doi: 10.3969/j.issn.1009-6221.2020.03.025 AN J S, GUAN Y Q, CHENG Y D, et al. Analysis of total phenolics and flavonoids contents and their antioxidant capacity in different parts of five pear varieties [J]. Storage and Process, 2020, 20(3): 162−166. (in Chinese) doi: 10.3969/j.issn.1009-6221.2020.03.025
[9]	宋彪, 徐凯悦, MUNEAR M A, 等. 不同柚品种果实总酚、总黄酮及植酸的积累特征 [J]. 中国农业大学学报, 2022, 27(3):158−171. doi: 10.11841/j.issn.1007-4333.2022.03.17 SONG B, XU K Y, MUNEER M A, et al. Accumulation characterististics of fruits toal phenolics, total flavonoids and phytic acid in various pomelo varieties [J]. Journal of China Agricultural University, 2022, 27(3): 158−171. (in Chinese) doi: 10.11841/j.issn.1007-4333.2022.03.17
[10]	张浪, 刘亮亮, 黄思齐, 等. 菜用黄麻叶中总多酚提取及抗氧化活性研究 [J]. 中国麻业科学, 2020, 42(3):113−122, 134 . doi: 10.3969/j.issn.1671-3532.2020.03.004 ZHANG L, LIU L L, HUANG S Q, et al. Study on extraction and antioxidant activity of total polyphenols in vegetable jute leaves [J]. Plant Fiber Sciences in China, 2020, 42(3): 113−122, 134. (in Chinese) doi: 10.3969/j.issn.1671-3532.2020.03.004
[11]	冯湘沅, 成莉凤, 席果果, 等. 黄麻韧皮纤维活性物质鉴定及抑菌效果分析 [J]. 中国麻业科学, 2024, 46(1):32−41. FENG X Y, CHENG L F, XI G G, et al. Characterization of bioactive substances in jute bast fibers and their antibacterial effects [J]. Plant Fiber Sciences in China, 2024, 46(1): 32−41. (in Chinese)
[12]	崔启璐, 李佳蔚, 潘柳桂, 等. 黄麻纤维中黄酮类化合物提取工艺优化及表征 [J]. 纺织学报, 2021, 42(8):90−95. CUI Q L, LI J W, PAN L G, et al. Optimization and characterization of flavonoids extracted from jute fiber [J]. Journal of Textile Research, 2021, 42(8): 90−95. (in Chinese)
[13]	ADEDAYO O A, GANIYU O, FUNMI P A, et al. Antioxidant properties and in vitro α-amylase and α-glucosidaseinhibitory properties of phenolics constituents from different varieties of Corchorus spp. [J]. Journal of Taibah University Medical Sciences, 2015, 10(3): 278−287. doi: 10.1016/j.jtumed.2014.11.005
[14]	YAN Y Y, WANG Y W, CHEN S L, et al. Anti-inflammatory effects of phenolic crude extracts from five fractions of corchorus olitorius L. [J]. Food Chemistry, 2013, 138: 1008−1014. doi: 10.1016/j.foodchem.2012.10.052
[15]	BISWAS A , DEY S , LI D F, et al. Comparison of phytochemical profile, mineral content, and In vitro antioxidant activities of corchorus capsularis and corchorus olitorius leaf extracts from different populations[J]. Journal of Food Quality, 2020, 9: 1-14.
[16]	冯湘沅, 成莉凤, 谢纯良, 等. 不同品种黄麻叶多糖的理化特征及抗氧化活性研究 [J]. 天然产物研究与开发, 2020, 32(8):1278−1284. FENG X Y, CHENG L F, XIE C L, et al. Study on the physicochemical characteristics and antioxidant activities of polysaccharides from different varieties of jute leaves [J]. Natural Product Research and Development, 2020, 32(8): 1278−1284. (in Chinese)
[17]	魏旭, 王芳, 韩文玉, 等. 不同处理工艺对玫瑰花中抗氧化物质含量及抗氧化活性的影响 [J]. 食品安全质量检测学报, 2024, 15(12):66−73. WEI X, WANG F, HAN W Y, et al. Effects of different treatment processes on antioxidant content and antioxidant activity in Rosa rugosa [J]. Journal of Food Safety and Quality, 2024, 15(12): 66−73. (in Chinese)
[18]	国家药典委员会. 中华人民共和国药典-一部: 2020年版[M]. 北京: 中国医药科技出版社, 2020: 191, 295.
[19]	宁二娟, 陈玲, 王学方, 等. 20种牡丹叶中总黄酮、总酚和芍药苷的含量测定及抗氧化活性研究 [J]. 饲料研究, 2023, 46(4):75−80. NING E J, CHEN L, WANG X F, et al. Determination of total flavonoids, total polyphenols, paeoniflorin and antioxidant activity in twenty varieties of peony leaves [J]. Feed Resesrch, 2023, 46(4): 75−80. (in Chinese)
[20]	杭园园, 梁颖, 李艺, 等. 部分紫色蔬菜中酚类物质及维生素C含量分析 [J]. 食品工业科技, 2019, 40(4):16−20, 26. HANG Y Y, LIANG Y, LI Y, et al. Analysis of phenolic compounds and vitamin C in some purple vegetables [J]. Science and Technology of Food Industry, 2019, 40(4): 16−20, 26. (in Chinese)
[21]	仵菲, 蒲云峰, 雷晓钰, 等. 库尔勒香梨果实发育过程中酚类物质及抗氧化活性研究 [J]. 果树学报, 2022, 39(4):574−583. WU F, PU Y F, LEI X Y, et al. Phenolic compounds and antioxidant activity of Kuerlexiangli pear fruit during the growth period [J]. Journal of Fruit Science, 2022, 39(4): 574−583. (in Chinese)
[22]	邱珊莲, 林宝妹, 吴妙鸿, 等. 不同品种和生长期嘉宝果叶片酚类及挥发性物质研究 [J]. 核农学报, 2022, 36(10):1996−2008. doi: 10.11869/j.issn.100-8551.2022.10.1996 QIU S L, LIN B M, WU M H, et al. Study on phenols and volatile compounds in leaves of different varieties of jaboticaba (Myrciaria spp. ) at different growth stages [J]. Journal of Nuclear Agricultural Sciences, 2022, 36(10): 1996−2008. (in Chinese) doi: 10.11869/j.issn.100-8551.2022.10.1996
[23]	陈玉婷, 傅曼琴, 吴继军, 等. 不同生长时期茶枝柑果实品质分析 [J]. 食品与发酵工业, 2023, 49(10):251−258. CHEN Y T, FU M Q, WU J J, et al. Analysis of citrus reticulata‘chachi’quality during different growth periods [J]. Food and Fermentation Industries, 2023, 49(10): 251−258. (in Chinese)
[24]	李杨昕, 张元湖, 田淑芬, 等. 玫瑰香葡萄生长期酚类物质含量及抗氧化活性的变化 [J]. 园艺学报, 2007, 5:1093−1097. doi: 10.3321/j.issn:0513-353x.2007.05.004 LI Y X, ZHANG Y H, TIAN S F, et al. Dynamic changes of polyphenols and their relationship with antioxidant capacity in the muscat hamburg grapevine [J]. Acta Horticulturae Sinica, 2007, 5: 1093−1097. (in Chinese) doi: 10.3321/j.issn:0513-353x.2007.05.004
[25]	VELIOGLU Y S, MAZZA G, GAO L, et al. Antioxidant activity and total phenolics in selected fruits, vegetable, and grain products [J]. Journal of Agricultural and Food Chemistry, 1998, 46(10): 4113−4117. doi: 10.1021/jf9801973
[26]	黄菊华, 高春燕. 大理市下关镇市售蔬菜水果中酚含量的测定及结果分析 [J]. 食品研究与开发, 2015, 36(3):72−75. doi: 10.3969/j.issn.1005-6521.2015.03.018 HUANG J H, GAO C Y. Determination and analysis of phenolic contents in market vegetables and fruits in Xiaguan town, Dali [J]. Food Research And Development, 2015, 36(3): 72−75. (in Chinese) doi: 10.3969/j.issn.1005-6521.2015.03.018
[27]	贺军与, 钟伟, 陈云琼, 等. 大麦籽粒发育进程中7种黄酮类化合物的积累特性分析 [J]. 作物学报, 2021, 47(8):1624−1630. HE J Y, ZHONG W, CHEN Y Q, et al. Analysis on the accumulation characteristics of seven flavonoids at grain development stage in barley [J]. Acta Agronomica Sinica, 2021, 47(8): 1624−1630. (in Chinese)
[28]	DEVI J, SANWAL S, KOLEY T K, et al. Variations in the total phenolics and antioxidant activities among garden pea ( Pisum sativum L.) genotypes differing for maturity duration, seed and flower traits and their association with the yield [J]. Scientia Horticulturae, 2019, 244: 141−150. doi: 10.1016/j.scienta.2018.09.048
[29]	郭慧敏, 朱慧森, 郭建秀, 等. 不同生育期紫花苜蓿总黄酮的提取和检测方法比较研究 [J]. 中国草地学报, 2020, 42(3):141−146. GUO H M, ZHU H S, GUO J X, et al. Comparative study on extraction and dectection methods of toal flavonoids of alfalfaat different growth stages [J]. Chinese Journal of Grassland, 2020, 42(3): 141−146. (in Chinese)
[30]	张以忠, 邓琳琼, 冯图. 苦荞不同生育期不同器官总黄酮含量的变化 [J]. 湖北农业科学, 2020, 59(16):17−19+71. ZHANG Y Z, DENG L Q, FENG T. Changes of total flavonoids in different organs of fagopyrum tataricum during different growth period [J]. Hubei Agricultural Sciences, 2020, 59(16): 17−19+71. (in Chinese)
[31]	樊卫国, 潘学军, 何春丽, 等. 刺梨果实发育过程中糖和黄酮的积累及其与光照强度变化的相关性 [J]. 中国农业科学, 2021, 54(24):5277−5289. doi: 10.3864/j.issn.0578-1752.2021.24.010 FAN W G, PAN X J, HE C L, et al. Accumulation of sugar and flavonoids as well as their association with changes of light intensity during fruit development of rosa roxburghii [J]. Scientia Agricultura Sinica, 2021, 54(24): 5277−5289. (in Chinese) doi: 10.3864/j.issn.0578-1752.2021.24.010
[32]	向福, 江安娜, 项俊, 等. 不同生育期紫苏叶中β-胡萝卜素和总黄酮的动态积累 [J]. 食品工业科技, 2015, 36(14):143−146, 151. XIANG F, JIANG A N, XIANG J, et al. Dynamic accumulation of flavonoids and β-carotene in leaves of perilla frutescens at different stages of development [J]. Acta Horticulturae Sinica, 2015, 36(14): 143−146, 151. (in Chinese)
[33]	叶春, 聂开慧. 对40种新鲜蔬菜中总黄酮含量的测定 [J]. 山地农业生物学报, 2000, 19(2):121−124. doi: 10.3969/j.issn.1008-0457.2000.02.010 YE C, NIE K H. Determinati on of flavones in forty fresh vegetables [J]. Journal of Mountain Agriculture and Biology, 2000, 19(2): 121−124. (in Chinese) doi: 10.3969/j.issn.1008-0457.2000.02.010
[34]	练冬梅, 姚运法, 赖正锋, 等. 菜用黄麻粗多糖含量的测定及其单糖组成分析 [J]. 福建农业科技, 2019, 6:14−17. LIAN D M, YAO Y F, LAI Z F, et al. Determination of crude polysaccharide content of vegetable jute and anlysis of its monosaccharide composition [J]. Fujian Agricultural Science and Technology, 2019, 6: 14−17. (in Chinese)
[35]	YAKOUB A R B , ABDEHEDI O , JRIDI M , et al. Bioactive polysaccharides and their soluble fraction from Tossa jute (Corchorus olitorius L.) leaves[J]. Food Bioscience, 2020, 37: 100741.
[36]	陈红芝, 胡喜巧, 赵琴. 采收时间对决明子芽菜农艺性状及药用成分的影响 [J]. 中国瓜菜, 2023, 36(5):131−135. doi: 10.3969/j.issn.1673-2871.2023.05.020 CHEN H Z, HU X Q, ZHAO Q. Effects of harvesting time on agronomic characters and medicinal components in the seed sprouts of Cassia obtusifoia L. [J]. China Cucurbits and Vegetables, 2023, 36(5): 131−135. (in Chinese) doi: 10.3969/j.issn.1673-2871.2023.05.020
[37]	马蕊, 杨珂, 李文辉, 等. 不同生长期怀山药化学成分分析 [J]. 食品研究与开发, 2019, 40(13):84−92. MA R, YANG K, LI W H, et al. Analysis of chemical constituents of Huai yam in different growth period [J]. Food Research And Development, 2019, 40(13): 84−92. (in Chinese)
[38]	陈凌, 曹巧巧, 陶昆, 等. 不同生长期马齿苋茎叶提取物的体外抗氧化活性比较 [J]. 安徽农业大学学报, 2015, 42(6):932−936. CHEN L, CAO Q Q, TAO K, et al. Comparison of antioxidant activity in different growth periods of purslane extract from stems and leaves in vitro [J]. Journal of Anhui Agricultural University, 2015, 42(6): 932−936. (in Chinese)