Nutritional, Chemical, Antioxidant and Antibacterial Screening of <i>Astragalus cicer</i> L. and <i>Astragalus glycyphyllos</i> L. Different Morphological Parts
The chemical composition and biological activity of <i>A. glycyphylos</i> and <i>A. cicer</i> are scarcely investigated. In this study, the nutritional and chemical profiles of <i>A. cicer</i> and <i>A. glycyphyllos</i>, considering their different mor...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/250 |
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| Summary: | The chemical composition and biological activity of <i>A. glycyphylos</i> and <i>A. cicer</i> are scarcely investigated. In this study, the nutritional and chemical profiles of <i>A. cicer</i> and <i>A. glycyphyllos</i>, considering their different morphological parts (leaves, fruits and roots), were assessed together with their antioxidant and antibacterial potential. Our results showed that carbohydrates are the major macronutrients in both <i>Astragalus</i> species (above 62 g/100 g dry weight—DW). High amounts of ash (above 4.6 g/100 g DW) and protein (above 13.0 g/100 g DW) were also identified, particularly in leaves and fruits of <i>A. cicer</i> and <i>A. glycyphyllos</i>. Moreover, <i>A. cicer</i> was richer in sugars than <i>A. glycyphyllos</i>, while roots of both <i>Astragalus</i> species were the richest of fatty acids. Ten phenolic compounds were identified, with gallic acid and quercetin being predominant, above 49.84 and 37.27 μg/g DW, respectively. The mineral analysis revealed zinc and iron as the major constituents. Regarding the plants’ antioxidant and antibacterial activity, both <i>Astragalus</i> species had antioxidant potential, and their water extracts showed antibacterial activity against <i>S. aureus</i> and <i>E. coli</i>. Altogether, these results provide insight into the potential of <i>A. glycyphyllos</i> and <i>A. cicer</i> as a source of nutritional benefits and active phytochemicals for many people, and they can be applied in the food sector as foods and as promising sources of natural ingredients. |
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| ISSN: | 2304-8158 |