Proximate Composition and In Vitro Bioactive Properties of Leaf Extracts from Seven <i>Viola</i> Species

Proximate Composition and In Vitro Bioactive Properties of Leaf Extracts from Seven <i>Viola</i> Species

<i>Viola</i>, an edible wild plant, is valued for its distinctive flavor and health-promoting properties. This study examines the proximate composition, bioactive compounds, and in vitro biological activities of seven <i>Viola</i> leaves (<i>Viola prionantha</i>,...

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Bibliographic Details
Main Authors: Guangnian Zeng, Xingfan Li, Chunbo Zhao, Yongkang Pang, Xiongfei Luo, Zhonghua Tang
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
wild edible plant
<i>Viola</i>
proximate composition
phenolic compounds
coumarins
bioactive properties
Online Access:https://www.mdpi.com/2304-8158/14/2/302
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Summary:<i>Viola</i>, an edible wild plant, is valued for its distinctive flavor and health-promoting properties. This study examines the proximate composition, bioactive compounds, and in vitro biological activities of seven <i>Viola</i> leaves (<i>Viola prionantha</i>, <i>Viola collina</i>, <i>Viola acuminata</i>, <i>Viola variegata</i>, <i>Viola tokubuchiana</i> var. <i>takedana</i>, <i>Viola mirabilis,</i> and <i>Viola philippica</i>). Findings reveal that the leaves of the seven <i>Viola</i> species are rich in phenolic compounds (131.13 mg gallic acid equivalents (GAE)/100 g fresh weight (FW)–384.80 mg GAE/100 g FW), flavonoids (13.09 mg rutin equivalents (RE)/100 g FW–40.08 mg RE/100 g FW), fatty acids (palmitic acid, linoleic acid, oleic acid, and α-linolenic acid), and essential minerals, such as potassium, calcium, and magnesium. The leaf extracts demonstrated significant inhibitory effects on α-glucosidase (84.17%) and pancreatic lipase (77.54%) at a concentration of 1 g of extract per milliliter of solution. Additionally, the biological activity of <i>Viola</i> leaves, particularly their antioxidant capacity, is associated with their phenolic and flavonoid content, with caffeic acid contributing up to 35.2% of the total phenolic acids and isoquercitrin being one of the most bioavailable flavonoids. These results indicate that <i>Viola</i> offers potential notable health benefits, presenting a valuable addition to enhancing modern dietary patterns and overall health.
ISSN:2304-8158

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