Profiling of Nutritionally Vital Bioactive Compounds in Emerging Green Leafy Vegetables: A Comparative Study

초록

Green leafy vegetables (GLVs), especially lettuce and spinach, are the key source of bioactive antioxidants in a diet. This research compared the contents and composition of lettuce and spinach bioactive compounds with emerging GLVs, moringa and fenugreek. Liquid chromatography (LC)-mass spectrometry (MS) with single ion monitoring (SIM) was used to examine carotenoids and tocols, while phytosterols were examined using gas chromatography (GC)-MS. Among the studied GLVs, the (all-E)-lutein was the most dominating carotenoid ranging between 31.3 (green/red lettuce)-45.3 % (fenugreek) of total carotenoids, followed by (all-E)-violaxanthin and (all-E)-beta-carotene. Surprisingly, (all-E)-beta-carotene, a provitamin A carotenoid, was the second most dominating carotenoid in moringa, accounting for 109.2 mu g/g fresh weight (FW). Moreover, the significantly highest (p < 0.05; Tukey HSD) contents of total carotenoids (473.3 mu g/g FW), alpha-tocopherol (83.7 mu g/g FW), and total phytosterols (206.4 mu g/g FW) were recorded in moringa. Therefore, moringa foliage may serve as an affordable source of nutritionally vital constituents in a diet.

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