Metabolite profiling by means of GC-MS combined with principal component analyses of natural populations of Nectaroscordum siculum ssp. bulgaricum (Janka) Stearn.

Nectaroscordum siculum ssp. bulgaricum (Janka) Stearn (Allium siculum subsp. dioscoridis (Sm.) K. Richt.) is a traditional culinary spice from South-East Europe. Studies of N. siculum have focused mainly on the botanical and taxonomic characteristics of this species and there is no data available in the scientific literature about its metabolite profile. Thus, the aim of the current study was metabolite profiling of four wild populations of N. siculum grown in Bulgaria by gas chromatography coupled to mass spectrometry (GC-MS) and subsequent principal component analysis (PCA) of the data obtained. The identified primary metabolites (carbohydrates, amino acids, organic acids and lipids) are initial compounds for the biosynthesis of different plant secondary metabolites, such as polyphenols and flavour compounds with valuable biological activities for humans. The health benefits of the phenolic acids identified in this study have been a prerequisite for the implementation of N. siculum in different food systems in order to increase their quality and biological value.

Phytochemical, nutritional and antioxidant characteristics of whitebeam (Sorbus aria) fruits.

BACKGROUND: Common whitebeam, Sorbus aria (L.) Crantz is an European and Near-Eastern deciduous tree with small red fruits. However, the edible use of this forest fruit is currently not widespread. Also, its nutritional and antioxidative properties remained undiscovered. In this study, the chemical composition and antioxidant properties of common whitebeam fruit were investigated. METHODS: The fruit were collected from Golo Bardo Mountain in Bulgaria. The phytochemical (carotenoids, phenolic compounds, flavonoids), nutritional (moisture, ash, titrable acidity, lipids, proteins, pectin, carbohydrates) and antioxidant activity were evaluated by four assays (DPPH, ABTS, FRAP, and CUPRAC). RESULTS: Sugar analysis demonstrated that only fructose and glucose were detected in the fruit. Pectin content did not exceed 1.30%. Moreover, the fruit had a low lipid content (0.80%). The whitebeam fruit were also characterized as a source of carotenoids (1.69 mg/100 g fresh weight, fw), phenolic compounds (32.42 mg GAE/100 g fw), and flavonoids (20.08 mg QE/100 g fw). Among phenolic acids, only 2,4-dihydrohybenzoic, caffeic, p-coumaric, and sinapic acid were detected. The antioxidant potential of the fruit was from 168.52 mM TE/100 g fw (FRAP) to 244.81 mM TE/100 g fw (CUPRAC assay). CONCLUSIONS: The current research enriched the available information about the nutritional potential and chemical composition of common whitebeam fruit and their low sugar content. The absence of sucrose, together with its high phenolic content, demonstrated the potential of this fruit for future application in food products and supplements.