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Nutritional, Chemical, Antioxidant and Antibacterial Screening of Astragalus cicer L. and Astragalus glycyphyllos L. Different Morphological Parts

2025Journal article Open access
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dc.contributor.authorShahrivari-Baviloliaei, Saba
dc.contributor.authorKonopacka, Agnieszka
dc.contributor.authorPascoalino, Liege
dc.contributor.authorReis, Filipa S.
dc.contributor.authorKunkowski, Dawid
dc.contributor.authorPetropoulos, Spyridon A.
dc.contributor.authorKonieczynski, Pawel
dc.contributor.authorOrhan, Ilkay Erdogan
dc.contributor.authorPlenis, Alina
dc.contributor.authorViapiana, Agnieszka
dc.date.accessioned2025-02-10T11:12:56Z
dc.date.available2025-02-10T11:12:56Z
dc.date.issued2025
dc.description.abstractThe chemical composition and biological activity of A. glycyphylos and A. cicer are scarcely investigated. In this study, the nutritional and chemical profiles of A. cicer and A. glycyphyllos, 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 Astragalus 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 A. cicer and A. glycyphyllos. Moreover, A. cicer was richer in sugars than A. glycyphyllos, while roots of both Astragalus 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 Astragalus species had antioxidant potential, and their water extracts showed antibacterial activity against S. aureus and E. coli. Altogether, these results provide insight into the potential of A. glycyphyllos and A. cicer 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.pt_PT
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (https://doi.org/10.54499/UIDB/00690/2020) and UIDP/00690/2020 (https://doi.org/10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (https://doi.org/10 .54499/LA/P/0007/2020). National funding by FCT, through the scientific employment programcontract with F. Reis (CEEC individual).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationShahrivari-Baviloliaei, Saba; Konopacka, Agnieszka; Pascoalino, Liege Aguiar; Reis, Filipa; Kunkowski, Dawid; Petropoulos, Spyridon A.; Konieczynski, Pawel; Orhan, Ilkay Erdogan; Plenis, Alina; Viapiana, Agnieszka (2025). Nutritional, Chemical, Antioxidant and Antibacterial Screening of Astragalus cicer L. and Astragalus glycyphyllos L. Different Morphological Parts. Foods. ISSN 2304-8158. 14:2, p. 1-18pt_PT
dc.identifier.doi10.3390/foods14020250pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/31137
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAstragaluspt_PT
dc.subjectBioactive propertiespt_PT
dc.subjectPhytochemical compositionpt_PT
dc.subjectPlant extractpt_PT
dc.titleNutritional, Chemical, Antioxidant and Antibacterial Screening of Astragalus cicer L. and Astragalus glycyphyllos L. Different Morphological Partspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage18pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume14pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePascoalino
person.familyNameReis
person.givenNameLiege
person.givenNameFilipa S.
person.identifier.ciencia-idA314-490A-7952
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.orcid0000-0001-9855-6450
person.identifier.orcid0000-0002-9159-0530
person.identifier.ridI-2093-2013
person.identifier.scopus-author-id36982144400
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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