Nutritional assay Pereskia spp.: unconventional vegetable

Abstract Pereskia grandifolia Haworth (PGH) and Pereskia aculeata Miller (PAM) are recognized sources of proteins; dietary fiber; vitamins and minerals make this plant leaves, raw, cooked, and braised, an important ally against protein and micronutrient deficiencies. One of the main problems is the presence of antinutritional factors that may interfere in the digestibility and bioavailability of some nutrients. The objective was to evaluate the amino acid profile and the chemical score of the raw leaves and the effects of heating media and time on the total dietary fiber, minerals, trypsin inhibition, oxalic acid and tannins of leaves of PGH and PAM. The samples had similar amino acid profiles and total dietary fiber. With regard to antinutritional compounds, heating the leaves of PGH led to a decrease in trypsin inhibition, primarily after the first minutes of wet cooking. Oxalic acid and tannins predominated in both species. Considering the interaction with time, the variables related to iron and zinc minimized the tannin responses in PGH and PAM, respectively. Heating media and times interfered with the chemical components present in the leaves of Pereskia species and led to high antinutrient retention after heat treatment.

摘要：美丽麒麟掌（Pereskia grandifolia Haworth，PGH）与刺叶麒麟掌（Pereskia aculeata Miller，PAM）是公认的蛋白质、膳食纤维、维生素及矿物质来源；该属植物的鲜叶、烹炒叶与焖煮叶可作为对抗蛋白质与微量营养素缺乏症的重要营养补充食材。然而，此类植物中存在的抗营养因子可能干扰部分营养素的消化率与生物利用率，这是其开发应用的主要限制因素之一。本研究旨在分析两种植物鲜叶的氨基酸组成与化学评分，并探究加热介质与加热时长对PGH与PAM叶片总膳食纤维、矿物质含量、胰蛋白酶抑制活性、草酸及单宁含量的影响。结果显示，两类样品的氨基酸组成与总膳食纤维含量均较为相似。针对抗营养成分而言，PGH叶片的胰蛋白酶抑制活性主要在湿煮初期便出现显著下降。草酸与单宁为两种植物中占主导的抗营养成分。结合加热时长的交互效应分析可知，与铁、锌相关的变量可分别削弱PGH与PAM中单宁含量的变化幅度。加热介质与加热时长均会显著影响麒麟掌属植物叶片的化学成分组成，且经热处理后仍保留较高水平的抗营养成分。