Abstract
This study aimed to analyze and compare the nutritional quality of powders of burdock root from Fengxian (FX) and Peixian (PX) in China. The nutrient composition including carbohydrates, protein, amino acids, vitamin C, carotenoids, as well as total phenols, total flavonoids and phenolic compounds were investigated in addition to in vitro antioxidant capacity. The results showed that the basic nutrients of burdock root powder (BRP) in both locations did not have significant differences (p > 0.05), although the in vitro antioxidant capacity of BRP of Fengxian (F-BRP) was greater than that of PX (p < 0.05). The burdock root peel powder (BRPP) possessed more phenolics and stronger in vitro antioxidant capacity than the burdock root powder (BRP) and peeled burdock root powder (PBRP) (p < 0.05). Moreover, better quality burdock root was obtained from FX. F-BRP was consequently analyzed by ultra-performance liquid chromatography tandem mass spectrometry for its phenolic composition. Seventeen phenolics, mainly caffeoylquinic acids, were detected. In addition, a total of 181 volatile compounds belonging to eight types were detected including alcohols, aldehydes, ketones, alkenes, esters, acids, linear or aromatic hydrocarbons, and others. The diverse compounds found in this study can provide a theoretical basis for the development and utilization of burdock in the food industry.
Highlights
Burdock (Arctium lappa L.) is a biennial herbaceous plant belonging to the genus Arctium of the Compositae family
The burdock root samples used in the study were collected from Fengxian and Peixian
The moisture content of burdock root in Fengxian accou6nofte1d6 for 77.68 ± 0.70% of fresh weight (FW), while it accounted for 77.69 ± 0.82% in Peixian (Figure 1)
Summary
Burdock (Arctium lappa L.) is a biennial herbaceous plant belonging to the genus Arctium of the Compositae family. A variety of amino acids, polysaccharides, phenolics, vitamins, and other substances, which explains why it is considered a nutritional food and a health care product [1]. The main phenolic compounds of the burdock roots are caffeoylquinic acid derivatives [1,2]. Burdock is popular in the Southeast Asian market for its unique aroma and excellent nutritional value. It is especially popular in Japan and Taiwan. In the past few decades, due to the nutritional value, biological activity, as well as health benefits of burdock, this plant has gradually gained international recognition for culinary use [5]
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