Phytochemical fingerprint and biological activity of raw and heat-treated Ornithogalum umbellatum.

ABSTRACT: The plants that we use as food in our daily diet and as risk preventers against many diseases have many biological and pharmacological activities. The heat treatments applied during the cooking of the plants cause changes in the phytochemical content and bioactivity. In this study, the phytochemical fingerprint and biological activities of raw and heat-treated extracts of Ornithogalum umbellatum L., which is widely consumed in the Black Sea region, were investigated. The bulb and leaf parts of the plant consumed as food were dried in an oven at 35 °C and then ground into powder. For heat treatment, the plant was boiled at 100 °C for 20 min. Differences in phytochemical contents of raw and heat-treated extracts were determined by ICP-MS, LC-MS/MS, and FTIR analysis. Biological activity was

SUBMITTER: Akgeyik AU 

PROVIDER: S-EPMC10447479 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature