Nutraceutical potential and hypolipidemic properties of the volatiles from the edible leaves of Peperomia maculosa

AbstractThe edible leaves ofPeperomia maculosa were chemically investigated. Lutein (9.05 –16.82 mg 100 g–1 FW), rutin (1.63 –3.72 mg 100 g–1 DW), quercetin (2.04 –5.75 mg 100 g–1 DW), and ascorbic acid (18.33 –37.09 mg 100 g–1 DW) were quantified by HPLC. GC ‐MS analyses of the leaf essential oil showed decanal (26.8%–47.9%) and lauric acid (22.6%–37.1%) as the most abundant compounds. The essential oil and decanal produced a mixed inhibition on pancreatic lipase (IC50, 28.4 –39.6 µg mL–1;Km, 0.863 –>0.995  mM;Vmax, 0.0921 –>0.0581  mM min–1). The oral administration of the essential oil and decanal in ICR male mice corroborated a significant reduction (p <  0.01) of plasma triglyceride content after 1.5 and 3 h.Peperomia oil and its main constituents inhibited the growth of four foodborne pathogens, includingStaphylococcus aureus (MIC, 19.7 ‐66.4 µg mL–1) andEnterococcus faecalis (MIC, 24.8 ‐76.7 µg mL–1). The nutraceutical potential of this condiment is reported for the first time.Practical applicationsTraditional plant foods are a practical alternative for the prevention of obesity. Because of its similar taste to coriander,Peperomia maculosa is an edible plant widely consumed in southern Mexico. Considering the high amounts of carotenoids, flavonoids, organic acids, volatiles as well as thein vitro andin vivo anti ‐hypertriglyceridemic activity of this plant, the creation of new food products based onP...
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research