Preliminary Observations on <i>Viola calcarata</i> as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies
<i>Viola</i> L. is a botanical genus with approximately 525 to 620 species, spread worldwide. Several violets are traditionally used as edible flowers and have been recently proved to be a source of bioactive compounds, including flavonols, flavanols, benzoic acids, and cinnamic acids. H...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/11/11/2241 |
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| author | Nicole Mélanie Falla Sonia Demasi Matteo Caser Valentina Scariot |
| author_facet | Nicole Mélanie Falla Sonia Demasi Matteo Caser Valentina Scariot |
| author_sort | Nicole Mélanie Falla |
| collection | DOAJ |
| description | <i>Viola</i> L. is a botanical genus with approximately 525 to 620 species, spread worldwide. Several violets are traditionally used as edible flowers and have been recently proved to be a source of bioactive compounds, including flavonols, flavanols, benzoic acids, and cinnamic acids. However, no information is available about the phytochemical profile of the <i>Viola calcarata</i> complex, which is found in the Alpine environment. Thus, the present research aimed to assess the antioxidant activity and the presence of bioactive compounds (anthocyanins and phenolic compounds) in <i>V. calcarata</i> subspecies, to promote their biodiversity and use in the agrifood sector. Two <i>V. calcarata</i> subspecies were chosen, with different colors: <i>V. calcarata</i> subspecies <i>calcarata</i> L., with white (CW), yellow (CY), and violet flowers (CV); and <i>V. calcarata</i> subspecies <i>villarsiana</i> (Roem & Schult.) Merxm., with bicolor (violet and yellow—VB) flowers. CY showed a significantly higher phenolic content (1116.43 mg GAE 100 g<sup>−1</sup> FW) than the other subspecies, while CV showed higher values in anthocyanins content (44.73 mg C3G 100 g<sup>−1</sup> FW). Regarding the antioxidant activity, CW (215.07 mmol Fe<sup>2+</sup> kg<sup>−1</sup> FW, 99.53 µmol TE g<sup>−1</sup> FW, and 32.30 µmol TE g<sup>−1</sup> FW for FRAP, DPPH, and ABTS, respectively) and VB (217.33 mmol Fe<sup>2+</sup> kg<sup>−1</sup> FW, 90.97 µmol TE g<sup>−1</sup> FW, and 29.17 µmol TE g<sup>−1</sup> FW for FRAP, DPPH, and ABTS, respectively) showed the highest values. Through HPLC, a total of eight phenolic compounds were quantitatively identified among the two subspecies, including flavonols, cinnamic acids, benzoic acids, catechins, and vitamin C. Though different in their composition, the two subspecies are rich in phenolic compounds, highlighting the importance of preserving their biodiversity and their potential use in the agrifood sector. |
| first_indexed | 2024-03-10T05:47:32Z |
| format | Article |
| id | doaj.art-e16283a7b20f4c95845b4cc7c1d4633d |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-10T05:47:32Z |
| publishDate | 2021-11-01 |
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| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-e16283a7b20f4c95845b4cc7c1d4633d2023-11-22T22:02:38ZengMDPI AGAgronomy2073-43952021-11-011111224110.3390/agronomy11112241Preliminary Observations on <i>Viola calcarata</i> as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine SubspeciesNicole Mélanie Falla0Sonia Demasi1Matteo Caser2Valentina Scariot3Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyDepartment of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyDepartment of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyDepartment of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy<i>Viola</i> L. is a botanical genus with approximately 525 to 620 species, spread worldwide. Several violets are traditionally used as edible flowers and have been recently proved to be a source of bioactive compounds, including flavonols, flavanols, benzoic acids, and cinnamic acids. However, no information is available about the phytochemical profile of the <i>Viola calcarata</i> complex, which is found in the Alpine environment. Thus, the present research aimed to assess the antioxidant activity and the presence of bioactive compounds (anthocyanins and phenolic compounds) in <i>V. calcarata</i> subspecies, to promote their biodiversity and use in the agrifood sector. Two <i>V. calcarata</i> subspecies were chosen, with different colors: <i>V. calcarata</i> subspecies <i>calcarata</i> L., with white (CW), yellow (CY), and violet flowers (CV); and <i>V. calcarata</i> subspecies <i>villarsiana</i> (Roem & Schult.) Merxm., with bicolor (violet and yellow—VB) flowers. CY showed a significantly higher phenolic content (1116.43 mg GAE 100 g<sup>−1</sup> FW) than the other subspecies, while CV showed higher values in anthocyanins content (44.73 mg C3G 100 g<sup>−1</sup> FW). Regarding the antioxidant activity, CW (215.07 mmol Fe<sup>2+</sup> kg<sup>−1</sup> FW, 99.53 µmol TE g<sup>−1</sup> FW, and 32.30 µmol TE g<sup>−1</sup> FW for FRAP, DPPH, and ABTS, respectively) and VB (217.33 mmol Fe<sup>2+</sup> kg<sup>−1</sup> FW, 90.97 µmol TE g<sup>−1</sup> FW, and 29.17 µmol TE g<sup>−1</sup> FW for FRAP, DPPH, and ABTS, respectively) showed the highest values. Through HPLC, a total of eight phenolic compounds were quantitatively identified among the two subspecies, including flavonols, cinnamic acids, benzoic acids, catechins, and vitamin C. Though different in their composition, the two subspecies are rich in phenolic compounds, highlighting the importance of preserving their biodiversity and their potential use in the agrifood sector.https://www.mdpi.com/2073-4395/11/11/2241<i>Viola calcarata</i> subsp. <i>calcarata</i><i>Viola calcarata</i> subsp. <i>villarsiana</i>antioxidant activityphenolic compoundsanthocyaninsvitamin C |
| spellingShingle | Nicole Mélanie Falla Sonia Demasi Matteo Caser Valentina Scariot Preliminary Observations on <i>Viola calcarata</i> as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies Agronomy <i>Viola calcarata</i> subsp. <i>calcarata</i> <i>Viola calcarata</i> subsp. <i>villarsiana</i> antioxidant activity phenolic compounds anthocyanins vitamin C |
| title | Preliminary Observations on <i>Viola calcarata</i> as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies |
| title_full | Preliminary Observations on <i>Viola calcarata</i> as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies |
| title_fullStr | Preliminary Observations on <i>Viola calcarata</i> as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies |
| title_full_unstemmed | Preliminary Observations on <i>Viola calcarata</i> as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies |
| title_short | Preliminary Observations on <i>Viola calcarata</i> as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies |
| title_sort | preliminary observations on i viola calcarata i as a source of bioactive compounds antioxidant activity and phytochemical profile of two alpine subspecies |
| topic | <i>Viola calcarata</i> subsp. <i>calcarata</i> <i>Viola calcarata</i> subsp. <i>villarsiana</i> antioxidant activity phenolic compounds anthocyanins vitamin C |
| url | https://www.mdpi.com/2073-4395/11/11/2241 |
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