ارزش غذایی برخی از گل های موجود در فضای سبز به عنوان منابع غذایی جدید
Subject Areas : Journal of Ornamental Plants
سمیرا نیک نژاد
1
(گروه علوم باغبانی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران)
داود هاشم آبادی
2
(گروه علوم باغبانی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران)
محمد صادق اللهیاری
3
(گروه مدیریت کشاورزی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران)
Keywords: ترکیبات فنلی, ارزش غذایی, گیاهخواری, گل‌های زینتی,
Abstract :
تامین منابع غذایی ایمن، طبیعی و ارزان برای جمعیت روز‌افزون جهان یکی از نیازهای جامعه امروزی است. گل-های خوراکی منابع طبیعی جدیدی در سبد غذایی بشر هستند. در این راستا در پژوهش حاضر ارزش غذایی 5 نوع گل خوراکی شامل جعفری (Tagetes erecta L.)، گلایل ، یوکا (Yucca gloriosa)، داودی و ختمی درختی (Hibiscus syriacus) مورد بررسی قرار گرفت. نتایج نشان داد که گل جعفری از بیشترین مقدار فلاونوئید کل (16.13 میلی‌گرم کاتچین در گرم وزن‌تر)، فنل کل (14.48 میلی‌گرم گالیک اسید در گرم وزن‌تر)، ظرفیت آنتی‌اکسیدانی ( 87.89 درصد بازدارندگیDPPH)، ویتامین ث (30.60 میلی‌گرم در 100گرم وزن‌تر) و پروتئین (56/1 درصد) برخوردار است. بیشترین کاروتنوئید (482.57 میکروگرم در گرم وزن‌تر)، آهن (2.54 میلی‌گرم در 100گرم وزن‌تر) و روی (0.27 میلی‌گرم در 100گرم وزن‌تر) برای گل یوکا ثبت شد. گل داودی بیشترین کلسیم (47.25 میلی‌گرم در 100گرم وزن‌تر) و منیزیم (2.60 میلی‌گرم در 100گرم وزن‌تر) و گل ختمی بیشترین آنتوسیانین (30.86 میلی‌گرم در 100گرم وزن‌تر) را داشت. همچنین در بین پنج گل موردمطالعه، کمترین مقدار فلاونوئید کل (11.17 میلی‌گرم کاتچین در گرم وزن‌تر)، آنتوسیانین (2.14 میلی‌گرم در 100گرم وزن‌تر)، پروتئین (0.52 درصد)، آهن (0.36 میلی‌گرم در 100گرم وزن‌تر)، کلسیم (9.11 میلی‌گرم در 100گرم وزن‌تر) و روی (0.14 میلی‌گرم در 100گرم وزن‌تر) متعلق به گلایل بود. گل داودی کمترین مقدار فنل کل (0.54 میلی‌گرم گالیک اسید در گرم وزن‌تر) و ویتامین ث (8.16 میلی‌گرم در 100گرم وزن‌تر)، گل یوکا کمترین ظرفیت آنتی‌اکسیدانی ( 47.76درصد بازدارندگیDPPH) و گل ختمی کمترین مقدار کاروتنوئید (362.17 میکروگرم در گرم وزن‌تر) را بخود اختصاص دادند. بنابراین با توجه به وجود ترکیبات فنلی و آنتی‌اکسیدانی، عناصر معدنی و پروتئین در گل‌های مورد بررسی می‌توان جایگاهی را برای این منابع مغذی طبیعی در سبد غذایی خانواده‌ها در نظر گرفت.
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