Nutritional Value, Phytochemical Composition, and Antioxidant Potential of Iranian Fenugreeks for Food Applications

Overview

Journal Sci Rep

Specialty Science

Date 2024 Sep 10

PMID 39256429

Authors

Ziba Bakhtiar

Mohammadreza Hassandokht

Mohammad Reza Naghavi

Mohammad Hossein Mirjalili

Affiliations

Soon will be listed here.

Abstract

Fenugreeks (Trigonella L. spp.), are well-known herbs belonging to the family Fabaceae, whose fresh and dried leaves have nutritional and medicinal value. In the present study, the content of phytochemical traits (essential oil, diosgenin, trigonelline, total phenol, total flavonoid, total saponins, and total tannins), bitterness value, pigments (chlorophyll, carotenoid, β-carotene, and anthocyanin), vitamins (group B vitamins and ascorbic acid), minerals, and antioxidant activity of thirty cultivated populations belonging to ten Trigonella species were evaluated. The species and populations were significantly different in all studied parameters. A significant positive and negative correlation (p < 0.05) was also observed between the studied parameters. In total, T. teheranica, T. elliptica, and T. foenum-graecum were distinguished as superior species. The results showed that fenugreeks leaves can be considered as a valuable source of food and phytochemical compounds. The obtained data can be help to expand the inventory of wild and cultivated Trigonella species for further exploitation of rich chemotypes in the new foods and specific applications.

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