Yi Zhang, Wenjuan Cheng, Hongmei Di, Shihan Yang, Yuxiao Tian, Yuantao Tong, Huanhuan Huang, Victor Hugo Escalona, Yi Tang, Huanxiu Li, Fen Zhang, Bo Sun, Zhi Huang
Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba . Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba ...
March 20, 2024: Plants (Basel, Switzerland)