Comparison of Ingredient Composition and Physicochemical Properties between Fritillaria hupehensis and Fritillaria thunbergii

Abstract

In this paper, the samples of Fritillaria hupehensis and Fritillaria thunbergii were collected from the same area with identical growth cycle, and their compositions of TPC (total phenolics content), TFC (total flavonoids content), free amino acids, trace elements, nucleosides and nucleobases were comprehensively compared. Besides that, their corresponding physicochemical properties of antioxidant ability, solubility, swelling and gelatinization characteristic were also discussed. Compared with Fritillaria hupehensis, the Fritillaria thunbergii showed higher antioxidant activities in mature bulb due to its higher TPC, TFC, DPPH, FRAP and ABTS values. On the other hand, the contents of total nucleosides, nucleobases, amino acids in bulb of Fritillaria hupehensis were significantly higher than those of Fritillaria thunbergii (P<0.05), and larger amounts of essential trace elements were also accumulated in Fritillaria hupehensis (P<0.05). DSC data showed that the powder of Fritillaria thunbergii bulb had lower T0, Tp and Tc values and higher phase enthalpy value ΔH. Besides that, the higher amylose content was also found in Fritillaria thunbergii bulb. It can be concluded that the helix structure of starch molecular in Fritillaria thunbergii bulb might be more compact and ordered than that of Fritillaria hupehensis. In conclusion, the compositions and physicochemical properties were significant different between the mature bulbs of Fritillaria hupehensis and Fritillaria thunbergii. This study can provide a valuable reference for the processing and application of Fritillary as functional foods.

Keywords

• fritillaria hupehensis
• fritillaria thunbergii
• ingredient composition
• physicochemical properties
• comparison