Chemo-metric analysis of carotenoids, chlorophylls, and antioxidant activity of Trifolium hybridum

• Main Authors: Alam Zeb, Asif Hussain
• Format: Article
• Language: English
• Published: Elsevier 2020-01-01
• Series: Heliyon
• Subjects: Food technology; Food quality; Food analysis; Food composition; Food chemistry; Carotenoids
• Online Access: http://www.sciencedirect.com/science/article/pii/S2405844020300402

This work determined carotenoids and chlorophylls profiles, in addition, the antioxidant potential of Trifolium hybridum from different geographical regions. Carotenoids separation and identification were carried out using HPLC-DAD. Result revealed eight carotenoids and nine chlorophylls in all samples. The major carotenoids were 8-apo-carotenal, all-E-neoxanthin, phytofluene, all-E-flavoxanthin, all-E-lutein and all-E-β-carotene. The major chlorophylls were pheophytin a, pyropheophytin a, hydroxyl-pheophytin a', hydroxyl-pheophytin a chlorophyll b and its derivatives, chlorophyll a, hydroxyl-chlorophyll a, pheophytin b, and pyropheophytin a. The highest concentrations of carotenoid were in extracts from Dir samples (382.5 μg/g), and Buner sample (485.1 μg/g), followed by the Malakand (379.6 μg/g) and Swat (375.3 μg/g). The principal component analysis revealed significant correlation in carotenoids and chlorophylls. Significant variations in carotenoids, chlorophylls, total flavonoids, and total phenolic contents were observed among all selected samples. The carotenoid and chlorophylls profile of Trifolium hybridum described herein could be useful for food colourant development in food industries.