Phytochemical characterization of Izote (Yucca elephantipes) flowers

Authors

  • Naida Juarez-Trujillo
  • Juan Luis Monribot-Villanueva
  • Víctor Manuel Jiménez-Fernández
  • Rosaelena Suárez-Montaño
  • Ángel Sahid Aguilar-Colorado
  • José Antonio Guerrero-Analco
  • Maribel Jiménez Universidad Veracruzana

DOI:

https://doi.org/10.5073/JABFQ.2018.091.027

Abstract

Flowers of the Izote (Yucca elephantipes) are traditionally consumed in different dishes in the Mexican cuisine. Although the use of the flowers in Salvador, Guatemala and México is quite popular, there are no scientific reports of their physicochemical properties and phytochemical composition of petals, carpels and stamens. As part of our research program on characterization of edible wild plants, we have analysed the composition and content of phenolic com-pounds in methanol crude extracts of petals, carpels and stamens from Y. elephantipes. The petals exhibited eighteen phenolic compounds, including 4-coumaric acid, rutin, ferulic acid, 4-hydroxybenzoic acid, caffeic acid, quercetin 3-glucoside, trans-cinnamic acid, among others. The principal phenolic compound found in petals, carpels and stamens was 4-coumaric acid, with 1154.20, 526.19 and 484.50 μg/g, respectively. In addition, carpel and petals were found to be rich in fatty acids, including linoleic, oleic, and palmitic acid. The petals also contained the highest amount of total dietary fiber. Based on these results, the flowers of Y. elephantipes appear to be a good source of phenolic compounds. This information may be useful in identifying these types of flowers and contribute in future research related to their use in the food area.

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Published

2018-08-21

Issue

Vol. 91 (2018): Journal of Applied Botany and Food Quality

Section

Article

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