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Journal of Medicinal Plants and By-products، جلد ۱۴، شماره ۵، صفحات ۴۵۰-۴۵۵
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عنوان انگلیسی Studying the Biological and Nutritional Role of the Saad Plant (Cyperus rotundus L.), and its Application in some Food Systems
چکیده انگلیسی مقاله Cyperus rotundus L., a medicinal perennial from the Cyperaceae family, contains bioactive compounds like fatty oils, flavonoids, and terpenoids, offering anti-inflammatory and digestive benefits. This study analyzes its amino acid profile and pharmacological potential using advanced techniques to authenticate and differentiate its chemical composition.  This study analyzed Cyperus rotundus tubers from Iraq, assessing moisture, protein, fat, ash, fiber, and carbohydrates. Amino acids were quantified via HPLC to evaluate nutritional properties (AAS, EAAI, BV, PER), enhancing understanding of their therapeutic potential for traditional and modern medicine. The chemical analysis of Cyperus rotundus L. tubers revealed a notable nutritional profile: 6.86% moisture, 12.40% protein, 5.13% fat, 68.13% carbohydrates, 1.33% ash, and 6.18% crude fiber. Using HPLC, the study identified 18 amino acids, including 8 essential ones, with glutamic acid (1202.03 µg/ml) being the most abundant, followed by leucine and isoleucine. Key nutritional indices were calculated, showing a biological value (BV) of 61.71, an essential amino acid index (EAAI) of 66.85, and a high amino acid score (AAS) of 131.21, indicating superior protein quality compared to FAO standards. The protein efficiency ratio (PER) further confirmed its nutritional potential. These findings highlight Cyperus rotundus as a rich source of essential amino acids and high-quality protein, supporting its use in functional foods, dietary supplements, and medicinal applications. The study underscores the value in food technology and agriculture in improving nutrition and health.
کلیدواژه‌های انگلیسی مقاله Cyperus rotundus L,Biological and nutritional,Application Saad plant
نویسندگان مقاله Farah Karim Fanus |
Department of Home Economics, College of Education for Girls, University of Baghdad

Ashraq Monir Mahmed |
Department of Food Science, College of Agricultural Engineering Sciences, University of Baghdad, Iraq

Baidiaa Hafidh Mohammed |
Department of Food Science, College of Agricultural Engineering Sciences, University of Baghdad, Iraq

Maryam Mal Allah Gazal |
Department of Food Science, College of Agricultural Engineering Sciences, University of Baghdad, Iraq

نشانی اینترنتی https://jmpb.areeo.ac.ir/article_133206_abf2772eddf2d6c9dddeac15e5a9fd57.pdf
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