Compositional characteristics of red clover ( Trifolium pratense) seeds and supercritical CO ₂ extracted seed oil as potential sources of bioactive compounds

Abstract

Plant seeds from the Fabaceae ( Leguminosae) family are commonly edible. However, little has been done to study the phytochemicals of red clover ( Trifolium pratense) seeds. Our study aims to obtain comprehensive and novel findings on red clover seeds and supercritical fluid extraction (SFE)-extracted oil, with the purpose of exploring their potential as a new source of functional ingredients for food and health care products. In our study, red clover seed oil was extracted by supercritical CO ₂. Forty-four phytochemical compounds were preliminarily identified in red clover seeds and the extracted oil by UPLC-ESI-MS/MS metabolomics method. These compounds mainly belong to lipids, phenolic compounds, terpenoids and phytosterols. Red clover seeds contain fatty acids (4,676.1 mg/100 g dried seeds) and bioactive components such as phenolic compounds (228.4 mg/100 g) and tocopherols (94.9 mg/100 g). In red clover seed oil, unsaturated fatty acids are over 83% and are rich in linoleic acid (54.7 g/100 g oil) and oleic acid (14.0 g/100 g oil). These findings provide important guidance for introducing red clover seed oil into pharmaceutical products or as functional foods.

Keywords

Red clover seeds and oil / Metabolomics / Fatty acids / Phenolic compounds / Supercritical CO ₂ extraction

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The study is supported by the Finland-China Food and Health Network (funded by the Finnish Ministry of Education and Culture), FOODNUTRI-Climate Smart Food and Nutrition Research Infrastructure (funded by the Research Council of Finland, No. 337980) and the FIRI 2021 call: Non-roadmap research infrastructures as part of the EU Recovery and Resilience Facility (No. 345916).

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2024 Editorial Office of Food Innovation and Advances