Tree Peony Leaves as Potential Food Source: Nutrient Composition and Functional Contents of Different Tree Peony Varieties

Abstract

Leaves of 13 tree peony varieties were evaluated and compared for nutrient and functional composition. A total of 13 types of fatty acids, 5 anthocyanins, and 50 types of flavonoids were identified. The C2 and C9 contained the highest levels of anthocyanins, unsaturated fatty acids were enhanced in the C9, whereas the C2 and C10 had the most flavonoids. The principal component analysis showed that the metabolite compositions of C1, C4, and C9 were quite different with the rest cultivars, among which C4 was characterized with the extremely high content of saturated fatty acids, while C9 was featured with high content of linoleic acid, linolenic acid, and cyanin-3,5-O-diglucoside. Based on a comprehensive evaluation, C2 and C9 leaves scored the highest, followed by C10 and C6. Therefore, this study strongly recommends the use of the leaves of C2, C9, and C10 as a source of food.

Keywords: Anthocyanins, Flavonoids, Linolenic acid, Tree peony, Unsaturated fatty acids