Compositional characteristics of red clover (Trifolium pratense) seeds and supercritical CO2 extracted seed oil as potential sources of bioactive compounds

Abstract

<p>Plant seeds from the <em>Fabaceae</em> (<em>Leguminosae</em>) family are commonly edible. However, little has been done to study the phytochemicals of red clover (<em>Trifolium pratense</em>) 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 CO₂. 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.<br></p>