Role of Effective Composition on Antioxidant, Anti‐inflammatory, Sedative‐Hypnotic Capacities of 6 Common Edible Lilium Varieties

Abstract Nine Lilium samples (belong to 6 different cultivars with different maturity stage) were qualitatively and quantitatively analyzed of total phenolics (TP), total flavonoids (TF), total saponins (TS), total carbohydrates (TC, polysaccharides), and soluble proteins contents (SP), and the monomeric components were quantified utilizing high‐performance liquid chromatography with photodiode array detector (HPLC‐PAD) associated with liquid chromatography–mass spectrometry (HPLC‐MS). Antioxidant activity (reducing power and DPPH radical scavenging activity), anti‐inflammatory (xylene‐induced mouse ear edema detumescent assay and carrageenan‐induced mouse paw edema detumescent assay), and sedative‐hypnotic capacities (sodium pentobarbital‐induced sleep assay) were comparatively evaluated in mouse model. Additionally, correlation analysis and principal component analysis were carried out to detect clustering and elucidate relationships between components’ concentrations and bioactivities to clarify the role of effective composition. Lilium bulbs in later maturity stage preliminary evidenced higher saponins content, and lower phenolic acids and flavonoids content. The result demonstrated that Lilium bulbs generally had distinct antioxidant, anti‐inflammatory, and sedative‐hypnotic capacities. Varieties statistically differed ( P < 0.05) in chemical composition and bioactivities. Lilium varieties of Dongbei and Lanzhou presented potent sedative‐hypnotic effect and anti‐inflammatory activity. The antioxidant capacity was related to the phenolic acids and flavonoids contents, the anti‐inflammatory and sedative‐hypnotic capacities were related to the saponins content. This is first study presenting comprehensive description of common edible Lilium bulbs’ chemical compositions, sedative‐hypnotic, and anti‐inflammatory capacities grown in China. It would informatively benefit the genetic selection and cultivated optimization of Lilium varieties to improve nutritional quality, and promote Lilium bulbs as a therapeutic functional food worldwide.