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Maresca V, Vaglica A, Ilardi V, Bruno M, Basile A. Chemical composition and antioxidant activities of the essential oil of Tordylium apulum L. collected in Sicily. Nat Prod Res 2024; 38:2026-2030. [PMID: 37486088 DOI: 10.1080/14786419.2023.2236765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/27/2023] [Accepted: 07/09/2023] [Indexed: 07/25/2023]
Abstract
The genus Tordylium L. (Apiaceae) is distributed in almost all the countries bordering the Mediterranean. They are plants widely used in ethnomedicine in various countries, especially in the Eastern part of Mediterranean, and, furthermore largely used as food. Consequently, in order to evaluate not only the chemical aspects but also the biological properties, the essential oil (EO), obtained from the Sicilian accession of Tordilym apulum L., not previously studied, were investigated. The chemical composition of the essential oil, obtained by classical hydrodistillation and GC-MS analysis, showed the occurrence of large amount of monoterpene hydrocarbons (68.8%) containing huge quantity of β-cis-ocimene (65.0%). The second most abundant metabolite was octyl hexanoate (14.4%), that can be considered a marker of genus Tordylium. ROS levels and the activity of antioxidant enzymes SOD and CAT on normal and OZ-stressed PMNs were measured in order to study the effects of EO of T. apulum.
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Affiliation(s)
- Viviana Maresca
- Dipartimento di Biologia, Università Degli Studi di Napoli Federico II, Complesso Universitario Monte Sant'Angelo, Napoli, Italy
| | - Alessandro Vaglica
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
| | - Vincenzo Ilardi
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
| | - Maurizio Bruno
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
| | - Adriana Basile
- Dipartimento di Biologia, Università Degli Studi di Napoli Federico II, Complesso Universitario Monte Sant'Angelo, Napoli, Italy
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Oueslati S, Serairi Beji R, Zar Kalai F, Soufiani M, Zorrig W, Aissam S, Msaada K, El Modafar C. Antioxidant potentialities and gastroprotective effect of Reichardia picroides extracts on Ethanol/HCl induced gastric ulcer rats. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1088-1099. [PMID: 37015007 DOI: 10.1080/09603123.2023.2198760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Accepted: 03/29/2023] [Indexed: 06/19/2023]
Abstract
The goal of this study was to determine for the first time the polyphenol content, antioxidant, and gastroprotective properties of the roots and leaves of Reichardia picroides. TPC considerably varied as a function of organs and solvent nature and ranged from 50 to 284.80 mg GAE/g DW. Leaves exhibited the highest amount of phenolics by using acetone 70%, the same tendency was observed for antioxidant activity. Besides, in vivo gastro-protective effects following HCl/EtOH-induced ulcer models displayed that roots extract at a high dose (500 mg) seemed to be the best performing extract with a decrease of ulceration index (UI) and an increase in the percentage of protection (PP), SOD, CAT, and GPX activities. All these data have been proved with principal component analysis (PCA). Overall, the results indicated that R. picroides could be considered a valuable source of natural compounds, which are beneficial for human health.
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Affiliation(s)
- Samia Oueslati
- Laboratory of Extremophile Plants, Centre of Biotechnology of Borj Cedria, Hammam-Lif, Tunisia
| | - Raja Serairi Beji
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj Cedria, Hammam-Lif, Tunisia
- Department of Nutrition, High School of Health Sciences and Technics, Tunis, Tunisia
| | - Feten Zar Kalai
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj Cedria, Hammam-Lif, Tunisia
| | - Merieme Soufiani
- Laboratory of Biotechnology and Molecular Bioengineering, Department of Biology, Faculty of Sciences and Techniques Guéliz, Cadi Ayyad University, Marrakech, Morocco
| | - Walid Zorrig
- Laboratory of Extremophile Plants, Centre of Biotechnology of Borj Cedria, Hammam-Lif, Tunisia
| | - Salama Aissam
- Laboratory of Biotechnology and Molecular Bioengineering, Department of Biology, Faculty of Sciences and Techniques Guéliz, Cadi Ayyad University, Marrakech, Morocco
| | - Kamel Msaada
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj Cedria, Hammam-Lif, Tunisia
| | - Cherkaoui El Modafar
- Laboratory of Biotechnology and Molecular Bioengineering, Department of Biology, Faculty of Sciences and Techniques Guéliz, Cadi Ayyad University, Marrakech, Morocco
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3
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Moeini SS, Dal Bosco C, Mattoni E, Gasperi T, Gentili A, Tofani D. Direct Solar Oven with and without UV Filter vs. Traditional Oven: Effect on Polyphenolic Antioxidants, Vitamins and Carotenoids of Food. Molecules 2023; 28:molecules28083519. [PMID: 37110752 PMCID: PMC10143948 DOI: 10.3390/molecules28083519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/07/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The use of efficient solar ovens can be a way for progressing ecofriendly technologies in the field of food preparation. In most performing direct solar ovens, the sun rays reach the foods directly, therefore, it becomes essential to check whether, in these conditions, foods can retain theirnutraceutical properties (antioxidants, vitamins and carotenoids). In the present research work, to investigate this issue, several foods (vegetables, meats, and a fish sample) were analyzed before and after cooking (traditional oven, solar oven, and solar oven with a UV filter). The content of lipophilic vitamins and carotenoids (analyzed via HPLC-MS) and the variation of total phenolic content (TPC), and antioxidant capacity (via Folin-Ciocalteu and DPPH assays) have evidenced that cooking with the direct solar oven allows to preserve some nutrients (i.e., tocopherols) and, sometimes, to enhance nutraceutical properties of vegetables (for example, solar oven-cooked eggplants showed 38% higher TPC compared to electric oven cooked sample) and meats. The specific isomerization of all-trans-β-carotene to 9-cis was also detected. The use of a UV filter is advisable to avoid UV drawbacks (for instance, a significant carotenoid degradation) without losing the beneficial effects of the other radiations.
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Affiliation(s)
- Seyed Sepehr Moeini
- Department of Science, "Roma Tre" University, Via della Vasca Navale 79, 00146 Rome, Italy
| | - Chiara Dal Bosco
- Department of Chemistry, "Sapienza" University, Piazzale A. Moro, 00185 Rome, Italy
| | - Elena Mattoni
- Department of Science, "Roma Tre" University, Via della Vasca Navale 79, 00146 Rome, Italy
| | - Tecla Gasperi
- Department of Science, "Roma Tre" University, Via della Vasca Navale 79, 00146 Rome, Italy
| | - Alessandra Gentili
- Department of Chemistry, "Sapienza" University, Piazzale A. Moro, 00185 Rome, Italy
| | - Daniela Tofani
- Department of Science, "Roma Tre" University, Via della Vasca Navale 79, 00146 Rome, Italy
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Accogli R, Tomaselli V, Direnzo P, Perrino EV, Albanese G, Urbano M, Laghetti G. Edible Halophytes and Halo-Tolerant Species in Apulia Region (Southeastern Italy): Biogeography, Traditional Food Use and Potential Sustainable Crops. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12030549. [PMID: 36771632 PMCID: PMC9921767 DOI: 10.3390/plants12030549] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/15/2023] [Accepted: 01/17/2023] [Indexed: 05/05/2023]
Abstract
The Mediterranean basin is rich in wild edible species which have been used for food and medicinal purposes by humans throughout the centuries. Many of these species can be found near coastal areas and usually grow under saline conditions, while others can adapt in various harsh conditions including high salinity. Many of these species have a long history of gathering from the wild as a source of food. The aim of this contribution is an overview on the most important halophyte species (Salicornia sp. pl., Arthrocaulon macrostachyum (Moric.) Piirainen & G. Kadereit, Soda inermis Fourr., Cakile maritima Scop., Crithmum maritimum L., Reichardia picroides (L.) Roth., Silene vulgaris (Moench) Garcke subsp. tenoreana (Colla) Soldano & F. Conti, Allium commutatum Guss., Beta vulgaris L. subsp. maritima (L.) Arcang., Capparis spinosa L.) that traditionally have been gathered by rural communities in southern Italy, with special interest on their ecology and distribution, traditional uses, medicinal properties, marketing and early attempts of cultivation. It is worth noting that these species have an attractive new cash crop for marsh marginal lands.
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Affiliation(s)
- Rita Accogli
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, 73100 Lecce, Italy
| | - Valeria Tomaselli
- Department of Biosciences, Biotechnologies and Environment, University of Bari “Aldo Moro”, 70126 Bari, Italy
- Correspondence:
| | - Paolo Direnzo
- Institute of Biosciences and BioResources (IBBR), National Research Council (CNR), 70126 Bari, Italy
| | - Enrico Vito Perrino
- Department of Biosciences, Biotechnologies and Environment, University of Bari “Aldo Moro”, 70126 Bari, Italy
- CIHEAM, Mediterranean Agronomic Institute of Bari, Via Ceglie 9, 70010 Valenzano, Italy
| | - Giuseppe Albanese
- Department of Biosciences, Biotechnologies and Environment, University of Bari “Aldo Moro”, 70126 Bari, Italy
| | - Marcella Urbano
- Institute of Biosciences and BioResources (IBBR), National Research Council (CNR), 70126 Bari, Italy
| | - Gaetano Laghetti
- Institute of Biosciences and BioResources (IBBR), National Research Council (CNR), 70126 Bari, Italy
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Ceccanti C, Finimundy TC, Melgar B, Pereira C, Ferreira ICFR, Barros L. Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta. Food Chem 2022; 384:132462. [PMID: 35193018 DOI: 10.1016/j.foodchem.2022.132462] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 12/12/2022]
Abstract
The application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25-0.63 mg/g), drying times (20-420 min) and drying temperatures (40-90 °C; only for P. coronopus enriched pasta), to screen an optimal factor selection in the pasta making procedure and to enhance the bioactive properties of the final product. In the chemical characterisation of the plant extracts, twenty-five phenolic compounds were tentatively identified (twenty compounds belonging to phenolic acid and phenylpropanoid classes and five belonging to the flavonoid sub-class) and a strong synergy between the plant extract concentration and the drying time was showed. The analysed antioxidant properties were enhanced by the phenolic compounds of the extracts and a new functional food with higher bioactive quality was developed.
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Affiliation(s)
- Costanza Ceccanti
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80-56124 Pisa, Italy
| | - Tiane C Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Bruno Melgar
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin Monks. PLANTS 2022; 11:plants11030301. [PMID: 35161282 PMCID: PMC8838144 DOI: 10.3390/plants11030301] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 12/28/2022]
Abstract
Recipes on the composition of the “salad of the monks” (Capuchin monks) have been reported in Italy since the 17th century. Different wild edible plants were highly regarded as an important ingredient of this mixed salad. Among these, some species played a key role for both their taste and nutritional properties: Plantago coronopus L. (PC), Rumex acetosa L., Cichorium intybus L., and Artemisia dracunculus L. In the present study, the micromorphological and phytochemical features as well as the antioxidant and anti-inflammatory properties of extracts of these fresh and blanched leaves, were investigated. The extracts obtained by blanched leaves, according to the traditionally used cooking method, showed the highest content of bioactive compounds (total phenols 1202.31–10,751.88 mg GAE/100 g DW; flavonoids 2921.38–61,141.83 mg QE/100 g DW; flavanols 17.47–685.52 mg CE/100 g DW; proanthocyanidins 2.83–16.33 mg CyE/100 g DW; total chlorophyll 0.84–1.09 mg/g FW; carbohydrates 0.14–1.92 g/100 g FW) and possess the most marked antioxidant (IC50 0.30–425.20 µg/mL) and anti-inflammatory activity (IC50 240.20–970.02 µg/mL). Considering this, our results indicate that increased consumption of the investigated plants, in particular of PC, raw or cooked briefly, could provide a healthy food source in the modern diet by the recovery and enhancement of ancient ingredients.
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Wild Plants Used as Herbs and Spices in Italy: An Ethnobotanical Review. PLANTS 2021; 10:plants10030563. [PMID: 33809800 PMCID: PMC8002413 DOI: 10.3390/plants10030563] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/10/2021] [Accepted: 03/12/2021] [Indexed: 02/01/2023]
Abstract
Wild edible plants are an essential component of people's diets in the Mediterranean basin. In Italy, ethnobotanical surveys have received increasing attention in the past two centuries, with some of these studies focusing on wild edible plants. In this regard, the literature in Italy lacks the coverage of some major issues focusing on plants used as herbs and spices. I searched national journals for articles on the use of wild food plants in Italy, published from 1963 to 2020. Aims of the present review were to document plant lore regarding wild herbs and spices in Italy, identify the wild plants most frequently used as spices, analyze the distribution of wild herbs and spices used at a national scale, and finally, to describe the most common phytochemical compounds present in wild plant species. Based on the 34 studies reviewed, I documented 78 wild taxa as being used in Italy as herbs or spices. The studies I included in this systematic review demonstrate that wild species used as herbs and spices enrich Italian folk cuisine and can represent an important resource for profitable, integrated local small-scale activities.
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The Effect of Blanching on Phytochemical Content and Bioactivity of Hypochaeris and Hyoseris Species (Asteraceae), Vegetables Traditionally Used in Southern Italy. Foods 2020; 10:foods10010032. [PMID: 33374396 PMCID: PMC7824150 DOI: 10.3390/foods10010032] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/18/2020] [Accepted: 12/22/2020] [Indexed: 12/24/2022] Open
Abstract
The impact of blanching on the phytochemical content and bioactivity of Hypochaeris laevigata (HL), Hypochaeris radicata (HR), Hyoseris radiata (HRA), and Hyoseris lucida subsp. taurina (HT) leaves was studied and compared to fresh plant materials and residual blanching water. For this purpose, total phenols, flavonoids, carotenoids, and chlorophyll contents were quantified. The antioxidant effect was investigated by using different in vitro tests (β-carotene, ferric reducing ability power (FRAP), 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH), whereas the potential inhibitory activity of key enzymes linked to obesity was screened against lipase, α-amylase, and α-glucosidase. Generally, the phytochemical content followed the trend: fresh > blanching water > blanched samples. The same trend was observed in the antioxidant activity independently of the applied test as well as in the inhibition of lipase and carbohydrates-hydrolysing enzymes. In particular, fresh Hypochaeris laevigata (HL1) showed the lowest inhibitory concentration 50% (IC50) values of 31.3 and 42.7 μg/mL, against α-glucosidase and α-amylase, respectively, whereas fresh Hyoseris radiata (HRA1) showed the most promising hypolipidemic activity (IC50 value of 39.8 μg/mL). Collectively, these results support the health effect of these wild plants and demonstrated that blanching water should be reused in food preparation since it is a good source of bioactive compounds and its consumption should be recommended in order to increase the uptake of micronutrients.
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García-Herrera P, Morales P, Cámara M, Fernández-Ruiz V, Tardío J, Sánchez-Mata MC. Nutritional and Phytochemical Composition of Mediterranean Wild Vegetables after Culinary Treatment. Foods 2020; 9:foods9121761. [PMID: 33260734 PMCID: PMC7760095 DOI: 10.3390/foods9121761] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/18/2020] [Accepted: 11/26/2020] [Indexed: 12/11/2022] Open
Abstract
Studies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%).
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Affiliation(s)
- Patricia García-Herrera
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
| | - Patricia Morales
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
- Correspondence: (P.M.); (V.F.-R.); Tel.: +34-913-941-808 (P.M.); +34-913-941-807 (V.F.-R.); Fax: +34-913-941-799 (P.M. & V.F.-R.)
| | - Montaña Cámara
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
| | - Virginia Fernández-Ruiz
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
- Correspondence: (P.M.); (V.F.-R.); Tel.: +34-913-941-808 (P.M.); +34-913-941-807 (V.F.-R.); Fax: +34-913-941-799 (P.M. & V.F.-R.)
| | - Javier Tardío
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca “El Encín”, Apartado 127, E-28800 Alcalá de Henares, Spain;
| | - María Cortes Sánchez-Mata
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
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Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments. Foods 2020; 9:foods9091320. [PMID: 32962154 PMCID: PMC7554971 DOI: 10.3390/foods9091320] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/04/2020] [Accepted: 09/11/2020] [Indexed: 02/06/2023] Open
Abstract
The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (Asparagus acutifolius, Asphodeline lutea, Beta vulgaris, Helminthotheca echioides, Sonchus oleraceus, Taraxacum officinale, Urospermum picroides, Urtica dioica). In raw greens, several caffeic acid derivatives (chicoric, caftaric, chlorogenic, neochlorogenic, 1,5-and 3,5-dicaffeoylquinic acids) and flavonoids (glycosides of apigenin, luteolin, quercetin, isorhamnetin, kaempferol) were identified. Cooking treatments did not affect qualitative phenolic composition, while quantitative changes were recorded in some phenolic compounds and in TPC. Generally, boiling decreased TPC and TAA, while chicoric, caftaric, chlorogenic acids and quercetin-3-rutinoside increased in some species after steaming and microwave-cooking, showing positive correlation with TAA. Results confirmed steaming and microwave-cooking as mild procedures able to increase antioxidant capacity of some species, producing beneficial effects on their nutraceutical properties.
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