Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

This study characterizes the phenolic, carotenoid and chlorophyll profile of lamb’s lettuce, a vegetable whose consumption in salads and ready-to-eat products is constantly growing. The MS/MS analysis allowed the identification of thirty-five phenolic compounds including hydroxybenzoic and hydroxycinnamic acids, flavanones, flavanols and flavanones, many of which are reported here in lamb’s lettuce for the first time. Chlorogenic acid was the principal phenolic compound found (57.1% of the total phenolic concentration) followed by its isomer cis-5-caffeoylquinic. Other major phenolic compounds were also hydroxycinnamic acids (coumaroylquinic, dicaffeoylquinic and feruloylquinic acids) as well as the flavones luteolin-7-rutinoside, diosmetin-apiosylglucoside and diosmin. Regarding carotenoids, seven xanthophyll and four carotenes, among which β-carotene and lutein were the major compounds, were detected from their UV-Vis absorption spectrum. In addition, chlorophylls a and b, their isomers and derivatives (pheophytin) were identified. Preharvest factors such as reduced fertilization levels or salinity increased some secondary metabolites, highlighting the importance of these factors on the final nutritional value of plant foods. Lamb’s lettuce was seen to be a good potential source of bioactive compounds, and fertilization management might be considered a useful tool for increasing its nutritional interest.

Section: Resultsmentioning

confidence: 99%

Phenolic and Carotenoid Profile of Lamb’s Lettuce and Improvement of the Bioactive Content by Preharvest Conditions

Hernández

Botella

Hellín

et al. 2021

“…Phytochemical compounds such as phenolics are some of the contributors to these health benefits [ 1 ]. When studying the potential health benefits of foods, including vegetables, it is important to evaluate not only the composition of raw food, but also that of cooked foods, including complex food dishes [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process

Fernández-Poyatos

Llorent‐Martínez

Ruiz-Medina

2021

In this work, we compared the phenolic composition and antioxidant capacity of methanolic extracts of raw and steamed aerial parts of Portulaca oleracea L. Two new cyclo-dopa amides were identified, named oleraceins X and Y, along with six known ones (oleraceins A, B, C, N, J, and U). Compounds identification and quantification were done by high-performance liquid chromatography with diode array and mass spectrometry detections. The most abundant compounds were phenolic alkaloids (oleraceins), and the main quantified compounds were isocitric and citric acids, with concentrations of 500–550 and 440–600 mg/100 g dried extract, respectively. The study of both the influence of the steaming process in Portulaca oleracea L. and total phenolic content and radical scavenging assays (ABTS·+ and DPPH) were also carried out. The total individual phenolic content of raw Portulaca decreased from 1380 mg/100 g DE to 1140 mg/100 g DE after the steaming process. The antioxidant capacity in ABTS and DPPH assays decreased approximately 50 and 40%, respectively, after samples were cooked by steaming. The raw extracts presented the highest concentration of bioactive compounds, as well as higher antioxidant and radical scavenging values.

“…Moreover, variations in the cooking conditions, such as maximum temperature reached, cooking time, pH, surface/volume relation, water used, oxygen and light presence, matrix and/or food type, as well as compounds sensitivity to these factors can influence the final composition [26,27]. Some research works have been conducted on the analysis of nutritional and phytochemical composition, as well as antioxidant activity of traditionally consumed wild edible plants all over the world [28][29][30][31][32][33][34][35][36][37][38]. For example, Trichopoulou et al [28] reported data of the nutritional composition of Cretan pies elaborated with cultivated and wild vegetables (such as Rumex spp.…”

Section: Introductionmentioning

confidence: 99%

“…Prasanna et al [35], reported the cooking effect (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of leaves of six edible plants locally collected in Sri Lanka. Sergio et al [38] studied bioactive phenolics and antioxidant capacity of some wild edible Mediterranean greens affected by boiling, steaming and microwave-cooking treatments.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Phytochemical Composition of Mediterranean Wild Vegetables after Culinary Treatment

García-Herrera

Morales

Cámara

et al. 2020

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%).