donderdag 22 augustus 2013

Wild edible plants antioxidant

Int J Food Sci Nutr. 2013 Aug 15. Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet.Romojaro A, Botella MA, Obón C, Pretel MT.
Department of Applied Biology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández , Ctra Beniel-Orihuela , Spain.

Quercus ilex ssp. ballota
Thirteen species of wild edible plants belonging to 11 botanical families consumed in the traditional Mediterranean diet were evaluated. Sanguisorba minor, Quercus ballota and Sedum sediforme showed the highest hydrophilic total antioxidant activity (H-TAA) and total phenols. Asparagus acutifolius, Allium ampeloprasum, Foeniculum vulgare and Malva sylvestris presented high levels of potassium, Malva and Asparagus are interesting due to their zinc content, and Urtica urens contains a high content of calcium. Sensory analysis indicated that fruits from Q. ballota could be considered very sweet and plants of Crithmum maritimum and Oxalis pes-caprae are very acidic. Moreover, testers highlighted the salty taste of C. maritimum. Mesembryanthemum nodiflorum and Mesembryanthemum cristalinum, the spicy taste of A. ampeloprasum, and the aroma of F. vulgare. Our results indicate that increased consumption of the investigated plant species could provide health benefits. Moreover, due to their sensorial properties, they could be used as new ingredients to improve the diversity in modern diet and highly creative cuisine.

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