How Does Domestic Cooking Affect the Biochemical Properties of Wild Edible Greens of the Asteraceae Family?

Year: 2024

Type: article

Abstract: Wild edible greens are a key ingredient of the so-called Mediterranean diet and they are commonly used in various local dishes in their raw or processed form. Domestic processing of edible greens may affect their nutritional value and chemical profile. In this work, six wild species (e.g., Cichorium spinosum L. (S1); Centaurea raphanina subsp. mixta (DC.) Runemark (S2); Picris echioides (L.) Holub (S3); Urospermum picroides (L.) Scop. ex. F.W. Schmidt (S4); Sonchus oleraceus L. (S5); and S. asper L. (S6)) were assessed for the effect of domestic processing (boiling) on chemical composition and bioactivities. Concerning the chemical composition, glucose, oxalic acid, α-tocopherol, and α-linolenic acid were the most abundant compounds, especially in P. echiodes leaves. After decoction, mainly sugars, tocopherols, and oxalic acid were decreased. The species and processing affected the phenolic compounds content and antioxidant, cytotoxicity, and anti-inflammatory activities. Specific compounds were not previously detected in the studied species, while hydroethanolic extracts contained a higher total phenolic compound content. Hydroethanolic and aqueous extracts were effective towards a range of bacterial and fungi strains. Therefore, the consumption of leaves has health-promoting properties owing to the bioactive compounds and can be integrated into healthy diets. However, domestic cooking may affect the chemical profile and bioactivities of the edible leaves, especially in the case of free sugars and phenolic compound content where a significant reduction was recorded in leaves after decoction. On the other hand, domestic processing could be beneficial since it reduces the oxalic acid content in edible leaves, which is considered an antinutritional factor.

Source: Foods

DOI: 10.3390/foods13172677

Authors: Vasiliki Liava, Ângela Fernandes, Filipa Reis, Tiane Finimundy, Filipa Mandim, José Pinela, Dejan Stojković, Isabel C. F. R. Ferreira, Lillian Barros, Spyridon A. Petropoulos

Institutions: University of Thessaly, Universidade Politécnica de Bragança, Centro de Investigação de Montanha, University of Belgrade, Institute for Biological Research “Siniša Stanković”

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,296

Funders: General Secretariat for Research and Technology, Kansainvälisen Liikkuvuuden ja Yhteistyön Keskus, Ministério da Ciência, Tecnologia e Ensino Superior, Fundação para a Ciência e a Tecnologia

OpenAlex ID: W4401893265