Vegetales silvestres de uso alimentarioDeterminación de compuestos bioactivos y valoración de la capacidad antioxidante

Zusammenfassung

The present work is focus on the study of wild vegetables, traditionally consumed in Spain, with the aim of characterizing the contents of different bioactive compounds (hydrophilic and lipophilic) and the evaluation of potential biological activity as antioxidant capacity (using different methodologies), so as to recuperate its traditional consumption or to be used as possible sources of functional ingredients. The following partial objectives have been established: 1) Optimization of the analytical methods for chemical characterization of vegetables, specially for folic acid and folates (pteroil-‐polyglutamates) analysis in plants; 2) Characterization of the contents of hydrophilic bioactive compounds in wild plants subject to this study: vitamin C, vitamin B9 (folic acid and folates), organic acids, phenolics and total flavonoids; 3) Characterization of the contents of lipophilic bioactive compounds in wild plants subject to this study: fatty acids (essential and non-‐essential) and vitamin E (tocopherols); 4) Assessment of the antioxidant capacity of the wild plants under study, via different in vitro assays; 5) Assessment of the influence of boiling on in the contents of some bioactive compounds such as vitamin C (AA y ADHA), organic acids and vitamin B9 (folic acid and folates) in the studied wild edible plants. A total of 20 wild vegetables have been considered, collected in two different locations of Central Spain, and at least during two consecutive periods. As many of them can be eaten raw, 100 g of Foeniculum vulgare can provide 50 % of vitamin C daily requirements for adults, and more than 100 % of folates daily requirements; Silene vulgaris also provides a high amount of folic acid (100 g can fulfill double of the daily amount required). Regarding lipophilic compound, Rumex papillaris is a good source o polyunsaturated fatty acids and tocopherols, while for α-‐tocopherol, Silene vulgaris is considered as a good source. In the case of the species that should be cooked before consumption, Tamus communis and Asparagus acutifolius are still good sources of vitamin C after cooking (retaining in 100 g an amount equivalent to 50 % of recommended dietary intake), and in the case of cooked Asparagus acutifolius, also 50 % of folates recommended dietary intake is covered). In the light of the results obtained, edible wild plants, although subjected to natural variability, are very interesting resources to be preserved, either as wild plants, in situ cultivation, or ex situ in germoplasm banks, with the aim of preserving and revalorize their food use as part of our gastronomic traditions and sources of nutrients and bioactive compounds to improve the nutritional quality of the diet