Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants.

In the past, wild edible alimurgic plants became an important alternative food source when poverty, wars or drought made it difficult to access crops. These plants were considered rich in highly nutritional compounds and also frequently used as food-medicine given their health-promoting properties....

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Autores principales:	Stefania Monari, Maura Ferri, Beatrice Montecchi, Mirko Salinitro, Annalisa Tassoni
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/7ac0cd504a6d43b8937533f847e7a083
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spelling	oai:doaj.org-article:7ac0cd504a6d43b8937533f847e7a0832021-12-02T20:19:27ZPhytochemical characterization of raw and cooked traditionally consumed alimurgic plants.1932-620310.1371/journal.pone.0256703https://doaj.org/article/7ac0cd504a6d43b8937533f847e7a0832021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0256703https://doaj.org/toc/1932-6203In the past, wild edible alimurgic plants became an important alternative food source when poverty, wars or drought made it difficult to access crops. These plants were considered rich in highly nutritional compounds and also frequently used as food-medicine given their health-promoting properties. With the aim of improving our knowledge on the content of beneficial or detrimental compounds in relation with past local dietary and curative traditions, 12 wild food plant species were collected from two study areas selected for their very different degree of industrialization, urbanization, and conservation of local past traditions among the population: the Bologna province (Northern Italy) and the Middle Agri Valley (Southern Italy). Protein, polyphenol flavonoid and biogenic amine (both free and conjugated) contents and antioxidant activity of raw and boiled wild food plant extracts, and of cooking water were analyzed by means of spectrophotometric and high-performance liquid chromatography methods. The results demonstrated that most of the phenolic compounds were released in the cooking water which also showed the highest antioxidant activity. Seventeen different phenolic compounds were identified, of which the health-related luteolin, luteolin-7-glucoside and rutin were the most abundant (e.g., S. pratensis L. and C. intybus L.). On the other hand, biogenic amines were absent or present at very low levels in cooking water of those very same species (e.g., S. pratensis L., T. officinalis Weber, C. vesicaria subsp. taraxacifolia and C. intybus L.) of which traditionally a decoction is used for therapeutic purposes. Free and conjugated spermidine and spermine were generally the most abundant biogenic amines, while none of the known detrimental monoamines (e.g., histamine) was detected. In conclusion, the present results seem to support past local popular traditions which indicated beneficial medical properties of some wild edible plant, as well as of their cooking water.Stefania MonariMaura FerriBeatrice MontecchiMirko SalinitroAnnalisa TassoniPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 8, p e0256703 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Stefania Monari Maura Ferri Beatrice Montecchi Mirko Salinitro Annalisa Tassoni Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants.
description	In the past, wild edible alimurgic plants became an important alternative food source when poverty, wars or drought made it difficult to access crops. These plants were considered rich in highly nutritional compounds and also frequently used as food-medicine given their health-promoting properties. With the aim of improving our knowledge on the content of beneficial or detrimental compounds in relation with past local dietary and curative traditions, 12 wild food plant species were collected from two study areas selected for their very different degree of industrialization, urbanization, and conservation of local past traditions among the population: the Bologna province (Northern Italy) and the Middle Agri Valley (Southern Italy). Protein, polyphenol flavonoid and biogenic amine (both free and conjugated) contents and antioxidant activity of raw and boiled wild food plant extracts, and of cooking water were analyzed by means of spectrophotometric and high-performance liquid chromatography methods. The results demonstrated that most of the phenolic compounds were released in the cooking water which also showed the highest antioxidant activity. Seventeen different phenolic compounds were identified, of which the health-related luteolin, luteolin-7-glucoside and rutin were the most abundant (e.g., S. pratensis L. and C. intybus L.). On the other hand, biogenic amines were absent or present at very low levels in cooking water of those very same species (e.g., S. pratensis L., T. officinalis Weber, C. vesicaria subsp. taraxacifolia and C. intybus L.) of which traditionally a decoction is used for therapeutic purposes. Free and conjugated spermidine and spermine were generally the most abundant biogenic amines, while none of the known detrimental monoamines (e.g., histamine) was detected. In conclusion, the present results seem to support past local popular traditions which indicated beneficial medical properties of some wild edible plant, as well as of their cooking water.
format	article
author	Stefania Monari Maura Ferri Beatrice Montecchi Mirko Salinitro Annalisa Tassoni
author_facet	Stefania Monari Maura Ferri Beatrice Montecchi Mirko Salinitro Annalisa Tassoni
author_sort	Stefania Monari
title	Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants.
title_short	Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants.
title_full	Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants.
title_fullStr	Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants.
title_full_unstemmed	Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants.
title_sort	phytochemical characterization of raw and cooked traditionally consumed alimurgic plants.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/7ac0cd504a6d43b8937533f847e7a083
work_keys_str_mv	AT stefaniamonari phytochemicalcharacterizationofrawandcookedtraditionallyconsumedalimurgicplants AT mauraferri phytochemicalcharacterizationofrawandcookedtraditionallyconsumedalimurgicplants AT beatricemontecchi phytochemicalcharacterizationofrawandcookedtraditionallyconsumedalimurgicplants AT mirkosalinitro phytochemicalcharacterizationofrawandcookedtraditionallyconsumedalimurgicplants AT annalisatassoni phytochemicalcharacterizationofrawandcookedtraditionallyconsumedalimurgicplants
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Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants.

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