Chemical Composition of Wild Collected and Cultivated Edible Plants (Sonchus oleraceus L. and Sonchus tenerrimus L.)
Author:
Botella M. Ángeles1ORCID, Hellín Pilar2ORCID, Hernández Virginia2ORCID, Dabauza Mercedes2, Robledo Antonio3, Sánchez Alicia2, Fenoll José2ORCID, Flores Pilar2ORCID
Affiliation:
1. Departamento de Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), CIAGRO-Universidad Miguel Hernández, 03312 Orihuela, Alicante, Spain 2. Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental (IMIDA), c/Mayor s/n, La Alberca, 30150 Murcia, Murcia, Spain 3. ISLAYA Consultoría Ambiental, S.L., c/Ntra. Sra. de Fátima 34, 30151 Santo Ángel, Murcia, Spain
Abstract
The present work investigates the nutritional and bioactive composition, as well as the organoleptic and sensory properties, of S. oleraceus and S. tenerrimus, two wild plant species traditionally used in the gastronomy of the Mediterranean area. Additionally, the effect of cultivation on leaf composition was assessed to explore their potential for large-scale production and commercialization from the point of view of possible losses or gains in quality. Both species were characterized as a good source of bioactive compounds, such as vitamins, pro-vitamins and carotenoids, with health-promoting and antioxidant properties that are highly appreciated. The sensory profile revealed a good general acceptance of S. oleraceus and S. tenerrimus, indicating that they could be included in the diet. Although the cultivation of S. oleraceus resulted in a decrease in the concentration of phenolic compounds when compared to wild-harvested plants, the opposite occurred for vitamin C. In S. tenerrimus, cultivation also increased the concentration of other compounds with important nutritional and healthy properties, such as sugars, organic acids and β-carotene. The results of the composition, organoleptic and sensory properties of S. oleraceus and S. tenerrimus support the idea of their potential to be used as edible leafy vegetables and as promising assets for functional foods.
Funder
European Regional Development Fund
Subject
Plant Science,Ecology,Ecology, Evolution, Behavior and Systematics
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