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

2024Artigo científico Acesso aberto
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dc.contributor.authorLiava, Vasiliki
dc.contributor.authorFernandes, Ângela
dc.contributor.authorReis, Filipa S.
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorMandim, Filipa
dc.contributor.authorPinela, José
dc.contributor.authorStojković, Dejan
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPetropoulos, Spyridon Α.
dc.date.accessioned2024-10-16T08:30:18Z
dc.date.available2024-10-16T08:30:18Z
dc.date.issued2024
dc.description.abstractWild 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020), and for the national funding by FCT and P.I. in the form of the institutional scientific employment program for the contracts of L. Barros, Â. Fernandes (DOI: 10.54499/CEECINST/00016/2018/CP1505/CT0008), and F.S. Reis (2021.03728.CEECIND).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLiava, Vasiliki; Fernandes, Ângela; Reis, Filipa; Finimundy, Tiane; Mandim, Filipa; Pinela, José; Stojković, Dejan; Ferreira, Isabel C. F. R.; Barros, Lillian; Petropoulos, Spyridon A. (2024). How Does Domestic Cooking Affect the Biochemical Properties of Wild Edible Greens of the Asteraceae Family?. Foods. ISSN 2304-8158. 13:17, p. 1-30pt_PT
dc.identifier.doi10.3390/foods13172677pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/30422
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationNot Available
dc.relationCYPonins: Cypress saponins as a possible bio-based alternative to address high-mortality rate tumours
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWild edible speciespt_PT
dc.subjectBioactive propertiespt_PT
dc.subjectDecoctionspt_PT
dc.subjectNutritional profilept_PT
dc.subjectOrganic acidspt_PT
dc.subjectAntimicrobial propertiespt_PT
dc.titleHow Does Domestic Cooking Affect the Biochemical Properties of Wild Edible Greens of the Asteraceae Family?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleCYPonins: Cypress saponins as a possible bio-based alternative to address high-mortality rate tumours
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00016%2F2018%2FCP1505%2FCT0008/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND4ed/2021.03728.CEECIND%2FCP1677%2FCT0001/PT
oaire.citation.endPage30pt_PT
oaire.citation.issue17pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC INST 2018
oaire.fundingStreamCEEC IND4ed
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
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rcaap.typearticlept_PT
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