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Identification and quantification of phenolic compounds in edible wild leafy vegetables by UHPLC/Orbitrap‐MS
Author(s) -
Giambanelli Elisa,
Filippo D'Antuono L,
RomeroGonzález Roberto,
Garrido Frenich Antonia
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8541
Subject(s) - cichorium , kaempferol , apigenin , food science , botany , asteraceae , luteolin , biology , quercetin , anthocyanin , flavonols , flavonoid , chemistry , biochemistry , antioxidant
Abstract BACKGROUND A recent interest in edible wild leafy vegetables has been documented. Consumers often associate these species with health promotion. In this study, several wild species of the Asteraceae family and Knautia integrifolia (Dipsacaceae) were locally documented for their use in traditional cuisine and sampled from the wild. RESULTS Phenolic compounds were identified and quantified by ultra‐high‐performance liquid chromatography coupled to Orbitrap high‐resolution mass spectrometry. Hydroxycinnamic acids ranging from 1388 to 53 076 mg kg −1 dry weight (DW) were the most abundant compounds in all species (69–98% of the total phenolic content) except Tragopogon pratensis . Thirty compounds were identified as flavonoids, mostly as glycosidic forms of luteolin, apigenin, kaempferol and quercetin. The sum of flavonoids ranged between 212 and 12 598 mg kg −1 DW; they represented 65% of the total phenolic content for T. pratensis . Three anthocyanins were detected, representing in most cases less than 1% of the total phenolic content (3–627 mg kg −1 DW). Higher anthocyanin contents were observed for Cichorium types. CONCLUSION Different phenolic profiles were observed between species, especially considering the class of flavonoids. Individual species may be of some interest for their content of specific minor flavonoids. © 2017 Society of Chemical Industry