Analysis On Nutritional Values And Antioxidant Activities Of10Wild Edible, Planrs In Zhejiang

Wild vegetables with special chemical composition, are a kind of important edible plant resources.Most of the vegetables are rich in nutrition, with a variety of diet health function. At present, only a fewof them had been developed and utilized. The studies of wild vegetable resources were relativelyless.This artical took ten common kinds of wild vegetables in Zhejiang Yuyao as raw material. Thecontent of protein, crude fat, crude fiber, sugar, amino acids, fatty acids, and mineral elements wereanalyzed by the methods of conventional, HPLC, UV, GC-MS and ICP-MS. The contents of effectivecomponents and the antioxidant effect in vitro of extracts were also tested. The main results were asfollows:(1)Wild vegetables were rich in nutritional contents. L.barbatum, P.oleracea and C.endivia wererich in K、Ca、Fe、Zn, with the ash content over15%. The crude fiber content of H.cordata was19.68%,which was higher than the cultivation vegetables. The content of Vitamin C inH.cordata,L.barbatum,T.sinensis andC.endivia were more than50mg/100g fresh weight.B. fimbristipulaHancewas a good source of plant protein with the protein content of33.33%. Total amino acid contentwas99.79~199.40mg/g, the essential amino acids was between35.75~73.81mg/g, the total amount ofessential contents was over0.35except T.sinensisand C.endivia.Unsaturated fatty acid contents werebetween53.3%~81.03%,which was rich in linoleic acid and linolenic acid.(2)The study had developed a high-performance liquid chromatograph (HPLC) method for thedetermination of different kinds of active constituents, namely, caffeic acid, chlorogenic acid,p-coumaric acid, ferulic acid, rutin, Myricetin, quercetin, kaemperol, luteolin, isorhamnetin. Resultswere separated within60min. The average recovery rates of this method were81.22~109.32%, R2＞0.999. This method was simple, rapid, accurate, and could be used for the determination of the contents.(3)Ten extracts of wild vegetabes were investigated mainly on the content and composition of totalphenolic, total flavonoid and total triterpenoid, choosing DPPH, reducing power and chelating effectson ferrous ions for antioxidant activity evaluation of the extracts. The results showed that the ten kindsof vegetables all had active ingredients, but the difference was exsist. In general, P.frutescens andT.sinensis were relatively higher in the ingredient contents, while P.oleracea, B.fimbristipula Hance andC.endivia were lower relatively. The relevance between the contents of total phenolic and totalflavonoids and total triterpenoid and the antioxidant capacities measured by DPPH, reducing power and chelating effects on ferrous ions was investigated. The results indicated that there was a very closepositive correlation between the total phenolic contents(P＜0.01). While the total flavonoid contentsand the triterpenoid contents had a lower or even negative relationship with antioxidant activities(P＞0.05), which indicated that the total phenolic was one of the major contributors to antioxidant capacityof the extracts of wild vegetables.