Influence of Cultivation Conditions on the Nutritional Composition and Bioactive Components of two Undervalued Edible Plants (Porophyllum Ruderale and Portulaca Oleracea)
Wild plants have received considerable attention regarding ethnobotanical and pharmacological aspects. However, the potential of wild edible plants in terms of their nutritional and bioactive benefits has been investigated in only a few cases, despite being an important food source. This study aims to be a reference to promote the inclusion of two undervalued food plants as a nutritional alternative for balanced and healthy diets. The nutritional composition and bioactive components of Poriphyllum ruderale and Portulaca oleracea, two Mediterranean species, have been evaluated under wild and organic farming conditions. The quantification of nutrients and bioactive compounds was carried out with leaves and small stems of fresh plants. The proximal and mineral composition was determined with the official methods. The analysis of antioxidants was carried out with the DPPH technique and of total phenolic compounds by Folin- Ciocalteu. Other chemical components such as nitrates, pH and total acidity were determined. The most representative nutritional components were crude fiber and carbohydrates under wild conditions for P. ruderale and under cultivated conditions for P. oleracea. The most abundant mineral macroelements were calcium and magnesium in cultivated P. ruderale and wild P. oleracea. For both species, the outstanding microelement was iron in wild conditions. In addition, both species stood out for a high content of antioxidants and chlorophyllin wild conditions. Finally, these undervalued plants showed significant nutrient content and are a good source of antioxidants and phenolic compounds for a healthy diet. The results suggest that both undervalued plants have a considerable nutritional potential and high content of bioactive compounds, highlighting antioxidants, they also have the potential to diversify production and as an attractive ingredient in healthy diets.
