Identification and quantification of phenolic compounds in edible wild leafy vegetables by UHPLC/Orbitrap‐MS
2018
Giambanelli, Elisa | Filippo D'Antuono, L | Romero‐González, Roberto | Garrido Frenich, Antonia
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
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