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Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L

Author:
Iyda, Júlia Harumi, Fernandes, Ângela, Ferreira, Flávio Dias, Alves, Maria José, Pires, Tânia C.S.P., Barros, Lillian, Amaral, Joana S., Ferreira, Isabel C.F.R.
Source:
Food research international 2019 v.121 pp. 714-722
ISSN:
0963-9969
Subject:
Gram-negative bacteria, Raphanus raphanistrum, alpha-linolenic acid, antioxidant activity, chemical composition, cytotoxicity, food plants, phenolic compounds, radishes, vitamin E
Abstract:
Recently, there has been an interest regarding the consumption of wild edible plants in modern diets. However, there is still scarce information about several wild vegetables traditionally consumed. Therefore, this work aims on documenting the nutritional and chemical composition of wild radish (Raphanus raphanistrum L.), as well as its bioactive potential. Results showed that wild radish is a potential source of beneficial compounds, including vitamin E, polyunsaturated fatty acid (particularly α-linolenic acid) and different phenolic compounds, in which fourteen phenolics were identified, with kaempferol-3,7-O-di-rhamnoside being the most abundant. The bioactive potential was exploited using hydroethanolic and decoction extracts. Both proved to inhibit several Gram-positive and Gram-negative bacteria and revealed antioxidant activity, while cytotoxicity against non-tumor cell was not observed. In general, results evidence the interest in recovering the use of this wild vegetable as part of a varied diet, which can bring several health benefits.
Agid:
6292938