TITLE:
Chemical Composition, Phenolics, Anthocyanins Concentration and Antioxidant Activity of Ten Wild Edible Plants
AUTHORS:
Khalil I. Ereifej, Hao Feng, Taha Rababah, Ali Almajwal, Muhammad Alu’datt, Sana I. Gammoh, Layal I. Oweis
KEYWORDS:
Wild Edible Plants, Total Phenolics, Anthocyanins, Antioxidant Activity, DPPH
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.7,
May
4,
2015
ABSTRACT: Plants were collected and prepared for chemical analysis, total phenolics, anthocyanins concentrations, and free radical scavenging activity. Results showed that, protein concentration of Malva parviflora (22.9%) was the highest among the plants. Ruta chalepensis had high levels of fat and carbohydrates (4.2% and 51.7%, respectively), but had the lowest level of ash (8.7%). Mineral concentrations varied and found to have appreciable amounts of Ca, Na, K, Cu, Fe, Mg, Mn, Zn and P. Total phenolic ranged from 163.1 (Tetragonolobus palaestinus) to 1328.8 mg GAE/100g (Ruta chalepensis). Anthocyanins ranged between 18.1 (Gundelia tournefortii) and 100.1 mg/100g (Rumex acetosella). These plants differed in free radical scavenging activity. It was concluded that these plants could be considered as natural sources for antioxidants and valuable natural resources as a new addition to the diet of inhabitants.