Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.–Antioxidants Affected by Processing
Abstract
:1. Introduction
2. Results
2.1. Composition of Bioactice Compounds
2.2. Minerals
2.3. Effects of Processing on The Antioxidant Activity in U. dioica L.
2.3.1. Effect of The Drying Method on the Antioxidant Activity of U. dioica L.
2.3.2. Effect of Thermal Processing on The Antioxidant Activity of U. dioica L.
2.3.3. Effect of Storage on the Antioxidant Activity of U. dioica L.
2.4. Effects of Processing on the Antioxidant Activity in A. podagraria L.
2.4.1. Effect of Drying on the Antioxidant Activity of A. podagraria L.
2.4.2. Effect of Thermal Processing on the Antioxidant Activity of A. podagraria L.
2.4.3. Effect of Storage on the Antioxidant Activity of A. podagraria L.
2.5. Synergistic and Antagonistic Effects on the Antioxidant Activity by Exogenous 5-Caffeoylquinic Addition
3. Discussion
3.1. Influence of Drying Methods on Antioxidant Activity
3.2. Thermal Processing
3.3. Storage
3.4. Addition of Exogenous 5-caffeoylquinic acid
3.5. Interactions of Minerals Contained in the Plant Matrix
4. Materials and Methods
4.1. Chemicals
4.2. Plant Material
4.3. Procesing and Storage
4.4. Photometric Measurements
4.4.1. Total Phenolic Content (TPC)
4.4.2. Trolox Equivalent Antioxidant Capacity (TEAC)
4.4.3. 2,2-diphenyl-1-picrylhydrazyl (DPPH)
4.5. HPLC
4.6. Mineral Analysis
4.7. Statistical Analysis
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Minerals | U. dioica L. [mg/100g fw] | A. podagraria L. [mg/ 100g fw] | Difference * |
---|---|---|---|
Al | 0.867 ± 0.022 | 0.629 ± 0.032 | + 1.4 |
Ca | 396.546 ± 1.586 | 144.217 ± 1.293 | + 2.7 |
Cu | 0.379 ± 0.038 | 0.317 ± 0.052 | + 1.2 |
Fe | 2.084 ± 0.013 | 1.370 ± 0.017 | + 1.5 |
K | 490.703 ± 3.407 | 584.154 ± 4.047 | - 1.2 |
Mg | 50.041 ± 0.357 | 34.927 ± 0.253 | + 1.4 |
Mn | 0.842 ± 0.006 | 0.692 ± 0.009 | + 1.2 |
Na | 1.797 ± 0.478 | 1.427 ± 0.374 | + 1.3 |
P | 107.967 ± 0.441 | 48.638 ± 0.451 | + 2.2 |
S | 87.197 ± 0.480 | 28.878 ± 0.074 | + 3.0 |
Zn | 0.721 ± 0.013 | 0.657 ± 0.131 | + 1.1 |
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Engelhardt, L.; Pöhnl, T.; Neugart, S. Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.–Antioxidants Affected by Processing. Plants 2022, 11, 2710. https://doi.org/10.3390/plants11202710
Engelhardt L, Pöhnl T, Neugart S. Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.–Antioxidants Affected by Processing. Plants. 2022; 11(20):2710. https://doi.org/10.3390/plants11202710
Chicago/Turabian StyleEngelhardt, Layla, Tobias Pöhnl, and Susanne Neugart. 2022. "Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.–Antioxidants Affected by Processing" Plants 11, no. 20: 2710. https://doi.org/10.3390/plants11202710