Details

Autor(en) / Beteiligte

• 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.

Titel

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

Ist Teil von

• Food research international, 2019-07, Vol.121, p.714-722

Ort / Verlag

Canada: Elsevier Ltd

Erscheinungsjahr

2019

Link zum Volltext

Quelle

Elsevier ScienceDirect Journals Complete

Beschreibungen/Notizen

• 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. Raphanus raphanistrum L. Nutritional value, chemical characterization, and bioactive properties. [Display omitted] •Raphanus raphanistrum is a source of nutrients and bioactive compounds.•Kaempferol-3,7-O-di-rhamnoside was the most abundant phenolic compound.•Hydroethanolic and decoction extracts revealed antioxidant potential.•Both extract inhibit most of the tested Gram-positive and Gram-negative bacteria.•R. raphanistrum can be considered a healthy food to be included in the human diet.