Antioxidant activity and mineral nutrient composition of Polygonum cognatum - a potential wild edible plant

Coban F., Tosun M., Özer H., Güneş A., Öztürk E., Atsan E., ...Daha Fazla

INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE, cilt.20, sa.1, ss.221-229, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.56042/ijtk.v20i1.28438
  • Dergi Adı: INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.221-229
  • Anahtar Kelimeler: Antioxidant, Edible plant, Mineral nutrient, Polygonum cognatum, Total phenolics, TOTAL PHENOLIC CONTENTS, HEAVY-METALS, VEGETABLES, COPPER, CAPACITIES, INDUSTRIAL, POTASSIUM, MEGHALAYA, EXTRACTS, ELEMENTS
  • Atatürk Üniversitesi Adresli: Evet

Özet

Wild edible plants are of considerable interest to scientists, governments, and local people living in rural regions, since they are the potential source of novel nutraceuticals and may contribute to food security. Thus, they are increasingly important to understand their nutritional values. Polygonum cognatum is among the widely used wild edible plants in Turkey and worldwide. However, the available literature on the mineral contents and antioxidant properties of this plant is limited. In this study, the P. cognatum samples collected from six different areas in Erzurum, Turkey, were investigated for antioxidant activity (beta-carotene Bleaching, DPPH and FRAP), total phenolic content, and presence of macro minerals (P, K, Ca Mg and Na), micro minerals (Fe, Cu, Mn, Zn, B) and heavy metals (Ni and Pb). According to the present research results, total phenolic content and antioxidant potential of P. cognatum were determined to be high, with significant differences according to sampling areas. Our results also showed that P. cognatum contained considerable amounts of magnesium, calcium, potassium, iron, manganese, zinc and low amounts of sodium, boron, nickel, and lead. Therefore, based on the current data, it could be used as a new source of nutraceutical foods and enhance the diversity in a modern functional diet.