Phenolic composition and antioxidant activity of Portuguese wild edible greens

Abstract

This study aimed to determine the phenolic composition and to evaluate the antioxidant activity of wild asparagus, white and black bryony (early shoots in spring). Black bryony revealed the highest antioxidant potential in all the assays (ECso<203 μg/ml), which is compatible to its highest concentration in phenolic compounds. The main phenolic compounds found in asparagus and black bryony were glycoside derivatives of flavonols (kaempferol, quercetin and isorhamnetin, the latter only found in asparagus) and phenolic acids (sinapic and chlorogenic acid, respectively for asparagus and black bryony). Black bryony revealed the highest content of these compounds. White bryony samplc can be differentiated from the other two wild edible greens presenting flavones as main compounds being identified glycoside derivatives of luteolin and apigenin.