Antioxidant Activity and Anti-Nutritional Factors of Selected Wild Edible Plants Collected from Northeastern Ethiopia.

In Ethiopia, wild edible plants (WEPs) offer a natural food supply for humans to alleviate food insecurity and hunger. Despite the extensive usage of WEPs in Ethiopia, there have been few investigations on their nutritional composition. Our study aimed to evaluate the antioxidant activity and anti-nutritional factors of the most commonly consumed WEPs in Northeastern Ethiopia. The antioxidant parameters including total phenol, total flavonoid, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Antioxidant Power (FRAP) assay contents and the anti-nutritional parameters including oxalate, phytate and tannin contents of the selected seven WEPs were evaluated using standard food analysis techniques. The total phenol (mg GAE/100 g) and total flavonoid (mg QE/100 g) content of WEPs resulted in ranges of 0.79-17.02 and 2.27-7.12, respectively. The antioxidant activity revealed that leaves of and have the highest DPPH and FRAP value, scavenging 50% of free radicals under 50 µg/mL. Non-food values resulted in the respective ranges of 3.37-11.73 mg/100 g oxalate, 16.31-165 µg/100 g phytate and 1.38-5.49 mg/100 g tannin. The investigation indicates that the antioxidant activity of WEPs under research was higher than common crops, and the non-food values were laid in the safe limit, indicating that these might be used for making more healthy and nutritious foods.