Fratianni Alessandra, Albanese Donatella, Ianiri Giuseppe, Vitone Caroline, Malvano Francesca, Avino Pasquale, Panfili Gianfranco
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
Department of Industrial Engineering, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano, Italy.
Foods. 2024 Feb 2;13(3):472. doi: 10.3390/foods13030472.
Notwithstanding the increased interest in wild edible plants, little is known on how some domestic thermal processes can affect their content. The aim of this study was to investigate the amounts of minerals, B1 and B2 vitamins, tocols, and carotenoids in raw, boiled, and steamed wild edible plants, namely, (L.) Hill s.l., L., L., and L. var . All vegetables were confirmed as high sources of lutein (from 6 to 9 mg/100 g) and β-carotene (from 2 to 5 mg/100 g). Quite high amounts of violaxanthin and neoxanthin were found. Alfa-tocopherol and γ-tocopherol were the main tocols, with same contents in raw and processed vegetables (about 2.5 mg/100 g). The most abundant macro element and trace element were, respectively, potassium and iron. B1 and B2 vitamins were found in low amounts in almost all plants, with the exception of thiamine in (about 1.6 mg/100 g). Boiling led to a significant loss of minerals (up to 60%) and B-group vitamins (up to 100%), while, among carotenoids, it only affected violaxanthin levels (up to 90%). Steamed vegetables showed only a slight reduction, about 20%, in β-carotene and lutein, with a marked decrease in violaxanthin and neoxanthin. One hundred grams of all fresh and cooked plants can be claimed as a source of vitamin A and E.
尽管人们对野生可食用植物的兴趣日益增加，但对于一些家庭烹饪方法如何影响其营养成分却知之甚少。本研究的目的是调查生的、煮熟的和蒸制的野生可食用植物（即[具体植物名称1]、[具体植物名称2]、[具体植物名称3]和[具体植物名称4]变种）中的矿物质、维生素B1和B2、生育三烯酚以及类胡萝卜素的含量。所有蔬菜均被证实是叶黄素（6至9毫克/100克）和β-胡萝卜素（2至5毫克/100克）的高含量来源。还发现了相当高含量的紫黄质和新黄质。α-生育酚和γ-生育酚是主要的生育三烯酚，生蔬菜和加工蔬菜中的含量相同（约2.5毫克/100克）。最丰富的常量元素和微量元素分别是钾和铁。几乎所有植物中的维生素B1和B2含量都很低，但[具体植物名称5]中的硫胺素除外（约1.6毫克/100克）。煮沸导致矿物质（高达60%）和B族维生素（高达100%）大量流失，而在类胡萝卜素中，煮沸仅影响紫黄质的含量（高达90%）。蒸制蔬菜的β-胡萝卜素和叶黄素仅略有减少，约20%，而紫黄质和新黄质则显著减少。所有新鲜和煮熟的植物每100克都可被视为维生素A和E的来源。
