Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal

作者：Barros Lillian; Duenas Montserrat; Ferreira Isabel C F R^*; Carvalho Ana Maria; Santos Buelga Celestino

来源：Food Chemistry, 2011, 127(1): 169-173.

DOI：10.1016/j.foodchem.2011.01.009

• Wild edible greens
• Phenolic compounds
• HPLC-DAD-ESI/MS

In some Mediterranean areas traditional wild greens are responsible for a significant percentage of total dietary antioxidant intakes. Asparagus acutifolius L (wild asparagus), Bryonia dioica Jacq. (white bryony) and Tamus communis L (black bryony) are important examples of those edible wild greens widely consumed. This study aimed to determine the phenolic profile and composition of edible vernal early shoots of those species. Wild asparagus and black bryony revealed glycosides of flavonols as the main phenolic compounds, while white bryony contained C-glycosylated flavones. Black bryony was the wild green that possessed the highest content of phenolic compounds (2200 mg/kg). Amongst the 11 flavonols found in this sample, kaempferol glycosides were the main compounds (1760 mg/kg). In the sample of wild asparagus, quercetin 3-O-rutinoside was the main flavonol found (263 mg/kg). Five flavones and one flavonol were found in the white bryony sample, apigenin 6-C-glucoside-7-O-glucoside being the major compound (1550 mg/kg).

• 出版日期2011-7-1