Abstract:
Wild vegetables are an important component of a balanced diet. However, people unnoticed the potential of wild vegetables as a source of bioactive compounds and threw them away as food waste. In rural locations, where they can be picked from backyard gardens, zoos, or fields, wild vegetables are a frequent and significant source of food and nourishment. The purpose of this study was to assess the phytochemical, antioxidant, antibacterial, and nutritional profile of acetone and ethanolic extracts of a group of green leafy vegetables, including Amaranthus viridis (Ganyaar), Taraxacum officinale (Hend), Dryopteris ramosa (Lingere), and Lactuca serriola (Dodal). The highest TPCs was found in methanol extract of T. officinale (59.20 GAE µg/g) while highest TFCs were found in A. viridis (32.05 QE µg/g). The higher antioxidant activity was shown by methanol extract of T. officinale against DPPH (IC50 = 115.9 ± 1.56 µg/mL) and acetone extract of D. ramosa against H2O2 (IC50 = 15.25 ± 0.67 µg/mL). The highest antibacterial was found against Staphylococcus aureus by T. officinale (22.01 ± 1.01 mm). The energy values ranged from 77 to 99. 5 kcal/g with highest energy value (99.5 kcal/g) of T. officinale. These wild vegetables were shown to be antimicrobial, nutritious, and to have biological qualities. The findings of this research indicate that the selected vegetables have great potential of antioxidant, antibacterial and nutritional values, suggesting that they could be utilized to treat a variety of ailments and also as a food.
Page(s):
163-163
DOI:
DOI not available
Published:
Journal: Abstract Book on Second International Conference on Recent Approaches in Plant Sciences (RAPS-23) 4-5 May 2023 , Volume: 0, Issue: 0, Year: 2023
Keywords:
antibacterial
,
antioxidant
,
antioxidant
,
Wild vegetables
,
Nutritional