Chemical composition and bioactivity of Sonchus asper (L.) Hill based traditional dish from Campania Region (Italy)

Spontaneous edible plants, essential components of rural diet since ancient times, have now been almost replaced by limited cultivated varieties. The selection of more productive cultivars and the industrial cultivation has led to an impoverishment of the diet, both in terms of choice and nutrition. To promote the use of forgotten species used in Campanian tradition, a chemical-biological study on Sonchus asper (L.) Hill (Asteraceae) was carried out. S. asper is a spontaneous plant consumed as vegetables in inland areas of South Italy. Previous investigations reported the presences of polyphenols, terpenes, carotenoids as main specialised metabolites [1]. The plant is used for several human disorder such as gastrointestinal infection, diabetes, and inflammation disease [2]. Raw and cooked plant was subjected to ultrasounds and microwave assisted extraction. The extracts were subjected to LC-HRESIMS/MS analyses to perform a quali-quantitative profile of bioactive molecules, antioxidant in vitro was also evaluated. Flavonoids, fatty acids, and phenolic acids were identified as major components, while lactone sesquiterpenes, glycosides and coumarins were found in traces. The presence of polyunsaturated fatty acids and polyphenols, both in the cooked and raw matrix confirms the nutritional value of the species [3], whose reintroduction in the diet would represent a healthy and sustainable choice.

Publication History

Article published online:
13 December 2021

• References

• 1 Giambanelli E. et al. J. Sci. Food Agric. 2018
• 2 Khan I.U. et al. Asian J. Chem. 2014
• 3 Guil-Guerrero J.L. et al. Sci. Food Agric. 1998