Edible Wild Vegetables L. and L.-Antioxidants Affected by Processing.

L. and L., also known as stinging nettle and ground elder, are edible wild green vegetables rich in bioactive and antioxidant polyphenols, vitamins, and minerals. Antioxidant activity assays (TEAC-, DPPH-, and TPC-assay) in combination with HPLC measurements, to qualify and quantify their chemical compositions, were used. Firstly, the drying methods affected the antioxidant activity of further processing stages, and outcomes were dependent on the species. Secondly, cooking increased the antioxidant activity due to higher concentrations of bioactive compounds, and released bound compounds through the rupture of cell structures. Furthermore, fridge storage (3 days at 7 °C) resulted in the lowest antioxidant activity, compared to freezer storage (30 days at -20 °C). Added 5-caffeoylquinic acid (0.3 mM) led to an increased antioxidant activity, most noticeably in freeze-dried samples. Synergistic effects of 5-caffeoylquinic acid were primary found in freeze-dried samples, analyzed fresh or after storage in the fridge. Metal-chelates can lower the antioxidant activity in plant matrices. Edible wild green vegetables are rich in polyphenols and processing can even increase their concentrations to boost the potential health effects. In general, selected quantified phenolics are not solely responsible for the antioxidant activity; minerals, processing, and interactions in plant matrices also contribute decisively.