The present work investigates the nutritional and bioactive composition, as well as the organoleptic and sensory properties, of and , two wild plant species traditionally used in the gastronomy of the Mediterranean area. Additionally, the effect of cultivation on leaf composition was assessed to explore their potential for large-scale production and commercialization from the point of view of possible losses or gains in quality. Both species were characterized as a good source of bioactive compounds, such as vitamins, pro-vitamins and carotenoids, with health-promoting and antioxidant properties that are highly appreciated. The sensory profile revealed a good general acceptance of and , indicating that they could be included in the diet. Although the cultivation of resulted in a decrease in the concentration of phenolic compounds when compared to wild-harvested plants, the opposite occurred for vitamin C. In , cultivation also increased the concentration of other compounds with important nutritional and healthy properties, such as sugars, organic acids and -carotene. The results of the composition, organoleptic and sensory properties of and support the idea of their potential to be used as edible leafy vegetables and as promising assets for functional foods.
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| http://dx.doi.org/10.3390/plants13020269 | DOI Listing |
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