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Comprehensive analysis of Phyteuma orbiculare L., a wild Alpine food plant
Journal
Food Chemistry
Volume
136
Number
2
Pages / Article-Number
595-603
Keywords
Phyteuma orbiculare, P. spicatum, P. hemisphaericum, P. ovatum, Alpine plants, Salad, Saponins, Fatty acids, Dimeric phenylpropanoid glucoside
Abstract
Plants which have been traditionally eaten by the alpine population may provide new opportunities for agricultural development in mountain regions. In this context we have investigated the chemical composition of Phyteuma orbiculare (Campanulaceae), a perennial herb whose leaves have been eaten as salad by rural populations in Valais (Switzerland). Extracts of different polarities were subjected to comprehensive metabolite profiling using a dereplication platform combining HPLC-PDA-MS, and offline NMR analysis. Twenty-three compounds, including various phenolic glycosides, a new dimeric phenylpropanoid glucoside, saponins, and fatty acids were identified online, or after targeted isolation. Selected phenolic constituents were quantitatively assessed by HPLC-PDA analysis. In addition, substances relevant for nutrition, such as beta-carotene, fatty acids, ascorbic acid and minerals were quantified in leaves and flowers. The antioxidant capacity was determined with an ORAC assay, and total phenolic compounds were quantified. Finally, the phytochemical profile was compared to that of the related species P. spicatum, P. hemisphaericum and P. ovatum. (C) 2012 Elsevier Ltd. All rights reserved.
