Chemical Composition and Benefiting of Some Wild Edible Plants | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 4, Volume 53, Issue 2, June 2022, Page 1-13 PDF (697.03 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2022.126143.1108 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed H. Khalifa1; Soumia Mohamed Ibrahim Darwish 1; Fathia Abo Zeid2; Mohamed Mohamed  1
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| 1Food Science & Technology Department, Faculty of Agriculture, Assiut University | ||||
| 2Food Technology Research Institute, Agriculture Research Center | ||||
| Abstract | ||||
| Gross chemical composition, minerals content and some vitamins contents of tow wild edible plants namely. Chicory (Cichorium intybus L.) and Sorrel (Rumex vesicarius L.) were determined. Phenolic and flavonoids compounds were determined by HPLC. Also the contents of chlorophyll, carotenoids and antioxidant activity of these materials were done. Finally, the possibility to utilize and benefit of using fresh chicory and sorrel leaves as a replacement of fresh coriander to prepare Tamia (a famous Egyptian product) was considered as well as chemical and sensory evaluation of the final product. The obtained data revealed that, chicory and sorrel leaves contained 88.50 and 89.35% moisture, 14.06 and 19.60% crude protein, 3.91 and 2.11% crude fat, 11.06 and 9.02% crude fiber, and 11.24 and 18.92% ash (on dry weight ); respectively. Pyrogallol was the major phenolic compound in sorrel leaves which recorded 292.59 mg/100g dry weight. While, it was ellagic acid in chicory leaves which recorded 78.22 mg/100g dry weight. However, using of chicory or sorrel leaves by 12 or 15% had no significant effect on test, color, odor, texture and overall acceptability of the prepared Tamia using 12% fresh coriander. | ||||
| Keywords | ||||
| chicory; sorrel; phenols; flavonoids; vitamins | ||||
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