Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin Monks
Recipes on the composition of the “salad of the monks” (Capuchin monks) have been reported in Italy since the 17th century. Different wild edible plants were highly regarded as an important ingredient of this mixed salad. Among these, some species played a key role for both their taste and nutrition...
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MDPI AG
2022-01-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/3/301 |
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| author | Laura Cornara Gabriele Ambu Alex Alberto Domenico Trombetta Antonella Smeriglio |
| author_facet | Laura Cornara Gabriele Ambu Alex Alberto Domenico Trombetta Antonella Smeriglio |
| author_sort | Laura Cornara |
| collection | DOAJ |
| description | Recipes on the composition of the “salad of the monks” (Capuchin monks) have been reported in Italy since the 17th century. Different wild edible plants were highly regarded as an important ingredient of this mixed salad. Among these, some species played a key role for both their taste and nutritional properties: <i>Plantago coronopus</i> L. (PC), <i>Rumex acetosa</i> L., <i>Cichorium intybus</i> L., and <i>Artemisia dracunculus</i> L. In the present study, the micromorphological and phytochemical features as well as the antioxidant and anti-inflammatory properties of extracts of these fresh and blanched leaves, were investigated. The extracts obtained by blanched leaves, according to the traditionally used cooking method, showed the highest content of bioactive compounds (total phenols 1202.31–10,751.88 mg GAE/100 g DW; flavonoids 2921.38–61,141.83 mg QE/100 g DW; flavanols 17.47–685.52 mg CE/100 g DW; proanthocyanidins 2.83–16.33 mg CyE/100 g DW; total chlorophyll 0.84–1.09 mg/g FW; carbohydrates 0.14–1.92 g/100 g FW) and possess the most marked antioxidant (IC<sub>50</sub> 0.30–425.20 µg/mL) and anti-inflammatory activity (IC<sub>50</sub> 240.20–970.02 µg/mL). Considering this, our results indicate that increased consumption of the investigated plants, in particular of PC, raw or cooked briefly, could provide a healthy food source in the modern diet by the recovery and enhancement of ancient ingredients. |
| first_indexed | 2024-03-09T23:19:52Z |
| format | Article |
| id | doaj.art-cae5540a4ae2427bb2c9d2b49140d73f |
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| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T23:19:52Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-cae5540a4ae2427bb2c9d2b49140d73f2023-11-23T17:29:41ZengMDPI AGPlants2223-77472022-01-0111330110.3390/plants11030301Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin MonksLaura Cornara0Gabriele Ambu1Alex Alberto2Domenico Trombetta3Antonella Smeriglio4Department of Earth, Environment and Life Sciences, University of Genova, C.so Europa 26, 16132 Genova, ItalyDepartment of Earth, Environment and Life Sciences, University of Genova, C.so Europa 26, 16132 Genova, ItalyDepartment of Earth, Environment and Life Sciences, University of Genova, C.so Europa 26, 16132 Genova, ItalyDepartment of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, ItalyDepartment of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, ItalyRecipes on the composition of the “salad of the monks” (Capuchin monks) have been reported in Italy since the 17th century. Different wild edible plants were highly regarded as an important ingredient of this mixed salad. Among these, some species played a key role for both their taste and nutritional properties: <i>Plantago coronopus</i> L. (PC), <i>Rumex acetosa</i> L., <i>Cichorium intybus</i> L., and <i>Artemisia dracunculus</i> L. In the present study, the micromorphological and phytochemical features as well as the antioxidant and anti-inflammatory properties of extracts of these fresh and blanched leaves, were investigated. The extracts obtained by blanched leaves, according to the traditionally used cooking method, showed the highest content of bioactive compounds (total phenols 1202.31–10,751.88 mg GAE/100 g DW; flavonoids 2921.38–61,141.83 mg QE/100 g DW; flavanols 17.47–685.52 mg CE/100 g DW; proanthocyanidins 2.83–16.33 mg CyE/100 g DW; total chlorophyll 0.84–1.09 mg/g FW; carbohydrates 0.14–1.92 g/100 g FW) and possess the most marked antioxidant (IC<sub>50</sub> 0.30–425.20 µg/mL) and anti-inflammatory activity (IC<sub>50</sub> 240.20–970.02 µg/mL). Considering this, our results indicate that increased consumption of the investigated plants, in particular of PC, raw or cooked briefly, could provide a healthy food source in the modern diet by the recovery and enhancement of ancient ingredients.https://www.mdpi.com/2223-7747/11/3/301human dietedible wild plants<i>Plantago coronopus</i> L.<i>Rumex acetosa</i> L.<i>Cichorium intybus</i> L.<i>Artemisia dracunculus</i> L. |
| spellingShingle | Laura Cornara Gabriele Ambu Alex Alberto Domenico Trombetta Antonella Smeriglio Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin Monks Plants human diet edible wild plants <i>Plantago coronopus</i> L. <i>Rumex acetosa</i> L. <i>Cichorium intybus</i> L. <i>Artemisia dracunculus</i> L. |
| title | Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin Monks |
| title_full | Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin Monks |
| title_fullStr | Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin Monks |
| title_full_unstemmed | Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin Monks |
| title_short | Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin Monks |
| title_sort | characterization of ingredients incorporated in the traditional mixed salad of the capuchin monks |
| topic | human diet edible wild plants <i>Plantago coronopus</i> L. <i>Rumex acetosa</i> L. <i>Cichorium intybus</i> L. <i>Artemisia dracunculus</i> L. |
| url | https://www.mdpi.com/2223-7747/11/3/301 |
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