Crepis vesicaria L. subsp. taraxacifolia Leaves: Nutritional Profile, Phenolic Composition and Biological Properties

Sónia Pedreiro, Sandrine da Ressurreição, Maria Lopes, Maria Teresa Cruz, Teresa Batista, Artur Figueirinha and Fernando Ramos
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Sónia Pedreiro: Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
Sandrine da Ressurreição: Polytechnic of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
Maria Lopes: Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
Maria Teresa Cruz: Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
Teresa Batista: Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
Artur Figueirinha: Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
Fernando Ramos: Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal

IJERPH, 2020, vol. 18, issue 1, 1-15

Abstract: Crepis vesicaria subsp. taraxacifolia (Cv) of Asteraceae family is used as food and in traditional medicine. However there are no studies on its nutritional value, phenolic composition and biological activities. In the present work, a nutritional analysis of Cv leaves was performed and its phenolic content and biological properties evaluated. The nutritional profile was achieved by gas chromatography (GC). A 70% ethanolic extract was prepared and characterized by HLPC-PDA-ESI/MS n . The quantification of chicoric acid was determined by HPLC-PDA. Subsequently, it was evaluated its antioxidant activity by DPPH, ABTS and FRAP methods. The anti-inflammatory activity and cellular viability was assessed in Raw 264.7 macrophages. On wet weight basis, carbohydrates were the most abundant macronutrients (9.99%), followed by minerals (2.74%) (mainly K, Ca and Na), protein (1.04%) and lipids (0.69%), with a low energetic contribution (175.19 KJ/100 g). The Cv extract is constituted essentially by phenolic acids as caffeic, ferulic and quinic acid derivatives being the major phenolic constituent chicoric acid (130.5 mg/g extract). The extract exhibited antioxidant activity in DPPH, ABTS and FRAP assays and inhibited the nitric oxide (NO) production induced by LPS (IC 50 = 0.428 ± 0.007 mg/mL) without cytotoxicity at all concentrations tested. Conclusions: Given the nutritional and phenolic profile and antioxidant and anti-inflammatory properties, Cv could be a promising useful source of functional food ingredients.

Keywords: Crepis vesicaria L. subsp. taraxacifolia; nutritional value; phenolic profile; chicoric acid; antioxidant; anti-inflammatory (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
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