Blanching effect on phytochemicals content and bioactivity of Hypochaeris and Hyoseris species (Asteraceae), vegetables traditionally used in Southern Italy

Ad Related reseaThe impact of blanching on the phytochemical content and bioactivity of Hypochaeris laevigata (HL), Hypochaeris radicata (HR), Hyoseris radiata (HRA), and Hyoseris lucida subsp. taurina (HT) leaves was studied and compared to fresh plant materials and residual blanching water. For this purpose, total phenols, flavonoids, carotenoids, and chlorophyll contents were quantified. The antioxidant effect was investigated by using different in vitro tests (β-carotene, FRAP, ABTS and DPPH) whereas, the potential inhibitory activity on key enzymes linked to obesity was screened against lipase, α-amylase, and α-glucosidase. Generally, the phytochemical content followed the trend: fresh > blanching water > blanched samples. The same trend was observed in the antioxi-dant activity independently of the applied test as well as in the inhibition of lipase and carbo-hydrates-hydrolysing enzymes. In particular, fresh Hypochaeris laevigata (HL1) showed the lowest IC50 values of 31.3 and 42.7 μg/mL, against α-glucosidase and α-amylase, respectively, whereas fresh Hyoseris radiata (HRA1) showed the most promising hypolipidemic activity (IC50 value of 39.8 μg/mL). Collectively, these results support the health effect of these wild plants and demonstrated that blanching water should be reused in food preparation since it is a good source of bioactive compounds and its consumption should be recommended in order to in-crease the uptake of micronutrients