PJB-2023-105
NUTRITIONAL PROPERTIES AND ANTIOXIDANT ENZYME ACTIVITIES OF WILD PLANTS CONSUMED AS VEGETABLES WITH NATURAL DISTRIBUTION IN ARDAHAN
Atilla DURSUN
Abstract
Today, chemical spraying, irrigation with sewage water and excessive fertilization on cultivated vegetables threaten human health, reduce or cause the plants to lose their natural flavor, and push people to seek safe food. In this context, people are interested in organic products and naturally grown vegetables. This study was carried out in 2019 to determine the nutritional contents of some edible wild plant species that grow in their natural habitats in Ardahan province/Turkey and its districts (Posof, Damal, Hanak, Göle, Çıldır) and are known by the local people. As a result of the studies, 23 wild vegetable species consumed in Ardahan province were determined. Among these species, it was determined that the Gelin Parmağı (Cerastium armeniacum Gren.) is an endemic species. In order to determine the nutritional values of these species, the amount of ash, vitamin C, protein, pH, antioxidant enzyme activity (CAT, POD and SOD) and mineral substance (N, P, K, Ca, Mg, Na, Zn, Fe, Mn, Cu) and B) contents were determined. Protein content of 23 wild vegetable species was 17.66%-35.83%; calcium content ranged from 6577.3 mg kg-1 to 13862.7 mg kg-1 and iron content ranged from 137.02 mg kg-1 to 293.26 mg kg-1. It has been determined that the wild plant species examined have a richer content in terms of vitamin and nutrient content than some consumed cultural vegetables (spinach, lettuce, cabbage, parsley, radish). Among the species, the highest nitrogen and protein content was detected in Capsella bursa-pastoris L., the local name of which is the Revan özeği. As a result of the current research; it was concluded that wild species show a great difference in terms of mineral element composition and other quality characteristics and they have a richer content than some cultivated species whose leaves are consumed. Findings from our study showed that the antioxidant activity of different species varies according to the species. We believe that our study results will get the way for future breeding and cultivation studies, and can also contribute to the promotion of sustainable ecotourism and can be used to develop strategies for the sustainable use of wild edible plants, which are a natural resource.
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