Tocopherols and antioxidant properties of some Spanish wild vegetables

Reactive oxygen and nitrogen species (ROS and RNS) seem to be involved in the oxidative deterioration of food products as well as in the pathogenesis of several human diseases, such as atherosclerosis, diabetes mellitus, chronic inflammation, neurodegenerative disorders and certain types of cancer1 . There is a great interest in finding natural antioxidants for retarding lipid oxidative rancidity in foods and in treating chronic diseases related to the production of free radicals. Plants are among the most important sources of antioxidants, providing high quantities of phytochemicals. The present study describes the tocopherol composition and antioxidant activity of seven wild vegetables traditionally consumed in Spain: Apiumnodiflorum,Foeniculumvulgare, Montiafontana, Papaverrhoeas, Rumexpulcher,Silene vulgaris and Sonchusoleraceus. The young and tender stems with leaves are the edible parts that were analysed. Tocopherol composition was evaluated by HPLC coupled to a fluorescence detector and antioxidant activity was screened by the following in vitro assays2 : DPPH scavenging activity, reducing power, P-carotene bleaching inhibition, and lipid peroxidation inhibition in brain homogenates by TBARS assay, and total phenolics determination.