Bioactive Compounds from Wild Edible Plants of Western Himalayas: Nutritional Profile, UHPLC-QTOF-IMS-Based Phytochemical Characterization, and Their In Vitro Gastrointestinal Digestibility
Smriti Gupta, Athrinandan S. Hegde, Sampa Das, Robin Joshi* and Vidyashankar Srivatsan*,
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Abstract
Wild edible plants (WEPs) from the Western Himalayas consisting of three green leafy vegetables (GLVs), viz., Amaranthus spinosus, Urtica dioica, and Zanthoxylum armatum, and three fruits, namely, Ficus auriculata, Cordia obliqua, and Momordica dioica were characterized for their nutritional and phytochemical composition. We identified 107 compounds consisting of polyphenols, terpenoids, amino acids, and fatty acid derivatives through UHPLC-QTOF-IMS-based metabolomics. GLVs (A. spinosus and U. dioica) scored best in terms of proteins, micronutrients, carotenoids, and total polyphenols when compared to fruits. Polyunsaturated fatty acids, particularly alpha-linolenic acid, are abundant among WEPs. U. dioica possessed the highest radical scavenging activity, while A. spinosus and M. dioica exhibited strong reducing power activity. Strong α-glucosidase inhibition activity was observed with A. spinosus, Z. armatum, and M. dioica. Polyphenols, particularly flavonoids, from fruits were relatively more bioaccessible compared to GLVs. Potential applications of GLVs for combating protein and iron deficiency as well as wild fruits for functional food development should be explored further.
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