Potencial bioativo e impacto da refrigeração e do processamento mínimo em folhas de Sonchus oleraceus

Abstract

In this study, Sonchus oleraceus, known as common sowthistle, a wild edible plant traditionally used in rural communities both as food and medicine, was investigated. An unprecedented study was conducted to optimize the extraction of phenolic compounds from sowthistle leaves and evaluate their antioxidant potential, including the resistance of these compounds to in vitro gastrointestinal digestion. A methanol and ethanol combination (70/30 v/v) proved to be ideal for extracting total phenolic compounds, identifying gallic and chlorogenic acids as major components. Sowthistle leaves were found to be rich in antioxidants such as phenolic compounds (1257,94±20.56 mg GAE/100g), vitamin C (848,29±12.22 mg/100g), and carotenoids. Tannic and oxalic acids were quantified as antinutritional factors. After in vitro digestion simulation, phenolic compounds were identified, and antioxidant activity was observed in sowthistle leaves. Furthermore, the study explored the effect of storage temperature on sowthistle leaves and the impact of leaf cutting on the quality of minimally processed products. A temperature of 5°C was determined to be ideal, preserving leaf quality for up to 10 days, while temperatures of 0°C and 10°C negatively affected their integrity and chemical composition. The size of leaf cuts also influenced durability during refrigerated storage, with longer fractions showing greater resilience. Sowthistle demonstrates significant potential as a source of bioactive compounds, whether for use in healthy diets or as raw material for pharmaceutical and food industries. The research underscores the importance of proper processing and storage strategies to maximize shelf life and preserve the nutritional properties of this unconventional plant.