Affiliations: [a] Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| [b] Department of Culinary Science and Gastronomy, School of Applied Science, Yaşar University, Izmir, Turkey
| [c] Genc ve Naturel Gıda Sanayi Ticaret Anonim Şirketi, Izmir, Turkey | [d]
BIOACTIVE Research & Innovation Food Manufac. Indust. Trade Ltd., Sarıyer, Istanbul, Turkey
Correspondence:
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Corresponding author: Prof. Dr. Beraat Ozcelik, Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey. Tel.:+90 212 285 6042; Fax:+90 212 285 7333; E-mail: ozcelik@itu.edu.tr.
Note: [1] Molecular Engineering & Sciences Institute University of Washington 3946 W Stevens Way NE Seattle, WA 98195, USA.
Abstract: BACKGROUND:The phytochemical contents of traditional foods are necessary to further elucidate the impacts of the Mediterranean diet on health. Çalkama is traditional food prepared by using wild green plants including chard (Beta vulgaris var.cicl), wild fennel (Foeniculum vulgare spp), common mellow (Malva sylvestris L), common poppy (Papaver rhoeas L), dock (Rumex spp), common nettle (Urtica dioica L), sow-thistle (Sonchus asper (L) Hill), common stork’s bill (Erodium circutarium (L)L Hér) and wild leek (Allium ampeloprasum L). OBJECTIVE:In this research, the antioxidant activity and the flavonoid and phenolic acid composition were separately analyzed for each plant and çalkama. METHODS:Total phenolic content, total flavonoid content and total antioxidant capacity of each plant and çalkama were measured spectrophotometric assays. Ultra-fast liquid chromatography (UFLC) was performed to detect specific flavonoid groups. RESULTS:It was detected that one portion of çalkama (100 g) contained approximately 250 mg of flavonoids. Particularly, quercetin and apigenin contributed to the main flavonoid source and chlorogenic acid was the major phenolic acid in çalkama. CONCLUSIONS:According to our findings, this food can be considered as a good phenolic and flavonoid source which protects its high antioxidant capacity through preparation and cooking processes.
