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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #314797
Title: Phytonutrient and compositional analysis in traditionally-used native american edible plants yucca whipplei from S. California

Author
item BARTH, M - California Baptist University
item HU, Y - California Baptist University
item MCCARTHY, DANIEL - Cultural Resources Management Department, San Manuel Band Of Mission Indians
item Zhuang, Hong
item GORMAN, GREG - McWhorter School Of Pharmacy, Samford University

Submitted to: Acta Horticulturae
Publication Type: Proceedings
Publication Acceptance Date: 8/17/2014
Publication Date: 8/17/2014
Citation: Barth, M.M., Hu, Y., Mccarthy, D., Zhuang, H., Gorman, G. 2014. Phytonutrient and compositional analysis in traditionally-used native american edible plants yucca whipplei from S. California. Acta Horticulturae. 2015.1106.7 PP. 43-48.

Interpretive Summary: Plant derived foods such as fruits and vegetables are rich sources of antioxidants, phenolics, and other biologically active components (phytonutrients). It has been reported that consumption reduces risk of cardiovascular disease, cancer, diabetes due in part to action of phytonutrients that have capability to neutralize free radicals and reduce oxidative damage. Traditional Native American edible plants are considered rich sources of phytonutrients. Information on names, morphological and physiological aspects, growing locations, and usages is well documented; however, there is a lack of information on phytonutrients and composition reflecting the need for further research. The primary objective of this study was to obtain phytonutrient and compositional data on fresh and cooked traditionally-used Native American edible plants Yucca whipplei blossoms and fruit pods. Results show that both Yucca whipplei blossoms and fruit pods are rich in phytonutrients and antioxidants and cooking practices significantly affect their compositions and contents.

Technical Abstract: Plant derived foods such as fruits and vegetables are rich sources of antioxidants, phenolics and other biologically active components shown to reduce the risk of chronic diseases. Traditionally-used Native American edible plants are thought to be rich sources of phytonutrients, antioxidants, and biologically active components; however research reports providing data on content and processing impacts are sparse. The objective of the study was to measure nutritional and compositional attributes of selected Native American edible plants and plant parts, Yucca whipplei fruit pods and blossoms, from Southern California in fresh, roasted and parboiled samples. Sample analyses of pH, moisture, total soluble solids (TSS), total chlorophyll, total carotene, antioxidant activity and phenolic content were conducted. HPLC Chromatographic overlays were also made to illustrate the difference in antioxidant components in the fresh compared to processed plant samples. Total phenolic content was higher in both the fresh blossoms (548.8mg GAE/g DW) and pods (254.7mg GAE/g DW) as compared to cooked blossoms (459.1mg GAE/g DW) and pods (198.1mg GAE/g DW). These results were supported by the HPLC chromatograms that demonstrated differences in type of phenolic compounds and consequent reduced levels following cooking treatments. These plants were found to be rich sources of antioxidant activity and phenolic content, and influenced by processing under the conditions of this study.