Phytochemical profile and phenolic content of traditional milpa vegetables Qualitative phytochemical profile, phenolic compound and flavonoid content of vegetables traditionally harvested from milpas

Resumen

Objective: To analyze qualitatively the variation of phytochemicals, and to determine the content of total phenolic compounds (TPC) and total flavonoids (TF) in nine leafy vegetables and two fruits traditionally harvested from the milpa in Tlaxcala, Mexico.

Design/methodology/approach: The eleven samples were selected for their relevance in consumption in six localities belonging to four municipalities of Tlaxcala. The identification of phytochemicals by thin layer chromatography (TLC), and the quantification of TPC and TF, determined by UV/VIS spectrophotometry, were performed from methanol and hexane extracts.

Results: Qualitative analysis showed the presence of phenolic acids, flavonoids, saponins, tannins, terpenes and alkaloids in all the samples analyzed, except for tannins in huazontle and alkaloids in apipisco. TPC and TF were detected in the highest amount in lengua de vaca (22.91 mg GAE/g MS and 43.89 mg QE/g MS) and lengüita (15.6 mg GAE/g MS and 56.05 mg QE/g MS), while tlalayote lampiño (4.35 mg GAE/g MS and 5.06 mg QE/g MS) and apipisco (5.21 mg GAE/g MS and 7.5 mg QE/g MS) had the lowest contents.

Implications: The phytochemical analysis of these scarcely documented plants is significant for the pharmaceutical area and potential production of new drugs.

Findings/conclusions: The results of the qualitative profile evidenced the presence of different groups of phytochemicals of interest to further identify, quantify and possibly conduct pharmacological studies of these traditionally consumed vegetables, in addition to their valorization as functional foods.