Nutritional Value of Wild and Domesticated Sanguisorba minor Scop. Plant

Sanguisorba minor Scop. is a wild edible species distributed in the Mediterranean area and present in numerous traditional food recipes. In the present study, the assessment of nutritional value (ash, carbohydrates, fat, proteins, energy, free sugars, organic acids, tocopherols, fatty acid composition, and minerals) of wild and domesticated S. minor plants was performed. Results showed an increase in ash, protein, fat, organic acid, and a-tocopherol content after the plant's domestication. Retention of free sugars, especially sucrose, was observed from wild plants to domesticated ones. However, the cultivated plants reported a higher content of polyunsaturated fatty acids than saturated molecules, and both wild collection and domestication maintained a low ?6/?3 ratio, confirming the role of this species in the prevention of oxidative and inflammatory processes. This aspect is also suggested by the high a-tocopherol content, a vitamin known for its ability to scavenge free-radical species. Nevertheless, a high oxalic acid content was found in domesticated plants. However, the management of fertilization in open field cultivation can be robust in terms of organic acid and mineral (e.g., calcium) content. Indeed, the most representative macrominerals found in domesticated plants were Ca and Mg. The present study suggests a possible introduction of S. minor species in the human diet as a functional food or ingredient by virtue of its high nutritional properties and contents. Moreover, the management of fertilization and domestication might be a solution to maintain/enhance the nutritional profile of this wild species.

Automated summary

This study assessed the nutritional value of wild and domesticated Sanguisorba minor plants. The results showed an increase in ash, protein, fat, organic acid, and α-tocopherol content after domestication. Retention of free sugars, especially sucrose, was observed from wild to domesticated plants. The cultivated plants also had a higher content of polyunsaturated fatty acids and a low ω-6/ω-3 ratio, suggesting a potential role in preventing oxidative and inflammatory processes.