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(1) Background: Wild Edible Plants (WEPs) are plants that grow without human help, by simply using the available resources. These types of plants are undervalued, because there is a lack of knowledge about their bioactive composition and nutritional/functional potential. (2) Scope and Approach: The main aim of this review is to fully identify the potential uses and importance of WEPs in certain regions based on (i) their sustainability, because they grow with their own resources, (ii) their content of bioactive compounds and consequently nutritional and functional value, (iii) their socio-economic relevance, and (iv) their ability to be useful in the agri-food industry in the short term. (3) Results: This review found evidence that a consumption of between 100 and 200 g of some of these WEPs can cover up to 50% of the recommended daily intake of proteins and fiber, being also a natural source of macro- and micro-minerals. Regarding their bioactive composition, most of these plants contain phenolic compounds and flavonoids, which determine their antioxidant capacity. (4) Conclusions: These reported results clearly demonstrate the high potential of the WEPs from a nutritional, economic and social point of view; although further studies are needed to gather deeper scientific information about their potential role in the socio-economic sustainability of specific groups of farmers worldwide. [ABSTRACT FROM AUTHOR]

Anthocyanin pigments, which the peel of eggplant is rich in, contribute to food quality because of their function in color, appearance, and nutritional advantages. For the first time, this study aimed to optimize the composition of the extracting solvent as three factors: factor A (ratio of ethanol to methanol 0–100% v/v), factor B (ratio of water to alcohol 0–100% v/v), and factor C (citric acid in the final solvent 0–1% w/v) using response surface methodology (RSM), central composite design (CCD) with α 2, and two repeats in axial and factorial points and four central points, for maximum total phenolic content, total anthocyanin content, extraction yield, antioxidant activity in terms of DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) assay of the eggplant peel dry extract assisted by ultrasound (200 watts power, frequency of 28 kHz) in 60 °C for 45 min has been investigated. The best optimal formulas determined using RSM for the final solvent comprised optimal formula 1 (i.e., ethanol-to-methanol ratio 59% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.47%), and optimal formula 2 (i.e., ethanol-to-methanol ratio 67% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.56%). In general, an alcoholic–acidic extract of eggplant peel made with an ethanol–methanol solvent including citric acid can be used in the food industry as a natural source of antioxidants and pigment. [ABSTRACT FROM AUTHOR]

Anthocyanin pigments, which the peel of eggplant is rich in, contribute to food quality because of their function in color, appearance, and nutritional advantages. For the first time, this study aimed to optimize the composition of the extracting solvent as three factors: factor A (ratio of ethanol to methanol 0–100% v/v), factor B (ratio of water to alcohol 0–100% v/v), and factor C (citric acid in the final solvent 0–1% w/v) using response surface methodology (RSM), central composite design (CCD) with α 2, and two repeats in axial and factorial points and four central points, for maximum total phenolic content, total anthocyanin content, extraction yield, antioxidant activity in terms of DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) assay of the eggplant peel dry extract assisted by ultrasound (200 watts power, frequency of 28 kHz) in 60 °C for 45 min has been investigated. The best optimal formulas determined using RSM for the final solvent comprised optimal formula 1 (i.e., ethanol-to-methanol ratio 59% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.47%), and optimal formula 2 (i.e., ethanol-to-methanol ratio 67% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.56%). In general, an alcoholic–acidic extract of eggplant peel made with an ethanol–methanol solvent including citric acid can be used in the food industry as a natural source of antioxidants and pigment.

Three different brands of Rose hip (Rosa canina L.) tea were extracted with water, ethanol (EtOH), methanol (MeOH), and aqueous mixtures (50%, v/v) by ultrasound-assisted extraction (UAE) and Soxhlet methods. Total phenolic content was determined according to the Folin-Ciocalteu method. The results were presented by means of the extract yields and total phenolic contents, expressed in gallic acid equivalent (GAE) per g of dried matter (DM). The greatest amount of extract observed in tea samples was obtained by UAE through water with the value of 619.37 ± 0.58 mg/g DM. Regarding the phenolic content, the best result was achieved by the Soxhlet method through 50% MeOH mixture (59.69 ± 0.89 mg GAE/g DM), followed by the UAE method with water (48.59 ± 0.29 mg GAE/g DM).

We studied plant-based milk from soya beans as a means to release and convey the bound antioxidants in turmeric to benefit consumer health. This was compared to cow milk as a carrier because soya milk consumption as an alternative to cow milk is increasing globally. Hence, turmeric paste was added to milk to investigate the release of turmeric antioxidants when changing the matrix (cow vs. soy), the amount of turmeric paste (0%, 2%, and 6%), and the effect of heating (with and without). Proximate, physicochemical, and mineral analysis were carried out for all samples. The total phenol content (TPC) and total antioxidant activity were measured using Folin–Ciocalteu and Quencher methods. Protein ranged from 2.0% to 4.0%, and minerals ranged from 17.8 to 85.1, 0.37 to 0.53, and 0.29 to 0.30 mg/100 mL for calcium, iron, and zinc, respectively. TPC ranged from 0.01 to 0.147 GAE (g/kg) and antioxidant activity from 7.5 to 17.7 TEAC (mmol Trolox/kg sample). Overall, turmeric added nutritional and chemical value to all the samples with and without heat treatment. However, turmeric-fortified soya milk samples showed the highest protein, iron, zinc, TPC, and antioxidant activity. This study identified a cheap, additional nutrient source for developing-countries' malnourished populations by utilizing soya bean milk to produce golden milk. [ABSTRACT FROM AUTHOR]