Title: Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries |
Authors: Hernández, Francisca ![](/image/ORCID.jpg) Clemente Villalba, Jesús ![](/image/ORCID.jpg) Burló, Francisco ![](/image/ORCID.jpg) Carbonell-Barrachina, Ángel A. ![](/image/ORCID.jpg) |
Editor: MDPI |
Department: Departamentos de la UMH::Producción Vegetal y Microbiología |
Issue Date: 2024-02 |
URI: https://hdl.handle.net/11000/32387 |
Abstract:
Background: Oxalis pes-caprae L. is a plant considered within the group of so-called
Wild Edible Plants (WEPs). The particularity of these plants is that they grow only with the natural
resources at their disposal. Unfortunately, these types of plants are undervalued, being regularly
uprooted from the fields. (2) Methods: Therefore, this study aimed to valorize the Oxalis pes-caprae
plant, analyzing the proximate composition (sugars, organic acids, minerals, amino acids profile,
fatty acids content, and volatile profile) of the plant shoots (flower, leaves, and stem) to demonstrate
the full potential of this WEP. (3) Results: The results showed that Oxalis pes-caprae can be considered
a natural source of minerals; furthermore, 19 essential and non-essential amino acids were found.
Regarding the fatty acid profile, flowers are an important source of linoleic acid, and leaves present a
high amount of α-linolenic acid. (4) Conclusions: Therefore, this research provides new information
that reaffirms the capacity of Oxalis pes-caprae L. (WEP) to be a plant with great future progression
due to its nutritional quality since it could be used in the food, nutritional, or pharmaceutical fields.
Further research must be conducted to assay the biomass production and the costs of recommending
farmers not to destroy this plant in their fields
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Keywords/Subjects: amino acids fatty acids minerals sugars volatile profile |
Knowledge area: CDU: Ciencias aplicadas: Agricultura. Silvicultura. Zootecnia. Caza. Pesca |
Type of document: application/pdf |
Access rights: info:eu-repo/semantics/openAccess |
DOI: https://doi.org/10.3390/foods13060858 |
Appears in Collections: Artículos Producción vegetal y microbiología
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