Chemical composition of some Apiaceae plants commonly used inherby cheese in Eastern Anatolia

Abstract

Traditional uses of wild edible plants in daily diets are common in Eastern Anatolia. It is well known that more than 40 different plant species have been used as fresh vegetable, dried herbs, and pickled plants in some sole or mixed milk and meat products. The major use of wild edible plants is Van herby cheese in this region. To date, the mineral compositions of wild edible plants used in Van herby cheese production have been studied individually. In the present study, the plants were grouped by their plant families and their mineral compositions were determined. Therefore, variations and relations of minerals among the plants belonging to the same family were evaluated. The most used and well-known Apiaceae members such as Anethum graveolens L., Anthriscus sp., Chaerophyllum macropodum, F. haussknechtii H.Wolff ex Rech.f., Ferula rigidula DC., Heracleum persicum, Hippomarathrum microcarpum, Pimpinella aurea DC, and Prangos ferulacea L. were analyzed for their macro-and microelement concentrations (Ca, Co, Cu, Cr, Fe, K, Mn, Mg, N, Na, P, S, and Zn). Additionally, some food quality aspects (e.g., dry matter, total ash contents, crude protein contents, pH, and crude fiber contents) were also evaluated in the plant samples. In conclusion, plant samples analyzed had impressive diversity for mineral compositions and other properties. It can be concluded that these plentiful variations among plants belonging to the same family could have resulted from individual genetic structure, different growing conditions, and plants parts.

Evaluation of Mineral Composition of Some Wild Edible Plants Growing in the Eastern Anatolia Region Grasslands of Turkey and Consumed as Vegetable

“…; Kagale and Sabale ; Kalita et al . ; Tuncturk and Ozgokce ). However, the ash content of the wild plants examined was considerably higher than those of commercial vegetables (0.4–2.0%) (Roe et al .…”

“…; Turan et al . ; Tuncturk and Ozgokce ). However, our results were very similar to the values of Coruh et al .…”

“…; Demir ; Coruh et al . ; Akgunlu ; Seal and Chaudhuri ; Tuncturk and Ozgokce ). All of the investigated wild species had much higher potassium contents than commercially cultivated vegetables (Roe et al .…”

The Physical, Chemical and Antioxidant Properties of the Leafs of Chaerophyllum byzantinum Boiss. Plants

“…When we evaluate the amount of ash in our samples on DW, it is seen that our study is a little higher than these results. Tunçturk et al 11 50 value was found between 0.24-3.33 mg/ml on DW. Taskin and Bitis 14 evaluated the total phenolic contents and antioxidant activity of ethanol extracts from eight wild edible plants in Turkey.…”

Investigation of Some Chemical Characteristics of Wild Edible Cephalaria schrader ex Roemer & schultes G.C. Setosa Boiss & Hohen grooving in East Anatolia

“…There are a number of scientific works in Turkey and other countries in this topic. 5,6 In this work, some nutritional value and mineral composition of Cephalaria schrader were determined in details. Results obtained from laboratory analysis were compared by previous scientific researches' findings.…”