Ethnobotanical Knowledge, Nutritional Composition, and Aroma Profile of Bailey: An Underutilized Wild Vegetable Endemic to China

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Mar 28

PMID 38540906

Authors

Zhongxin Duan

Kai Mao

Xingxing Chen

Yiming Cui

Wei Wu

Jianbo Nie

Chunsong Cheng

Fengke Lin

Binsheng Luo

Affiliations

Soon will be listed here.

Abstract

, an endemic species, serves as a wild and underutilized vegetable traditionally consumed in China. However, ethnobotanical and chemical studies of this species are not available. This study analyzed its associated ethnobotanical knowledge, nutritional composition and aroma profile. Ethnobotanical surveys revealed its diverse traditional uses, especially as a nutritious vegetable. Further analysis showed leaves to be high in protein, minerals, vitamin E, and dietary fiber. In total, 165 volatile compounds, such as terpenoids, alcohols, and ketones, were identified. Among them, -ionone is the most abundant compound with a relative percentage of 8.24%, followed by 2,2,4,6,6-pentamethylheptane (3.2%), 3-(4-methyl-3-pentenyl)furan (2.37%), and linalool (1.68%). Results supported the traditional uses of 's and highlighted its potential as a valuable food source, encouraging further research on its food applications. The documentation of ethnobotanical knowledge contributes to the conservation of this heritage.

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