BRINGING BACK THE LOST VALUE OF PHILIPPINE EDIBLE FERNS: THEIR ANTIOXIDANT, PROTEINS AND UTILIZATION.

Abstract

Ferns have myriad compounds and are used by native people as food for a long time but this use seems to diminish over time. Knowing their use as food, bioactives and proteins were determined to demonstrate their health and wellness benefits. Ten species of edible ferns were collected and propagated in the Pteridogarden. The young sterile fronds were used to determine bioactives and proteins. The bioactives were determined by thin layer chromatography, DPPH assay, Bradford assay and SDS-PAGE. A seminar-field visit was conducted to disseminate the new information gathered and a recipe book was prepared. Phytochemical analysis revealed alkaloids, saponins, phenolics, terpenes and flavonoids. The antioxidant activity ranged from 32.5-76.0% relative to ascorbic acid or 31-152µmol ascorbic acid/g wet weight. The protein content ranged from 0.1-4.4mg/g wet weight. The molecular weights of component proteins ranged from 10-250kDa. Marsilea crenata, Acrostichum aureum, Pteris ensiformisngiopteris palmiformis, Asplenium nidus and Diplazium esculentum exhibited high quantifiable antioxidant activity. On the other hand, M. crenata, A. aureum, P. ensiformis, A. palmiformis, D. esculentum and Stenochlaena palustris have high protein content. These results together with food recipes were disseminated to the public. The ten species of edible ferns contain quantifiable amounts of antioxidants and proteins. Based on these data and the dishes prepared, M. crenata, D. esculentum. palustris, P. ensiformis, A. palmiformis, A. nidus and A. aureum are potential and alternatively good food source. Copy Right, IJAR, 2017,. All rights reserved.