Edible Ferns of the Amur Region and Their Rational Use

Currently, despite of the active development of agriculture and the cultivation of many species, the use of wild food plants is relevant. Ferns also belong to such plants. Eight species of edible ferns grow in the Amur Region, of which 6 species are widespread and form large thickets. The population of the Amur Region uses 4 species for food, the most common is Pteridium japonicum, rarely –Athyrium sinense, Athyrium monomachii, Dryopteris expansa. The literature data on bracken harvesting on the territory of the Amur Region from 1970 to 2019 are presented. It was revealed that the collection takes place spontaneously and unsystematically. Irrational harvesting of raw materials leads to a decrease in yield and quality of harvested products. To restore bracken thickets after collecting, a recovery period of 4-8 years is required. Schemes for the use of fern populations are proposed, taking into account the period of their recovery. For a reasonable recommendation for the use of Athyrium sinense, Athyrium monomachii, Dryopteris expansa, Onoclea interrupta, Diplazium sibiricum in food, it is necessary to conduct research on their chemical composition, nutritional value, methods of preparation and storage.

ASSESSMENT OF NUTRITIONAL RELEVANCE OF DIPLAZIUM ESCULENTUM BY QUALITATIVE PHYTOCHEMICAL AND OVERALL PROTEIN PROFILING

Diplazium esculentum is one of the very well-liked edible ferns, a common pteridophyte. Very few reports are published about the plant from India. Pteridophytes are acquainted for their biological and medicinal properties for long time but very fewevidences are seen about wetland pteridophytes. The present work focuses on assessment of nutritional relevance of D. esculentum collected from Alappuzha District of Kerala in India, by qualitative phytochemical and overall protein profiling. Chloroform and methanolic extracts of leaves of D. esculentum are used for both assays. The results showed the presence of vital phytoconstituents on qualitative analyses that included Alkaloids, Saponins, Flavonoids, Steroids, Phenols, Cardiac glycosides and Carbohydrates. On protein profiling by Sodium Dodecyl Sulphate Poly Acrylamide Gel Electrophoresis (SDS PAGE), 5 distinct bands corresponding to molecular weights ~250 kDa, ~130 kDa, ~100 KDa, ~55 KDa and ~15 KDa which showed nutritional importance of the fern, Diplazium esculentum. The future perspectives of study may include the quantitative estimation of phytoconstituents and proteins that paves the way for the incredible health benefits of the fern for humans.

Phytochemical and Antioxidant Activity Variation of Processed Edible Ferns

edible ferns, phenolics, flavonoids, antioxidant activity

Physico-Chemical Analysis of the Aerial Parts of Diplazium esculentum (Retz.) SW. (Family: Athyriaceae)

Diplazium esculentum (Retz.) Sw. (Family: Athyriaceae) is one of the very popular edible ferns, a common pteridophytes usually included in one of the major ingredients in the traditional 'Ulam' (salads) preparations in Malaysia. The plant is highly valued for its several medicinal attributes. The present paper reports the physicochemical studies of the aerial parts. Diagnostic characteristics of the aerial parts powder showed presence of lignified xylem fibres and non-lignified phloem fibres, fragments of epidermal cells containing anomocytic stomata, mesophyll, palisade cells, parenchyma and collenchyma tissues, covering trichomes and prismatic crystals of calcium oxalate. Preliminary phytochemical screening of different extracts showed presence of steroids, triterpenoids, tannins and phenolic substances, flavonoids, carbohydrates, gum and mucilage. The findings of the study will provide substantial information for the proper identification of the plant drug to the future investigators.

Food uses of ferns in China: a review

Edible ferns are some of the most important wild vegetables in China. This paper reviews their food uses. The history of eating ferns in China may go back as far as 3000 years. An ethnobotanical inventory of edible ferns was created, with 52 species (including 4 varieties), which were traditionally used. The potential species number of edible ferns was estimated as 144 species (including 4 varieties). The cuisines, products and chemical components of ferns were also summarized. The most commonly eaten fern, <em>Pteridium aquilinum </em>var. <em>latiusculum</em>, was discussed in terms of its toxicity, massive productivity and development strategies. Suggestions and recommendations were proposed for the future development of edible ferns in China.