Fatty acid composition, enzyme inhibitory, and antioxidant activities of the ethanol extracts of selected wild edible plants consumed as vegetables in the Aegean region of Turkey

Figures & data

Table 1. Wild edible plants traditionally consumed in the Aegean region of Turkey.

No.	Family	Species	Local name	Traditional use	Herbarium number
1	Apiaceae	Anethum graveolens	Dere Otu	Vegetable	MUH610
2		Petroselinum crispum	Maydanoz	Vegetable	MUH715
3		Opopanax hispidus	Kaymak Otu	Vegetable, tea	MUH 834
4	Asteraceae	Cichorium endivia	Hindiba	Vegetable	MUH936
5		Onopordum tauricum	Eşek Helvası	Vegetable	MUH825
6	Brassicaceae	Cardaria draba	Toklu Başı	Vegetable	MUH 2289
7		Eruca sativa	Roka	Vegetable	MUH 5787
8		Lepidium sativum	Tere	Vegetable	MUH5538
9		Sinapis arvensis	Tatlı Hardal	Vegetable	MUH 4817
10	Campanulaceae	Campanula glomerata	Çıngırak otu	Vegetable	MUH1610
11	Geraniaceae	Erodium cicutarium	Leylek Gagası	Vegetable	MUH 2025
12	Lamiaceae	Mentha piperita	Nane	Vegetable, tea	MUH2756
13	Malvaceae	Malva sylvestris	Ebe Gümeci	Vegetable, tea	MUH 5107
14	Papaveraceae	Papaver rhoeas	Kapurcak	Vegetable	MUH 1101
15	Polygonaceae	Rumex acetosella	Kuzu Kulağı	Vegetable	MUH 2170
16		Rumex patientia	Labada	Vegetable	MUH1826
17	Urticaceae	Urtica dioica	Isırgan Otu	Vegetable, tea	MUH 1563

Table 2. Extraction yields and total antioxidant activities (by phosphomolybdenum and β-carotene bleaching methods) of the ethanol extracts of wild edible plants (mean ± SD).*

Samples	Yield (%)	Phosphomolybdenum (mmol TEs/g extract)**	β-carotene bleaching (%)***	Chelating effect (mg EDTAEs/g extract)
A. graveolens	3.73	3.23 ± 0.14^d	79.03 ± 0.05^fg	21.80 ± 0.86^cd
C. glomerata	3.64	2.10 ± 0.06^ab	72.71 ± 0.59^c	33.13 ± 1.34^fg
C. draba	4.60	2.32 ± 0.02^ab	78.87 ± 0.86^f	14.38 ± 1.38^b
C. endivia	3.85	2.30 ± 0.03^ab	72.62 ± 0.75^c	27.66 ± 1.31^e
E. cicutarium	3.05	2.04 ± 0.35^a	73.98 ± 2.03^cd	22.22 ± 1.25^cd
E. sativa	5.84	4.02 ± 0.05^e	68.77 ± 1.62^b	35.16 ± 0.10^gh
L. sativum	1.77	2.81 ± 0.06^cd	75.71 ± 0.66^de	19.74 ± 0.66^c
M. sylvestris	3.65	2.50 ± 0.01^abc	72.71 ± 0.15^c	47.37 ± 0.78^k
M. piperita	4.13	4.37 ± 0.04^e	81.86 ± 1.07^g	10.29 ± 0.46^a
O. tauricum	4.97	2.55 ± 0.12^bc	85.09 ± 1.18^h	22.33 ± 0.30^cd
O. hispidus	3.12	2.91 ± 0.11^cd	78.76 ± 0.75^f	24.09 ± 1.64^d
P. rhoeas	5.51	2.27 ± 0.01^ab	78.21 ± 0.47^ef	27.85 ± 0.99^e
P. crispum	3.47	2.52 ± 0.18^bc	79.82 ± 0.42^fg	36.13 ± 1.11^h
R. acetosella	3.49	2.54 ± 0.10^bc	85.79 ± 0.34^hi	35.71 ± 0.10^gh
R. patientia	3.13	3.05 ± 0.05^d	86.06 ± 0.62^hi	42.41 ± 0.42^i
S. arvensis	4.49	2.48 ± 0.01^abc	72.26 ± 0.35^c	31.73 ± 1.38^f
U. dioica	4.36	2.10 ± 0.08^ab	63.16 ± 1.94^a	33.79 ± 0.62^fgh
BHA	—	—	88.28 ± 0.26^ik	—
BHT	—	—	90.60 ± 0.77^k	—
Trolox	—	—	89.39 ± 0.11^k	—

*Data marked with different superscript letters within the same column indicates significant difference (p < 0.05).

**TEs, trolox equivalents.

***At 2.0 mg/mL concentration.

Table 3. Radical scavenging and reducing power potentials of the ethanol extracts of wild edible plants (mean ± SD).*

Samples	DPPH radical (mg TEs/g extract)**	ABTS radical cation (mg TEs/g extract)**	Nitric oxide radical (mg TEs/g extract)**	CUPRAC (mg TEs/g extract)**	FRAP (mg TEs/g extract)**
A. graveolens	23.71 ± 2.33^e	48.34 ± 0.25^e	1.90 ± 0.35^a	87.93 ± 2.42^b	45.88 ± 1.20^bc
C. glomerata	16.57 ± 2.91^d	52.44 ± 1.93^f	4.87 ± 0.17^cd	99.89 ± 3.06^cde	50.45 ± 1.57^cd
C. draba	43.20 ± 1.20^g	95.32 ± 1.48^k	7.29 ± 0.10^h	103.22 ± 2.12^de	60.96 ± 1.22^e
C. endivia	44.05 ± 1.91^g	56.42 ± 1.93^fg	6.02 ± 0.12^efg	112.20 ± 2.77^f	57.95 ± 2.49^de
E. cicutarium	90.60 ± 0.19^kl	129.12 ± 2.38^l	6.71 ± 0.25^gh	130.44 ± 4.26^h	89.57 ± 2.48^g
E. sativa	13.74 ± 1.23^cd	21.62 ± 1.55^a	3.20 ± 0.25^b	69.67 ± 1.88^a	32.15 ± 2.18^a
L. sativum	48.86 ± 1.23^h	85.62 ± 1.59^i	6.27 ± 0.07^fg	121.28 ± 2.06^g	74.34 ± 2.70^f
M. sylvestris	7.37 ± 1.20^ab	33.93 ± 0.94^c	6.07 ± 0.57^efg	94.15 ± 2.85^bc	50.93 ± 1.68^cd
M. piperita	93.03 ± 0.07^l	365.49 ± 0.25°	6.89 ± 0.45^gh	407.11 ± 1.69^l	284.27 ± 12.84^i
O. tauricum	10.87 ± 2.77^bc	57.54 ± 2.38^g	na	107.04 ± 3.13^ef	58.36 ± 2.14^de
O. hispidus	88.27 ± 0.45^k	138.07 ± 1.48^m	7.18 ± 0.18^h	129.96 ± 3.39^h	89.65 ± 2.37^g
P. rhoeas	25.88 ± 1.62^e	61.64 ± 1.67^h	5.72 ± 0.47^def	105.48 ± 3.82^def	58.59 ± 1.67^de
P. crispum	12.88 ± 1.18^cd	44.24 ± 1.82^d	5.32 ± 0.52^de	98.15 ± 2.45^cd	40.05 ± 1.86^ab
R. acetosella	39.07 ± 1.72^f	82.64 ± 1.02^i	6.72 ± 0.03^gh	140.26 ± 4.02^i	72.68 ± 2.17^f
R. patientia	78.34 ± 0.26^i	151.37 ± 1.65^n	4.01 ± 0.14^bc	215.00 ± 6.71^k	128.46 ± 2.67^h
S. arvensis	14.79 ± 1.97^cd	35.29 ± 0.91^c	7.49 ± 0.17^h	91.89 ± 2.88^bc	51.46 ± 2.72^cde
U. dioica	5.12 ± 0.13^a	27.09 ± 1.84^b	na	89.09 ± 1.21^b	53.18 ± 1.09^cde

*Data marked with different superscript letters within the same column indicates significant difference (p < 0.05).

**TEs: Trolox equivalents.

Table 4. Enzyme inhibitory activities of the ethanol extracts of wild edible plants (mean ± SD).*

Samples	Acetyl cholinesterase (mg GALAEs/g extract)**	Butyryl cholinesterase (mg GALAEs/g extract)**	α-Amylase (mmol ACEs/g extract)***	α-Glucosidase (mmol ACEs/g extract)***
A. graveolens	5.54 ± 0.03^f	17.87 ± 0.99^cde	0.58 ± 0.01^bc	0.33 ± 0.24^a
C. glomerata	4.93 ± 0.05^cdef	12.10 ± 1.83^b	0.54 ± 0.01^b	1.83 ± 0.32^abc
C. draba	5.71 ± 0.03^f	24.38 ± 0.38^g	0.59 ± 0.02^bc	2.38 ± 0.06^abc
C. endivia	5.36 ± 0.09^def	18.67 ± 1.26^de	0.58 ± 0.01^bc	1.13 ± 0.37^ab
E. cicutarium	3.95 ± 1.65^bc	20.08 ± 1.84^def	0.58 ± 0.01^bc	5.52 ± 0.02^d
E. sativa	5.52 ± 0.04^ef	25.61 ± 0.38^g	0.44 ± 0.03^a	1.67 ± 0.20^abc
L. sativum	5.30 ± 0.06^def	24.05 ± 0.19^g	0.71 ± 0.01^def	1.95 ± 0.18^abc
M. sylvestris	5.27 ± 0.07^def	24.15 ± 0.13^g	0.66 ± 0.04^cde	2.62 ± 0.10^abc
M. piperita	3.82 ± 0.11^b	10.44 ± 1.71^b	0.59 ± 0.01^bc	5.20 ± 0.29^d
O. tauricum	5.43 ± 0.03^def	19.54 ± 1.75^de	0.54 ± 0.04^b	1.85 ± 0.23^abc
O. hispidus	1.16 ± 0.49^a	3.98 ± 0.17^a	0.62 ± 0.03^bcd	2.70 ± 0.20^abc
P. rhoeas	5.13 ± 0.11^def	24.13 ± 0.84^g	0.71 ± 0.03^def	0.87 ± 0.30^abc
P. crispum	4.39 ± 0.09^bcd	17.17 ± 1.39^cd	0.66 ± 0.05^cde	2.48 ± 0.05^abc
R. acetosella	4.84 ± 0.12^bcdef	15.27 ± 1.93^c	0.77 ± 0.06^f	3.40 ± 0.04^bcd
R. patientia	4.42 ± 0.30^bcde	19.84 ± 1.36^de	0.96 ± 0.02^g	3.60 ± 0.37^cd
S. arvensis	5.26 ± 0.11^def	20.72 ± 0.25^ef	0.71 ± 0.03^def	2.50 ± 0.14^abc
U. dioica	5.59 ± 0.03^f	23.10 ± 0.29^fg	0.76 ± 0.03^f	5.32 ± 0.01^d

*Data marked with different superscript letters within the same column indicates significant difference (p < 0.05).

**GALAEs: galantamine equivalents.

***KAEs: kojic acid equivalents.

****ACEs: acarbose equivalents.

Table 5. Total bioactive components and metal chelating activities of the ethanol extracts of wild edible plants (mean ± SD).*

Samples	Total phenolic (mg GAEs/g extract)**	Total flavonoid (mg REs/g extract)***	Total flavanol (mg CEs/g extract)****	Total saponin (mg QAEs/g extract)*****	Chelating effect (mg EDTAEs/g extract)******
A. graveolens	18.90 ± 2.03^abc	52.00 ± 1.66^c	1.56 ± 0.11^de	193.04 ± 4.67^b	21.80 ± 0.86^cd
C. glomerata	21.48 ± 0.90^cd	64.44 ± 2.14^de	1.80 ± 0.18^e	201.37 ± 3.57^b	33.13 ± 1.34^fg
C. draba	26.50 ± 1.29^ef	77.04 ± 3.20^gh	1.75 ± 0.06^e	233.33 ± 9.99^cd	14.38 ± 1.38^b
C. endivia	31.46 ± 2.18^gh	42.57 ± 0.33^b	1.42 ± 0.05^cd	280.59 ± 2.08^fg	27.66 ± 1.31^e
E. cicutarium	32.14 ± 1.18^gh	52.09 ± 0.45^c	1.25 ± 0.03^bc	134.25 ± 15.45^a	22.22 ± 1.25^cd
E. sativa	15.56 ± 1.77^a	22.96 ± 0.41^a	0.96 ± 0.01^a	138.19 ± 3.57^a	35.16 ± 0.10^gh
L. sativum	31.40 ± 1.59^gh	104.21 ± 1.94^i	1.43 ± 0.05^cd	277.11 ± 9.83^f	19.74 ± 0.66^c
M. sylvestris	23.54 ± 0.81^de	60.94 ± 2.41^d	2.17 ± 0.13^f	305.31 ± 6.87^g	47.37 ± 0.78^k
M. piperita	162.36 ± 4.17^l	79.64 ± 3.10^h	3.52 ± 0.11^h	761.54 ± 9.89^l	10.29 ± 0.46^a
O. tauricum	23.12 ± 1.16^cde	68.71 ± 4.28^def	2.84 ± 0.03^g	267.58 ± 6.19^ef	22.33 ± 0.30^cd
O. hispidus	37.86 ± 1.48^i	121.18 ± 2.18^k	1.08 ± 0.05^ab	459.34 ± 10.48^k	24.09 ± 1.64^d
P. rhoeas	28.50 ± 0.86^fg	65.55 ± 1.58^de	2.70 ± 0.10^g	246.52 ± 13.43^de	27.85 ± 0.99^e
P. crispum	22.80 ± 1.23^cde	74.75 ± 7.08^fgh	1.74 ± 0.03^e	217.77 ± 12.35^bc	36.13 ± 1.11^h
R. acetosella	34.14 ± 1.05^hi	70.48 ± 1.79^efg	3.34 ± 0.05^h	338.10 ± 8.25^h	35.71 ± 0.10^gh
R. patientia	61.12 ± 1.72^k	69.37 ± 1.08^efg	4.09 ± 0.12^i	396.70 ± 5.41^i	42.41 ± 0.42^i
S. arvensis	20.96 ± 1.22^bcd	82.44 ± 1.78^h	1.78 ± 0.14^e	243.41 ± 1.10^cde	31.73 ± 1.38^f
U. dioica	16.64 ± 1.30^ab	40.62 ± 0.19^b	1.46 ± 0.11^cd	262.64 ± 11.27^ef	33.79 ± 0.62^fgh

*Data marked with different superscript letters within the same column indicates significant difference (p < 0.05).

**GAEs: gallic acid equivalents.

***Res: rutin equivalents.

****CEs: catechin equivalents.

*****QAEs: quillaja equivalents.

******EDTAEs: ethylenediaminetetraacetic acid (disodium salt) equivalents.

Table 6. Fatty acid composition (%) of wild edible plants (mean ± SD).*

Fatty acids	A. graveolens	C. glomerata	C. draba	C. endivia	E. cicutarium	E. sativa	L. sativum	M. sylvestris	M. piperita
C 12:0	1.51 ± 0.09^bcdef	0.54 ± 0.01^abc	5.56 ± 0.87^g	1.19 ± 0.04^abcdef	1.53 ± 0.03^bcdef	0.87 ± 0.05^abcde	1.72 ± 0.01^def	0.53 ± 0.60^bc	2.26 ± 0.01^f
C 14:0	2.06 ± 0.01^f	2.35 ± 0.04^h	1.45 ± 0.01^e	3.59 ± 0.03^k	1.41 ± 0.06^e	3.18 ± 0.03^I	2.17 ± 0.03^g	1.02 ± 0.01^c	1.98 ± 0.04^f
C 15:0	0.48 ± 0.23^a	0.44 ± 0.01^a	0.30 ± 0.01^a	0.85 ± 0.02 a	0.47 ± 0.01^a	0.39 ± 0.01^a	0.39 ± 0.06^a	0.12 ± 0.01^a	0.19 ± 0.02^a
C 16:0	39.15 ± 0.35^i	30.61 ± 0.19^g	19.68 ± 0.81^c	50.23 ± 0.11^l	20.90 ± 0.02^d	38.04 ± 0.65^i	27.61 ± 0.18^f	23.50 ± 0.05^e	34.17 ± 0.33^h
C 17:0	0.41 ± 0.06^bcd	0.34 ± 0.01^bc	0.20 ± 0.09^ab	0.91 ± 0.04^f	0.32 ± 0.02^abc	0.56 ± 0.02^cde	0.25 ± 0.04^ab	0.22 ± 0.15^ab	0.28 ± 0.01^ab
C 18:0	2.20 ± 0.05^bcd	6.98 ± 0.24^hi	1.70 ± 0.01^abc	8.12 ± 0.01^k	2.28 ± 0.01^bcd	6.34 ± 0.13^h	3.52 ± 0.59^ef	2.56 ± 0.64^cde	3.87 ± 0.08^fg
ΣSFA	45.80 ± 0.12^k	41.25 ± 0.49^h	28.87 ± 0.17^e	64.88 ± 0.16^n	26.89 ± 0.03^d	49.37 ± 0.62^l	35.65 ± 0.48^f	27.93 ± 0.12^de	42.74 ± 0.30^i
C 14:1 ω5	0.28 ± 0.23^abcd	0.04 ± 0.01^a	0.19 ± 0.03^abc	0.59 ± 0.04^def	1.37 ± 0.02^g	1.32 ± 0.02^g	0.54 ± 0.11^de	0.52 ± 0.13^cde	12.46 ± 0.16^h
C 15:1 ω5	3.07 ± 0.04^d	0.39 ± 0.08^ab	5.66 ± 0.78^e	3.00 ± 0.04^d	0.65 ± 0.01^ab	0.29 ± 0.02^a	3.28 ± 0.47^d	3.60 ± 0.21^d	16.73 ± 0.03^g
C 16:1 ω7	1.83 ± 0.01^de	0.75 ± 0.02^abc	1.26 ± 0.01^cd	0.41 ± 0.01^ab	1.15 ± 0.01^cd	0.91 ± 0.66^abc	0.58 ± 0.01^abc	1.08 ± 0.03^bc	20.80 ± 0.37^f
C 17:1 ω7	0.06 ± 0.04^ab	0.08 ± 0.01^bca	0.06 ± 0.01^ab	0.47 ± 0.04^g	0.09 ± 0.01^abc	0.16 ± 0.04^cd	0.27 ± 0.01^ef	0.02 ± 0.01^ab	0.55 ± 0.06^g
C 18:1 ω9	6.96 ± 0.06^f	7.60 ± 0.22^g	10.14 ± 0.13^k	2.49 ± 0.01^c	6.65 ± 0.01^f	8.78 ± 0.03^h	9.60 ± 0.11^I	1.31 ± 0.04^b	0.37 ± 0.03^a
ΣMUFA	12.20 ± 0.18^e	8.85 ± 0.30^c	17.31 ± 0.95^h	6.94 ± 0.06^b	9.89 ± 0.03^cd	11.44 ± 0.66^e	14.25 ± 0.47^g	6.52 ± 0.06^b	50.91 ± 0.53^k
C 18:2 ω6	21.52 ± 0.16^k	18.22 ± 0.08^h	15.95 ± 0.16^g	12.17 ± 0.05^d	25.94 ± 0.03^l	13.97 ± 0.13^f	18.83 ± 0.16^i	9.54 ± 0.01^c	1.25 ± 0.07^a
C 18:3 ω6	3.61 ± 0.21^f	2.99 ± 0.33^ef	0.96 ± 0.13^abc	4.47 ± 0.02^g	1.68 ± 0.06^d	3.13 ± 0.29^ef	0.76 ± 0.06^ab	1.74 ± 0.04^d	4.87 ± 0.10^g
C 18:3 ω3	16.90 ± 0.11^e	28.71 ± 0.06^h	36.92 ± 1.06^k	11.55 ± 0.06^d	35.61 ± 0.04^k	22.10 ± 0.20^g	30.51 ± 0.86^i	54.29 ± 0.01^n	0.28 ± 0.01^a
ΣPUFA	42.02 ± 0.06^f	49.91 ± 0.18^h	53.83 ± 0.78^i	28.18 ± 0.08^c	63.23 ± 0.01^l	39.19 ± 0.04^e	50.10 ± 0.95^h	65.56 ± 0.06^m	6.40 ± 0.18^a
ΣUFA	54.22 ± 0.12^e	58.76 ± 0.49^g	71.14 ± 0.18^k	35.12 ± 0.14^b	73.12 ± 0.04^l	50.63 ± 0.62^d	64.35 ± 0.49^i	72.08 ± 0.12^kl	57.53 ± 0.67^fg
ΣEFA	38.41 ± 0.27^g	46.92 ± 0.14^h	52.87 ± 0.91^k	23.72 ± 0.11^d	61.55 ± 0.06^m	36.07 ± 0.33^f	49.34 ± 1.02^i	63.83 ± 0.02^n	1.53 ± 0.08^a
Σω3	16.90 ± 0.11^e	28.71 ± 0.06^h	36.92 ± 1.06^k	11.55 ± 0.06^d	35.61 ± 0.04^k	22.10 ± 0.20^g	30.51 ± 0.86^i	54.29 ± 0.01^n	0.28 ± 0.01^a
Σω6	25.13 ± 0.05^g	21.21 ± 0.25^f	16.91 ± 0.28^c	16.63 ± 0.03^c	27.62 ± 0.03^h	17.09 ± 0.16^c	19.59 ± 0.09^e	11.28 ± 0.05^b	6.12 ± 0.17^a
ω3/ω6	0.68 ± 0.007^c	1.36 ± 0.021^f	2.18 ± 0.099^h	0.70 ± 0.007^c	1.29 ± 0.001^f	1.30 ± 0.021^f	1.56 ± 0.035^g	4.82 ± 0.021^k	0.05 ± 0.007^a
ω6/ω3	1.49 ± 0.014^g	0.74 ± 0.014^d	0.46 ± 0.021^b	1.44 ± 0.001^g	0.78 ± 0.007^d	0.77 ± 0.014^d	0.64 ± 0.014^c	0.21±0.001^a	22.26 ± 0.049^l

*Data marked with different superscript letters within the same row indicates significant difference (p < 0.05).

**SFA: Saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; UFA: unsaturated fatty acids; EFA: essential fatty acids.

TABLE 6(continued)*

Fatty acids	O. tauricum	O. hispidus	P. rhoeas	P. crispum	R. acetosella	R. patientia	S. arvensis	U. dioica
C 12:0	1.54 ± 0.02 ^bcdef	1.46 ± 0.42 ^bcdef	0.70 ± 0.08 ^abcd	1.47 ± 0.04 ^bcdef	1.96 ± 0.11 ^ef	1.66 ± 0.10 ^cdef	1.81 ± 0.06 ^def	0.16 ± 0.01 ^a
C 14:0	7.94 ± 0.02 ^n	0.71 ± 0.01 ^b	1.18 ± 0.01 ^d	6.41 ± 0.02 ^m	2.21 ± 0.02 ^g	1.40 ± 0.01 ^e	4.67 ± 0.04 ^l	0.42 ± 0.01 ^a
C 15:0	0.44 ± 0.01 ^a	0.92 ± 0.97 ^a	0.72 ± 0.01 ^a	0.53 ± 0.01 ^a	0.40 ± 0.06 ^a	0.37 ± 0.01 ^a	0.31 ± 0.01 ^a	0.03 ± 0.01 ^a
C 16:0	46.42 ± 0.01 ^k	16.64 ± 0.17 ^b	22.45 ± 0.08 ^e	27.06 ± 0.02 ^f	33.37 ± 0.04 ^h	18.74 ± 0.09 ^c	53.39 ± 0.18 ^m	10.43 ± 0.04 ^a
C 17:0	0.56 ± 0.02 ^cde	0.28 ± 0.11 ^ab	0.37 ± 0.01 ^bc	0.42 ± 0.03 ^bcd	0.62 ± 0.03d ^e	0.25 ± 0.08 ^ab	0.73 ± 0.03 ^ef	0.10 ± 0.04 ^a
C 18:0	6.36 ± 0.02 ^h	1.17 ± 0.05 ^a	1.56 ± 0.06 ^ab	2.02 ± 0.04 ^abc	4.59 ± 0.01 ^g	2.23 ± 0.01 ^bcd	7.72 ± 0.43 ^ik	3.08 ± 0.03 ^def
ΣSFA**	63.24 ± 0.01 ^m	21.17 ± 0.43 ^b	26.96 ± 0.11 ^d	37.89 ± 0.03 ^g	43.15 ± 0.06 ^i	24.64 ± 0.28 ^c	68.61 ± 0.21 °	14.20 ± 0.04 ^a
C 14:1 ω5	0.88 ± 0.04 ^f	0.34 ± 0.04 ^abcd	0.80 ± 0.08 ^ef	0.43 ± 0.03 ^bcd	0.04 ± 0.01 ^a	0.02 ± 0.01 ^a	0.40 ± 0.01 ^bcd	0.17 ± 0.01 ^ab
C 15:1 ω5	3.36 ± 0.04 ^d	3.70 ± 0.23 ^d	3.06 ± 0.13 ^d	1.32 ± 0.01 ^bc	6.70 ± 0.22 ^f	1.79 ± 0.01 ^c	0.25 ± 0.04 ^a	0.03 ± 0.01 ^a
C 16:1 ω7	0.72 ± 0.03 ^abc	0.71 ± 0.06 ^abc	0.74 ± 0.04 ^abc	0.53 ± 0.01 ^abc	0.74 ± 0.03 ^abc	2.10 ± 0.01 ^e	0.75 ± 0.02 ^abc	0.26 ± 0.03 ^a
C 17:1 ω7	0.18 ± 0.03 ^de	0.06 ± 0.01 ^ab	0.04 ± 0.01 ^ab	0.11 ± 0.02 ^bcd	0.06 ± 0.01 ^ab	0.02 ± 0.01 ^ab	0.31 ± 0.01 ^f	0.01 ± 0.01 ^a
C 18:1 ω 9	6.15 ± 0.21 ^e	2.29 ± 0.11 ^c	8.06 ± 0.11 ^g	11.36 ± 0.03 ^l	12.83 ± 0.04 ^m	1.10 ± 0.21 ^b	5.19 ± 0.01 ^d	14.26 ± 0.18 ^n
ΣMUFA**	11.28 ± 0.21 ^de	7.09 ± 0.03 ^b	12.69 ± 0.12 ^ef	13.74 ± 0.01 ^fg	20.36 ± 0.27 ^i	5.03 ± 0.22 ^a	6.89 ± 0.08 ^b	14.72 ± 0.22 ^g
C 18:2 ω6	6.61 ± 0.21 ^b	30.74 ± 0.27 ^n	30.22 ± 0.06 ^n	27.76 ± 0.02 ^m	12.70 ± 0.01 ^e	18.69 ± 0.04 ^hi	7.11 ± 0.18 ^b	64.19 ± 0.19 °
C 18:3 ω 6	11.30 ± 0.04 ^h	0.62 ± 0.15 ^a	1.39 ± 0.08 ^bcd	1.97 ± 0.04 ^d	4.43 ± 0.24 ^g	1.42 ± 0.05 ^cd	4.73 ± 0.25 ^g	2.64 ± 0.01 ^e
C 18:3 ω 3	7.57 ± 0.03 ^c	40.39 ± 0.35 ^l	28.75 ± 0.01 ^h	18.65 ± 0.01 ^f	19.36 ± 0.04 ^f	50.24 ± 0.06 ^m	12.68 ± 0.21 ^d	4.27 ± 0.01 ^b
ΣPUFA**	25.48 ± 0.23 ^b	71.75 ± 0.47 °	60.35 ± 0.01 ^k	48.37 ± 0.01 ^g	36.49 ± 0.18 ^d	70.34 ± 0.05 ^n	24.52 ± 0.15 ^b	71.10 ± 0.19 ^no
ΣUFA**	36.76 ± 0.01 ^c	78.84 ± 0.45 ^n	73.04 ± 0.11 ^l	62.11 ± 0.02 ^h	56.85 ± 0.08 ^f	75.36 ± 0.27 ^m	31.40 ± 0.23 ^a	85.81 ± 0.03 °
ΣEFA**	14.18 ± 0.18 ^b	71.13 ± 0.62 ^p	58.97 ± 0.06 ^l	46.40 ± 0.03 ^h	32.06 ± 0.06 ^e	68.92 ± 0.10 °	19.79 ± 0.40 ^c	68.46 ± 0.21 °
Σω3	7.57 ± 0.03 ^c	40.39 ± 0.35 ^l	28.75 ± 0.01 ^h	18.65 ± 0.01 ^f	19.36 ± 0.04 ^f	50.24 ± 0.06 ^m	12.68 ± 0.21 ^d	4.27 ± 0.01 ^b
Σω6	17.91 ± 0.25 ^d	31.36 ± 0.12 ^k	31.61 ± 0.02 ^k	29.73 ± 0.02 ^i	17.13 ± 0.23 ^c	20.10 ± 0.01 ^e	11.84 ± 0.06 ^b	66.83 ± 0.18 ^l
ω3/ω6	0.43 ± 0.007 ^b	1.29 ± 0.007 ^f	0.91 ± 0.001 ^d	0.63 ± 0.001 ^c	1.13 ± 0.014 ^e	2.50 ± 0.001 ^i	1.07 ± 0.028 ^e	0.06 ± 0.001 ^a
ω6/ω3	2.37 ± 0.042 ^i	0.78 ± 0.007 ^d	1.10 ± 0.001 ^f	1.60 ± 0.007 ^h	0.89 ± 0.007 ^e	0.40 ± 0.001 ^b	0.94 ± 0.021 ^e	15.65 ± 0.014 ^k

*Data marked with different superscript letters within the same row indicates significant difference (p < 0.05).

**SFA: Saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; UFA: unsaturated fatty acids; EFA: essential fatty acids.

Table 7. Correlation coefficients between the assays.^a

Assays	Total bioactive component				Enzyme inhibitory activity				Antioxidant activity
	TPC	TFC	TFLC	TSC	AGIA	AAIA	BChE	AChE	MCA	FRAP	CUPRAC	NOSA	ABTS	DPPH	TAP
TACB	0.38	0.45	0.71**	0.41	–0.08	0.28	–0.35	–0.27	–0.19	0.38	0.44	0.15	0.44	0.39	0.22
TAP	0.63**	0.01	0.22	0.55*	0.03	–0.21	–0.20	–0.18	–0.24	0.59*	0.59*	–0.02	0.56*	0.30
DPPH	0.64**	0.42	0.22	0.57*	0.47	0.16	–0.49*	–0.69**	–0.45	0.71**	0.67**	0.48	0.80**
ABTS	0.96**	0.36	0.49*	0.86**	0.53*	0.07	–0.50*	–0.50*	–0.53*	0.98**	0.96**	0.35
NO	0.28	0.50*	–0.01	0.26	0.09	0.06	–0.24	–0.39	–0.15	0.27	0.25
CUPRAC	0.99**	0.25	0.62**	0.89**	0.53*	0.17	–0.44	–0.36	–0.38	0.99**
FRAP	0.99**	0.28	0.55*	0.89**	0.55*	0.13	–0.44	–0.40	–0.44
MCA	–0.42	–0.31	0.11	–0.30	–0.05	0.41	0.23	0.14
AChE	–0.35	–0.60*	0.02	–0.50*	–0.32	–0.05	0.80**
BChE	–0.43	–0.51*	–0.11	–0.57*	–0.16	0.09
AAI	0.09	0.26	0.56*	0.22	0.29
AGI	0.47	0.02	0.22	0.40
TSC	0.90**	0.46	0.56*
TFOLC	0.56*	0.12
TFC	0.24

^aData represents Pearson Correlation Coefficient R. (AAIA: α-amylase inhibitory activity; ABTS: ABTS radical scavenging activity; AChEIA: acetyl cholinesterase inhibitory activity; AGIA: α-glycosidase inhibitory activity; BChEIA: butyryl cholinesterase inhibitory activity; CUPRAC: CUPRAC reducing power potential; DPPH: DPPH radical scavenging activity; FRAP: FRAP reducing power potential; MCA: metal chelating activity; NOSA: nitric oxide radical scavenging activity; TACB: total antioxidant activity by β-carotene bleaching method; TAP: total antioxidant activity by phosphomolybdenum method; TPC: total phenolic content; TFC: total flavonoid content; TFLC: total flavonol content; TSC: total saponin content).

*Indicates p < 0.05.

**Indicates p < 0.01.