Determination of bioactive compounds and antioxidant capacity of the halophytes Suaeda edulis and Suaeda esteroa (Chenopodiaceae): An option as novel healthy agro-foods

Food security is relevant due to the uncertain availability of healthy food. Accordingly, it is necessary to know the biological potential of new crops as a food source to meet the basic nutritional needs of a growing population. This study aimed to analyze chemical extractions of the cultivated species Suaeda edulis and its wild relative S. esteroa to determine their biological and nutritional value. For analysis, we collected 25 plants of S. edulis in the chinampas-producing area of Xochimilco, Mexico City, and 25 plants of S. esteroa in Balandra beach, Baja California Sur, Mexico. We quantified total phenols, total flavonoids, and the total antioxidant capacity of free and conjugated fractions by Folin-Ciocalteu, aluminum trichloride, DPPH, and TEAC spectrophotometric methods. S. esteroa reflected a higher content of total phenols, total flavonoids, and total antioxidant capacity (free and conjugated) than the values of S. edulis. We determined 39.94 and 49.64% higher values of total phenol content in S. esteroa than S. edulis, 36 and 40.33% in total flavonoid content, 32.92 and 40.50% in total antioxidant capacity by DPPH, and 34.45 and 48.91% by TEAC for free and conjugated fractions, respectively. We identified 11 phenolic compounds in both halophytes; among them, the free form ferulic acid, gallic acid, and rutin showed high concentrations in S. edulis, whereas quercetin and ferulic acid were more abundant in S. esteroa. The conjugated fraction showed lower concentrations than the free fraction. In conclusion, we found a high biologically active potential of the halophytes studied; this could boost their consumption, which in turn would offer S. edulis and S. esteroa as new sustainable crops to help address food shortages in regions with water scarcity or soil salinity, as well as to counteract chronic degenerative diseases associated with obesity.