Ascorbic acid content, fatty acid composition and nutritional value of the neglected vegetable Alexanders (Smyrnium Olusatrum L)

Smyrnium olusatrum, well known as Alexanders, is a horticultural crop widely cultivated and eaten by the ancient Romans, then marginalized as a consequence of direct competition with celery (Apium graveolens)1. The plant is still used as a condiment of soups, stews and sauces accompanying meat and fish2. Given the use of S. olusatrum as popular antiscorbutic remedy, we decided to investigate the content of ascorbic acid in the different plant parts collected in several places of central Italy by using HPLC-MS. The highest concentrations of ascorbic acid (16.54 mg/kg) were found in immature fruits. At the same time we analyzed the fatty acid profile and nutritional value by quantifying proteins, carbohydrates and lipids with the aim at evaluating the opportunity to reintroduce this neglected vegetable in the Mediterranean cuisine since the content of its healthy constituents. The macronutrient profile revealed that Alexanders fruits are a rich source of protein and carbohydrates. Furthermore, since plants from the Apiaceae family have a fatty acid composition characterized by petroselinic acid, the n-12 positional isomer of oleic acid representing an interesting oleochemical for the food, cosmetics, and pharmaceutical industries, we also investigated the fatty acid composition in flowers, fruits, stems, leaves and roots of this forgotten vegetable. Among fatty acids, petroselinic acid was the most abundant in fruits (67.5%), while linoleic acid (32.8-57.7%) in the other parts. To our knowledge, this work represents the first scientific report concerning the acid ascorbic content and the evaluation of nutritional value of S. olusatrum.