Wild edible greens are a key ingredient of the so-called Mediterranean diet and they are commonly used in various local dishes in their raw or processed form. Domestic processing of edible greens may affect their nutritional value and chemical profile. In this work, six wild species (e.g., Cichorium spinosum L. (S1); Centaurea raphanina subsp. mixta (DC.) Runemark (S2); Picris echioides (L.) Holub (S3); Urospermum picroides (L.) Scop. ex. F.W. Schmidt (S4); Sonchus oleraceus L. (S5); and S. asper L. (S6)) were assessed for the effect of domestic processing (boiling) on chemical composition and bioactivities. Concerning the chemical composition, glucose, oxalic acid, α-tocopherol, and α-linolenic acid were the most abundant compounds, especially in P. echiodes leaves. After decoction, mainly sugars, tocopherols, and oxalic acid were decreased. The species and processing affected the phenolic compounds content and antioxidant, cytotoxicity, and anti-inflammatory activities. Specific compounds were not previously detected in the studied species, while hydroethanolic extracts contained a higher total phenolic compound content. Hydroethanolic and aqueous extracts were effective towards a range of bacterial and fungi strains. Therefore, the consumption of leaves has health-promoting properties owing to the bioactive compounds and can be integrated into healthy diets. However, domestic cooking may affect the chemical profile and bioactivities of the edible leaves, especially in the case of free sugars and phenolic compound content where a significant reduction was recorded in leaves after decoction. On the other hand, domestic processing could be beneficial since it reduces the oxalic acid content in edible leaves, which is considered an antinutritional factor.

Keywords: antimicrobial properties; bioactive properties; decoctions; nutritional profile; organic acids; wild edible species.

野生食用绿叶是所谓的地中海饮食中的关键成分，它们通常以生食或加工的形式用于各种地方菜肴中。家庭对可食用绿叶的加工可能会影响其营养价值和化学组成。在这项工作中，评估了六种野生植物（例如：Cichorium spinosum L. (S1)；Centaurea raphanina subsp. mixta (DC.) Runemark (S2)；Picris echioides (L.) Holub (S3)；Urospermum picroides (L.) Scop. ex F.W. Schmidt (S4)；Sonchus oleraceus L. (S5)；和S. asper L. (S6)) 在家庭加工（煮沸）后的化学组成和生物活性的影响。关于化学组成，葡萄糖、草酸、α-生育酚和α-亚麻酸是最丰富的化合物，尤其是在Picris echioides的叶子中。经过煎煮后，主要减少了糖类、生育酚和草酸的含量。物种和加工过程影响了酚类化合物含量以及抗氧化性、细胞毒性和抗炎活性。在研究的物种中之前未检测到某些特定化合物，而含水乙醇提取物含有更高的总酚类化合物含量。含水乙醇和水提取物对一系列细菌和真菌菌株表现出有效的效果。因此，食用叶子由于其中的生物活性成分具有健康促进作用，并可以整合到健康的饮食中。然而，家庭烹饪可能会改变可食用叶子的化学组成和生物活性，尤其是在游离糖类和酚类化合物含量方面，在煎煮后记录了显著减少。另一方面，家庭加工可能是有益的，因为它减少了可食用叶子中的草酸含量，草酸被认为是一种抗营养因子。

关键词：抗菌特性；生物活性；煎煮；营养成分；有机酸；野生可食用物种。