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Advisor(s)
Abstract(s)
Wild edible greens have been consumed as leafy vegetables throughout the centuries by many rural
communities within the Mediterranean basin. In the present study, the nutritional profile and chemical
composition of various Cichorium spinosum L. ecotypes was evaluated. For this purpose, ten ecotypes of
C. spinosum collected in situ, grown in pots or purchased by retail supermarkets were examined.
Nutritional value showed a great variation between the studied ecotypes for all the assessed parameters,
whereas significant differences were observed between wild and cultivated ecotypes, as well as between
conventionally cultivated and organic products. In terms of fatty acid composition, the conventionally
grown ecotype had the highest nutritional value, as expressed by polyunsaturated fatty acids/unsaturated
fatty acids (PUFA/SFA) and omega-6/omega-3 (n-6/n-3) fatty acids ratios. In conclusion, considering
the differences between ecotypes, grown conditions and cultivation systems observed in this study, the
selection of ecotypes with high nutritional value and their incorporation in commercial cultivation
systems could allow for further exploitation of C. spinosum
Description
Keywords
a-linoleic acid Cichorium spinosum Tocopherols Fatty acids Wild edible greens
Pedagogical Context
Citation
Petropoulos, Spyridon Α.; Fernandes, Ângela; Ntatsi, Georgia; Levizou, Efi; Barros, Lillian; Ferreira, Isabel C.F.R. (2016). Nutritional profile and chemical composition of Cichorium spinosum ecotypes. LWT - Food Science and Technology. ISSN 0023-6438. 73, p. 95–101
Publisher
LWT - Food Science and Technology