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Advisor(s)
Abstract(s)
Soil salinity is an ever‐growing problem that hinders vegetable cultivation in many
areas within the Mediterranean basin. Cichorium spinosum is native to the
Mediterranean basin and is usually found in coastal areas and plateaus. In the present
study, C. spinosum plants were grown under saline conditions (1.8, 4 and 8 dS/m), in
order to evaluate the effect of salinity on their nutritional value and chemical
composition. From the results it was observed that high salinity levels (8 dS/m)
affected nutritional value by increasing dry matter and ash content, whereas
carbohydrate content decreased. Sugar composition and total sugar content was also
affected, since a decrease in fructose and glucose content as well as in total
carbohydrates content was observed. Increasing salinity resulted in an increase of α‐
and δ‐tocopherol and consequently of total tocopherols. Ascorbic acid was not
detected in any of the studied treatments, whereas chlorophyll a and b content
increased under high salinity conditions. Fatty acids consisted mainly of linoleic, α‐
linolenic and palmitic acid, whereas no significant differences were observed between
control and salinity treatments. PUFA/SFA and n‐6/n‐3 ratio was higher than 0.45 and
lower than 4.0, for all the treatments respectively. Considering the great genetic
diversity and the adaptation under harsh conditions that various C. spinosum ecotypes
exhibit, this species could be a potential alternative crop for mountainous areas and
especially in soils with salinity problems.
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Citation
Petropoulos, Spyridon A.; Vasilios, Antoniadis; Efi, Levizou; Fernandes, Ângela; Barros, Lillian; Ferreira, Isabel C.F.R. (2016). Nutritional value and chemical composition of Cichorium spinosum L. under saline conditions. In I International Conference on Research for Sustainable Development in Mountain Regions: Book of Abstracts. Bragança. ISBN 978‐972‐745‐214‐9