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Orientador(es)
Resumo(s)
The chemical composition and the nutritional value of different parts of Foeniculum vulgare (fennel):
shoots, leaves, stems and inflorescences, were determined. The evaluation of chemical composition
included the determination of moisture, total fat, crude protein, ash, carbohydrates, and nutritional value.
The composition in individual sugars was determined, being fructose and glucose the most abundant
sugars. The analysis of fatty acid composition, allowed the quantification of twenty one fatty acids.
Polyunsaturated fatty acids were the main group in all the fennel parts; linoleic acid predominated in
shoots, stems and inflorescences, while a-linolenic acid predominated in leaves. The higher levels of u-3
fatty acids found in leaves contributed to its lowest ratio of u-6 to u-3 fatty acids. Also, the lower levels of
u-3 fatty acids found in inflorescences contributed to its highest ratio of u-6 to u-3 fatty acids.
Descrição
Palavras-chave
Fennel Macronutrients Sugars ω3 and ω6 Fatty acids
Contexto Educativo
Citação
Barros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel CFR (2010). The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences. LWT- Food Science and Technology. ISSN 0023-6438. 43:5. p 814-818
Editora
Elsevier