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Advisor(s)
Abstract(s)
Wild greens are nutritionally well-balanced vegetables. Herein, nutritional and in vitro
antioxidant properties of the sprouts of three commonly used species were determined.
Wild asparagus revealed the highest levels of moisture (84.6 g/100 g fw), ash (12.3
g/100 g dw), proteins (22.4 g/100 g dw), total sugars (9.24 g/100 g dw), including
sucrose (4.27 g/100 g dw) and of the essential n-6 fatty acid linoleic acid (44.5 %); white bryony gave the highest contents of reducing sugars, including glucose (2.97
g/100 g dw), essential n-3 fatty acid α-linolenic acid (70.3 %), and the best ratios of PUFA/SFA and n-6/n-3 fatty acids (3.59 and 0.0907, respectively); black bryony
showed the highest concentrations of carbohydrates (69.3 g/100 g dw), fructose and
trehalose (3.83 and 1.34 g/100 g dw, respectively). Besides their culinary characteristics, their high content in vitamins (asparagus, 135 and 142 mg/100 g dw of total tocopherols and ascorbic acid respectively), chlorophylls (white bryony, 50.9 mg/100 g dw), carotenoids (23.3 mg/100 g dw) and phenolics (black bryony, 759 mg
GAE/g extract), together with the antioxidant properties (EC50 values lower than 640 μg/ml) and potential health benefits increase their importance in traditional as well as in contemporary diets.
Description
Keywords
Asparagus acutifolius Bryonia dioca Tamus communis Wild edibles Portuguese ethnobotany
Pedagogical Context
Citation
Martins, Dafne; Barros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2011). Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet. Food Chemistry. ISSN 0308-8146. 125:2, p. 488-494
Publisher
Elsevier