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Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation

2019Journal article Open access
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dc.contributor.authorChihoub, Wiem
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorAlves, Maria José
dc.contributor.authorHarzallah-Skhiri, Fethia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T17:07:25Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T17:07:25Z
dc.date.issued2019
dc.description.abstractThe recovery of bio-wastes to obtain high added value compounds is of great interest for the pharmaceutical, medicinal and food industries. Therefore, the aerial parts of turnip (Brassica rapa L.), radish (Raphanus sativus L.) and leaf blade of wild cardoon (Cynara cardunculus L. var. sylvestris (Lamk) Fiori) were characterized regarding their nutritional composition, as also their content in soluble sugars, organic acids, fatty acids, and tocopherols. Furthermore, their hydroethanolic extracts and infusion preparations, were profiled regarding individual phenolic compounds by HPLC-DAD/ESI-MS and their antioxidant, antibacterial and hepatotoxic activities were evaluated. Regarding the nutritional content, wild cardoon revealed the best results, however it was radish and turnip that showed higher values for organic acids and phenolic compounds. The hydroethanolic extract and infusion preparation of wild cardoon stood out for its antioxidant and antibacterial activity. Overall, the hydroethanolic extracts seemed more effective (regarding antioxidant and antibacterial activity) than the infusions. Total phenolic acids proved to be strongly correlated with the antioxidant and antibacterial (against Morganella morganii) activities. This study showed that the discarded parts of these plants can be used as an important natural source of valuable nutrient content and new and safe bioactive compounds, beneficial for human health. Moreover, the extraction of those compounds from underused parts of turnip, radish and cardoon could be used to preserve foods, avoiding artificial additives and thus, contributing to the development of new natural ingredients.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programmer PT2020 for financial support to CIMO (UID/AGR/00690/2019). National funding by FCT, P.I., through the institutional scientific employment programcontract for M.I. Dias and L. Barros contracts. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationChihoub, Wiem; Dias, Maria Inês; Barros, Lillian; Calhelha, Ricardo C.; Alves, Maria José; Harzallah-Skhiri, Fethia; Ferreira, Isabel C.F.R. (2019). Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation. Food Research International. ISSN 0963-9969. 126, p.en_EN
dc.identifier.doi10.1016/j.foodres.2019.108651en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/18587
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntioxidant/antibacterial/hepatotoxic propertiesen_EN
dc.subjectBrassica rapa L.en_EN
dc.subjectChemical/nutritional characterizationen_EN
dc.subjectCynara cardunculus L. var. sylvestrisen_EN
dc.subjectPolyphenolsen_EN
dc.subjectRaphanus sativus L.en_EN
dc.titleValorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluationen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameDias
person.familyNameBarros
person.familyNameCalhelha
person.familyNameAlves
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameRicardo C.
person.givenNameMaria José
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
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person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-idD618-B3A9-D312
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0001-8506-4393
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridJ-2172-2014
person.identifier.ridM-6624-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id16400584800
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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