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Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses

2015Artigo científico Acesso aberto
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dc.contributor.authorSarmento, Alzira Esteves Fernandes
dc.contributor.authorBarros, Lillian
dc.contributor.authorFernandes, Ângela
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-08-03T09:38:05Z
dc.date.available2015-08-03T09:38:05Z
dc.date.issued2015
dc.description.abstractThe use of traditional foods can enrich our diet, perpetuating important elements of local knowledge and cultural inheritance. Raw, soaked and cooked samples of two Fabaceae species (Cicer arietinum L. and Lathyrus sativus L.) were characterized regarding nutritional and bioactive properties. Results: L. sativus gave the highest carbohydrate, protein, ash, SFA and PUFA content, and lowest fat and energy value. Furthermore, it also showed the highest concentration in flavonoids and antioxidant activity. C. arietinum gave the highest concentration of sugars, organic acids and tocopherols. Soaking process did not affect significantly macronutrients, but cooking (boiling) decreased protein, ash, sugars and organic acids, and increased carbohydrates, fat, tocopherols, bioactive compounds and antioxidant activity. No differences were obtained for fatty acids composition. Conclusion: The present study highlights the nutritional profile and bioactive properties of these farmer varieties of C. arietinum and L. sativus pulses, and valorises their traditional consumption and the use in modern diets.por
dc.identifier.citationSarmento, Alzira; Barros, Lillian; Fernandes, Ângela; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2015). Valorisation of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. Pulses. Journal of the Science of Food and Agriculture. ISSN 0022-5142. 95:1, p. 179-185por
dc.identifier.doi10.1002/jsfa.6702
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10198/12024
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectCicer arietinum
dc.subjectLathyrus sativus
dc.subjectTraditional foods
dc.subjectChromatography
dc.subjectNutritional
dc.subjectBioactivity
dc.titleValorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulsespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage185por
oaire.citation.startPage179por
oaire.citation.titleJournal of the Science of Food and Agriculturepor
oaire.citation.volume95por
person.familyNameBarros
person.familyNameFernandes
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameLillian
person.givenNameÂngela
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isAuthorOfPublication977f5254-f7c5-4c91-873f-2700ecd4692f
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery6233e657-3885-40a3-885e-0d51cf4dbaad

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