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Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.

2017Journal article Open access
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dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorLevizou, Efi
dc.contributor.authorNtatsi, Georgia
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPetrotos, Konstantinos
dc.contributor.authorAkoumianakis, Konstantinos
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:06Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:06Z
dc.date.issued2017
dc.description.abstractSoil salinization is an increasing problem for many areas throughout the world that renders prohibitive vegetables and crop production in general. In the present study, Cichorium spinosum L. plants were grown under saline conditions in order to evaluate chemical composition and bioactive compounds content of their leaves. Salinity increase resulted in significant changes of macro and micro-nutrients content (nutritional value, sugars, fatty acids, minerals, ascorbic acid and tocopherols), whereas the concentration of phenolic compounds was not significantly affected. Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acids. In contrast, antioxidant activity and mineral composition were beneficially affected by mid-to-high and high salinity levels. In conclusion, C. spinosum can be cultivated under saline conditions without compromising the quality of the final product, especially in semi-arid areas where irrigation water is scarce and/or of low quality due to high content of NaCl (coastal areas or areas where underground water is saline).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPetropoulos, Spyridon A.; Levizou, Efi; Ntatsi, Georgia; Fernandes, Ângela; Petrotos, Konstantinos; Akoumianakis, Konstantinos; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.. Food Chemistry. ISSN 0308-8146. 214, p. 129-136en_EN
dc.identifier.doi10.1016/j.foodchem.2016.07.080pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/15270
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectBioactive compoundsen_EN
dc.subjectEdible herbsen_EN
dc.subjectNutrientsen_EN
dc.subjectSaline conditionsen_EN
dc.subjectSalt stressen_EN
dc.subjectStamnagathien_EN
dc.titleSalinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.en_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameFernandes
person.familyNameBarros
person.familyNameFerreira
person.givenNameÂngela
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-9050-5189
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-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01

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