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Fatty acids profiles of some Spanish wild vegetables

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dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorSánchez Mata, María de Cortés
dc.contributor.authorCámara Hurtado, Montaña
dc.contributor.authorTardío, Javier
dc.date.accessioned2012-08-21T10:38:56Z
dc.date.available2012-08-21T10:38:56Z
dc.date.issued2012
dc.description.abstractPolyunsaturated fatty acids play an important role in human nutrition, being associated with several health benefits. The analyzed vegetables, in spite of his low fat content, lower than 2 %, presents a high proportion of PUFA of n-3, n-6 and n-9 series, such as α-linolenic, linoleic, and oleic acids, respectively. Wild edible plants contain in general a good balance of n-6 and n-3 fatty acids. The present study tries to contribute to the preservation and valorization of traditional food resources, studying the fatty acids profile of twenty wild vegetables by GC-FID. Results show that species in which leaves are predominant in their edible parts have in general the highest PUFA/SFA ratios: Rumex pulcher (5.44), Cichorium intybus (5.14) and Papaver rhoeas (5.00). Due to the low n-6/n-3 ratios of the majority of the samples, they can be considered interesting sources of n-3 fatty acids, especially those with higher total fat amount, such as Bryonia dioica, Chondrilla juncea or Montia fontana, with the highest contents of α-linolenic acid (67.78, 56.27 and 47.65%, respectively). The wild asparaguses of Asparagus acutifolius and Tamus communis stand out for their linoleic acid content (42.29 and 42.45%, respectively). All these features reinforce the interest of including wild plants in diet, as an alternative to the variety of vegetables normally used.por
dc.identifier.citationMorales, Patricia; Ferreira, Isabel C.F.R.; Carvalho, Ana Maria; Sánchez-Mata, Mª Cortes; Cámara, Montaña; Tardío, Javier (2012). Fatty acids profiles of some Spanish wild vegetables. Food Science and Technology International. ISSN 1082-0132. 18:3, p. 281-290por
dc.identifier.doi10.1177/1082013211427798
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/10198/7373
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherHighWire Presspor
dc.subjectWild edible vegetablespor
dc.subjectFatty acidspor
dc.subjectGas-Chromatographypor
dc.subjectNutritional parameterspor
dc.titleFatty acids profiles of some Spanish wild vegetablespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage290por
oaire.citation.startPage281por
oaire.citation.titleFood Science and Technology Internationalpor
oaire.citation.volume18por
person.familyNameFerreira
person.familyNameCarvalho
person.givenNameIsabel C.F.R.
person.givenNameAna Maria
person.identifier144781
person.identifierID G-7399-2011
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0001-5508-5935
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id20336503900
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication977f5254-f7c5-4c91-873f-2700ecd4692f
relation.isAuthorOfPublication.latestForDiscovery977f5254-f7c5-4c91-873f-2700ecd4692f

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