Publicação
Fatty acids profiles of some Spanish wild vegetables
| dc.contributor.author | Morales, Patricia | |
| dc.contributor.author | Ferreira, Isabel C.F.R. | |
| dc.contributor.author | Carvalho, Ana Maria | |
| dc.contributor.author | Sánchez Mata, María de Cortés | |
| dc.contributor.author | Cámara Hurtado, Montaña | |
| dc.contributor.author | Tardío, Javier | |
| dc.date.accessioned | 2012-08-21T10:38:56Z | |
| dc.date.available | 2012-08-21T10:38:56Z | |
| dc.date.issued | 2012 | |
| dc.description.abstract | Polyunsaturated 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.citation | Morales, 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. 281-290 | por |
| dc.identifier.doi | 10.1177/1082013211427798 | |
| dc.identifier.issn | 1082-0132 | |
| dc.identifier.uri | http://hdl.handle.net/10198/7373 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | HighWire Press | por |
| dc.subject | Wild edible vegetables | por |
| dc.subject | Fatty acids | por |
| dc.subject | Gas-Chromatography | por |
| dc.subject | Nutritional parameters | por |
| dc.title | Fatty acids profiles of some Spanish wild vegetables | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 290 | por |
| oaire.citation.startPage | 281 | por |
| oaire.citation.title | Food Science and Technology International | por |
| oaire.citation.volume | 18 | por |
| person.familyName | Ferreira | |
| person.familyName | Carvalho | |
| person.givenName | Isabel C.F.R. | |
| person.givenName | Ana Maria | |
| person.identifier | 144781 | |
| person.identifier | ID G-7399-2011 | |
| person.identifier.ciencia-id | 9418-CF95-9919 | |
| person.identifier.ciencia-id | D31A-35AF-E2A9 | |
| person.identifier.orcid | 0000-0003-4910-4882 | |
| person.identifier.orcid | 0000-0001-5508-5935 | |
| person.identifier.rid | E-8500-2013 | |
| person.identifier.scopus-author-id | 36868826600 | |
| person.identifier.scopus-author-id | 20336503900 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
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