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Nutritional profile and chemical composition of Cichorium spinosum ecotypes

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dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorNtatsi, Georgia
dc.contributor.authorLevizou, Efi
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-12-23T10:55:46Z
dc.date.available2016-12-23T10:55:46Z
dc.date.issued2016
dc.description.abstractWild edible greens have been consumed as leafy vegetables throughout the centuries by many rural communities within the Mediterranean basin. In the present study, the nutritional profile and chemical composition of various Cichorium spinosum L. ecotypes was evaluated. For this purpose, ten ecotypes of C. spinosum collected in situ, grown in pots or purchased by retail supermarkets were examined. Nutritional value showed a great variation between the studied ecotypes for all the assessed parameters, whereas significant differences were observed between wild and cultivated ecotypes, as well as between conventionally cultivated and organic products. In terms of fatty acid composition, the conventionally grown ecotype had the highest nutritional value, as expressed by polyunsaturated fatty acids/unsaturated fatty acids (PUFA/SFA) and omega-6/omega-3 (n-6/n-3) fatty acids ratios. In conclusion, considering the differences between ecotypes, grown conditions and cultivation systems observed in this study, the selection of ecotypes with high nutritional value and their incorporation in commercial cultivation systems could allow for further exploitation of C. spinosumpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPetropoulos, Spyridon Α.; Fernandes, Ângela; Ntatsi, Georgia; Levizou, Efi; Barros, Lillian; Ferreira, Isabel C.F.R. (2016). Nutritional profile and chemical composition of Cichorium spinosum ecotypes. LWT - Food Science and Technology. ISSN 0023-6438. 73, p. 95–101
dc.identifier.doi10.1016/j.lwt.2016.05.046pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/13650
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherLWT - Food Science and Technologypt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjecta-linoleic acidpt_PT
dc.subjectCichorium spinosumpt_PT
dc.subjectTocopherolspt_PT
dc.subjectFatty acidspt_PT
dc.subjectWild edible greenspt_PT
dc.titleNutritional profile and chemical composition of Cichorium spinosum ecotypespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage101pt_PT
oaire.citation.startPage95pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume73pt_PT
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.rightsopenAccesspt_PT
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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