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A comparison of the nutritional contribution of twenty-six widely used condimets

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dc.contributor.authorPereira, Carla
dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-11T14:25:54Z
dc.date.available2015-11-11T14:25:54Z
dc.date.issued2015
dc.description.abstractAromatic plants are used worldwide since ancient times for nutritional and medicinal purposes. Traditionally, these plants are used fresh, dried, whole, chopped or ground, and are prepared from several plant parts such as bark, flowers, roots, fruits, fully ripe berries or leaves, being added to improve the flavor and taste of meals and substitute the excessive use of salt or fatty condiments (1). Indeed, spices are perceived since antiquity as functional foods and are still recommended in contemporary dietary programs to provide additional physiological benefits to the normal nutritional requirements as well as prevent or delay the onset of chronic diseases (2). Objectives Nevertheless, despite the numerous studies highlighting their capacity to improve general health, there is a growing loss of diversity of these spices. In this framework, the present study aimed to provide scientific information concerning the nutritional value and energetic contribution, as well as the fatty acids composition, of twenty-six condiments, all of them provided by "Cantinho das Aromáticas", organic farmers from Vila Nova de Gaia (Portugal). Results Carbohydrates were the most abundant compounds in the condiments, with Thymus x citriodorus (Pers.) Schreb., Thymus mastichina L. and Thymus vulgaris L. revealing the highest values (91.51, 91.10 and 91.08 g/100 g). Foeniculum vulgare Mill. revealed the highest amount of protein (14.14 g/100 g), followed by Anethum graveolens L. (10.17 g/100 g), whereas this species showed the highest ash content (16.46 g/100 g) and Capsicum spp gave the highest amount of fat (4.55 g/100 g). The samples also revealed a varied range of sugars with fructose, glucose, sucrose and trehalose detected in all the condiments. Stevia rebaudiana Bert. was the species that revealed the highest variety of sugars, with seven different sugars quantified in a total amount of 27.55 g/100 g. Energetically, Capsicum spp gave the highest results followed by Laurus nobilis L. (399.30 and 395.76 kcal/100 g). In respect to fatty acids, Chamaespartium tridentatum (L.) P.E. Gibbs. subsp. cantabricum (Spach) revealed the highest percentage of saturated fatty acids (SFA; 60.12%) and Capsicum spp revealed the highest levels of monounsaturated fatty acids (MUFA; 44.93%), while Allium schoenoprasum L. and Foeniculum vulgare Mill. presented the highest percentages of polyunsaturated fatty acids (PUFA; 71.72 and 71.24%). Conclusions In a general way, the energetic value of the studied condiments was very low and these plants revealed good nutritional properties that make them suitable for a balanced and diversified low caloric diet.pt_PT
dc.identifier.citationPereira, Carla; Pereira, Eliana; Barros, Lillian; Ferreira, Isabel C.F.R. (2015). A comparison of the nutritional contribution of twenty-six widely used condimets. EuroFoodChem XVIII International Conference 2015. Madridpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/12320
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCondimentspt_PT
dc.subjectNutritional contributionpt_PT
dc.subjectFatty acids compositionpt_PT
dc.titleA comparison of the nutritional contribution of twenty-six widely used condimetspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.titleEuroFoodChem XVIII International Conference 2015pt_PT
person.familyNamePereira
person.familyNamePereira
person.familyNameBarros
person.familyNameFerreira
person.givenNameCarla
person.givenNameEliana
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier1415151
person.identifier469085
person.identifier144781
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicatione07a8e12-52bb-47c5-bae7-41a5f648213b
relation.isAuthorOfPublicationdda60cdc-0a2a-4c10-863e-eaef1e6f1fb9
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relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01

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