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A comparison of the nutritional contribution of thirty-nine aromatic plants used as condiments and/or herbal infusions

2015Journal article Open access
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dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-10-21T09:26:26Z
dc.date.available2015-10-21T09:26:26Z
dc.date.issued2015
dc.description.abstractAromatic plants have been used worldwide in human diet to improve the flavor and taste of meals or as herbal infusions. Beyond the culinary purposes, these plants are also used for their medicinal purposes, as antimicrobial, anti-inflammatory, antimutagenic and anti-carcinogenic, among others. In the present study, 39 species of condiments and/or herbal infusions were assessed in order to provide scientific information concerning their nutritional value and energetic contribution; furthermore, the fatty acids composition was also evaluated. Carbohydrates were the most abundant compounds in the condiments that also revealed a varied range of sugars with fructose, glucose, sucrose and trehalose detected in all the condiments. In respect to fatty acids, PUFA were prevalent with the great contribution of linoleic and α-linolenic acids among the different 32 detected fatty acids. The herbal infusions revealed low quantities of sugars with most of the plants revealing fructose, glucose and sucrose. In a general way, the energetic value of the condiments and herbal infusions was very low and these plants revealed good nutritional properties that make them suitable for a balanced and diversified low caloric diet. The results obtained in the present systematization study will allow the readers to perform easy and quick comparisons among these different aromatic plants regarding nutritional purposes.pt_PT
dc.identifier10.1007/s11130-015-0476-7
dc.identifier.citationPereira, Carla; Barros, Lillian; Ferreira, Isabel C.F.R. (2015). A comparison of the nutritional contribution of thirty-nine aromatic plants used as condiments and/or herbal infusions. Plant Foods for Human Nutrition. ISSN 0921-9668. 70:2, p. 176-183pt_PT
dc.identifier.doi10.1007/s11130-015-0476-7
dc.identifier.issn0921-9668
dc.identifier.urihttp://hdl.handle.net/10198/12170
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAromatic plantspt_PT
dc.subjectCondiments/Herbal infusionspt_PT
dc.subjectMacronutrientspt_PT
dc.subjectEnergetic contributionpt_PT
dc.subjectNutritional databasept_PT
dc.titleA comparison of the nutritional contribution of thirty-nine aromatic plants used as condiments and/or herbal infusionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage183pt_PT
oaire.citation.startPage176pt_PT
oaire.citation.titlePlant Foods for Human Nutritionpt_PT
oaire.citation.volume70pt_PT
person.familyNamePereira
person.familyNameBarros
person.familyNameFerreira
person.givenNameCarla
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier1415151
person.identifier469085
person.identifier144781
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione07a8e12-52bb-47c5-bae7-41a5f648213b
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoverye07a8e12-52bb-47c5-bae7-41a5f648213b

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