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Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet

2011Journal article Open access
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dc.contributor.authorMartins, Dafne
dc.contributor.authorBarros, Lillian
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2011-04-01T10:44:10Z
dc.date.available2011-04-01T10:44:10Z
dc.date.issued2011
dc.description.abstractWild greens are nutritionally well-balanced vegetables. Herein, nutritional and in vitro antioxidant properties of the sprouts of three commonly used species were determined. Wild asparagus revealed the highest levels of moisture (84.6 g/100 g fw), ash (12.3 g/100 g dw), proteins (22.4 g/100 g dw), total sugars (9.24 g/100 g dw), including sucrose (4.27 g/100 g dw) and of the essential n-6 fatty acid linoleic acid (44.5 %); white bryony gave the highest contents of reducing sugars, including glucose (2.97 g/100 g dw), essential n-3 fatty acid α-linolenic acid (70.3 %), and the best ratios of PUFA/SFA and n-6/n-3 fatty acids (3.59 and 0.0907, respectively); black bryony showed the highest concentrations of carbohydrates (69.3 g/100 g dw), fructose and trehalose (3.83 and 1.34 g/100 g dw, respectively). Besides their culinary characteristics, their high content in vitamins (asparagus, 135 and 142 mg/100 g dw of total tocopherols and ascorbic acid respectively), chlorophylls (white bryony, 50.9 mg/100 g dw), carotenoids (23.3 mg/100 g dw) and phenolics (black bryony, 759 mg GAE/g extract), together with the antioxidant properties (EC50 values lower than 640 μg/ml) and potential health benefits increase their importance in traditional as well as in contemporary diets.por
dc.identifier.citationMartins, Dafne; Barros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2011). Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet. Food Chemistry. ISSN 0308-8146. 125:2, p. 488-494por
dc.identifier.doi10.1016/j.foodchem.2010.09.038
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/3879
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectAsparagus acutifoliuspor
dc.subjectBryonia diocapor
dc.subjectTamus communispor
dc.subjectWild ediblespor
dc.subjectPortuguese ethnobotany
dc.titleNutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional dietpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F44609%2F2008/PT
oaire.citation.endPage494por
oaire.citation.startPage488por
oaire.citation.titleFood Chemistrypor
oaire.fundingStreamSFRH
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
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-id20336503900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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