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Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

2015Journal article Open access
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dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorMorales, Patricia
dc.contributor.authorSánchez-Mata, María Cortes
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-10-20T15:15:16Z
dc.date.available2015-10-20T15:15:16Z
dc.date.issued2015
dc.description.abstractFragaria vesca L. (wild strawberry) roots and vegetative parts are commonly used in infusions and decoctions for different medicinal purposes. The composition in non-nutrients (mainly phenolic compounds) has previously been reported, but the contribution in nutritional compounds has not been researched. Therefore, chemical parameters with nutritional role, namely macronutrients, mineral components, some vitamins (ascorbic acid, folate and tocopherols), as well as, fatty acids, soluble sugars and organic acids, present in F. vesca roots and vegetative parts were evaluated using commercial and wild samples. Furthermore, their infusions and decoctions were also fully characterized; as well as the percentages of vitamins and minerals released for the aqueous preparations. The processing steps, the collection region and also the physiological state in which the samples were collected could influence the differences found between commercial and wild samples. The infusion and decoction preparations showed significantly high released percentages of folate and minerals, and also allowed the detection of xylose, proving to be more effective for soluble sugars extraction. Roots and vegetative parts of F. vesca, normally consumed as infusions and decoctions, can be sources of macro and micronutrients.pt_PT
dc.description.sponsorshipThe authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011), REQIMTE (PEst-C/EQB/LA0006/2011) and ALIMNOVA research group (UCM-GR35/10A). M.I. Dias thanks to FCT for the grant (SFRH/BD/84485/2012) and L. Barros contract under “Programa Compromisso com a Ciência-2008”.pt_PT
dc.identifier10.1016/j.lwt.2015.01.034
dc.identifier.citationDias, Maria Inês; Barros, Lillian; Morales, Patricia; Sánchez-Mata, María Cortes; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2015). Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts. Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts. LWT - Food Science and Technology. ISSN 0023-6438. 62:1, p. 32-38pt_PT
dc.identifier.doi10.1016/j.lwt.2015.01.034
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/12163
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationUCM-GR35/10Apt_PT
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationStrategic Project - LA 6 - 2011-2012
dc.relationIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWild strawberrypt_PT
dc.subjectWild/commercial samplespt_PT
dc.subjectMacronutrientspt_PT
dc.subjectMineralspt_PT
dc.subjectVitaminspt_PT
dc.titleNutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative partspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleStrategic Project - LA 6 - 2011-2012
oaire.awardTitleIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0006%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F84485%2F2012/PT
oaire.citation.endPage38pt_PT
oaire.citation.startPage32pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume62pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6820 - DCRRNI ID
person.familyNameDias
person.familyNameBarros
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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