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Characterization of nonconventional food plants seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for application in the bakery industry

2021Journal article Open access
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dc.contributor.authorLima, Juliana França
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPereira, Carla
dc.contributor.authorIvanov, Marija
dc.contributor.authorSoković, Marina
dc.contributor.authorSteinmacher, Nádia Cristiane
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2021-10-29T10:51:43Z
dc.date.available2021-10-29T10:51:43Z
dc.date.issued2021
dc.description.abstractConsumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT; Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), the national funding for F.C.T. and P.I. and through the institutional scientific employment program contract for C.P., M.I.D. and L.B. The authors are grateful to FEDER—Interreg España—Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P to ERDF through the Regional Operational Program North 2020 within the scope of the project GreenHealth-Norte-01- 0145-FEDER-000042. This research was funded by the Serbian Ministry of Education, Science and Technological Development (Contract No. 451-03-9/2021-14/200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLima, Juliana França; Dias, Maria Inês; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Characterization of nonconventional food plants seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for application in the bakery industry. Agronomy. ISSN 2073-4395. 11:9, p. 1-21pt_PT
dc.identifier.doi10.3390/agronomy11091873pt_PT
dc.identifier.issn2073-4395
dc.identifier.urihttp://hdl.handle.net/10198/24137
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNonconventional food plants (NCFP)pt_PT
dc.subjectNutritional valuept_PT
dc.subjectChemical characterizationpt_PT
dc.subjectBioactive propertiespt_PT
dc.subjectBakery productspt_PT
dc.subjectExperimental designpt_PT
dc.titleCharacterization of nonconventional food plants seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for application in the bakery industrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.issue9pt_PT
oaire.citation.startPage1873pt_PT
oaire.citation.titleAgronomypt_PT
oaire.citation.volume11pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Inês
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
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person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
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person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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