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Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars

2020Artigo científico Acesso aberto
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dc.contributor.authorFernandes, Ângela
dc.contributor.authorPolyzos, Nikolaos
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorPinela, José
dc.contributor.authorArdohain, Elizandra
dc.contributor.authorMoreira, Glaucia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T16:30:27Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T16:30:27Z
dc.date.issued2020
dc.description.abstractIn the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types.en_EN
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationFernandes, Ângela; Polyzos, Nikolaos; Petropoulos, Spyridon A.; Pinela, José; Ardohain, Elizandra; Moreira, Glaucia; Ferreira, Isabel C.F.R.; Barros, Lillian (2020). Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars. Agronomy. ISSN 2073-4395. 10:9, p. 1-15en_EN
dc.identifier.doi10.3390/agronomy10091416en_EN
dc.identifier.urihttp://hdl.handle.net/10198/23388
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectAromatic vegetablesen_EN
dc.subjectFatty acidsen_EN
dc.subjectHamburg typeen_EN
dc.subjectHerbsen_EN
dc.subjectLeafy vegetablesen_EN
dc.subjectNutritional valueen_EN
dc.subjectOrganic acidsen_EN
dc.subjectPetroselinum crispum (Mill.) Fussen_EN
dc.subjectRoot parsleyen_EN
dc.titlePhytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivarsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFernandes
person.familyNamePinela
person.familyNameFerreira
person.familyNameBarros
person.givenNameÂngela
person.givenNameJosé
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54392272800
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.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication706cd9ff-065b-4c98-98a7-5c0a9e45adc4
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