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Tocopherol composition and antioxidant activity of Spanish wild vegetables

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dc.contributor.authorMorales, Patricia
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorSánchez Mata, María de Cortés
dc.contributor.authorCámara Hurtado, Montaña
dc.contributor.authorMolina, María
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2012-08-21T11:01:22Z
dc.date.available2012-08-21T11:01:22Z
dc.date.issued2012
dc.description.abstractTraditional use of noncultivated vegetables has decreased with the development of agriculture and global supply chains. However, some species are still consumed as part of our traditional Mediterranean diet. Plants are among the most important sources of natural antioxidants for retarding lipid oxidative rancidity in foods or for pharmaceutical applications against chronic diseases related to free radicals production. The present study reports tocopherols composition and antioxidant activity of eight wild greens traditionally used in Spain. According to the edible part consumed, two groups were differentiated. Leafy vegetables whose young stems with leaves are consumed (Apium nodiflorum (L.) Lag., Foeniculum vulgare Mill., Montia fontana L. and Silene vulgaris (Moench) Garcke), and wild asparagus whose young shoots with leaf buds scarcely developed are eaten (Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L. and Tamus communis L.). Among the leafy vegetables, Silene vulgaris and Apium nodiflorum presented the highest antioxidant capacity and antioxidants contents. Among the wild asparagus, the highest antioxidant capacity was obtained in Humulus lupulus.por
dc.identifier.citationMorales, Patricia; Carvalho, Ana Maria; Sanchez-Mata, María de Cortes; Cámara, Montaña; Molina, María; Ferreira, ISabel C.F.R. (2012). Tocopherol composition and antioxidant activity of Spanish wild vegetables. Genetic Resources and Crop Evolution. ISSN 0925-9864. 59:5, p. 851-863por
dc.identifier.doi10.1007/s10722-011-9726-1
dc.identifier.issn0925-9864
dc.identifier.urihttp://hdl.handle.net/10198/7375
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.subjectAntioxidant activitypor
dc.subjectTocopherolspor
dc.subjectWild vegetablespor
dc.titleTocopherol composition and antioxidant activity of Spanish wild vegetablespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage863por
oaire.citation.startPage851por
oaire.citation.titleGenetic Resources and Crop Evolutionpor
oaire.citation.volume59por
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication977f5254-f7c5-4c91-873f-2700ecd4692f
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8

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