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Nutritional value and chemical composition of three types of Petroselinum crispum leaves

2021Conference object Open access
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dc.contributor.authorArdohain, Elizandra
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPolyzos, Nikolaos
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorPinela, José
dc.contributor.authorMoreira, Glaucia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-26T11:55:53Z
dc.date.available2022-01-26T11:55:53Z
dc.date.issued2021
dc.description.abstractPetroselinum crispum Mill. Nym., commonly known as parsley, is an aromatic herb used to garnish and to give flavour and odour to dishes and salads [1]. The most common parsley types in the Mediterranean region are Petroselinum crispum ssp. neapolitanum (plain-leafed) and Petroselinum crispum ssp. crispum (curly- and bioactive properties, such as the genotype, the irrigation regime, the planting density, the sowing date and the climate conditions. The main objective of this study was to evaluate the crop diversification through the determination of the nutritional value and the chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley (Petroselinum crispum ssp. tuberosum) cultivars, cultivated in central Greece. The proximate composition was evaluated by AOAC official procedures, free sugars and tocopherols were determined using liquid chromatography coupled to a refraction index (HPLC-RI) and fluorescence (HPLC-FL) detectors, respectively. Fatty acids were determined by gas chromatography coupled to a flame ionization detector (GC-FID) and organic acids by ultra-fast liquid chromatography coupled to a diode detector (UPLC-DAD) [1]. The plain and curly-leafed type contains higher amount of fat and energy than the turnip-rooted one, protein content was higher in the curly-leafed and turnip-rooted type and no significant differences were observed between the three types in terms of the carbohydrates content. The total sugars content did not differ significantly among the tested -- linolenic and linoleic acid followed by palmitic acid, while only linoleic acid content differed among the cultivar types. The curly-leafed type contains the highest amount of malic, citric and total organic acids, whereas the highest oxalic acid content was recorded in both curly-leafed and turnip-rooted type. The results of our study showed a great variability in the nutritional value parameters and the chemical composition of twenty-five parsley cultivars from three distinct types, which indicates the great potential of the valorization of the existing genotypes to increase the agrobiodiversity and introduce the turnip-rooted type in the Mediterranean region.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and A. Fernandes and through the individual scientific employment program-contract for J. Pinela (CEECIND/01011/2018). The authors are grateful to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Norte- 01-0145-FEDER-000042: GreenHealth.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationArdohain, Elizandra; Fernandes, Ângela; Polyzos, Nikolaos; Petropoulos, Spyridon A.; Pinela, José; Moreira, Glaucia; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Nutritional value and chemical composition of three types of Petroselinum crispum leaves. In 7th Portuguese Young Chemists Meeting. ISBN 978-989-8124-31-0pt_PT
dc.identifier.isbn978-989-8124-31-0
dc.identifier.urihttp://hdl.handle.net/10198/24921
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationCEECIND/01011/2018pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPetroselinum crispum Mill. Nym.pt_PT
dc.titleNutritional value and chemical composition of three types of Petroselinum crispum leavespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.title7th Portuguese Young Chemists Meetingpt_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.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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