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The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences

2010Journal article Open access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2010-11-19T11:53:03Z
dc.date.available2010-11-19T11:53:03Z
dc.date.issued2010
dc.description.abstractThe chemical composition and the nutritional value of different parts of Foeniculum vulgare (fennel): shoots, leaves, stems and inflorescences, were determined. The evaluation of chemical composition included the determination of moisture, total fat, crude protein, ash, carbohydrates, and nutritional value. The composition in individual sugars was determined, being fructose and glucose the most abundant sugars. The analysis of fatty acid composition, allowed the quantification of twenty one fatty acids. Polyunsaturated fatty acids were the main group in all the fennel parts; linoleic acid predominated in shoots, stems and inflorescences, while a-linolenic acid predominated in leaves. The higher levels of u-3 fatty acids found in leaves contributed to its lowest ratio of u-6 to u-3 fatty acids. Also, the lower levels of u-3 fatty acids found in inflorescences contributed to its highest ratio of u-6 to u-3 fatty acids.por
dc.identifier.citationBarros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel CFR (2010). The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences. LWT- Food Science and Technology. ISSN 0023-6438. 43:5. p 814-818por
dc.identifier.doi10.1016/j.lwt.2010.01.010
dc.identifier.issn0023-6438
dc.identifier.other10.1016/j.lwt.2010.01.010
dc.identifier.urihttp://hdl.handle.net/10198/2854
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationSFRH/BPD/4609/2008
dc.relation.ispartofseries43;
dc.subjectFennelpor
dc.subjectMacronutrientspor
dc.subjectSugarspor
dc.subjectω3 and ω6 Fatty acidspor
dc.titleThe nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescencespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage818por
oaire.citation.startPage814por
oaire.citation.titleLWT - Food Science and Technologypor
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication977f5254-f7c5-4c91-873f-2700ecd4692f
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01

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