Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/2854
Title: The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences
Authors: Barros, Lillian
Carvalho, Ana Maria
Ferreira, Isabel C.F.R.
Keywords: Fennel
Macronutrients
Sugars
ω3 and ω6 Fatty acids
Issue Date: 2010
Publisher: Elsevier
Citation: Barros, 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 814-818
Series/Report no.: 43;
Abstract: The 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.
URI: http://hdl.handle.net/10198/2854
ISSN: 0023-6438
Publisher Version: http://www.sciencedirect.com/science/journal/00236438
Appears in Collections:BB - Artigos em Revistas Indexados ao ISI/Scopus

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