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Wild vs cultivated halophytes: Nutritional and functional differences

2020-12Journal article Restricted access
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dc.contributor.authorCastañeda-Loaiza, Viana
dc.contributor.authorOliveira, Marta
dc.contributor.authorSantos, Tamara
dc.contributor.authorSchüler, Lisa M.
dc.contributor.authorRibeiro Lima, Alexandre
dc.contributor.authorGama, Florinda
dc.contributor.authorSalazar, Miguel
dc.contributor.authorNeng, N.R.
dc.contributor.authorNogueira, J. M. F.
dc.contributor.authorVarela, João
dc.contributor.authorBarreira, Luísa
dc.date.accessioned2021-06-18T16:26:45Z
dc.date.available2021-06-18T16:26:45Z
dc.date.issued2020-12
dc.description.abstractSome halophyte plants are currently used in gourmet cuisine due to their unique organoleptic properties. Moreover, they exhibit excellent nutritional and functional properties, being rich in polyphenolics and vitamins. These compounds are associated to strong antioxidant activity and enhanced health benefits. This work compared the nutritional properties and antioxidant potential of three species (Mesembryanthemum nodiflorum, Suaeda maritima and Sarcocornia fruticosa) collected in saltmarshes from Portugal and Spain with those of cultivated plants. the latter were generally more succulent and had higher contents of minerals than plants obtained from the wild and contained less fibre. All species assayed are a good source of proteins, fibres and minerals. Additionally, they are good sources of carotenoids and vitamins A, C and B-6 and showed good antioxidant potential particularly S. maritima. Chromatographic analysis of the phenolic profile revealed that ferulic and caffeic acids as the most relevant phenolic compounds detected in the halophytes tested.
dc.description.sponsorshipXtremeGourmet project [ALG-010247-FEDER-017676]
dc.description.sponsorshipFCT Foundation for Science and TechnologyPortuguese Foundation for Science and Technology [UIDB/04326/2020]
dc.description.sponsorshipPortuguese National Budget
dc.description.sponsorshipFCTPortuguese Foundation for Science and TechnologyEuropean Commission [SFRH/BD/123658/2016, SFRH/BD/140143/2018, SFRH/BD/115325/2016, SFRH/BPD/86071/2012, UID/MULTI/00612/2013]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.foodchem.2020.127536
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.1/15911
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.subjectSalt tolerant plants
dc.subjectNutritional composition
dc.subjectAntioxidant potential
dc.subjectGreenhouse cultivation
dc.subject.otherChemistry
dc.subject.otherFood Science & Technology
dc.subject.otherNutrition & Dietetics
dc.titleWild vs cultivated halophytes: Nutritional and functional differences
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage127536
oaire.citation.titleFood Chemistry
oaire.citation.volume333
person.familyNameCastañeda-Loaiza
person.familyNameOliveira
person.familyNameSantos
person.familyNameSchüler
person.familyNameRibeiro Lima
person.familyNameGama
person.familyNameSalazar
person.familyNameNeng
person.familyNameVarela
person.familyNameBarreira
person.givenNameViana
person.givenNameMarta
person.givenNameTamara
person.givenNameLisa
person.givenNameAlexandre
person.givenNameFlorinda
person.givenNameMiguel
person.givenNameNuno
person.givenNameJoão
person.givenNameLuísa
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person.identifier.orcid0000-0001-6345-5924
person.identifier.orcid0000-0001-9879-1565
person.identifier.orcid0000-0003-3101-693X
person.identifier.orcid0000-0002-4077-855X
person.identifier.ridE-4918-2012
person.identifier.ridM-4223-2013
person.identifier.scopus-author-id57211780814
person.identifier.scopus-author-id35770492700
person.identifier.scopus-author-id36782949300
person.identifier.scopus-author-id16310170900
person.identifier.scopus-author-id55741416000
rcaap.rightsrestrictedAccess
rcaap.typearticle
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