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Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems

2020-12Journal article Restricted
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dc.contributor.authorLima, Alexandre R.
dc.contributor.authorCastaneda-Loaiza, Viana
dc.contributor.authorSalazar, Miguel
dc.contributor.authorNunes, Carla
dc.contributor.authorQuintas, Celia
dc.contributor.authorGama, Florinda
dc.contributor.authorPestana, Maribela
dc.contributor.authorCorreia, Pedro J.
dc.contributor.authorSantos, Tamara
dc.contributor.authorVarela, João
dc.contributor.authorBarreira, Luísa
dc.date.accessioned2021-06-18T16:25:42Z
dc.date.available2021-06-18T16:25:42Z
dc.date.issued2020-12
dc.description.abstractthe consumption of halophytes as healthy gourmet food has increased considerably in the past few years. However, knowledge on the nutritional profile of domesticated halophytes is scarce and little is known on which cultivation conditions can produce plants with the best nutritional and functional properties. In this context, Salicornia ramosissima J. Woods was cultivated in six different salt concentrations, ranging from 35 to 465 mM of NaCl. Both the nutritional profile, the antioxidant capacity, and microbial quality of the produced plants were evaluated including minerals and vitamins. Salt has a marked effect on growth, which decreases for salinities higher than 110 mM. Nonetheless, plants cultivated with intermediate levels of salinity (110 and 200 mM) revealed better antioxidant status with higher amounts of phenolic compounds. Overall, results from this paper indicated that soilless culture systems using low-intermediate salinities produces S. ramosissima plants fit for commercialization and human consumption.
dc.description.sponsorshipXtremeGourmet project [ALG-01-0247-FEDER-017676]
dc.description.sponsorshipFCT Portuguese Foundation for Science and Technology [CCMAR/Multi/04326/2019, MED/UIDB/05183/2020]
dc.description.sponsorshipFCT Portuguese Foundation for Science and Technology European Commission [SFRH/BD/140143/2018]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.foodchem.2020.127525
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.1/15651
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.subjectSalicornia ramosissima
dc.subjectSalinity
dc.subjectNutritional profile
dc.subjectBioactive compounds
dc.subjectAntioxidant capacity
dc.subjectMicrobial quality
dc.subject.otherChemistry
dc.subject.otherFood Science & Technology
dc.subject.otherNutrition & Dietetics
dc.titleInfluence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage127525
oaire.citation.titleFood Chemistry
oaire.citation.volume333
person.familyNameSantos
person.familyNameVarela
person.familyNameBarreira
person.givenNameTamara
person.givenNameJoão
person.givenNameLuísa
person.identifier.ciencia-id6D1A-17E5-1400
person.identifier.orcid0000-0001-9008-4436
person.identifier.orcid0000-0003-3101-693X
person.identifier.orcid0000-0002-4077-855X
person.identifier.ridM-4223-2013
person.identifier.scopus-author-id55741416000
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublication6011d40b-5657-4f76-8bb5-37f359562a11
relation.isAuthorOfPublicationd339a9e7-bc32-49c4-ba48-a17343d40092
relation.isAuthorOfPublicationce3d77be-25df-4257-b5b3-aca8cff24116
relation.isAuthorOfPublication.latestForDiscovery6011d40b-5657-4f76-8bb5-37f359562a11

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