Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus

Asparagus cultivation and consumption are widely spread throughout the world. Several investigations about fresh asparagus have evidenced that they are a nutritionally well-balanced and one of the best sources of antioxidants being the green spears richer than the white ones. However, there is scarc...

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Autores: Jaramillo Carmona, Sara M., Tejero-Maján, Francisco Javier, Jiménez Araujo, Ana, Guillén Bejarano, Rafael, Rodríguez-Arcos, Rocío
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/196059
Acceso en línea:http://hdl.handle.net/10261/196059
Access Level:acceso abierto
Palabra clave:Asparagus variety
White and green spears
Chemical compositions
Bioactive compounds
Canned asparagus
Nutritional quality
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spelling Comparative Analysis of Chemical Compounds Related to Quality of Canned AsparagusJaramillo Carmona, Sara M.Tejero-Maján, Francisco JavierJiménez Araujo, AnaGuillén Bejarano, RafaelRodríguez-Arcos, RocíoAsparagus varietyWhite and green spearsChemical compositionsBioactive compoundsCanned asparagusNutritional qualityAsparagus cultivation and consumption are widely spread throughout the world. Several investigations about fresh asparagus have evidenced that they are a nutritionally well-balanced and one of the best sources of antioxidants being the green spears richer than the white ones. However, there is scarce information on quality of canned asparagus. In the present work, we have studied chemical and phytochemical composition of 21 distinct presentations of asparagus, representative of the distinct brands available in Spanish markets. Our results revealed that this appreciated product continued to be of high nutritional quality after industrial processing, containing 1-1.8% bioactive fiber and 1-3% proteins. In addition, it contained significant quantities of several bioactive compounds, mainly ascorbic acid (6-12 mg/100g) and phenolics that in green asparagus ranged 16-46 mg/100g. Asparagus variety seems to be the factor that most influence the composition and quality of the final product. There were two samples of green asparagus that stand out from all others and that correspond to triguero asparagus from southern Spain. It can be concluded that the selection of varieties taking into account not only agronomic factors, but also phytochemical profile is determinant to obtain a product of the highest quality for both fresh and processed commercialization.This work was supported by the the Ministerio de Ciencia e Innovación of Spain (AGL2011-29632).Peer ReviewedScience and Education PublishingMinisterio de Ciencia e Innovación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2019201920192019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/196059reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1960592026-05-22T06:33:51Z
dc.title.none.fl_str_mv Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus
title Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus
spellingShingle Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus
Jaramillo Carmona, Sara M.
Asparagus variety
White and green spears
Chemical compositions
Bioactive compounds
Canned asparagus
Nutritional quality
title_short Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus
title_full Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus
title_fullStr Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus
title_full_unstemmed Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus
title_sort Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus
dc.creator.none.fl_str_mv Jaramillo Carmona, Sara M.
Tejero-Maján, Francisco Javier
Jiménez Araujo, Ana
Guillén Bejarano, Rafael
Rodríguez-Arcos, Rocío
author Jaramillo Carmona, Sara M.
author_facet Jaramillo Carmona, Sara M.
Tejero-Maján, Francisco Javier
Jiménez Araujo, Ana
Guillén Bejarano, Rafael
Rodríguez-Arcos, Rocío
author_role author
author2 Tejero-Maján, Francisco Javier
Jiménez Araujo, Ana
Guillén Bejarano, Rafael
Rodríguez-Arcos, Rocío
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Asparagus variety
White and green spears
Chemical compositions
Bioactive compounds
Canned asparagus
Nutritional quality
topic Asparagus variety
White and green spears
Chemical compositions
Bioactive compounds
Canned asparagus
Nutritional quality
description Asparagus cultivation and consumption are widely spread throughout the world. Several investigations about fresh asparagus have evidenced that they are a nutritionally well-balanced and one of the best sources of antioxidants being the green spears richer than the white ones. However, there is scarce information on quality of canned asparagus. In the present work, we have studied chemical and phytochemical composition of 21 distinct presentations of asparagus, representative of the distinct brands available in Spanish markets. Our results revealed that this appreciated product continued to be of high nutritional quality after industrial processing, containing 1-1.8% bioactive fiber and 1-3% proteins. In addition, it contained significant quantities of several bioactive compounds, mainly ascorbic acid (6-12 mg/100g) and phenolics that in green asparagus ranged 16-46 mg/100g. Asparagus variety seems to be the factor that most influence the composition and quality of the final product. There were two samples of green asparagus that stand out from all others and that correspond to triguero asparagus from southern Spain. It can be concluded that the selection of varieties taking into account not only agronomic factors, but also phytochemical profile is determinant to obtain a product of the highest quality for both fresh and processed commercialization.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/196059
url http://hdl.handle.net/10261/196059
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Science and Education Publishing
publisher.none.fl_str_mv Science and Education Publishing
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
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