Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment

Studies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and...

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Detalhes bibliográficos
Autores: García Herrera, Patricia, Morales Gómez, Patricia, Cámara Hurtado, María De La Montaña, Fernánez-Ruiz, Virginia, Tardío, Javier, Sánchez Mata, María De Cortes
Formato: artículo
Fecha de publicación:2020
País:España
Recursos:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/93696
Acesso em linha:https://hdl.handle.net/20.500.14352/93696
Access Level:acceso abierto
Palavra-chave:underutilized greens
thermal treatment
nutritional composition
folates
vitamin C
minerals
Bromatología (Farmacia)
3309.99 Otras
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spelling Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatmentGarcía Herrera, PatriciaMorales Gómez, PatriciaCámara Hurtado, María De La MontañaFernánez-Ruiz, VirginiaTardío, JavierSánchez Mata, María De Cortesunderutilized greensthermal treatmentnutritional compositionfolatesvitamin CmineralsBromatología (Farmacia)3309.99 OtrasStudies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%).MDPIUniversidad Complutense de Madrid20202020-11-2820202020-11-28journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/93696reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Ingléseng951505-GR58 08B Not availableopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/936962026-06-02T12:44:21Z
dc.title.none.fl_str_mv Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment
title Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment
spellingShingle Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment
García Herrera, Patricia
underutilized greens
thermal treatment
nutritional composition
folates
vitamin C
minerals
Bromatología (Farmacia)
3309.99 Otras
title_short Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment
title_full Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment
title_fullStr Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment
title_full_unstemmed Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment
title_sort Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment
dc.creator.none.fl_str_mv García Herrera, Patricia
Morales Gómez, Patricia
Cámara Hurtado, María De La Montaña
Fernánez-Ruiz, Virginia
Tardío, Javier
Sánchez Mata, María De Cortes
author García Herrera, Patricia
author_facet García Herrera, Patricia
Morales Gómez, Patricia
Cámara Hurtado, María De La Montaña
Fernánez-Ruiz, Virginia
Tardío, Javier
Sánchez Mata, María De Cortes
author_role author
author2 Morales Gómez, Patricia
Cámara Hurtado, María De La Montaña
Fernánez-Ruiz, Virginia
Tardío, Javier
Sánchez Mata, María De Cortes
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv underutilized greens
thermal treatment
nutritional composition
folates
vitamin C
minerals
Bromatología (Farmacia)
3309.99 Otras
topic underutilized greens
thermal treatment
nutritional composition
folates
vitamin C
minerals
Bromatología (Farmacia)
3309.99 Otras
description Studies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%).
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-11-28
2020
2020-11-28
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/93696
url https://hdl.handle.net/20.500.14352/93696
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv 951505-GR58 08B Not available
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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