| Registro completo |
| Provedor de dados: |
Ciência Rural
|
| País: |
Brazil
|
| Título: |
Nutritional value of non-conventional vegetables prepared by family farmers in rural communities
|
| Autores: |
Oliveira,Heliane Aparecida Barros de
Anunciação,Pamella Cristine
Silva,Bárbara Pereira da
Souza,Ângela Maria Natal de
Pinheiro,Soraia Silva
Lucia,Ceres Mattos Della
Cardoso,Leandro de Morais
Castro,Luiza Carla Vidigal
Pinheiro-Sant’Ana,Helena Maria
|
| Data: |
2019-01-01
|
| Ano: |
2019
|
| Palavras-chave: |
Vitamins
HPLC
Agroecology
Food sovereignty
|
| Resumo: |
ABSTRACT: Four most consumed non-conventional vegetables were analyzed raw and after cooking techniques routinely used by family farmers: ora-pro-nobis (Pereskia aculeata Mill.); wild mustard (Sinapis arvensis L.), serralha (Sonchus arvensis L), and capiçova (Erechtites valeriana). Chemical composition was determined according to AOAC. Vitamin C, vitamin E and carotenoids were determined by high-performance liquid chromatography, and phenolic compounds and minerals by spectrophotometry. Vitamin E and carotenoids concentrations were higher in stir fried wild mustard (7.68 mg.100 g-1 and 7.45 mg.100 g-1, respectively). Cooking reduced some minerals concentration in the non-conventional vegetables, but increased vitamins and carotenoids concentrations. The vegetables presented high content of minerals but low protein concentration and total energy content. Non-conventional vegetables can be considered of excellent nutritional value and frequent consumption of these vegetables can contribute to improve the feeding of farmers and their families.
|
| Tipo: |
Info:eu-repo/semantics/article
|
| Idioma: |
Inglês
|
| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800900
|
| Editor: |
Universidade Federal de Santa Maria
|
| Relação: |
10.1590/0103-8478cr20180918
|
| Formato: |
text/html
|
| Fonte: |
Ciência Rural v.49 n.8 2019
|
| Direitos: |
info:eu-repo/semantics/openAccess
|
