Data/hora: 08/06/2024 10:13:52

Provedor de dados: | 65
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
Fonte: | info:eu-repo/semantics/openAccess