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| 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. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitamins; HPLC; Agroecology; Food sovereignty. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800900 |
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