Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet | |
Ana Romojaro ; el al | |
刊名 | International Journal of Food Sciences and Nutrition
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2013 | |
卷号 | 64期号:8页码:944-952 |
关键词 | Antioxidant activity modern diet nutritional properties wild edible plants |
中文摘要 | Thirteen species of wild edible plants belonging to 11 botanical families consumed in the traditional Mediterranean diet were evaluated. Sanguisorba minor, Quercus ballota and Sedum sediforme showed the highest hydrophilic total antioxidant activity (H-TAA) and total phenols. Asparagus acutifolius, Allium ampeloprasum, Foeniculum vulgare and Malva sylvestris presented high levels of potassium, Malva and Asparagus are interesting due to their zinc content, and Urtica urens contains a high content of calcium. Sensory analysis indicated that fruits from Q. ballota could be considered very sweet and plants of Crithmum maritimum and Oxalis pes-caprae are very acidic. Moreover, testers highlighted the salty taste of C. maritimum. Mesembryanthemum nodiflorum and Mesembryanthemum cristalinum, the spicy taste of A. ampeloprasum, and the aroma of F. vulgare. Our results indicate that increased consumption of the investigated plant species could provide health benefits. Moreover, due to their sensorial properties, they could be used as new ingredients to improve the diversity in modern diet and highly creative cuisine. |
公开日期 | 2013-12-23 |
内容类型 | 期刊论文 |
源URL | [http://ir.xtbg.org.cn/handle/353005/4796] ![]() |
专题 | 西双版纳热带植物园_文献共享 |
推荐引用方式 GB/T 7714 | Ana Romojaro,el al. Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet[J]. International Journal of Food Sciences and Nutrition,2013,64(8):944-952. |
APA | Ana Romojaro,&el al.(2013).Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet.International Journal of Food Sciences and Nutrition,64(8),944-952. |
MLA | Ana Romojaro,et al."Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet".International Journal of Food Sciences and Nutrition 64.8(2013):944-952. |
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