Loading content, please wait..
loading..
Logo
Version 3.22
or
Authors Castaneda-Loaiza, V; Oliveira, M; Santos, T; Schuler, L; Lima, AR; Gama, F; Salazar, M; Neng, NR; Nogueira, JMF; Varela, J; Barreira, L
Author Full Name Castaneda-Loaiza, Viana; Oliveira, Marta; Santos, Tamara; Schuler, Lisa; Lima, Alexandre R.; Gama, Florinda; Salazar, Miguel; Neng, Nuno R.; Nogueira, J. M. F.; Varela, Joao; Barreira, Luisa
Title Wild vs cultivated halophytes: Nutritional and functional differences
Source FOOD CHEMISTRY
Language English
Document Type Article
Author Keywords Salt tolerant plants; Nutritional composition; Antioxidant potential; Greenhouse cultivation
Keywords Plus CARPOBROTUS-EDULIS-L.; ANTIOXIDANT ACTIVITY; CHLOROPHYLL FLUORESCENCE; SOLUBLE VITAMINS; SALT TOLERANCE; GROWTH; EXTRACTION; SALICORNIA; VEGETABLES; PHENOLICS
Abstract Some halophyte plants are currently used in gourmet cuisine due to their unique organoleptic properties. Moreover, they exhibit excellent nutritional and functional properties, being rich in polyphenolics and vitamins. These compounds are associated to strong antioxidant activity and enhanced health benefits. This work compared the nutritional properties and antioxidant potential of three species (Mesembryanthemum nodiflorum, Suaeda maritima and Sarcocornia fruticosa) collected in saltmarshes from Portugal and Spain with those of cultivated plants. The latter were generally more succulent and had higher contents of minerals than plants obtained from the wild and contained less fibre. All species assayed are a good source of proteins, fibres and minerals. Additionally, they are good sources of carotenoids and vitamins A, C and B-6 and showed good antioxidant potential particularly S. maritima. Chromatographic analysis of the phenolic profile revealed that ferulic and caffeic acids as the most relevant phenolic compounds detected in the halophytes tested.
Author Address [Castaneda-Loaiza, Viana; Oliveira, Marta; Santos, Tamara; Schuler, Lisa; Varela, Joao; Barreira, Luisa] Univ Algarve, CCMAR, Campus Gambelas, P-8005139 Faro, Portugal; [Salazar, Miguel] Univ Algarve, Riafresh, Ctr Empresarial Gambelas, Pav E-2,Campus Gambelas, P-8005139 Faro, Portugal; [Neng, Nuno R.; Nogueira, J. M. F.] Univ Lisbon, Ctr Chem & Biochem, Fac Sci, Dept Chem & Biochem, Bldg C8,Floor 5, P-1749016 Lisbon, Portugal; [Lima, Alexandre R.; Gama, Florinda] Univ Algarve, Mediterranean Inst Agr Environm & Dev, MED, Campus Gambelas, P-8005139 Faro, Portugal
Reprint Address Barreira, L (corresponding author), Univ Algarve, Fac Sci & Technol, Ctr Marine Sci, Ed 7,Campus Gambelas, P-8005139 Faro, Portugal.
E-mail Address lbarreir@ualg.pt
ResearcherID Number Lima, Alexandre Ribeiro/AAD-4474-2020; Neng, Nuno/E-4918-2012; Barreira, Luisa/M-4164-2013; Nogueira, Jose Manuel/D-1736-2009
ORCID Number Lima, Alexandre Ribeiro/0000-0001-7983-518X; Neng, Nuno/0000-0001-9879-1565; Castaneda-Loaiza, Viana/0000-0002-8839-1389; Gama, Florinda/0000-0001-6948-0055; Salazar, Miguel/0000-0001-6345-5924; Barreira, Luisa/0000-0002-4077-855X; Nogueira, Jose Manuel/0000-0001-5785-6780
Funding Agency and Grant Number XtremeGourmet project [ALG-010247-FEDER-017676]; FCT Foundation for Science and TechnologyPortuguese Foundation for Science and Technology [UIDB/04326/2020]; Portuguese National Budget; FCTPortuguese Foundation for Science and TechnologyEuropean Commission [SFRH/BD/123658/2016, SFRH/BD/140143/2018, SFRH/BD/115325/2016, SFRH/BPD/86071/2012, UID/MULTI/00612/2013]
Funding Text This work was supported by the XtremeGourmet project (ALG-010247-FEDER-017676) and UIDB/04326/2020 projects funded by FCT Foundation for Science and Technology and Portuguese National Budget. MO, TS and LS are FCT doctoral research fellows (SFRH/BD/123658/2016; SFRH/BD/140143/2018; SFRH/BD/115325/2016). Nuno R. Neng and Jose M. F. Nogueira also acknowledge FCT for the Post-Doc grant (SFRH/BPD/86071/2012) and funding (UID/MULTI/00612/2013).
Times Cited 4
Total Times Cited Count (WoS, BCI, and CSCD) 4
Publisher ELSEVIER SCI LTD
Publisher City OXFORD
Publisher Address THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
ISSN 0308-8146
29-Character Source Abbreviation FOOD CHEM
ISO Source Abbreviation Food Chem.
Publication Date DEC 15
Year Published 2020
Volume 333
Article Number 127536
Digital Object Identifier (DOI) 10.1016/j.foodchem.2020.127536
Page Count 11
Web of Science Category Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
Subject Category Chemistry; Food Science & Technology; Nutrition & Dietetics
Document Delivery Number PQ9DX
Unique Article Identifier WOS:000606843000023
Plants associated with this reference

LEGAL NOTICES — This website is protected by Copyright © The University of Sussex, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020, 2021. The eHALOPH database is protected by Database Right and Copyright © The University of Sussex and other contributors, 2006, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020, 2021. This database is based on an earlier work by James Aronson.
THIS WEBSITE AND THIS DATABASE ARE PROVIDED ON AN "AS IS" BASIS, AND YOU USE THEM AND RELY ON THEM AT YOUR OWN RISK.

Contact email: halophytes@sussex.ac.uk
Credits – Tim Flowers, Joaquim Santos, Moritz Jahns, Brian Warburton, Peter Reed