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- Title
Nutritional value of non-conventional vegetables prepared by family farmers in rural communities.
- Authors
de Oliveira, Heliane Aparecida Barros; Anunciação, Pamella Cristine; da Silva, Bárbara Pereira; de Souza, Ângela Maria Natal; Silva Pinheiro, Soraia; Della Lucia, Ceres Mattos; de Morais Cardoso, Leandro; Vidigal Castro, Luiza Carla; 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 highperformance 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.
- Subjects
RURAL families; VITAMIN E; VEGETABLES; NUTRITIONAL value; VITAMIN C; PHENOLS; LIQUID chromatography
- Publication
Ciência Rural, 2019, Vol 49, Issue 8, p1
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/0103-8478cr20180918