Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample?
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/9802 |
Resumo: | Medicinal and aromatic plants are used since ancient times in folk medicine and traditional food, but also in novel pharmaceutical preparations. The controversy lies in the use of cultivated and/or wild plants presenting both advantages and disadvantages in biological, ecological but also economic terms. Herein, cultivated and wild samples of Laurus nobilis L. were chemically characterized regarding nutritional value, free sugars, organic acids, fatty acids and tocopherols. Furthermore, the antioxidant activity (scavenging activity, reducing power and lipid peroxidation inhibition) and individual phenolic profile of L. nobilis extracts and infusions were evaluated. Data showed that the wild sample gave higher nutritional contribution related to a higher content of proteins, free sugars, organic acids, PUFA and tocopherols. It also gave better PUFA/SFA and n − 6/n − 3 ratios. Regarding antioxidant activity and phenolic compounds, it was the cultivated sample (mostly the infusion) that showed the highest values. The present study supports the arguments defending the use of wild and cultivated medicinal and aromatic plants as both present very interesting features, whether nutritional or antioxidant, that can be an assessed by their consumption. In vitro culture could be applied to L. nobilis as a production methodology that allows combination of the benefits of wild and cultivated samples. |
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Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample?Laurus nobilis L.Cultivated/wildChemical characterizationAntioxidant propertiesPhenolic profileMedicinal and aromatic plants are used since ancient times in folk medicine and traditional food, but also in novel pharmaceutical preparations. The controversy lies in the use of cultivated and/or wild plants presenting both advantages and disadvantages in biological, ecological but also economic terms. Herein, cultivated and wild samples of Laurus nobilis L. were chemically characterized regarding nutritional value, free sugars, organic acids, fatty acids and tocopherols. Furthermore, the antioxidant activity (scavenging activity, reducing power and lipid peroxidation inhibition) and individual phenolic profile of L. nobilis extracts and infusions were evaluated. Data showed that the wild sample gave higher nutritional contribution related to a higher content of proteins, free sugars, organic acids, PUFA and tocopherols. It also gave better PUFA/SFA and n − 6/n − 3 ratios. Regarding antioxidant activity and phenolic compounds, it was the cultivated sample (mostly the infusion) that showed the highest values. The present study supports the arguments defending the use of wild and cultivated medicinal and aromatic plants as both present very interesting features, whether nutritional or antioxidant, that can be an assessed by their consumption. In vitro culture could be applied to L. nobilis as a production methodology that allows combination of the benefits of wild and cultivated samples.Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011) and REQIMTE (PEst-C/EQB/LA0006/2011). M.I. Dias, L. Barros and R.C. Alves also thank to FCT, POPH-QREN and FSE for their grants (SFRH/BD/84485/2012, SFRH/BPD/4609/2008 and SFRH/BPD/68883/2010, respectively).ElsevierBiblioteca Digital do IPBDias, Maria InêsBarros, LillianDueñas, MontserratAlves, Rita C.Oliveira, BeatrizSantos-Buelga, CelestinoFerreira, Isabel C.F.R.2014-07-01T09:28:40Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/9802engDias, Maria Inês; Barros, Lillian; Dueñas, Monteserrat; Alves, Rita C.; Oliveira, M. Beatriz P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2014). Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? Food Chemistry. ISSN 0308-8146. 156, p. 339–3460308-814610.1016/j.foodchem.2014.01.122info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:23:33Zoai:bibliotecadigital.ipb.pt:10198/9802Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:00:53.286529Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? |
title |
Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? |
spellingShingle |
Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? Dias, Maria Inês Laurus nobilis L. Cultivated/wild Chemical characterization Antioxidant properties Phenolic profile |
title_short |
Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? |
title_full |
Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? |
title_fullStr |
Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? |
title_full_unstemmed |
Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? |
title_sort |
Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? |
author |
Dias, Maria Inês |
author_facet |
Dias, Maria Inês Barros, Lillian Dueñas, Montserrat Alves, Rita C. Oliveira, Beatriz Santos-Buelga, Celestino Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Barros, Lillian Dueñas, Montserrat Alves, Rita C. Oliveira, Beatriz Santos-Buelga, Celestino Ferreira, Isabel C.F.R. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Dias, Maria Inês Barros, Lillian Dueñas, Montserrat Alves, Rita C. Oliveira, Beatriz Santos-Buelga, Celestino Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Laurus nobilis L. Cultivated/wild Chemical characterization Antioxidant properties Phenolic profile |
topic |
Laurus nobilis L. Cultivated/wild Chemical characterization Antioxidant properties Phenolic profile |
description |
Medicinal and aromatic plants are used since ancient times in folk medicine and traditional food, but also in novel pharmaceutical preparations. The controversy lies in the use of cultivated and/or wild plants presenting both advantages and disadvantages in biological, ecological but also economic terms. Herein, cultivated and wild samples of Laurus nobilis L. were chemically characterized regarding nutritional value, free sugars, organic acids, fatty acids and tocopherols. Furthermore, the antioxidant activity (scavenging activity, reducing power and lipid peroxidation inhibition) and individual phenolic profile of L. nobilis extracts and infusions were evaluated. Data showed that the wild sample gave higher nutritional contribution related to a higher content of proteins, free sugars, organic acids, PUFA and tocopherols. It also gave better PUFA/SFA and n − 6/n − 3 ratios. Regarding antioxidant activity and phenolic compounds, it was the cultivated sample (mostly the infusion) that showed the highest values. The present study supports the arguments defending the use of wild and cultivated medicinal and aromatic plants as both present very interesting features, whether nutritional or antioxidant, that can be an assessed by their consumption. In vitro culture could be applied to L. nobilis as a production methodology that allows combination of the benefits of wild and cultivated samples. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-07-01T09:28:40Z 2014 2014-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/9802 |
url |
http://hdl.handle.net/10198/9802 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Dias, Maria Inês; Barros, Lillian; Dueñas, Monteserrat; Alves, Rita C.; Oliveira, M. Beatriz P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2014). Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? Food Chemistry. ISSN 0308-8146. 156, p. 339–346 0308-8146 10.1016/j.foodchem.2014.01.122 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135238048186368 |