Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.)
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/7680 |
Resumo: | ObjectiveTo determine the centesimal composition of minerals, fatty acids and vitamin C of leaves and tubers of crem, and to discuss the nutritional potential of the T. pentaphyllum species. MethodsThe centesimal composition of protein, lipid, fi ber, ash and carbohydrate was determined by gravimetric analysis. Mineral composition was determined by optical emission spectrometry. Vitamin C was determined by dinitrophenylhydrazine method. Fatty acids were determined by gas chromatography. The percentage of recommended dietary intake of leaves and tubers of crem was calculated for each nutrient. ResultsA high content of fi brous fraction (63.07g/100g), potassium (4.55g/100g), magnesium (553.64mg/100g) and sulfur (480.79mg/100g) was observed in the chemical composition of leaves. In tubers, a high carbohydrate content was observed, with 62.60g/100g of starch and 3.43g/100g of fiber, as well as high potassium (0.58g/100g), sulfur (447.14g/100), calcium (205.54g/100g) and phosphorus (530.07g/100g) levels. The vitamin C content of tubers was 78.43mg/100g and the linoleic acid content was 0.455g/100g. The intake of 100g of crem leaves may contribute with 65% of the recommended dietary intake of sulfur. The intake of 100g of crem tuber may contribute with 106% of the recommended dietary intake of sulfur and 21% of the recommended dietary intake of Vitamin C. ConclusionThe chemical composition of crem (Tropaeolum pentaphyllum Lam.) tubers and leaves demonstrated an important contribution of nutrients, mainly sulfur, vitamin C and linoleic acid in its tubers, indicating a high nutritional potential of this species. |
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Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.)Chemical analysisFood analysisNutrientsNutritive valueTropaeolaceaeObjectiveTo determine the centesimal composition of minerals, fatty acids and vitamin C of leaves and tubers of crem, and to discuss the nutritional potential of the T. pentaphyllum species. MethodsThe centesimal composition of protein, lipid, fi ber, ash and carbohydrate was determined by gravimetric analysis. Mineral composition was determined by optical emission spectrometry. Vitamin C was determined by dinitrophenylhydrazine method. Fatty acids were determined by gas chromatography. The percentage of recommended dietary intake of leaves and tubers of crem was calculated for each nutrient. ResultsA high content of fi brous fraction (63.07g/100g), potassium (4.55g/100g), magnesium (553.64mg/100g) and sulfur (480.79mg/100g) was observed in the chemical composition of leaves. In tubers, a high carbohydrate content was observed, with 62.60g/100g of starch and 3.43g/100g of fiber, as well as high potassium (0.58g/100g), sulfur (447.14g/100), calcium (205.54g/100g) and phosphorus (530.07g/100g) levels. The vitamin C content of tubers was 78.43mg/100g and the linoleic acid content was 0.455g/100g. The intake of 100g of crem leaves may contribute with 65% of the recommended dietary intake of sulfur. The intake of 100g of crem tuber may contribute with 106% of the recommended dietary intake of sulfur and 21% of the recommended dietary intake of Vitamin C. ConclusionThe chemical composition of crem (Tropaeolum pentaphyllum Lam.) tubers and leaves demonstrated an important contribution of nutrients, mainly sulfur, vitamin C and linoleic acid in its tubers, indicating a high nutritional potential of this species.Núcleo de Editoração – PUC-Campinas2023-03-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7680Brazilian Journal of Nutrition; Vol. 31 No. 4 (2018): Revista de NutriçãoRevista de Nutrição; Vol. 31 Núm. 4 (2018): Revista de NutriçãoRevista de Nutrição; v. 31 n. 4 (2018): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7680/5217Copyright (c) 2023 Vanessa Bernardi BRAGA, Maitê de Moraes VIEIRA, Ingrid Bergman Inchausti de BARROShttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBernardi BRAGA, Vanessa de Moraes VIEIRA, Maitê Bergman Inchausti de BARROS, Ingrid 2023-03-08T16:36:08Zoai:ojs.periodicos.puc-campinas.edu.br:article/7680Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-08T16:36:08Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.) |
title |
Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.) |
spellingShingle |
Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.) Bernardi BRAGA, Vanessa Chemical analysis Food analysis Nutrients Nutritive value Tropaeolaceae |
title_short |
Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.) |
title_full |
Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.) |
title_fullStr |
Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.) |
title_full_unstemmed |
Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.) |
title_sort |
Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.) |
author |
Bernardi BRAGA, Vanessa |
author_facet |
Bernardi BRAGA, Vanessa de Moraes VIEIRA, Maitê Bergman Inchausti de BARROS, Ingrid |
author_role |
author |
author2 |
de Moraes VIEIRA, Maitê Bergman Inchausti de BARROS, Ingrid |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Bernardi BRAGA, Vanessa de Moraes VIEIRA, Maitê Bergman Inchausti de BARROS, Ingrid |
dc.subject.por.fl_str_mv |
Chemical analysis Food analysis Nutrients Nutritive value Tropaeolaceae |
topic |
Chemical analysis Food analysis Nutrients Nutritive value Tropaeolaceae |
description |
ObjectiveTo determine the centesimal composition of minerals, fatty acids and vitamin C of leaves and tubers of crem, and to discuss the nutritional potential of the T. pentaphyllum species. MethodsThe centesimal composition of protein, lipid, fi ber, ash and carbohydrate was determined by gravimetric analysis. Mineral composition was determined by optical emission spectrometry. Vitamin C was determined by dinitrophenylhydrazine method. Fatty acids were determined by gas chromatography. The percentage of recommended dietary intake of leaves and tubers of crem was calculated for each nutrient. ResultsA high content of fi brous fraction (63.07g/100g), potassium (4.55g/100g), magnesium (553.64mg/100g) and sulfur (480.79mg/100g) was observed in the chemical composition of leaves. In tubers, a high carbohydrate content was observed, with 62.60g/100g of starch and 3.43g/100g of fiber, as well as high potassium (0.58g/100g), sulfur (447.14g/100), calcium (205.54g/100g) and phosphorus (530.07g/100g) levels. The vitamin C content of tubers was 78.43mg/100g and the linoleic acid content was 0.455g/100g. The intake of 100g of crem leaves may contribute with 65% of the recommended dietary intake of sulfur. The intake of 100g of crem tuber may contribute with 106% of the recommended dietary intake of sulfur and 21% of the recommended dietary intake of Vitamin C. ConclusionThe chemical composition of crem (Tropaeolum pentaphyllum Lam.) tubers and leaves demonstrated an important contribution of nutrients, mainly sulfur, vitamin C and linoleic acid in its tubers, indicating a high nutritional potential of this species. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-08 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7680 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7680 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7680/5217 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 31 No. 4 (2018): Revista de Nutrição Revista de Nutrição; Vol. 31 Núm. 4 (2018): Revista de Nutrição Revista de Nutrição; v. 31 n. 4 (2018): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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1799126067883016192 |