The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences

Detalhes bibliográficos
Autor(a) principal: Barros, Lillian
Data de Publicação: 2010
Outros Autores: Carvalho, Ana Maria, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/2854
Resumo: The chemical composition and the nutritional value of different parts of Foeniculum vulgare (fennel): shoots, leaves, stems and inflorescences, were determined. The evaluation of chemical composition included the determination of moisture, total fat, crude protein, ash, carbohydrates, and nutritional value. The composition in individual sugars was determined, being fructose and glucose the most abundant sugars. The analysis of fatty acid composition, allowed the quantification of twenty one fatty acids. Polyunsaturated fatty acids were the main group in all the fennel parts; linoleic acid predominated in shoots, stems and inflorescences, while a-linolenic acid predominated in leaves. The higher levels of u-3 fatty acids found in leaves contributed to its lowest ratio of u-6 to u-3 fatty acids. Also, the lower levels of u-3 fatty acids found in inflorescences contributed to its highest ratio of u-6 to u-3 fatty acids.
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spelling The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescencesFennelMacronutrientsSugarsω3 and ω6 Fatty acidsThe chemical composition and the nutritional value of different parts of Foeniculum vulgare (fennel): shoots, leaves, stems and inflorescences, were determined. The evaluation of chemical composition included the determination of moisture, total fat, crude protein, ash, carbohydrates, and nutritional value. The composition in individual sugars was determined, being fructose and glucose the most abundant sugars. The analysis of fatty acid composition, allowed the quantification of twenty one fatty acids. Polyunsaturated fatty acids were the main group in all the fennel parts; linoleic acid predominated in shoots, stems and inflorescences, while a-linolenic acid predominated in leaves. The higher levels of u-3 fatty acids found in leaves contributed to its lowest ratio of u-6 to u-3 fatty acids. Also, the lower levels of u-3 fatty acids found in inflorescences contributed to its highest ratio of u-6 to u-3 fatty acids.ElsevierBiblioteca Digital do IPBBarros, LillianCarvalho, Ana MariaFerreira, Isabel C.F.R.2010-11-19T11:53:03Z20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/2854engBarros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel CFR (2010). The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences. LWT- Food Science and Technology. ISSN 0023-6438. 43:5. p 814-8180023-643810.1016/j.lwt.2010.01.01010.1016/j.lwt.2010.01.010info: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:RCAAP2023-11-21T10:07:05Zoai:bibliotecadigital.ipb.pt:10198/2854Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:55:40.790385Repositório 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 The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences
title The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences
spellingShingle The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences
Barros, Lillian
Fennel
Macronutrients
Sugars
ω3 and ω6 Fatty acids
title_short The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences
title_full The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences
title_fullStr The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences
title_full_unstemmed The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences
title_sort The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences
author Barros, Lillian
author_facet Barros, Lillian
Carvalho, Ana Maria
Ferreira, Isabel C.F.R.
author_role author
author2 Carvalho, Ana Maria
Ferreira, Isabel C.F.R.
author2_role author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Barros, Lillian
Carvalho, Ana Maria
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Fennel
Macronutrients
Sugars
ω3 and ω6 Fatty acids
topic Fennel
Macronutrients
Sugars
ω3 and ω6 Fatty acids
description The chemical composition and the nutritional value of different parts of Foeniculum vulgare (fennel): shoots, leaves, stems and inflorescences, were determined. The evaluation of chemical composition included the determination of moisture, total fat, crude protein, ash, carbohydrates, and nutritional value. The composition in individual sugars was determined, being fructose and glucose the most abundant sugars. The analysis of fatty acid composition, allowed the quantification of twenty one fatty acids. Polyunsaturated fatty acids were the main group in all the fennel parts; linoleic acid predominated in shoots, stems and inflorescences, while a-linolenic acid predominated in leaves. The higher levels of u-3 fatty acids found in leaves contributed to its lowest ratio of u-6 to u-3 fatty acids. Also, the lower levels of u-3 fatty acids found in inflorescences contributed to its highest ratio of u-6 to u-3 fatty acids.
publishDate 2010
dc.date.none.fl_str_mv 2010-11-19T11:53:03Z
2010
2010-01-01T00:00:00Z
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/10198/2854
url http://hdl.handle.net/10198/2854
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Barros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel CFR (2010). The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences. LWT- Food Science and Technology. ISSN 0023-6438. 43:5. p 814-818
0023-6438
10.1016/j.lwt.2010.01.010
10.1016/j.lwt.2010.01.010
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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