Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.
Autor(a) principal: | |
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Data de Publicação: | 2017 |
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/10198/15270 |
Resumo: | Soil salinization is an increasing problem for many areas throughout the world that renders prohibitive vegetables and crop production in general. In the present study, Cichorium spinosum L. plants were grown under saline conditions in order to evaluate chemical composition and bioactive compounds content of their leaves. Salinity increase resulted in significant changes of macro and micro-nutrients content (nutritional value, sugars, fatty acids, minerals, ascorbic acid and tocopherols), whereas the concentration of phenolic compounds was not significantly affected. Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acids. In contrast, antioxidant activity and mineral composition were beneficially affected by mid-to-high and high salinity levels. In conclusion, C. spinosum can be cultivated under saline conditions without compromising the quality of the final product, especially in semi-arid areas where irrigation water is scarce and/or of low quality due to high content of NaCl (coastal areas or areas where underground water is saline). |
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Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.Bioactive compoundsEdible herbsNutrientsSaline conditionsSalt stressStamnagathiSoil salinization is an increasing problem for many areas throughout the world that renders prohibitive vegetables and crop production in general. In the present study, Cichorium spinosum L. plants were grown under saline conditions in order to evaluate chemical composition and bioactive compounds content of their leaves. Salinity increase resulted in significant changes of macro and micro-nutrients content (nutritional value, sugars, fatty acids, minerals, ascorbic acid and tocopherols), whereas the concentration of phenolic compounds was not significantly affected. Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acids. In contrast, antioxidant activity and mineral composition were beneficially affected by mid-to-high and high salinity levels. In conclusion, C. spinosum can be cultivated under saline conditions without compromising the quality of the final product, especially in semi-arid areas where irrigation water is scarce and/or of low quality due to high content of NaCl (coastal areas or areas where underground water is saline).Biblioteca Digital do IPBPetropoulos, Spyridon Α.Levizou, EfiNtatsi, GeorgiaFernandes, ÂngelaPetrotos, KonstantinosAkoumianakis, KonstantinosBarros, LillianFerreira, Isabel C.F.R.2018-01-25T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15270engPetropoulos, Spyridon A.; Levizou, Efi; Ntatsi, Georgia; Fernandes, Ângela; Petrotos, Konstantinos; Akoumianakis, Konstantinos; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.. Food Chemistry. ISSN 0308-8146. 214, p. 129-1360308-814610.1016/j.foodchem.2016.07.080info: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:RCAAP2023-11-21T10:35:43Zoai:bibliotecadigital.ipb.pt:10198/15270Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:54.144512Repositório 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 |
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. |
title |
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. |
spellingShingle |
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. Petropoulos, Spyridon Α. Bioactive compounds Edible herbs Nutrients Saline conditions Salt stress Stamnagathi |
title_short |
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. |
title_full |
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. |
title_fullStr |
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. |
title_full_unstemmed |
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. |
title_sort |
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. |
author |
Petropoulos, Spyridon Α. |
author_facet |
Petropoulos, Spyridon Α. Levizou, Efi Ntatsi, Georgia Fernandes, Ângela Petrotos, Konstantinos Akoumianakis, Konstantinos Barros, Lillian Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Levizou, Efi Ntatsi, Georgia Fernandes, Ângela Petrotos, Konstantinos Akoumianakis, Konstantinos Barros, Lillian Ferreira, Isabel C.F.R. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Petropoulos, Spyridon Α. Levizou, Efi Ntatsi, Georgia Fernandes, Ângela Petrotos, Konstantinos Akoumianakis, Konstantinos Barros, Lillian Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Bioactive compounds Edible herbs Nutrients Saline conditions Salt stress Stamnagathi |
topic |
Bioactive compounds Edible herbs Nutrients Saline conditions Salt stress Stamnagathi |
description |
Soil salinization is an increasing problem for many areas throughout the world that renders prohibitive vegetables and crop production in general. In the present study, Cichorium spinosum L. plants were grown under saline conditions in order to evaluate chemical composition and bioactive compounds content of their leaves. Salinity increase resulted in significant changes of macro and micro-nutrients content (nutritional value, sugars, fatty acids, minerals, ascorbic acid and tocopherols), whereas the concentration of phenolic compounds was not significantly affected. Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acids. In contrast, antioxidant activity and mineral composition were beneficially affected by mid-to-high and high salinity levels. In conclusion, C. spinosum can be cultivated under saline conditions without compromising the quality of the final product, especially in semi-arid areas where irrigation water is scarce and/or of low quality due to high content of NaCl (coastal areas or areas where underground water is saline). |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z 2018-01-25T10:00:00Z |
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/10198/15270 |
url |
http://hdl.handle.net/10198/15270 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Petropoulos, Spyridon A.; Levizou, Efi; Ntatsi, Georgia; Fernandes, Ângela; Petrotos, Konstantinos; Akoumianakis, Konstantinos; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.. Food Chemistry. ISSN 0308-8146. 214, p. 129-136 0308-8146 10.1016/j.foodchem.2016.07.080 |
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.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 |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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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 |
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