Nutritional value of non-conventional vegetables prepared by family farmers in rural communities

• Autor(a) principal: Oliveira,Heliane Aparecida Barros de
• Data de Publicação: 2019
• Outros Autores: Anunciação,Pamella Cristine, Silva,Bárbara Pereira da, Souza,Ângela Maria Natal de, Pinheiro,Soraia Silva, Lucia,Ceres Mattos Della, Cardoso,Leandro de Morais, Castro,Luiza Carla Vidigal, Pinheiro-Sant’Ana,Helena Maria
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800900
• topic: vitamins; HPLC; agroecology; food sovereignty

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 high-performance 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.