Nutritional value of non-conventional vegetables prepared by family farmers in rural communities
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.
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Universidade Federal de Santa Maria
2019
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oai:scielo:S0103-847820190008009002019-09-30Nutritional value of non-conventional vegetables prepared by family farmers in rural communitiesOliveira,Heliane Aparecida Barros deAnunciação,Pamella CristineSilva,Bárbara Pereira daSouza,Ângela Maria Natal dePinheiro,Soraia SilvaLucia,Ceres Mattos DellaCardoso,Leandro de MoraisCastro,Luiza Carla VidigalPinheiro-Sant’Ana,Helena Maria 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.info:eu-repo/semantics/openAccessUniversidade Federal de Santa MariaCiência Rural v.49 n.8 20192019-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800900en10.1590/0103-8478cr20180918 |
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Oliveira,Heliane Aparecida Barros de 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 |
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Oliveira,Heliane Aparecida Barros de 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 Nutritional value of non-conventional vegetables prepared by family farmers in rural communities |
| author_facet |
Oliveira,Heliane Aparecida Barros de 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 |
| author_sort |
Oliveira,Heliane Aparecida Barros de |
| title |
Nutritional value of non-conventional vegetables prepared by family farmers in rural communities |
| title_short |
Nutritional value of non-conventional vegetables prepared by family farmers in rural communities |
| title_full |
Nutritional value of non-conventional vegetables prepared by family farmers in rural communities |
| title_fullStr |
Nutritional value of non-conventional vegetables prepared by family farmers in rural communities |
| title_full_unstemmed |
Nutritional value of non-conventional vegetables prepared by family farmers in rural communities |
| title_sort |
nutritional value of non-conventional vegetables prepared by family farmers in rural communities |
| description |
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. |
| publisher |
Universidade Federal de Santa Maria |
| publishDate |
2019 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800900 |
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