Please use this identifier to cite or link to this item:
https://hdl.handle.net/10316/103716
Title: | Sea Purslane as an Emerging Food Crop: Nutritional and Biological Studies | Authors: | Pires, Arona Agreira, Sílvia Ressurreição, Sandrine Marques, Joana Guiné, Raquel Barroca, Maria João Silva, Aida Moreira da |
Keywords: | halophyte; sea purslane; minerals; antioxidant activity; novel ingredient | Issue Date: | 2021 | Publisher: | MDPI | Project: | UID/MULTI/00070/2019 Portugal 2020-POCI-01-0145-FEDER-029305 Centro 2020-Centro-01-0145-FEDER-000007 |
Serial title, monograph or event: | Applied Sciences (Switzerland) | Volume: | 11 | Issue: | 17 | Abstract: | Halophyte plants are highly adapted to salt marsh ecosystems due to their physiological and ecological characteristics. Halimione portulacoides (L.) Aellen is one abundant halophyte shrub that belongs to a Chenopodiaceae family and Caryophyllales order and is found on sandy or muddy coastlines and salt marshes. In this study, the leaves of sea purslane (H. portulacoides) grown in Figueira da Foz (Portugal) were characterized at nutritional and mineral concentration. Moreover, different methanolic extracts were obtained from the leaves, and the antioxidant activity was assessed by several methods. From a nutritional point of view, this halophyte plant may be considered a good source of dietary fiber, protein, natural minerals such as calcium, magnesium, manganese, copper, and potassium. The primary sugar found in leaves of sea purslane is maltose, followed by sucrose, glucose, and fructose. Finally, leaves showed a high content of phenolic compounds and considerable antioxidant activity. The novel products butter and pasta enriched with powder dried leaves of H. portulacoides revealed the plant’s potential to be used as a salt substitute and a good alternative to enhance the sensory characteristics of products, with additional health benefits. The nutritional characteristics and the phytochemical value highlight H. portulacoides as a potential candidate crop in saline agriculture and to be used as a new vegetable, especially as a premium food in the novel “salty veggies” market or as a kitchen salt substitute. | URI: | https://hdl.handle.net/10316/103716 | ISSN: | 2076-3417 | DOI: | 10.3390/app11177860 | Rights: | openAccess |
Appears in Collections: | FCTUC Química - Artigos em Revistas Internacionais |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Sea-purslane-as-an-emerging-food-crop-Nutritional-and-biological-studiesApplied-Sciences-Switzerland.pdf | 24.37 MB | Adobe PDF | View/Open |
WEB OF SCIENCETM
Citations
2
checked on May 2, 2023
Page view(s)
74
checked on Aug 14, 2024
Download(s)
64
checked on Aug 14, 2024
Google ScholarTM
Check
Altmetric
Altmetric
This item is licensed under a Creative Commons License