Please use this identifier to cite or link to this item: https://hdl.handle.net/10316/103716
DC FieldValueLanguage
dc.contributor.authorPires, Arona-
dc.contributor.authorAgreira, Sílvia-
dc.contributor.authorRessurreição, Sandrine-
dc.contributor.authorMarques, Joana-
dc.contributor.authorGuiné, Raquel-
dc.contributor.authorBarroca, Maria João-
dc.contributor.authorSilva, Aida Moreira da-
dc.date.accessioned2022-11-23T09:37:42Z-
dc.date.available2022-11-23T09:37:42Z-
dc.date.issued2021-
dc.identifier.issn2076-3417pt
dc.identifier.urihttps://hdl.handle.net/10316/103716-
dc.description.abstractHalophyte 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.pt
dc.language.isoengpt
dc.publisherMDPIpt
dc.relationUID/MULTI/00070/2019pt
dc.relationPortugal 2020-POCI-01-0145-FEDER-029305pt
dc.relationCentro 2020-Centro-01-0145-FEDER-000007pt
dc.rightsopenAccesspt
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt
dc.subjecthalophytept
dc.subjectsea purslanept
dc.subjectmineralspt
dc.subjectantioxidant activitypt
dc.subjectnovel ingredientpt
dc.titleSea Purslane as an Emerging Food Crop: Nutritional and Biological Studiespt
dc.typearticle-
degois.publication.firstPage7860pt
degois.publication.issue17pt
degois.publication.titleApplied Sciences (Switzerland)pt
dc.peerreviewedyespt
dc.identifier.doi10.3390/app11177860pt
degois.publication.volume11pt
dc.date.embargo2021-01-01*
uc.date.periodoEmbargo0pt
item.languageiso639-1en-
item.fulltextCom Texto completo-
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.researchunitQFM-UC – Molecular Physical-Chemistry R&D Unit-
crisitem.author.orcid0000-0002-7333-9158-
crisitem.author.orcid0000-0002-9186-0975-
crisitem.author.orcid0000-0001-5258-7980-
Appears in Collections:FCTUC Química - Artigos em Revistas Internacionais
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This item is licensed under a Creative Commons License Creative Commons