Repository logo
 
Publication

Sea Purslane as an Emerging Food Crop: Nutritional and Biological Studies

2021Journal article Open access
Simple item page
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.authorMoreira da Silva, Aida
dc.date.accessioned2021-09-14T14:18:23Z
dc.date.available2021-09-14T14:18:23Z
dc.date.issued2021
dc.description.abstractalophyte 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. View Full-Textpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires A, Agreira S, Ressurreição S, Marques J, Guiné R, Barroca MJ, Silva AM. (2021) Sea Purslane as an Emerging Food Crop: Nutritional and Biological Studies. Applied Sciences, 11(17), 7860:1-18.pt_PT
dc.identifier.doi10.3390/app11177860pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6816
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjecthalophytept_PT
dc.subjectsea purslanept_PT
dc.subjectnovel ingredientpt_PT
dc.subjectantioxidant activitypt_PT
dc.subjectmineralspt_PT
dc.titleSea Purslane as an Emerging Food Crop: Nutritional and Biological Studiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue17pt_PT
oaire.citation.startPage7860pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume11pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameBarroca
person.givenNameRaquel
person.givenNameMaria João
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-idE21B-CD54-E879
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-9186-0975
person.identifier.ridI-8696-2014
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id6602767047
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublicationa4c5f1bd-2b16-4904-bcb5-d1767c739c56
relation.isAuthorOfPublication.latestForDiscoverya4c5f1bd-2b16-4904-bcb5-d1767c739c56

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
SCAN_2021_AppSci_Halimione.pdf
Size:
23.8 MB
Format:
Adobe Portable Document Format
Download

Collections

CERNAS - Artigo em revista científica, indexada ao WoS/Scopus
ESAV - DIA - Artigo em revista científica, indexada ao WoS/Scopus