Healthy, Tasty and Sustainable Mediterranean Food. UMAMI Taste and Polyphenols of Twiggy Glasswort (Salicornia ramosissima)

Guerreiro, A. Sousa; Rassal, Carimo; Afonso, Carlos M.; Galego, Ludovina; Serra, Manuel; Rodrigues, Maria Aurineide

doi:10.1007/978-3-319-70272-8_14

Cited by 5 publications

(4 citation statements)

References 17 publications

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“…means not identified.The phenolic composition of S. ramosissima samples was in compliance with the literature [ 15 , 105 ]. The occurrence of quinic acid, p -coumaric and ferulic acid, 3- O -caffeoylquinic acid, and quercetin-3- O -glucoside in aqueous extracts [ 105 ], and quercetin-glucoside, hydrocaffeoylquinic, caffeoylquinic, dihydrocaffeoyl quinic, caffeoyl-hydrocaffeoylquinic acid, and dicaffeoyl quinic acids in an ethyl acetate fraction isolated from S. ramosissima were already described [ 15 ]. Quercetin-glucoside, caffeoylquinic acid, and other hydroxycinnamic acid derivatives were also reported in other Salicornia species [ 19 , 106 , 107 ].…”

Section: Resultsmentioning

confidence: 54%

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

et al. 2021

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Salicornia ramosissima J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life and applicability in several food matrices requires the use of drying processes, which may have an impact on its nutritional and functional value. The objective of this study was to evaluate the effect of oven and freeze-drying processes on the nutritional composition, volatile profile, phytochemical content, and bioactivity of S. ramosissima using several analytical tools (LC-DAD-ESI-MS/MS and SPME-GC-MS) and bioactivity assays (ORAC, HOSC, and ACE inhibition and antiproliferative effect on HT29 cells). Overall, results show that the drying process changes the chemical composition of the plant. When compared to freeze-drying, the oven-drying process had a lower impact on the nutritional composition but the phytochemical content and antioxidant capacity were significantly reduced. Despite this, oven-dried and freeze-dried samples demonstrated similar antiproliferative (17.56 mg/mL and 17.24 mg/mL, respectively) and antihypertensive (24.56 mg/mL and 18.96 mg/mL, respectively) activities. The volatile composition was also affected when comparing fresh and dried plants and between both drying processes: while for the freeze-dried sample, terpenes corresponded to 57% of the total peak area, a decrease to 17% was observed for the oven-dried sample. The oven-dried S. ramosissima was selected to formulate a ketchup and the product formulated with 2.2% (w/w) of the oven-dried plant showed a good consumer acceptance score. These findings support the use of dried S. ramosissima as a promising functional ingredient that can eventually replace the use of salt.

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Section: Resultsmentioning

confidence: 54%

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

et al. 2021

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“…This may indicate that the public awareness on the relation between dietary salt and cardiovascular disease makes saltiness a less valued attribute (Kuhar, Korošec, Bolha, Pravst, & Hristov, 2020;Lopes, Cavaleiro, & Ramos, 2017). Other characteristics, like colour, succulence and crispness, and the presence of solutes associated with the UMAMI taste (Guerreiro et al, 2018) may significantly contribute to the overall pleasant perception of S. ramosissima shoots in mixed salads and the intention of purchase.…”

Section: Discussionmentioning

confidence: 99%

From the saltpan to the plate: An evaluation of the use of the edible halophyteSalicornia ramosissimain catering

Cardoso

Silva

Patinha

et al. 2021

Annals of Applied Biology

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The halophyte species Salicornia ramosissima has long been consumed as food and is currently regarded as a high-value gourmet item. However, given that these plants grow in estuarine areas, often impacted by pollution, and are prone to the accumulation of ions, the risks associated with food borne pathogens or toxic metals has to be carefully considered. The objective of this work was to gather evidence that S. ramossissima harvested locally in an estuarine system (Ria de Aveiro, Portugal) can be safely consumed as a healthy and catering-amenable food. Fresh shoots, taken as green vegetables, and dried powdered shoots (green salt) intended as seasoning, were analysed for total aerobic bacteria, total coliforms, Escherichia coli, Bacillus cereus and fungi (yeasts and moulds). The nutritional profile and the concentration of macro and micro elements, including potential toxic elements, was also established.Fresh shoots and green salt were incorporated in catering meals (soup and a meat dish) and subjected to sensory analyses. The microbiological quality of fresh shoots and green salt was compliant with the guidelines for salad greens and herbs and spices, respectively. The nutritional and elemental profile revealed that fresh shoots have a high content in fibre and NaCl. From the concentration of Na determined in green salt, a daily dose of 7 g was estimated as corresponding to the recommended daily dietary intake Na. None of the other elements was present in concentrations that could exceed the dietary intake limits. In the sensory tests, fresh shoots were well accepted as salad greens but green salt, used as seasoning, was considered as insufficient in terms of saltiness and does not completely substitute cooking salt. The results confirm the nutritional and sensory value of S. ramossisima and represent a promising prospect for the incorporation of locally harvested or crop cultivated plants in catering meals.

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“…Moreover, trans‐ferulic acid (and some other antioxidants) present in Salicornia provides protection against vascular dysfunction and hypertension, thus the intake of green salt has shown less hypertensive effect, normally associated with regular table salt (Barreira et al., 2017; Lopes et al., 2017; Panth et al., 2016). In addition to the salty flavor, this green salt gives a strong umami flavor, a flavor concept coined in the early 20th century and only recently fully described by scientists (Guerreiro et al., 2017). A sensory evaluation study (conducted in Portugal) of Salicornia has revealed a greater consumer acceptance of fresh shoots (as salad greens) over green salt since the saltiness of green salt is significantly lower and insufficient for seasoning, compared to the same amount of regular table salt (Cardoso et al., 2021).…”

Section: Salicornia: a Plant With A Range Of Benefitsmentioning

confidence: 99%

From salt pan to saucepan: Salicornia, a halophytic vegetable with an array of potential health benefits

et al. 2023

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Domestication of novel crops from the wild is a key process that ensures food security by addressing adaptability to changing environments. These wild plants offer broader and unique health benefits beyond basic nutrition. Salinization resulted in a drastic reduction of arable land and freshwater intended for cultivation. Thus, the global food production is currently under a risk of meeting the demands. Salt‐tolerant plants (i.e., halophytes) are potential food candidates that can be used to increase the productivity of salinized land and also to enhance the diversification of food production. Salicornia can survive under hypersaline and extreme climatic conditions and deliver tender shoots and dried seeds that can be used as a food with a unique taste, texture, and therapeutic benefits. Although Salicornia is not equally popular among all the food cultures globally, it has been consumed over centuries, and it is now making its way to the shelves of supermarkets in some countries such as the United States, UAE, South Korea, and Mexico. Despite being an underutilized crop, Salicornia possesses an array of chemical compounds or basic derivatives that can enhance antioxidant, anti‐obesity, antidiabetes, anti‐inflammatory, cardioprotective, and neuroprotective properties of human nutrition. The presence of considerable amounts of nutritional elements and various functional bioactive phytochemicals have opened up avenues of using Salicornia as a functional food. The present paper reviews the recognition of Salicornia as a functional food and a potential cash crop in saline agriculture to enhance agricultural productivity and also to diversify the current food supply chain.

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Healthy, Tasty and Sustainable Mediterranean Food. UMAMI Taste and Polyphenols of Twiggy Glasswort (Salicornia ramosissima)

Cited by 5 publications

References 17 publications

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

From the saltpan to the plate: An evaluation of the use of the edible halophyteSalicornia ramosissimain catering

From salt pan to saucepan: Salicornia, a halophytic vegetable with an array of potential health benefits

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