Nutritional Evaluation of Non-Conventional Vegetables in Brazil

Abstract

The objective of this study was to characterize the nutritional compounds of interest present in vegetables known as non-conventional, in Brazil. The following evaluations were carried out: antioxidant activity, phenolic compounds, vitamin C, calories, carbohydrates, humidity, lipids, proteins, fiber, acidity and quantification of minerals (P, K, Ca, Mg, S, Cu, Fe, Mn, Zn and B). The species studied were Amaranthus hybridus L., Amaranthus viridis L., Basella alba L., Eryngium campestre L., Hibiscus sabdariffa L., Lactuca canadensis L., Rumex acetosa L., Stachys byzantina K. Koch, Tropaeolum majus L. and Xanthosoma sagittifolium L. Representative samples of plant structures of interest were harvested from each species suitable for human consumption such as leaves, flowers and flower buds. The results were submitted to multivariate analysis - principal components analysis (PCA). All the species present nutritional compounds of interest in different levels among the evaluated structures.

Creme de ricota enriquecido com farinha da casca de maracujá

“…Flores comestíveis representam um nicho de mercado. O aroma, a cor, a aparência atraem frequentemente os consumidores para experimentarem produtos de flores comestíves e vegetais não convencionais (Chen & Wei, 2017;Silva et al, 2018). Esta pesquisa mostrou que a curiosidade, o aroma e o sabor característico das rosas são as maiores influências na atitude em relação ao consumo.…”

Morphological, chemical and physiological characterization of Amaranthus spp. Seeds

“…Plants of the genus Amaranthus have been considered as foods of the future due to their nutritional and functional properties, such as high content of antioxidants and dietary fibers, and may be an alternative for the diversification of human nutrition (Amaya-Farfan et al, 2005;Silva et al, 2018;Silva et al, 2019). However, the commercialization of this genus is still restricted due to lack of knowledge, especially regarding the agronomic management, which limits its production (Ngoroyemoto et al, 2019;Xavier et al, 2018;Xavier et al, 2019).…”

“…Another technique used is the nearinfrared spectroscopy (NIR), which determines functional groups of chemical components in seeds, according to the absorbance of the sample. This technique has been employed for identification of constituents in foods such as oil, determination of genetically modified organisms, selection and identification of genotypes, among others (Conceição et al, 2006;Silva et al, 2008;Mittelmann et al, 2006;Silverstein and Webster, 1998).…”

Silicate fertilization in non-conventional vegetables in the southern region of Minas Gerais in Brazil

“…In this context of healthy eating, non-conventional vegetables have been gaining space and becoming an option as a source of vitamins, minerals, proteins and fiber (Silva et al, 2018c). These species include a series of plants that have been widely appreciated as part of family meals, but over the years have been forgotten or devalued, mainly by the rural exodus, which led people to consume more processed foods (Silva et al, 2018a;Silva et al, 2018b;Xavier et al, 2019).…”