9 documents found, page 1 of 1
Domestication of wild edible species: the response of Scolymus hispanicus plant...
Paschoalinotto, B. H.; Polyzos, Nikolaos; Compocholi, Maria; Rouphael, Youssef; Alexopoulos, Alexios; Dias, Maria Inês; Barros, LillianScolymus hispanicus L. is a wild edible species with wide distribution in the Mediterranean area. Recent research has focused on the domestication of wild edible greens, which is essential for the preservation of agroecosystems and the increase in biodiversity, especially under the adversely changing climate conditions. In the present work, the aim was to evaluate the response of S. hispanicus plants to differe...
The powerful Solanaceae: food and nutraceutical applications in a sustainable w...
Añibarro-Ortega, Mikel; Pinela, José; Alexopoulos, Alexios; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.; Barros, LillianThe Solanaceae family is considered one of themost important families among plant species because, on one hand encompassesmany staple food crops of the human dietwhile, on the other hand, it includes species rich in powerful secondary metabolites that could be valorized in medicine or drug formulation as well as nutraceuticals and food supplements. Themain genera are Solanum, Capsicum, Physalis, and Lycium whic...
Physical properties of 29 colored potato varieties
Oliveira, Izamara; Ueda, Jonata Massao; Rodrigues, Christian Teixeira; Heleno, Sandrina A.; Petropoulos, Spyridon Α.; Alexopoulos, AlexiosThe use of different varieties of potatoes ( Solanum tuberosum L.) with different colors may be appealing to consumers, namely in terms of their visual appearance, allowing their use as “chips” and other ready-to-eat snacks. This work studied the physical properties of 29 varieties of colored potatoes, analyzing their external color and the different dimensions of texture. The external color was measured with a...
Nutritional characterization, ph and antioxidant activity of the pulp of 29 col...
Oliveira, Izamara; Rodrigues, Christian Teixeira; Heleno, Sandrina A.; Petropoulos, Spyridon Α.; Alexopoulos, Alexios; Carocho, MárcioPotatoes (Solanum tuberosum L.) is one of the most important food sources for humans due to their high production and nutritional quality, allowing various culinary uses, from domestic cooking to processing into chips and other ready-to-eat snacks. In this work, 29 color-fleshed varieties of potatoes were studied by analyzing their pH, nutritional profile (moisture, nutritional contents of fat, protein, carbohy...
Anthocyanin-rich extracts from purple and red potatoes as natural colourants: B...
Sampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon Α.; Glamočlija, Jasmina; Alexopoulos, AlexiosAqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, resp...
Nutritional and antioxidant characterization of the peel of 10 species of colou...
Oliveira, Izamara; Rodrigues, Christian Teixeira; Heleno, Sandrina A.; Petropoulos, Spyridon Α.; Alexopoulos, Alexios; Carocho, MárcioThe use of by-products from the food agro-industry reduces production costs, increases the total use of food and reduces the impact that these by-products may cause when disposed of in the environment. In this way, some potato by-products are used and transformed into food ingredients, such as peelings. Thus, innovative measures are needed to stimulate the full reuse of these foodstuffs, since, whenever possibl...
Phenolic composition and cell-based biological activities of ten coloured potat...
Sampaio, Shirley L.; Petropoulos, Spyridon Α.; Dias, Maria Inês; Pereira, Carla; Calhelha, Ricardo C.; Fernandes, Ângela; Leme, Camila M.M.The present study provides an in-depth characterisation of the non-anthocyanin and anthocyanin phenolic compounds of potato peels from ten coloured potato varieties. Furthermore, the underexplored bioactive potential (antioxidant, cytotoxic and anti-inflammatory capacities) of the studied peels is comprehensively analysed. Among non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the high...
Potato biodiversity: a linear discriminant analysis on the nutritional and phys...
Sampaio, Shirley L.; Barreira, João C.M.; Fernandes, Ângela; Petropoulos, Spyridon Α.; Alexopoulos, Alexios; Santos-Buelga, CelestinoFifty potato genotypes from twenty-four different countries of origin, four different flesh colours (yellow, purple, red and marble) and different cultivation types (Andean accessions, landraces, breeder lines and cultivated varieties) were studied in terms of their nutritional and physicochemical characteristics. In general, cultivated varieties and breeder lines showed the highest similarity (slight differenc...
Perfil nutricional e actividade antioxidante da polpa de 29 batatas coloridas
Oliveira, Izamara; Rodrigues, Christian Teixeira; Heleno, Sandrina A.; Petropoulos, Spyridon Α.; Alexopoulos, Alexios; Carocho, MárcioNeste trabalho realizou-se um estudo de 29 variedades de batatas coloridas através das análises do pH e perfil nutricional (humidade, gordura, proteínas, hidratos de carbono, cinzas), e ainda a sua atividade antioxidante através do ensaio de inibição da peroxidação lipídica de substâncias reativas ao ácido tiobarbitúrico (TBARS).