Publicação
Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars
| Resumo: | In the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types. |
|---|---|
| Autores principais: | Fernandes, Ângela |
| Outros Autores: | Polyzos, Nikolaos; Petropoulos, Spyridon Α.; Pinela, José; Ardohain, Elizandra; Moreira, Glaucia; Ferreira, Isabel C.F.R.; Barros, Lillian |
| Assunto: | Aromatic vegetables Fatty acids Hamburg type Herbs Leafy vegetables Nutritional value Organic acids Petroselinum crispum (Mill.) Fuss Root parsley |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863851324932620288 |
|---|---|
| author | Fernandes, Ângela |
| author2 | Polyzos, Nikolaos Petropoulos, Spyridon Α. Pinela, José Ardohain, Elizandra Moreira, Glaucia Ferreira, Isabel C.F.R. Barros, Lillian |
| author2_role | author author author author author author author |
| author_facet | Fernandes, Ângela Polyzos, Nikolaos Petropoulos, Spyridon Α. Pinela, José Ardohain, Elizandra Moreira, Glaucia Ferreira, Isabel C.F.R. Barros, Lillian |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Fernandes, Ângela\",\"Person.identifier.orcid\":\"0000-0002-0157-9873\"},{\"Person.name\":\"Polyzos, Nikolaos\"},{\"Person.name\":\"Petropoulos, Spyridon Α.\"},{\"Person.name\":\"Pinela, José\",\"Person.identifier.orcid\":\"0000-0001-7523-1637\"},{\"Person.name\":\"Ardohain, Elizandra\"},{\"Person.name\":\"Moreira, Glaucia\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Fernandes, Ângela Polyzos, Nikolaos Petropoulos, Spyridon Α. Pinela, José Ardohain, Elizandra Moreira, Glaucia Ferreira, Isabel C.F.R. Barros, Lillian |
| datacite.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Aromatic vegetables Fatty acids Hamburg type Herbs Leafy vegetables Nutritional value Organic acids Petroselinum crispum (Mill.) Fuss Root parsley |
| datacite.titles.title.fl_str_mv | Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Fernandes, Ângela Polyzos, Nikolaos Petropoulos, Spyridon Α. Pinela, José Ardohain, Elizandra Moreira, Glaucia Ferreira, Isabel C.F.R. Barros, Lillian |
| dc.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/23388 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Aromatic vegetables Fatty acids Hamburg type Herbs Leafy vegetables Nutritional value Organic acids Petroselinum crispum (Mill.) Fuss Root parsley |
| dc.title.fl_str_mv | Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | In the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/938f10ea-3364-4277-9879-326f6f9c68ba/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID |
| id | ipb_9dfbd20fc73f4e06ea32adc17dc2edcc |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/23388 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/23388 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Fernandes, Ângela Fernandes, Ângela https://www.ciencia-id.pt/2015-0434-AE7C 2015-0434-AE7C http://orcid.org/0000-0002-0157-9873 0000-0002-0157-9873 Polyzos, Nikolaos Petropoulos, Spyridon Α. Pinela, José Pinela, José https://www.ciencia-id.pt/771C-2B43-B108 771C-2B43-B108 http://orcid.org/0000-0001-7523-1637 0000-0001-7523-1637 Ardohain, Elizandra Moreira, Glaucia Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 |
| publishDate | 2020 |
| reponame_str | Biblioteca Digital do IPB |
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| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engen_ENIn the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types.application/pdfen_ENPhytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivarsPersonalFernandes, ÂngelaDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadFernandesÂngelaCiência IDhttps://www.ciencia-id.pt2015-0434-AE7CORCIDhttp://orcid.org0000-0002-0157-9873Polyzos, NikolaosPetropoulos, Spyridon Α.PersonalPinela, JoséDSpacehttp://dspace.org/items/706cd9ff-065b-4c98-98a7-5c0a9e45adc4DSpacehttp://dspace.org/items/706cd9ff-065b-4c98-98a7-5c0a9e45adc4PinelaJoséCiência IDhttps://www.ciencia-id.pt771C-2B43-B108ORCIDhttp://orcid.org0000-0001-7523-1637Researcher IDhttps://www.researcherid.comB-4466-2014Scopus Author IDhttps://www.scopus.com54392272800Ardohain, ElizandraMoreira, GlauciaPersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptDOIIsPartOf10.3390/agronomy100914162018-01-19T10:00:00Z20202020-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/23388http://purl.org/coar/access_right/c_abf2open accessAromatic vegetablesFatty acidsHamburg typeHerbsLeafy vegetablesNutritional valueOrganic acidsPetroselinum crispum (Mill.) FussRoot parsley692563 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/938f10ea-3364-4277-9879-326f6f9c68ba/download |
| spellingShingle | Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars Fernandes, Ângela Aromatic vegetables Fatty acids Hamburg type Herbs Leafy vegetables Nutritional value Organic acids Petroselinum crispum (Mill.) Fuss Root parsley |
| subject.fl_str_mv | Aromatic vegetables Fatty acids Hamburg type Herbs Leafy vegetables Nutritional value Organic acids Petroselinum crispum (Mill.) Fuss Root parsley |
| title | Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars |
| title_full | Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars |
| title_fullStr | Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars |
| title_full_unstemmed | Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars |
| title_short | Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars |
| title_sort | Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivars |
| topic | Aromatic vegetables Fatty acids Hamburg type Herbs Leafy vegetables Nutritional value Organic acids Petroselinum crispum (Mill.) Fuss Root parsley |
| topic_facet | Aromatic vegetables Fatty acids Hamburg type Herbs Leafy vegetables Nutritional value Organic acids Petroselinum crispum (Mill.) Fuss Root parsley |
| url | http://hdl.handle.net/10198/23388 |
| visible | 1 |