Publicação
Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile
| Resumo: | Citrus hystrix L., commonly known as kaffir lime, is a plant belonging to the citrus family (Rutaceae). It is native to South Ásia and Southeast Ásia, mostly occurring in Indonésia, Malaysia, the Philippines, Laos, Thailand, and Vietnam. Its leaves and fruit have been widely used for culinary and traditional medicine purposes. Contrarily to the fruit juice and pulp, which present a pungent taste and therefore are not directly consumed, the leaves are considered as the most important spice in these regions, being added to almost every dish, besides ginger and lemon grass [1,2]. Thus, given the wide application of kafiir lime leaves as condiment, the present study intended to assess its nutritional value, namely its proximate composition in carbohydrates, protein, ash, and fat, as well as its fatty acids and sugars profile by GC-FID and HPLCRI, respectively. Regarding the nutritional composition of the condimentary leaves, carbohydrates were the most abundant macronutrients (64. 7±0.2 g/100 g), followed by protein (17. 98±0.03 g/100 g), and ash (12. 96±0.06 g/100 g). In what concerns fatty acids, twenty-two compounds were detected, among which polyunsaturated fatty acids were prevalent (71. 5±0. 1%), with considerable percentages of linolenic (55. 6±0.2%) and linoleic (15.02±0.07%) acids. This spice alsopresentedpalmitic (15. 1±0.2%) and stearic (3. 6±0.2%) acids as the most abundant saturated fatty acids (26. 29±0. 05%); and oleic (1.243±0.003%) and palmitoleic (0.74±0.05%) acids as the main monounsaturated fatty acids (2. 05±0. 05%). In terms offree sugars, three molecules were identified, with sucrose (3. 5±0. 1 g/100 g) being detected in higher concentrations than fructose and glucose (0. 98±0.04 and 0. 72±0.03 g/100 g, respecüvely). Through the results obtained in the present study, it was possible to verify that kaíËr lime presents an equilibrated nutritional profile, which valorizes its use as condiment, beyond its só appreciated taste. |
|---|---|
| Autores principais: | Pereira, Carla |
| Outros Autores: | Carvalho, Idalina; Barros, Lillian; Ferreira, Isabel C.F.R. |
| Assunto: | Citrus hystrix L. |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172853814657024 |
|---|---|
| author | Pereira, Carla |
| author2 | Carvalho, Idalina Barros, Lillian Ferreira, Isabel C.F.R. |
| author2_role | author author author |
| author_facet | Pereira, Carla Carvalho, Idalina Barros, Lillian Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Pereira, Carla\",\"Person.identifier.orcid\":\"0000-0003-0093-771X\"},{\"Person.name\":\"Carvalho, Idalina\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Pereira, Carla Carvalho, Idalina Barros, Lillian Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2019-01-08T11:58:14Z |
| datacite.date.embargoed.fl_str_mv | 2019-01-08T11:58:14Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Citrus hystrix L. |
| datacite.titles.title.fl_str_mv | Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Pereira, Carla Carvalho, Idalina Barros, Lillian Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2019-01-08T11:58:14Z |
| dc.date.embargoed.fl_str_mv | 2019-01-08T11:58:14Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/18324 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Citrus hystrix L. |
| dc.title.fl_str_mv | Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Citrus hystrix L., commonly known as kaffir lime, is a plant belonging to the citrus family (Rutaceae). It is native to South Ásia and Southeast Ásia, mostly occurring in Indonésia, Malaysia, the Philippines, Laos, Thailand, and Vietnam. Its leaves and fruit have been widely used for culinary and traditional medicine purposes. Contrarily to the fruit juice and pulp, which present a pungent taste and therefore are not directly consumed, the leaves are considered as the most important spice in these regions, being added to almost every dish, besides ginger and lemon grass [1,2]. Thus, given the wide application of kafiir lime leaves as condiment, the present study intended to assess its nutritional value, namely its proximate composition in carbohydrates, protein, ash, and fat, as well as its fatty acids and sugars profile by GC-FID and HPLCRI, respectively. Regarding the nutritional composition of the condimentary leaves, carbohydrates were the most abundant macronutrients (64. 7±0.2 g/100 g), followed by protein (17. 98±0.03 g/100 g), and ash (12. 96±0.06 g/100 g). In what concerns fatty acids, twenty-two compounds were detected, among which polyunsaturated fatty acids were prevalent (71. 5±0. 1%), with considerable percentages of linolenic (55. 6±0.2%) and linoleic (15.02±0.07%) acids. This spice alsopresentedpalmitic (15. 1±0.2%) and stearic (3. 6±0.2%) acids as the most abundant saturated fatty acids (26. 29±0. 05%); and oleic (1.243±0.003%) and palmitoleic (0.74±0.05%) acids as the main monounsaturated fatty acids (2. 05±0. 05%). In terms offree sugars, three molecules were identified, with sucrose (3. 5±0. 1 g/100 g) being detected in higher concentrations than fructose and glucose (0. 98±0.04 and 0. 72±0.03 g/100 g, respecüvely). Through the results obtained in the present study, it was possible to verify that kaíËr lime presents an equilibrated nutritional profile, which valorizes its use as condiment, beyond its só appreciated taste. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/54bf90f2-d435-442e-ae96-7a3314f3cecc/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.identifier_str_mv | SFRH/BPD/122650/2016 |
| funding_str_mv | SFRH/BPD/122650/2016 info:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F122650%2F2016/PT |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/18324 |
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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:10198/18324 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Pereira, Carla Pereira, Carla https://www.ciencia-id.pt/EF10-2739-2B70 EF10-2739-2B70 http://orcid.org/0000-0003-0093-771X 0000-0003-0093-771X Carvalho, Idalina 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 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 |
| publishDate | 2018 |
| reponame_str | Biblioteca Digital do IPB |
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| spelling | engpt_PTCitrus hystrix L., commonly known as kaffir lime, is a plant belonging to the citrus family (Rutaceae). It is native to South Ásia and Southeast Ásia, mostly occurring in Indonésia, Malaysia, the Philippines, Laos, Thailand, and Vietnam. Its leaves and fruit have been widely used for culinary and traditional medicine purposes. Contrarily to the fruit juice and pulp, which present a pungent taste and therefore are not directly consumed, the leaves are considered as the most important spice in these regions, being added to almost every dish, besides ginger and lemon grass [1,2]. Thus, given the wide application of kafiir lime leaves as condiment, the present study intended to assess its nutritional value, namely its proximate composition in carbohydrates, protein, ash, and fat, as well as its fatty acids and sugars profile by GC-FID and HPLCRI, respectively. Regarding the nutritional composition of the condimentary leaves, carbohydrates were the most abundant macronutrients (64. 7±0.2 g/100 g), followed by protein (17. 98±0.03 g/100 g), and ash (12. 96±0.06 g/100 g). In what concerns fatty acids, twenty-two compounds were detected, among which polyunsaturated fatty acids were prevalent (71. 5±0. 1%), with considerable percentages of linolenic (55. 6±0.2%) and linoleic (15.02±0.07%) acids. This spice alsopresentedpalmitic (15. 1±0.2%) and stearic (3. 6±0.2%) acids as the most abundant saturated fatty acids (26. 29±0. 05%); and oleic (1.243±0.003%) and palmitoleic (0.74±0.05%) acids as the main monounsaturated fatty acids (2. 05±0. 05%). In terms offree sugars, three molecules were identified, with sucrose (3. 5±0. 1 g/100 g) being detected in higher concentrations than fructose and glucose (0. 98±0.04 and 0. 72±0.03 g/100 g, respecüvely). Through the results obtained in the present study, it was possible to verify that kaíËr lime presents an equilibrated nutritional profile, which valorizes its use as condiment, beyond its só appreciated taste.application/pdfpt_PTCitrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profilePersonalPereira, CarlaDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bPereiraCarlaCiência IDhttps://www.ciencia-id.ptEF10-2739-2B70ORCIDhttp://orcid.org0000-0003-0093-771XResearcher IDhttps://www.researcherid.comK-1629-2016Scopus Author IDhttps://www.scopus.com55627876424Carvalho, IdalinaPersonalBarros, 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.com57194900801PersonalFerreira, 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.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-989-8124-24-12019-01-08T11:58:14Z20182018-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/18324http://purl.org/coar/access_right/c_abf2open accessCitrus hystrix L.321031 bytesFundação para a Ciência e a TecnologiaFruit residues as alternative sources of red-violet-blue colouring agents for food industry application: from waste to foodstuff attractiveness optimized pathwayinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F122650%2F2016/PTSFRH/BPD/122650/2016Crossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2018http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/54bf90f2-d435-442e-ae96-7a3314f3cecc/downloadXXIV Encontro Luso Galego de QuímicaPorto, Portugal |
| spellingShingle | Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile Pereira, Carla Citrus hystrix L. |
| status | SINGLETON |
| subject.fl_str_mv | Citrus hystrix L. |
| title | Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile |
| title_full | Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile |
| title_fullStr | Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile |
| title_full_unstemmed | Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile |
| title_short | Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile |
| title_sort | Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile |
| topic | Citrus hystrix L. |
| topic_facet | Citrus hystrix L. |
| url | http://hdl.handle.net/10198/18324 |
| visible | 1 |
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