Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients

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datacite.alternateIdentifier.citationPLANT FOODS FOR HUMAN NUTRITION,Vol.,,2021
datacite.alternateIdentifier.doi10.1007/s11130-021-00935-2
datacite.creatorOpazo Navarrete, Mauricio
datacite.creatorBurgos Diaz, Cesar
datacite.creatorSoto Cerda, Braulio
datacite.creatorBarahona, Tamara
datacite.creatorAnguita Barrales, Fresia
datacite.creatorMosi Roa, Yohanna
datacite.date2021
datacite.subject.englishNutritional value
datacite.subject.englishVegetables
datacite.subject.englishVitamins
datacite.subject.englishMinerals
datacite.subject.englishAntioxidants
datacite.subject.englishPesticide residues
datacite.titleAssessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients
dc.date.accessioned2021-11-15T13:47:11Z
dc.date.available2021-11-15T13:47:11Z
dc.description.abstractThere is an increasing interest in consuming healthy foods motivated by the need of boosting the immune system naturally. In this sense, vegetables rich in bioactive compounds are a clear example of 'superfoods' that promotes overall health and strengthen the immune response. Therefore, in this study eight traditional vegetables usually produced in southern Chile (pea, corn, carrot, leek, spinach, chard, coriander and parsley) were characterized in terms of their nutritional composition to evaluate their potential as lyophilized natural ingredients. Thus, chemical composition, amino acid profile, minerals, vitamins, carotenoids, polyphenols and pesticide residues were evaluated. Green leafy vegetables resulted to be an excellent source of proteins and dietary fibers as well as vitamins (ascorbic acid, choline, alpha-tocopherol and niacin), minerals (calcium, phosphorus and iron), carotenoids and polyphenols. Among the eight vegetables assessed spinach exhibited the more balanced nutritional profile. Moreover, 332 pesticide residues were analysed and only six were detected in a low concentration. Due to their nutritional properties, the present results suggest that vegetables produced in southern Chile could be considered as promising alternatives to develop natural food ingredients.
dc.identifier.urihttps://repositoriodigital.uct.cl/handle/10925/4435
dc.language.isoen
dc.publisherSPRINGER
dc.sourcePLANT FOODS FOR HUMAN NUTRITION
uct.indizacionSCI
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