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

dc.contributor.authorOpazo Navarrete, Mauricio
dc.contributor.authorBurgos Diaz, Cesar
dc.contributor.authorSoto Cerda, Braulio
dc.contributor.authorBarahona, Tamara
dc.contributor.authorAnguita Barrales, Fresia
dc.contributor.authorMosi Roa, Yohanna
dc.date2021
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.citationPLANT FOODS FOR HUMAN NUTRITION,Vol.,,2021
dc.identifier.doi10.1007/s11130-021-00935-2
dc.identifier.urihttps://repositoriodigital.uct.cl/handle/10925/4435
dc.language.isoen
dc.publisherSPRINGER
dc.sourcePLANT FOODS FOR HUMAN NUTRITION
dc.subject.englishNutritional value
dc.subject.englishVegetables
dc.subject.englishVitamins
dc.subject.englishMinerals
dc.subject.englishAntioxidants
dc.subject.englishPesticide residues
dc.titleAssessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients
uct.indizacionSCI
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