Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Nutritional value of non-conventional vegetables prepared by family farmers in rural communities

2019; UNIVERSIDADE FEDERAL DE SANTA MARIA; Volume: 49; Issue: 8 Linguagem: Inglês

10.1590/0103-8478cr20180918

1678-4596

Heliane Aparecida Barros de Oliveira, Pamella Cristine Anunciação, Bárbara Pereira da Silva, Ângela Maria Natal de Souza, Soraia Silva Pinheiro, Ceres Mattos Della Lúcia, Leandro de Morais Cardoso, Luíza Carla Vidigal Castro, Helena Maria Pinheiro-Sant’Ana,

Agricultural and Food Sciences

ABSTRACT: Four most consumed non-conventional vegetables were analyzed raw and after cooking techniques routinely used by family farmers: ora-pro-nobis (Pereskia aculeata Mill.); wild mustard (Sinapis arvensis L.), serralha (Sonchus arvensis L), and capiçova (Erechtites valeriana). Chemical composition was determined according to AOAC. Vitamin C, vitamin E and carotenoids were determined by high-performance liquid chromatography, and phenolic compounds and minerals by spectrophotometry. Vitamin E and carotenoids concentrations were higher in stir fried wild mustard (7.68 mg.100 g-1 and 7.45 mg.100 g-1, respectively). Cooking reduced some minerals concentration in the non-conventional vegetables, but increased vitamins and carotenoids concentrations. The vegetables presented high content of minerals but low protein concentration and total energy content. Non-conventional vegetables can be considered of excellent nutritional value and frequent consumption of these vegetables can contribute to improve the feeding of farmers and their families.