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metadata.artigo.dc.title: Nutritional assay Pereskia spp.: unconventional vegetable
metadata.artigo.dc.creator: Silveira, Melissa Guimarães
Picinin, Camila Teodoro Rezende
Cirillo, Marcelo Ângelo
Freire, Juliana Mesquita
Barcelos, Maria de Fátima Píccolo
metadata.artigo.dc.subject: Pereskia grandifolia Haworth
Pereskia aculeata Miller
Trypsin inhibitor
Plantas alimentícias não convencionais
Inibidor de tripsina
metadata.artigo.dc.publisher: Academia Brasileira de Ciências Jun-2020
metadata.artigo.dc.identifier.citation: SILVEIRA, M. G. et al. Nutritional assay Pereskia spp.: unconventional vegetable. Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 92, e20180757, 2020. Suplemento 1. DOI: 10.1590/0001-3765202020180757.
metadata.artigo.dc.description.abstract: Pereskia grandifolia Haworth (PGH) and Pereskia aculeata Miller (PAM) are recognized sources of proteins; dietary fiber; vitamins and minerals make this plant leaves, raw, cooked, and braised, an important ally against protein and micronutrient deficiencies. One of the main problems is the presence of antinutritional factors that may interfere in the digestibility and bioavailability of some nutrients. The objective was to evaluate the amino acid profile and the chemical score of the raw leaves and the effects of heating media and time on the total dietary fiber, minerals, trypsin inhibition, oxalic acid and tannins of leaves of PGH and PAM. The samples had similar amino acid profiles and total dietary fiber. With regard to antinutritional compounds, heating the leaves of PGH led to a decrease in trypsin inhibition, primarily after the first minutes of wet cooking. Oxalic acid and tannins predominated in both species. Considering the interaction with time, the variables related to iron and zinc minimized the tannin responses in PGH and PAM, respectively. Heating media and times interfered with the chemical components present in the leaves of Pereskia species and led to high antinutrient retention after heat treatment.
metadata.artigo.dc.language: en
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