Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Maria Ines Dias (Author) Other; Lillian Barros (Author) Other; Patricia Morales (Author) Other; Maria Cortes Sanchez Mata (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Isabel C F R Ferreira (Author) Other

Journal

Title: LWT - Food Science and Technology

Vol. 62

Pages: 32-38

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 12 Citations

Scopus - 20 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-00A-78P

DOI: 10.1016/j.lwt.2015.01.034

Abstract (EN): Fragaria vesca L. (wild strawberry) roots and vegetative parts are commonly used in infusions and decoctions for different medicinal purposes. The composition in non-nutrients (mainly phenolic compounds) has previously been reported, but the contribution in nutritional compounds has not been researched. Therefore, chemical parameters with nutritional role, namely macronutrients, mineral components, some vitamins (ascorbic acid, folate and tocopherols), as well as, fatty acids, soluble sugars and organic acids, present in F vesca roots and vegetative parts were evaluated using commercial and wild samples. Furthermore, their infusions and decoctions were also fully characterized; as well as the percentages of vitamins and minerals released for the aqueous preparations. The processing steps, the collection region and also the physiological state in which the samples were collected could influence the differences found between commercial and wild samples. The infusion and decoction preparations showed significantly high released percentages of folate and minerals, and also allowed the detection of xylose, proving to be more effective for soluble sugars extraction. Roots and vegetative parts of F vesca, normally consumed as infusions and decoctions, can be sources of macro and micronutrients.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7