Assessment of nutritional and metabolic profiles of pea shoots: The new ready-to-eat baby-leaf vegetable

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Santos, J (Author) Other; Herrero, M (Author) Other; Mendiola, JA (Author) Other; Oliva Teles, MT (Author) Other; Ibanez, E (Author) Other; Delerue Matos, C (Author) Other; Oliveira, MBPP (Author) FFUP

Journal

Title: Food Research International

Vol. 58

Pages: 105-111

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 11 Citations

Scopus - 17 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-009-5E4

DOI: 10.1016/j.foodres.2014.01.062

Abstract (EN): Pea-shoots are a new option as ready-to-eat baby-leaf vegetable. However, data about the nutritional composition and the shelf-life stability of these leaves, especially their phytonutrient composition is scarce. In this work, the macronutrient, micronutrient and phytonutrients profile of minimally processed pea shoots were evaluated at the beginning and at the end of a 10-day storage period. Several physicochemical characteristics (color, pH, total soluble solids, and total titratable acidity) were also monitored. Standard AOAC methods were applied in the nutritional value evaluation, while chromatographic methods with UV-vis and mass detection were used to analyze free forms of vitamins (HPLC-DAD-ESI-MS/MS), carotenoids (HPLC-DAD-APCI-MSn) and flavonoid compounds (HPLC-DAD-ESI-MSn). Atomic absorption spectrometry (HR-CS-AAS) was employed to characterize the mineral content of the leaves. As expected, pea leaves had a high water (91.5%) and low fat (0.3%) and carbohydrate (1.9%) contents, being a good source of dietary fiber (2.1%). Pea shoots showed a high content of vitamins C, E and A, potassium and phosphorous compared to other ready-to-eat green leafy vegetables. The carotenoid profile revealed a high content of beta-carotene and lutein, typical from green leafy vegetables. The leaves had a mean flavonoid content of 329 mg/100 g of fresh product, mainly composed by glycosylated quercetin and kaempferol derivatives. Pea shoots kept their fresh appearance during the storage being color maintained throughout the shelf-life. The nutritional composition was in general stable during storage, showing some significant (p < 0.05) variation in certain water-soluble vitamins.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7