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Publication
Cistus ladanifer seeds: from ancient snack to novel and sustainable food ingredient
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Advisor(s)
Abstract(s)
Cistus ladanifer is a persistent, abundant and widespread underexplored resource in the Iberian Peninsula. The
seeds have been used as food for centuries, although their nutritional value and potential as food ingredients
have not been exploited until now. In this study seeds from natural shrubland were collected three times during
summer for two consecutive years. Analytical evaluation of the macronutrient content, fatty acids, and mineral
composition was performed. Regarding the macronutrients, seeds showed a carbohydrate content of 46.1 ±
1.6%, a fibre content of 20.9 ± 1.4%, a protein content of 16.2 ± 0.4%, a lipid content of 13.0 ± 1.1%, and an
ash content of 3.87 ± 0.16%. The fatty acids were found to be mostly unsaturated (74.05 ± 0.59%). Potassium
was the most abundant mineral (975 ± 53 mg/100 g) followed by phosphorous, magnesium and calcium. In
conclusion, several nutrient-related label claims may be used for C. ladanifer seeds as food ingredient. Compared to common cereals, nuts and seeds, C. ladanifer seeds are close to flax and chia seeds in relation to nutritional composition, and to pine nuts in relation to mineral composition.
Description
Keywords
Cistaceae Fatty acids Nutrients Minerals Rockrose
Citation
FRAZÃO, David. F. [et al.] (2022) - Cistus ladanifer seeds: from ancient snack to novel and sustainable food ingredient. Journal of Food Composition and Analysis. 109. DOI: 10.1016/j.jfca.2022.104503.
Publisher
Elsevier