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Cistus ladanifer seeds: from ancient snack to novel and sustainable food ingredient

2022Journal article Restricted access
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dc.contributor.authorFrazão, David F.
dc.contributor.authorPaulo, Luísa
dc.contributor.authorPeres, Maria de Fátima
dc.contributor.authorResende, Mafalda
dc.contributor.authorEspírito Santo, Christophe
dc.contributor.authorBarroca, Celina
dc.contributor.authorRodrigues, A.M.
dc.contributor.authorDelgado, F.M.G.
dc.date.accessioned2022-11-03T16:54:47Z
dc.date.available2022-11-03T16:54:47Z
dc.date.issued2022
dc.date.updated2022-10-30T22:11:58Z
dc.description.abstractCistus 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFRAZÃO, 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.pt_PT
dc.identifier.doi10.1016/j.jfca.2022.104503pt_PT
dc.identifier.issn0889-1575
dc.identifier.slugcv-prod-3006109
dc.identifier.urihttp://hdl.handle.net/10400.11/8155
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCENTRO-01-0145-FEDER-000020pt_PT
dc.subjectCistaceaept_PT
dc.subjectFatty acidspt_PT
dc.subjectNutrientspt_PT
dc.subjectMineralspt_PT
dc.subjectRockrosept_PT
dc.titleCistus ladanifer seeds: from ancient snack to novel and sustainable food ingredientpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage104503pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume109pt_PT
person.familyNameFranco Frazão
person.familyNamePratas Peres
person.familyNameEspírito Santo
person.familyNameMoitinho Nogueira Rodrigues
person.familyNameDelgado
person.givenNameDavid
person.givenNameMaria de Fátima
person.givenNameChristophe
person.givenNameAntónio Manuel
person.givenNameFernanda
person.identifier773417
person.identifier.ciencia-id4913-7383-FB1A
person.identifier.ciencia-idB219-0A97-8517
person.identifier.ciencia-idE017-EF56-3AE3
person.identifier.ciencia-id2717-72E0-9A01
person.identifier.ciencia-idC715-76B6-A07D
person.identifier.orcid0000-0001-5017-6117
person.identifier.orcid0000-0002-0010-2811
person.identifier.orcid0000-0002-9800-4186
person.identifier.orcid0000-0002-5862-3898
person.identifier.orcid0000-0003-1238-9386
person.identifier.ridK-4356-2013
person.identifier.scopus-author-id36740136800
person.identifier.scopus-author-id55620721900
rcaap.cv.cienciaidC715-76B6-A07D | Fernanda Delgado
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication4c55356e-318e-4c30-8b07-577d0c3d48cf
relation.isAuthorOfPublicationff5b37e4-b060-4945-9c69-e4c64ec8b7b9
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relation.isAuthorOfPublication.latestForDiscoveryc12f1fca-7d45-40a4-91f3-ae492589b5ce

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