Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation

Chihoub, Wiem; Días, María Inês; Barros, Lillian; Calhelha, Ricardo C.; Harzallah‐Skhiri, Fethia; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodres.2019.108651

Cited by 41 publications

(35 citation statements)

References 55 publications

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“…Despite that, the highest content of α-tocopherol in this sample could be associated with the highest content in PUFAs (see Table 2) highlighting the protective effects of tocopherols against lipid peroxidation [45,46]. Similarly to tocopherols composition of heads, other plant tissues of cardoon do not present a wide variety of tocopherols isoforms and the α-tocopherol was the only isoform detected in cardoon seeds [23,47], contrary to the cardoon seed oil which was rich in αand δ-tocopherols [47][48][49][50] and leaf blades that contained all tocopherol isoforms [51].…”

Section: Discussionmentioning

confidence: 80%

Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time

et al. 2020

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Cardoon is a multi-purpose crop with several industrial applications, while the heads (capitula) are edible and commonly used in various dishes of the Mediterranean diet. Several reports in the literature study the chemical composition of the various plants parts (leaves, flower stalks, bracts, seeds) aiming to industrial applications of crop bio-waste, whereas for the heads, most of the studies are limited to the chemical composition and bioactive properties at the edible stage. In the present study, cardoon heads were collected at six different maturation stages and their chemical composition was evaluated in order to determine the effect of harvesting stage and examine the potential of alternative uses in the food and nutraceutical industries. Lipidic fraction and the content in fatty acids, tocopherols, organic acids, and free sugars were determined. Lipidic content decreases with the maturation process, while 22 fatty acids were detected in total, with palmitic, oleic, and linoleic acids being those with the highest abundance depending on harvesting time. In particular, immature heads have a higher abundance in saturated fatty acids (SFA), whereas the samples of mature heads were the richest in monounsaturated fatty acids (MUFA). The α-tocopherol was the only isoform detected being present in higher amounts in sample Car B (619 µg/100 g dw). Oxalic, quinic, malic, citric and fumaric acids were the detected organic acids, and the higher content was observed in sample Car E (15.7 g/100 g dw). The detected sugars were fructose, glucose, sucrose, trehalose and raffinose, while the highest content (7.4 g/100 g dw) was recorded in sample Car C. In conclusion, the maturation stage of cardoon heads influences their chemical composition and harvesting time could be a useful means to increase the quality and the added value of the final product by introducing this material in the food and nutraceutical industries.

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Section: Discussionmentioning

confidence: 80%

Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time

et al. 2020

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“…As far as the authors know, there is just one study regarding the nutritional value characterization of the leaves. The study indicates that cardoon leaves are a good source of carbohydrates and fat [59]. Cardoon leaves have an energetic contribution of 360.03 ± 1.09 kcal/100 g dry weight [59].…”

Section: Nutritional Valuementioning

confidence: 86%

“…The study indicates that cardoon leaves are a good source of carbohydrates and fat [59]. Cardoon leaves have an energetic contribution of 360.03 ± 1.09 kcal/100 g dry weight [59]. In terms of soluble sugars, cardoon leaves presented fructose, glucose, sucrose, and trehalose in its constitution [59].…”

Section: Nutritional Valuementioning

confidence: 94%

“…Since the initial stage of the plants, the leaves showed beneficial properties, such as diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial effects [8,14,57,58]. Such properties are due to the high content in bioactive compounds presented by the leaves, such as chlorogenic acid, cynarine, and luteolin [8,16,59,60]. Cardoon leaves present also a high content of sesquiterpene lactones.…”

Section: Leavesmentioning

confidence: 99%

“…Cardoon leaves have an energetic contribution of 360.03 ± 1.09 kcal/100 g dry weight [59]. In terms of soluble sugars, cardoon leaves presented fructose, glucose, sucrose, and trehalose in its constitution [59]. For the organic acid profile, Chihoub et al [59] identified oxalic, quinic, shikimic, citric, and fumaric acid in cardoon leaves.…”

Section: Nutritional Valuementioning

confidence: 99%

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A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste

Barbosa

Andrade

Vilarinho

et al. 2020

Foods

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Cardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, generating large amount of wastes, mainly leaves. These wastes are rich in bioactive compounds with important health benefits. The aim of this review is to highlight the main properties of cardoon leaves according to the current research and to explore its potential uses in different sectors, namely the food industry. Cardoon leaves are recognized to have potential health benefits. In fact, some studies indicated that cardoon leaves could have diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. Most of these properties are due to excellent polyphenol profiles, with interesting antioxidant and antimicrobial activities. These findings indicate that cardoon leaves can have new potential uses in different sectors, such as cosmetics and the food industry; in particular, they can be used for the preparation of extracts to incorporate into active food packaging. In the future, these new uses of cardoon leaves will allow for zero waste of this crop.

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Value‐Added Products from Fruit and Vegetable Wastes: A Review

Sánchez

Laca

et al. 2021

CLEAN Soil Air Water

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Fruit and vegetable wastes (FVW) are some of the most abundant agro‐industrial wastes. This residual biomass can be used to obtain biofuels such as bioethanol, biomethane, biohydrogen, and biobutanol. Additionally, FVW can also be employed as a raw material for recovering bioactive compounds (antioxidants, enzymes, or antibiotics) and to produce organic acids of industrial interest (citric acid, lactic acid, acetic acid). However, the use of these wastes as a substrate to obtain the mentioned value‐added products usually requires several steps, including different pre‐treatments, microbial biotransformation, and separation and purification processes. The aim of this work is to provide an overview of the different products that can be obtained from FVW, as well as the technologies that can be employed in the revalorization procedures.

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Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation

Cited by 41 publications

References 55 publications

Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time

Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time

A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste

Value‐Added Products from Fruit and Vegetable Wastes: A Review

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