Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.
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DOI：
10.1016/j.foodchem.2016.07.080
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发表时间：
2017-01-01
期刊：
影响因子：
8.8
通讯作者：
Ferreira, Isabel C. F. R.
中科院分区：
文献类型：
--
作者：
Petropoulos, Spyridon A.;Levizou, Efi;Ferreira, Isabel C. F. R.
土壤盐碱化是世界许多地区日益严重的问题，导致蔬菜和农作物生产普遍受到抑制。在本研究中，菊苣植物在盐水条件下生长，以评估其叶子的化学成分和生物活性化合物含量。盐度增加导致常量和微量营养素含量（营养价值、糖、脂肪酸、矿物质、抗坏血酸和生育酚）发生显着变化，而酚类化合物的浓度没有显着影响。菊苣酸和5-O-咖啡酰奎宁酸是最丰富的酚酸。相反，抗氧化活性和矿物质成分受到中高和高盐度水平的有益影响。总之，C spinosum 可以在盐分条件下种植，而不影响最终产品的质量，特别是在灌溉水稀缺和/或由于 NaCl 含量高而质量低的半干旱地区（沿海地区或地下水含盐的地区）。 (C) 2016 Elsevier Ltd. 保留所有权利。
Soil salinization is an increasing problem for many areas throughout the world that renders prohibitive vegetables and crop production in general. In the present study, Cichorium spinosum L. plants were grown under saline conditions in order to evaluate chemical composition and bioactive compounds content of their leaves. Salinity increase resulted in significant changes of macro and micro-nutrients content (nutritional value, sugars, fatty acids, minerals, ascorbic acid and tocopherols), whereas the concentration of phenolic compounds was not significantly affected. Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acids. In contrast, antioxidant activity and mineral composition were beneficially affected by mid-to-high and high salinity levels. In conclusion, C spinosum can be cultivated under saline conditions without compromising the quality of the final product, especially in semi-arid areas where irrigation water is scarce and/or of low quality due to high content of NaCl (coastal areas or areas where underground water is saline). (C) 2016 Elsevier Ltd. All rights reserved.