The nutritional composition of fennel (Foeniculum vulgare): Shoots, leaves, stems and inflorescences

被引：98

作者：

Barros, Lillian ^{[1
]}

Carvalho, Ana Maria ^{[1
]}

Ferreira, Isabel C. F. R. ^{[1
]}

机构：

[1] Inst Politecn Braganca, ESA, CIMO, P-5301855 Braganca, Portugal

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2010年 / 43卷 / 05期

关键词：

Fennel; Macronutrients; Sugars; omega 3 and omega 6 Fatty acids; GAMMA-LINOLENIC ACID; NATURAL PARK; BREAST; PLANTS; OMEGA-3-FATTY-ACIDS; PROSTATE; RISK;

D O I：

10.1016/j.lwt.2010.01.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The chemical composition and the nutritional value of different parts of Foeniculum vulgare (fennel). shoots, leaves, stems and inflorescences, were determined The evaluation of chemical composition included the determination of moisture, total fat, crude protein, ash, carbohydrates, and nutritional value The composition in individual sugars was determined, being fructose and glucose the most abundant sugars. The analysis of fatty acid composition, allowed the quantification of twenty one fatty acids Polyunsaturated fatty acids were the main group in all the fennel parts, linoleic acid predominated in shoots, stems and inflorescences, while a-linolenic acid predominated in leaves. The higher levels of omega-3 fatty acids found in leaves contributed to its lowest ratio of omega-6 to omega-3 fatty acids. Also, the lower levels of omega-3 fatty acids found in inflorescences contributed to its highest ratio of omega-6 to omega-3 fatty acids. (C) 2010 Elsevier Ltd All rights reserved

引用

页码：814 / 818

页数：5

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