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Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems.

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Title: Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems.
Authors: Lima, Alexandre R.1 (AUTHOR), Castañeda-Loaiza, Viana2 (AUTHOR), Salazar, Miguel3 (AUTHOR), Nunes, Carla3 (AUTHOR), Quintas, Célia1 (AUTHOR), Gama, Florinda1 (AUTHOR), Pestana, Maribela1 (AUTHOR), Correia, Pedro J.1 (AUTHOR), Santos, Tamára2 (AUTHOR), Varela, João2 (AUTHOR), Barreira, Luísa1,2 (AUTHOR) lbarreir@ualg.pt
Source: Food Chemistry. Dec2020, Vol. 333, pN.PAG-N.PAG. 1p.
Subjects: Oxidant status, Salinity, Cultivated plants, Hydroponics, Phenols, Drying agents
Abstract: • S. ramosissima was cultivated in a soilless system at six saline concentrations. • High saline concentrations strongly inhibit S. ramosissima growth. • Antioxidant content was higher in plants grown with low-intermediate salinity. • Soilless cultivation promoted a product with nutritional profile fit and safe. The consumption of halophytes as healthy gourmet food has increased considerably in the past few years. However, knowledge on the nutritional profile of domesticated halophytes is scarce and little is known on which cultivation conditions can produce plants with the best nutritional and functional properties. In this context, Salicornia ramosissima J. Woods was cultivated in six different salt concentrations, ranging from 35 to 465 mM of NaCl. Both the nutritional profile, the antioxidant capacity, and microbial quality of the produced plants were evaluated including minerals and vitamins. Salt has a marked effect on growth, which decreases for salinities higher than 110 mM. Nonetheless, plants cultivated with intermediate levels of salinity (110 and 200 mM) revealed better antioxidant status with higher amounts of phenolic compounds. Overall, results from this paper indicated that soilless culture systems using low-intermediate salinities produces S. ramosissima plants fit for commercialization and human consumption. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
An: 145208842
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  Data: Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems.
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  Data: <searchLink fieldCode="AR" term="%22Lima%2C+Alexandre+R%2E%22">Lima, Alexandre R.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Castañeda-Loaiza%2C+Viana%22">Castañeda-Loaiza, Viana</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Salazar%2C+Miguel%22">Salazar, Miguel</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nunes%2C+Carla%22">Nunes, Carla</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Quintas%2C+Célia%22">Quintas, Célia</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gama%2C+Florinda%22">Gama, Florinda</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pestana%2C+Maribela%22">Pestana, Maribela</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Correia%2C+Pedro+J%2E%22">Correia, Pedro J.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Santos%2C+Tamára%22">Santos, Tamára</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Varela%2C+João%22">Varela, João</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Barreira%2C+Luísa%22">Barreira, Luísa</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lbarreir@ualg.pt</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Dec2020, Vol. 333, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Salinity%22">Salinity</searchLink><br /><searchLink fieldCode="DE" term="%22Cultivated+plants%22">Cultivated plants</searchLink><br /><searchLink fieldCode="DE" term="%22Hydroponics%22">Hydroponics</searchLink><br /><searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Drying+agents%22">Drying agents</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: • S. ramosissima was cultivated in a soilless system at six saline concentrations. • High saline concentrations strongly inhibit S. ramosissima growth. • Antioxidant content was higher in plants grown with low-intermediate salinity. • Soilless cultivation promoted a product with nutritional profile fit and safe. The consumption of halophytes as healthy gourmet food has increased considerably in the past few years. However, knowledge on the nutritional profile of domesticated halophytes is scarce and little is known on which cultivation conditions can produce plants with the best nutritional and functional properties. In this context, Salicornia ramosissima J. Woods was cultivated in six different salt concentrations, ranging from 35 to 465 mM of NaCl. Both the nutritional profile, the antioxidant capacity, and microbial quality of the produced plants were evaluated including minerals and vitamins. Salt has a marked effect on growth, which decreases for salinities higher than 110 mM. Nonetheless, plants cultivated with intermediate levels of salinity (110 and 200 mM) revealed better antioxidant status with higher amounts of phenolic compounds. Overall, results from this paper indicated that soilless culture systems using low-intermediate salinities produces S. ramosissima plants fit for commercialization and human consumption. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.foodchem.2020.127525
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        Text: English
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      – SubjectFull: Oxidant status
        Type: general
      – SubjectFull: Salinity
        Type: general
      – SubjectFull: Cultivated plants
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      – SubjectFull: Hydroponics
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      – SubjectFull: Phenols
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      – SubjectFull: Drying agents
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      – TitleFull: Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems.
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