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dc.contributor.authorBotella, M. Ángeles-
dc.contributor.authorHellín, Pilar-
dc.contributor.authorHernández, Virginia-
dc.contributor.authorDabauza, Mercedes-
dc.contributor.authorRobledo, Antonio-
dc.contributor.authorSánchez, Alicia-
dc.contributor.authorFenoll, José-
dc.contributor.authorFlores, Pilar-
dc.contributor.otherDepartamentos de la UMH::Biología Aplicadaes_ES
dc.date.accessioned2024-07-12T08:34:09Z-
dc.date.available2024-07-12T08:34:09Z-
dc.date.created2024-01-17-
dc.identifier.citationPlants 2024, 13, 269es_ES
dc.identifier.issn2223-7747-
dc.identifier.urihttps://hdl.handle.net/11000/32442-
dc.description.abstractThe present work investigates the nutritional and bioactive composition, as well as the organoleptic and sensory properties, of S. oleraceus and S. tenerrimus, two wild plant species traditionally used in the gastronomy of the Mediterranean area. Additionally, the effect of cultivation on leaf composition was assessed to explore their potential for large-scale production and commercialization from the point of view of possible losses or gains in quality. Both species were characterized as a good source of bioactive compounds, such as vitamins, pro-vitamins and carotenoids, with healthpromoting and antioxidant properties that are highly appreciated. The sensory profile revealed a good general acceptance of S. oleraceus and S. tenerrimus, indicating that they could be included in the diet. Although the cultivation of S. oleraceus resulted in a decrease in the concentration of phenolic compounds when compared to wild-harvested plants, the opposite occurred for vitamin C. In S. tenerrimus, cultivation also increased the concentration of other compounds with important nutritional and healthy properties, such as sugars, organic acids and β-carotene. The results of the composition, organoleptic and sensory properties of S. oleraceus and S. tenerrimus support the idea of their potential to be used as edible leafy vegetables and as promising assets for functional foods.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent14es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectneglected wild specieses_ES
dc.subjectsugarses_ES
dc.subjectacidses_ES
dc.subjectcarotenoidses_ES
dc.subjectchlorophyllses_ES
dc.subjectvitamin Ces_ES
dc.subjecttotal phenolic compoundes_ES
dc.subjectsensory attributeses_ES
dc.subject.otherCDU::5 - Ciencias puras y naturales::57 - Biologíaes_ES
dc.titleChemical Composition of Wild Collected and Cultivated Edible Plants (Sonchus oleraceus L. and Sonchus tenerrimus L.)es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/plants13020269es_ES
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