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Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen)

Author:
Neves, Daniela Andrade, Schmiele, Marcio, Pallone, Juliana Azevedo Lima, Orlando, Eduardo Adilson, Risso, Eder Müller, Cunha, Elenice Carla Emidio, Godoy, Helena Teixeira
Source:
Food research international 2019 v.116 pp. 1144-1152
ISSN:
0963-9969
Subject:
ash content, asparagine, boiling, calcium, carbohydrates, copper, dietary fiber, ecosystems, fatty acids, glutamic acid, isoleucine, magnesium, minerals, nutrient content, nutrients, phytosterols, proximate composition, valine, vegetables, Brazil
Abstract:
Jambu (Acmella oleracea (L.) R.K. Jansen) is a neglected plant native to the Amazon Biome. Although it is very consumed in the north of Brazil, little is known about its chemical and nutritional composition. Thus, this study aimed to characterize jambu and to evaluate the effects of the boiling process on its chemical composition. The proximate composition, minerals, total amino acids, fatty acids levels, and phytosterols were determined. In comparison with conventional vegetables jambu presented higher levels of protein (24.01%), ash (10.92%), total fiber (62.61%) some mineral such as Ca (2551.56 mg/100 g), Mg (734 mg/100 g) and Cu (2.09 mg/100 g), and amino acids such as asparagine (32.01 mg/g), glutamic acid (28.26 mg/g), valine (14.55 mg/g) and isoleucine (14.19 mg/g). A significant reduction was observed in carbohydrates, total dietary fibers, minerals, unsaturated fatty acids, and in some amino acid levels after the boiling process, with an increase in ash content, protein, and saturated fatty acids in the heat-treated jambu. Lipids, phytosterols, and some amino acid levels were not significantly affected by the hydrothermal process. Thus, this study has shown that raw and processed jambu may be good alternatives for conventional vegetables, even with nutrients losses during boiling.
Agid:
6298095