Ascorbic acid content, fatty acid composition and nutritional value of the neglected vegetable Alexanders (Smyrnium olusatrum L., Apiaceae)

作者：Caprioli Giovanni; Fiorini Dennis; Maggi Filippo^*; Marangoni Mirko; Papa Fabrizio; Vittori Sauro; Sagratini Gianni

来源：Journal of Food Composition and Analysis, 2014, 35(1): 30-36.

DOI：10.1016/j.jfca.2014.05.001

• Smyrnium olusatrum L. (Apiaceae)
• Ascorbic acid
• Petroselinic acid
• Macronutrients
• Biodiversity and nutrition
• Traditional foods
• Underutilized green vegetable
• Neglected horticultural crop
• Food composition
• Food analysis

Smyrnium olusatrum, known as Alexanders, is a horticultural crop widely cultivated and eaten by the Romans, then marginalised as a consequence of direct competition with celery (Apium graveolens). Given its traditional use as an antiscorbutic remedy, we have investigated, for the first time, the content of ascorbic acid in different plant parts by HPLC-MS. The nutritional profile of the plant parts in terms of proteins, carbohydrates, crude fibre and fatty acid composition was also investigated. The highest concentrations of ascorbic acid (16.54 mg/kg) were found in immature fruits. The macronutrient profile revealed that Alexanders fruits are a rich source of protein and carbohydrates. Among fatty acids, petroselinic acid was the most abundant in fruits (67.5%), while linoleic acid (32.8-57.7%) was the main compound in the other parts. The levels of ascorbic acid detected and the nutritional profile exhibited partially supported the traditional use of Alexanders as an antiscorbutic remedy and suggest its re-acceptance as a vegetable would be worthwhile.

• 出版日期2014-8