Nutritional potential of cardoon leaves: a sustainable food ingredient

Barbosa, Cássia H.; Andrade, Mariana A.; Tomé, Sidney; Vilarinho, Fernanda; Fernando, Ana Luísa; Silva, Ana Sanches

http://hdl.handle.net/10400.18/11146

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Poster_XXIV Congresso Nutricional_CHB_Cardo.pdf	Cynara cardunculus L. (cardoon) is a plant native to the Mediterranean. The flowers are used in cheese production as a vegetable rennet, while the stems are consumed traditionally in soups and salads. The leaves are normally left in the field despite their richness in bioactive compounds and nutrients and may be utilized to help contribute to human nutrition.	1.31 MB	Adobe PDF	Ver/Abrir
XXIV Congresso Nutricional_CHB_Abstract Cardo.pdf	Cynara cardunculus L. (cardoon) is a plant native to the Mediterranean. The flowers are used in cheese production as a vegetable rennet, while the stems are consumed traditionally in soups and salads. The leaves are normally left in the field despite their richness in bioactive compounds and nutrients and may be utilized to help contribute to human nutrition.	235.09 KB	Adobe PDF	Ver/Abrir

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Introduction: Cynara cardunculus L. (cardoon) is a plant native to the Mediterranean. The flowers are used in cheese production as a vegetable rennet, while the stems are consumed traditionally in soups and salads. The leaves are normally left in the field despite their richness in bioactive compounds and nutrients and may be utilized to help contribute to human nutrition. Aim: This study evaluates the nutritional value of cardoon leaves and their potential as a food ingredient. Methodology: Moisture (gravimetric method), ash (incineration at 525 C), total fat (acid hydrolysis with extraction, including fatty acid profile), total protein (Kjeldahl method), total fiber (enzymaticgravimetric method), and total sugars (Munson and Walker method) were assessed. Results: Results indicate that cardoon leaves present 2.4% ash (FM), suggesting an abundance of minerals. They present low total fat (0.2% FM) and saturated fat (0.05% FM) contents, and the protein content (4.2% FM) was considered sufficient, implying their use as a plant-based protein source. High fiber level (7.9% FM) is particularly valuable for digestive health, and the low sugar level (0.9% FM) enhances their nutritional value. Conclusion: Rich in fiber, proteins, and minerals but poor in fat and sugars, cardoon leaves possess nutritive value in the human diet. Their food use can reduce agro-industrial waste to promote circular economy and sustainability. The use of cardoon leaves in nutrition is proposed to take advantage of their nutrient content and contribute to sustainable food consumption.