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Nutritional potential of cardoon leaves: a sustainable food ingredient

2025-05-08Documento de conferência Acesso aberto
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datacite.subject.fosEngenharia e Tecnologia
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorBarbosa, Cássia H.
dc.contributor.authorAndrade, Mariana A.
dc.contributor.authorTomé, Sidney
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorFernando, Ana Luísa
dc.contributor.authorSilva, Ana Sanches
dc.date.accessioned2026-03-04T15:57:30Z
dc.date.available2026-03-04T15:57:30Z
dc.date.issued2025-05-08
dc.description.abstractIntroduction: 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.eng
dc.description.sponsorshipMechanical Engineering and Resource Sustainability Center—MEtRICs, financed by national funds from the FCT/MCTES (https://doi.org/10.54499/UIDB/04077/2020, https://doi.org/10.54499/UIDP/04077/2020). PT national funds (FCT/MCTES) through the grant UIDB/00211/2020 and 2023.15813.PEX
dc.identifier.urihttp://hdl.handle.net/10400.18/11146
dc.language.isoeng
dc.peerreviewedyes
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationCenter for the Study of Animal Science
dc.rights.uriN/A
dc.subjectCardo
dc.subjectEconomia Circular
dc.subjectCardoon Leaves
dc.subjectNutritional Potential
dc.subjectFood Ingredient
dc.subjectSegurança Alimentar
dc.titleNutritional potential of cardoon leaves: a sustainable food ingredienteng
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/04077/2020
oaire.awardNumberUIDB/00211/2020
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardTitleCenter for the Study of Animal Science
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04077%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00211%2F2020/PT
oaire.citation.conferenceDate2025-05-08
oaire.citation.conferencePlaceBraga, Portugal
oaire.citation.titleXXIV Congresso de Nutrição e Alimentação – O Tempo da Nutrição, 8, 9 maio 2025
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_be7fb7dd8ff6fe43
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isProjectOfPublicationeeea3256-1b3a-4b50-a399-e612ad441012
relation.isProjectOfPublication69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7
relation.isProjectOfPublication.latestForDiscoveryeeea3256-1b3a-4b50-a399-e612ad441012

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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.
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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.
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