Cardoon leaves as a nutrient food source: promoting sustainability and circular economy

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

Publicação

Cardoon leaves as a nutrient food source: promoting sustainability and circular economy

2025-10-14Documento de conferência

datacite.subject.fos	Ciências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg	03:Saúde de Qualidade
dc.contributor.author	Barbosa, Cássia H.
dc.contributor.author	Andrade, Mariana A.
dc.contributor.author	Tomé, Sidney
dc.contributor.author	Vilarinho, Fernanda
dc.contributor.author	Fernando, Ana Luísa
dc.contributor.author	Sanches Silva, Ana
dc.date.accessioned	2026-02-09T15:02:24Z
dc.date.available	2026-02-09T15:02:24Z
dc.date.issued	2025-10-14
dc.description.abstract	Agro-industrial by-products are a substantial source of bioactive compounds and nutrients. The valorisation of these by-products has the potential to promote environmental sustainability and a circular economy. This practice can lead to a significant advancement in sustainable food production. Cardoon (Cynara cardunculus L.) is a multipurpose crop, and its flowers are used as a natural coagulant in the cheesemaking process in countries such as Portugal and Spain. Cardoon leaves are rich in bioactive compounds, yet they are still often discarded as waste. These leaves can be directly consumed or used as an active ingredient in food packaging, thereby promoting resource efficiency and waste reduction. This study aims to evaluate the nutritional composition of cardoon leaves and their potential as a food ingredient. Fresh cardoon leaves were analyzed according to their content of moisture, ash, total protein, total fat, total dietary fiber, and total sugars, as well as their fatty acid profile. The results, expressed based on the weight of the fresh product, show that cardoon leaves contain 2.4 g/100 g, indicating a rich mineral composition. The total fat content is low, at 0.2 g/100 g, with only 0.05 g/100 g of saturated fat. The protein content (4.2 g/100 g) is considered adequate, highlighting its potential as a plant-based protein source. Additionally, the high fiber content (7.9 g/100 g) supports digestive health, while the low sugar content (0.9 g/100 g) further enhances its nutritional profile. Although cardoon leaves are often considered waste products, they offer substantial nutritional value, boasting high levels of protein, fiber, and minerals, as well as low levels of sugar and fat. Their effective valorisation can create a more sustainable system of food production. By incorporating cardoon leaves into the human diet and food packaging, their full potential can be achieved while minimizing waste and promoting sustainable consumption.	eng
dc.description.sponsorship	Mechanical Engineering and Resource Sustainability Center—MEtRICs (UID/4077), financed by national funds from FCT/MECI. PT national funds (FCT/MECI, Fundação para a Ciência e Tecnologia and Ministério da Educação, Ciência e Inovação) through the grant UIDB/00211/2020 and 2023.15813.PEX.
dc.identifier.uri	http://hdl.handle.net/10400.18/10863
dc.language.iso	eng
dc.peerreviewed	yes
dc.relation	Center for the Study of Animal Science
dc.relation	UIDB/00211/2020
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Sustainability
dc.subject	Cynara cardunculus L.
dc.subject	Circular Economy
dc.subject	Cardoon
dc.subject	Segurança Alimentar
dc.title	Cardoon leaves as a nutrient food source: promoting sustainability and circular economy	eng
dc.type	conference object
dspace.entity.type	Publication
oaire.awardTitle	Center for the Study of Animal Science
oaire.awardURI	info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00211%2F2020/PT
oaire.citation.conferenceDate	2025-10-14
oaire.citation.conferencePlace	Glasgow, Scotland, UK
oaire.citation.title	4th Food Chemistry Conference: Reshaping Global Food Systems, 14-16 October 2025
oaire.fundingStream	6817 - DCRRNI ID
oaire.version	http://purl.org/coar/version/c_970fb48d4fbd8a85
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
relation.isProjectOfPublication	69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7
relation.isProjectOfPublication.latestForDiscovery	69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7