Next Article in Journal
The Development of a European and Mediterranean Chickpea Association Panel (EMCAP)
Previous Article in Journal
Effect of Co-Inoculation of Bradyrhizobium and Trichoderma on Growth, Development, and Yield of Arachis hypogaea L. (Peanut)
Open AccessFeature PaperArticle

Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars

1
Campus de Santa Apolónia, Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
2
Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Nea Ionia, Greece
3
Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, Curitiba 85884-000, Brazil
*
Authors to whom correspondence should be addressed.
Agronomy 2020, 10(9), 1416; https://doi.org/10.3390/agronomy10091416
Received: 23 August 2020 / Revised: 11 September 2020 / Accepted: 16 September 2020 / Published: 17 September 2020
(This article belongs to the Section Horticultural and Floricultural Crops)
In the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types. View Full-Text
Keywords: aromatic vegetables; Hamburg type; herbs; leafy vegetables; nutritional value; fatty acids; organic acids; Petroselinum crispum (Mill.) Fuss; root parsley aromatic vegetables; Hamburg type; herbs; leafy vegetables; nutritional value; fatty acids; organic acids; Petroselinum crispum (Mill.) Fuss; root parsley
Show Figures

Graphical abstract

MDPI and ACS Style

Fernandes, Â.; Polyzos, N.; Petropoulos, S.A.; Pinela, J.; Ardohain, E.; Moreira, G.; Ferreira, I.C.F.R.; Barros, L. Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars. Agronomy 2020, 10, 1416. https://doi.org/10.3390/agronomy10091416

AMA Style

Fernandes Â, Polyzos N, Petropoulos SA, Pinela J, Ardohain E, Moreira G, Ferreira ICFR, Barros L. Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars. Agronomy. 2020; 10(9):1416. https://doi.org/10.3390/agronomy10091416

Chicago/Turabian Style

Fernandes, Ângela; Polyzos, Nikolaos; Petropoulos, Spyridon A.; Pinela, José; Ardohain, Elizandra; Moreira, Glaucia; Ferreira, Isabel C.F.R.; Barros, Lillian. 2020. "Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars" Agronomy 10, no. 9: 1416. https://doi.org/10.3390/agronomy10091416

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop