000108566 001__ 108566
000108566 005__ 20240319080947.0
000108566 0247_ $$2doi$$a10.1111/ijfs.15414
000108566 0248_ $$2sideral$$a125095
000108566 037__ $$aART-2022-125095
000108566 041__ $$aeng
000108566 100__ $$aCervera-Mata, A.
000108566 245__ $$aPlant seeds as source of nutrients and phytochemicals for the Indian population
000108566 260__ $$c2022
000108566 5060_ $$aAccess copy available to the general public$$fUnrestricted
000108566 5203_ $$aPlant seeds are major sources of nutrients and bioactive compounds for human beings and vary acrossdifferent locations. In addition, they are under used foods that could be a good complement for the dailynutrition of people. Therefore, the aim of this study was the analysis of different physical parameters,nutrients and bioactive compounds of 60 plant seeds belonging to 48 species and 9 families. The seedswere collected in 2016–2017 in the Raipur area, India (21.25°N 81.63°E), from three different locations.Fat, protein, starch, total polyphenols and mineral contents ranged from 0.7 to 44.2, 1.6 to 68.5, 11.3 to84.0, 0.01 to 3.85 and 0.67 to 4.91 g/100 g (dry weight) respectively. Regarding physical properties, theheavier seeds were covered with thick testa over the range of 3.0 to 40% of the seed mass. Higher mois-ture and ash fractions for the starchy (cereal and pulses) and weed seeds were also found. The most abun-dant mineral elements in the seeds were P, S, K, Mg, Ca, Fe and Zn. Finally, it was calculated thecontribution of the consumption of seeds to the daily macronutrients and micronutrients intake for Indianpopulation, reaching up to 38, 13 and 25% for proteins, fat and carbohydrates respectively.
000108566 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000108566 590__ $$a3.3$$b2022
000108566 592__ $$a0.673$$b2022
000108566 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b60 / 142 = 0.423$$c2022$$dQ2$$eT2
000108566 593__ $$aFood Science$$c2022$$dQ1
000108566 593__ $$aIndustrial and Manufacturing Engineering$$c2022$$dQ2
000108566 594__ $$a5.6$$b2022
000108566 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000108566 700__ $$aSahu, P.K.
000108566 700__ $$aChakradhari, S.
000108566 700__ $$aSahu, Y.K.
000108566 700__ $$aPatel, K.S.
000108566 700__ $$aSingh, S.
000108566 700__ $$aTowett, E.K.
000108566 700__ $$0(orcid)0000-0003-2713-2786$$aMartín Ramos, P.$$uUniversidad de Zaragoza
000108566 700__ $$aQuesada-Granados, J.J.
000108566 700__ $$aRufián-Henares, J.A.
000108566 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal
000108566 773__ $$g57, 1 (2022), 525-532$$pInt. j. food sci. technol.$$tINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY$$x0950-5423
000108566 8564_ $$s562504$$uhttps://zaguan.unizar.es/record/108566/files/texto_completo.pdf$$yVersión publicada
000108566 8564_ $$s2647105$$uhttps://zaguan.unizar.es/record/108566/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000108566 909CO $$ooai:zaguan.unizar.es:108566$$particulos$$pdriver
000108566 951__ $$a2024-03-18-12:43:37
000108566 980__ $$aARTICLE