000131448 001__ 131448
000131448 005__ 20240319080946.0
000131448 0247_ $$2doi$$a10.3390/foods11010016
000131448 0248_ $$2sideral$$a125646
000131448 037__ $$aART-2022-125646
000131448 041__ $$aeng
000131448 100__ $$0(orcid)0000-0001-5180-7339$$aMontaner, Celia$$uUniversidad de Zaragoza
000131448 245__ $$aEvaluation of Borage (Borago officinalis L.) Genotypes for Nutraceutical Value Based on Leaves Fatty Acids Composition
000131448 260__ $$c2022
000131448 5060_ $$aAccess copy available to the general public$$fUnrestricted
000131448 5203_ $$aBorage (Borago officinalis L.) is a traditional vegetable grown and consumed in some Spanish regions. The objective of this study was to determine the variability and evolution of fatty acid composition in a borage germplasm collection formed by wild types, breeding lines, commercial varieties, and landraces. Fatty acids were analysed in petioles, the commonly edible part of the leaves, and the leaf blades, the by-product of the borage industry, in two growth stages: at the optimal harvest period (120 days after sowing) and at the end of the harvest period (150 days after sowing). The results showed that for each of the eight fatty acids identified, there were significant differences among the twelve borage genotypes depending on the developmental plant stage at sampling date and the part of the leaf analysed, the interaction effect also being statistically significant. The main polyunsaturated fatty acids identified were: linoleic acid (18:2 n6, LA), α-linolenic acid (18:3 n3, ALA), γ-linolenic acid (18:3 n6, GLA), and stearidonic acid (SDA, 18:4, n-3), account for approximately 70% of polyunsaturated fatty acids. Blue-flowered genotypes differ from white-flowered genotypes by their high content of ALA and SDA, which can be exploited in borage breeding programs. Petioles from young plants present higher n6 fatty acids, while older plants produce a great amount of n3 fatty acids. Besides, the higher content of ALA in the leaf blades gives them a good dietary potential. All these fatty acids, with multiple health benefits, support the nutraceutical interest of borage leaves (both petioles and leaf blades) for human consumption, animal feeding, medicine, and pharmacy.
000131448 536__ $$9info:eu-repo/grantAgreement/ES/INIA/RFP2015-00012
000131448 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000131448 590__ $$a5.2$$b2022
000131448 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000131448 592__ $$a0.771$$b2022
000131448 593__ $$aFood Science$$c2022$$dQ1
000131448 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000131448 593__ $$aPlant Science$$c2022$$dQ1
000131448 593__ $$aMicrobiology$$c2022$$dQ2
000131448 593__ $$aHealth (social science)$$c2022$$dQ2
000131448 594__ $$a5.8$$b2022
000131448 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000131448 700__ $$0(orcid)0000-0003-2368-9878$$aZufiaurre, Raquel$$uUniversidad de Zaragoza
000131448 700__ $$aMovila, María
000131448 700__ $$0(orcid)0000-0002-3150-5496$$aMallor, Cristina
000131448 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000131448 7102_ $$15011$$2705$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Producción Vegetal
000131448 773__ $$g11, 1 (2022), 16 [19 pp.]$$pFoods$$tFoods$$x2304-8158
000131448 8564_ $$s1800639$$uhttps://zaguan.unizar.es/record/131448/files/texto_completo.pdf$$yVersión publicada
000131448 8564_ $$s2806091$$uhttps://zaguan.unizar.es/record/131448/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000131448 909CO $$ooai:zaguan.unizar.es:131448$$particulos$$pdriver
000131448 951__ $$a2024-03-18-12:38:53
000131448 980__ $$aARTICLE