Cistus ladanifer seeds: from ancient snack to novel and sustainable food ingredient

article

Frazão, David F.
Paulo, Luísa
Peres, M.F.
Resende, M.
Espírito Santo, C.
Barroca, Celina
Rodrigues, A.M.
Delgado, F.M.G.

Elsevier

FRAZÃO, David. F. [et al.] (2022) - Cistus ladanifer seeds: from ancient snack to novel and sustainable food ingredient. Journal of Food Composition and Analysis. 109. DOI: 10.1016/j.jfca.2022.104503.

0889-1575

cv-prod-3006109

10.1016/j.jfca.2022.104503

Cistus ladanifer seeds: from ancient snack to novel and sustainable food ingredient

Cistaceae
Fatty acids
Nutrients
Minerals
Rockrose

CENTRO-01-0145-FEDER-000020

2022-11-03T16:54:47Z
2022-11-03T16:54:47Z
2022
2022-10-30T22:11:58Z

Cistus ladanifer is a persistent, abundant and widespread underexplored resource in the Iberian Peninsula. The seeds have been used as food for centuries, although their nutritional value and potential as food ingredients have not been exploited until now. In this study seeds from natural shrubland were collected three times during summer for two consecutive years. Analytical evaluation of the macronutrient content, fatty acids, and mineral composition was performed. Regarding the macronutrients, seeds showed a carbohydrate content of 46.1 ± 1.6%, a fibre content of 20.9 ± 1.4%, a protein content of 16.2 ± 0.4%, a lipid content of 13.0 ± 1.1%, and an ash content of 3.87 ± 0.16%. The fatty acids were found to be mostly unsaturated (74.05 ± 0.59%). Potassium was the most abundant mineral (975 ± 53 mg/100 g) followed by phosphorous, magnesium and calcium. In conclusion, several nutrient-related label claims may be used for C. ladanifer seeds as food ingredient. Compared to common cereals, nuts and seeds, C. ladanifer seeds are close to flax and chia seeds in relation to nutritional composition, and to pine nuts in relation to mineral composition.
info:eu-repo/semantics/publishedVersion

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