A comparison of the nutritional contribution of twenty-six widely used condimets
Conference Paper
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Overview
abstract
Aromatic plants are used worldwide since ancient times for nutritional and medicinal purposes.
Traditionally, these plants are used fresh, dried, whole, chopped or ground, and are prepared from
several plant parts such as bark, flowers, roots, fruits, fully ripe berries or leaves, being added to
improve the flavor and taste of meals and substitute the excessive use of salt or fatty condiments (1).
Indeed, spices are perceived since antiquity as functional foods and are still recommended in
contemporary dietary programs to provide additional physiological benefits to the normal nutritional
requirements as well as prevent or delay the onset of chronic diseases (2).
Objectives
Nevertheless, despite the numerous studies highlighting their capacity to improve general health,
there is a growing loss of diversity of these spices. In this framework, the present study aimed to
provide scientific information concerning the nutritional value and energetic contribution, as well as
the fatty acids composition, of twenty-six condiments, all of them provided by "Cantinho das
Aromáticas", organic farmers from Vila Nova de Gaia (Portugal).
Results
Carbohydrates were the most abundant compounds in the condiments, with Thymus x citriodorus
(Pers.) Schreb., Thymus mastichina L. and Thymus vulgaris L. revealing the highest values (91.51,
91.10 and 91.08 g/100 g). Foeniculum vulgare Mill. revealed the highest amount of protein (14.14
g/100 g), followed by Anethum graveolens L. (10.17 g/100 g), whereas this species showed the
highest ash content (16.46 g/100 g) and Capsicum spp gave the highest amount of fat (4.55 g/100 g).
The samples also revealed a varied range of sugars with fructose, glucose, sucrose and trehalose
detected in all the condiments. Stevia rebaudiana Bert. was the species that revealed the highest
variety of sugars, with seven different sugars quantified in a total amount of 27.55 g/100 g.
Energetically, Capsicum spp gave the highest results followed by Laurus nobilis L. (399.30 and
395.76 kcal/100 g). In respect to fatty acids, Chamaespartium tridentatum (L.) P.E. Gibbs. subsp.
cantabricum (Spach) revealed the highest percentage of saturated fatty acids (SFA; 60.12%) and
Capsicum spp revealed the highest levels of monounsaturated fatty acids (MUFA; 44.93%), while
Allium schoenoprasum L. and Foeniculum vulgare Mill. presented the highest percentages of
polyunsaturated fatty acids (PUFA; 71.72 and 71.24%). Conclusions
In a general way, the energetic value of the studied condiments was very low and these plants
revealed good nutritional properties that make them suitable for a balanced and diversified low
caloric diet.
