Academic Journal
Nutritional and Phytochemical Composition and Antioxidant Activity of Edible Stems of Smooth Cordgrass (Spartina alterniflora)
| العنوان: | Nutritional and Phytochemical Composition and Antioxidant Activity of Edible Stems of Smooth Cordgrass (Spartina alterniflora) |
|---|---|
| المؤلفون: | Yijuan Han, Huiquan Chen, Meiling Lai, Zhongyuan Lin, Yongji Huang, Weiqi Tang, Yanbing Zhu, Yange Zhang, Zonghua Wang, Hui Ni, Xiaofeng Chen, Songbiao Chen |
| المصدر: | Foods, Vol 13, Iss 19, p 3150 (2024) |
| بيانات النشر: | MDPI AG, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | smooth cordgrass, Spartina alterniflora, edible stems, nutritional composition, antioxidant activity, Chemical technology, TP1-1185 |
| الوصف: | Smooth cordgrass (Spartina alterniflora) is a native salt marsh plant along the Atlantic coast but has become an invasive species in coastal regions in China, as well as other areas. Utilizing it for resources has become a control measure in reducing the spread of S. alterniflora. This study assesses the nutritional and phytochemical properties of the edible stems of S. alterniflora collected from three locations in Fujian province, China. The tender stems of S. alterniflora exhibit a rich nutritional profile, with high levels of protein, carbohydrates, and fats, and significant amounts of essential vitamins, minerals, and antioxidants, indicating their potential as a nutritious addition to the diet or forage. In addition, the levels of potential contaminants, including nitrate, nitrite, cadmium, lead, and chromium, are below the established safe thresholds for consumption. Our results provide valuable information for the sustainable utilization of S. alterniflora resources and will contribute to the integrated control of S. alterniflora. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2304-8158 09706054 |
| Relation: | https://www.mdpi.com/2304-8158/13/19/3150; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods13193150 |
| URL الوصول: | https://doaj.org/article/842b0af0cd0b4ba09706054978551371 |
| رقم الانضمام: | edsdoj.842b0af0cd0b4ba09706054978551371 |
| قاعدة البيانات: | Directory of Open Access Journals |
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