Iron species and proteins distribution in unconventional food plants

Abstract

Abstract The sustainable food valorization is capable to stimulate the local products consumption with quality and nutritional security. In this scenario, Unconventional Food Plants (UFPs) deserve attention representing an alternative for rural communities and contributing to the local and regional economy. This work aimed to add nutritional information, once it evaluates total Fe concentration, Fe-species (water soluble, acid soluble, and inorganic), proteins, and Fe- proteins distribution in beldroega (Portulaca oleracea L.), guasca (Galinsoga parviflora Cav.), ora-pro-nóbis (Pereskia aculeata Mill.), piracá (Vernonia scorpioides (Lam.) Pers.), and trapoeraba (Commelina benghalensis L.). Considering the Fe total concentration, the studied UPFs can be excellent Fe sources, when compared to foods of plant origin widely consumed and cultivated, detaching the guasca leaves (687±19 µg g-1). However, the guasca leaves showed low concentration of Fe associated to macromolecules and Fe soluble species (1.6±0.3 µg g-1). These results may justify the low bioavailability of Fe species. On the other hand, beldroega leaves presented the highest concentration of inorganic Fe (1.3±0.2 µg g-1). In the UFPs, there is high glutelins concentration when compared to the other protein groups, meaning that UFPs can be low-cost alternative to supplementing protein intake. Finally, for majority UFPs, except guasca leaves, Fe is mainly associated to albumins, being a good source of bioavailable Fe species.

Keywords

• Unconventional food plants
• Speciation
• Inorganic iron
• Soluble iron
• Proteins
• Fe-proteins