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Healthy, Tasty and Sustainable Mediterranean Food. UMAMI Taste and Polyphenols of Twiggy Glasswort (Salicornia ramosissima)

  • Abílio GuerreiroEmail author
  • Carimo Rassal
  • Carlos M. Afonso
  • Ludovina Galego
  • Manuel Serra
  • Maria A. Rodrigues
Conference paper

Abstract

In this work we present a preliminary evaluation of the main polyphenolic compounds present in water extracts of twiggy glasswort (Salicornia ramosissima) and of the presence of compounds associated with UMAMI taste, namely glutamate, inosinate and guanylate. Our main goal is to contribute to the development of health eating routines using the basic principles of Mediterranean Diet and the use of local biological resources. This study was carried out using fresh twiggy glasswort samples grown by RiaFresh firm. The identification and quantification of compounds was performed by LC-DAD-ESI-MS/MS. The major phenolic compounds present in the aqueous extracts are esters of caffeic and quinic acids. In this preliminary study no significant amounts of glutamate, inosinate and guanylate were detected in water extracts of fresh twiggy glasswort. However, the presence of UMAMI taste cannot be excluded at this stage, as the high NaCl contents of this plant potentiate this taste. We are currently developing analytical methods for quantification of UMAMI related target compounds in fresh and dried samples.

Keywords

Healthy food Salicornia LC-DAD-ESI-MS/MS 

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Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  • Abílio Guerreiro
    • 1
    Email author
  • Carimo Rassal
    • 1
  • Carlos M. Afonso
    • 1
  • Ludovina Galego
    • 2
    • 3
  • Manuel Serra
    • 1
  • Maria A. Rodrigues
    • 3
  1. 1.School of Management, Hospitality and TourismUniversity of the AlgarveFaroPortugal
  2. 2.Higher Institute of EngineeringUniversity of the AlgarveFaroPortugal
  3. 3.MeditBio, Faculty of Science and TechnologyUniversity of the AlgarveFaroPortugal

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