Valorization of Salicornia patula Duval-Jouve Young Shoots in Healthy and Sustainable Diets

• Published in: Nutrients 2024-01, Vol.16 (3), p.358
• Main Authors: Sánchez Gavilán, Irene, Velázquez Ybarzabal, Daniela, de la Fuente, Vicenta, Cámara, Rosa M, Sánchez-Mata, María Cortes, Cámara, Montaña
• Format: Article
• Language: English
• Subjects: Agriculture; Antioxidants; Chenopodiaceae; Chronic illnesses; Crop diseases; Crops; Diet; Dietary fiber; Dietary minerals; Food security; Fruits; halophytes; healthy diets; organic acids; Plant-based foods; Population; Rural development; Salt; Sodium; sustainable diets; Vegetables
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu16030358

The revalorization of natural resources in food production is increasing, and the effect of climate change is negatively affecting the production of conventional crops. In recent years, edible halophytes have received more attention due to their ability to tolerate a wide range of salinities. Thus, the use of halophytes that require less water and are strongly adapted to high-salinity soil and coastal areas can provide sustainable agriculture in certain areas. In addition, there is growing interest in the study of the possibilities that these species offer as foods due to their excellent nutritional profile and antioxidant properties. For that reason, the exploitation of plants adapted to these areas is nowadays even more important than in the past to guarantee food security in arid or semiarid salinized territories. The available data about the nutrients and bioactive compounds composition of many non-cultivated edible vegetables traditionally used in the Mediterranean area, such as Salicornia edible young shoots, are still scarce. With the aim of improving the knowledge on their nutritional value, the present study provides new data about the content of some compounds with biological activity, such as fiber and organic acids, in eight samples of young shoots of Duval-Jouve gathered in great mainland and coastal salt marshes in Southwest and Central Spain. Results showed that this vegetable can be considered a healthy food and a very good source of dietary fiber (4.81-6.30 g/100 g fw total fiber). Its organic acid profile showed oxalic, malic, citric and succinic acids. Oxalic acid was the major one, with mean values of 0.151-1.691 g/100 g fw. From the results obtained in this study, shoots could be recommended as an alternative source of fiber for healthy and sustainable diets in the general adult population with no risk of renal disease.