Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(2), 171-182
DOI: 10.12691/jfnr-7-2-10
Open AccessArticle

Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus

Sara María Jaramillo-Carmona1, Francisco Javier Tejero-Maján1, Ana Jiménez-Araujo1, Rafael Guillén-Bejarano1 and Rocío Rodríguez-Arcos1,

1Phytochemicals and Food Quality Group, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra de Utrera Km 1, Sevilla-41013, Spain

Pub. Date: February 25, 2019

Cite this paper:
Sara María Jaramillo-Carmona, Francisco Javier Tejero-Maján, Ana Jiménez-Araujo, Rafael Guillén-Bejarano and Rocío Rodríguez-Arcos. Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus. Journal of Food and Nutrition Research. 2019; 7(2):171-182. doi: 10.12691/jfnr-7-2-10

Abstract

Asparagus cultivation and consumption are widely spread throughout the world. Several investigations about fresh asparagus have evidenced that they are a nutritionally well-balanced and one of the best sources of antioxidants being the green spears richer than the white ones. However, there is scarce information on quality of canned asparagus. In the present work, we have studied chemical and phytochemical composition of 21 distinct presentations of asparagus, representative of the distinct brands available in Spanish markets. Our results revealed that this appreciated product continued to be of high nutritional quality after industrial processing, containing 1-1.8% bioactive fiber and 1-3% proteins. In addition, it contained significant quantities of several bioactive compounds, mainly ascorbic acid (6-12 mg/100g) and phenolics that in green asparagus ranged 16-46 mg/100g. Asparagus variety seems to be the factor that most influence the composition and quality of the final product. There were two samples of green asparagus that stand out from all others and that correspond to triguero asparagus from southern Spain. It can be concluded that the selection of varieties taking into account not only agronomic factors, but also phytochemical profile is determinant to obtain a product of the highest quality for both fresh and processed commercialization.

Keywords:
canned asparagus white and green spears asparagus variety chemical composition nutritional quality bioactive compounds

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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