Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 3 / 2018

da Rocha Rodrigues, N. – Alves, M. – Teixeira da Costa Machado, M. – Martins Jacintho Barbosa, M. I. – Lucena Barbosa Junior, J.
Functional properties and technological applications of vegetables leaves
Journal of Food and Nutrition Research, 57, 2018, No. 3, s. 209-221

Nathália da Rocha Rodrigues, Department of Food Technology, Federal Rural University of Rio de Janeiro, Rodovia BR 465, km 7, Seropédica/ Rio de Janeiro, 23.890-000, Brazil. E-mail:

Received 14 March 2017; 1st revised 17 October 2017; accepted 31 January 2018; published online 23 July 2018

Summary: Recently, there has been a global interest in natural sources of phytochemicals as antioxidants and functional food ingredients. Phenolic compounds form a large group of secondary metabolites and the presence of these compounds in vegetable leaves has been related to sensory and health-promoting properties. Considering that a major part of vegetable leaves is discarded in spite of its high nutritional value, this literature review aimed to group the most recent studies, which evaluated the therapeutic and functional aspects and the technological applications of leaves. Moreover, the roles of phenolic compounds in the functional properties and in the sensory characteristics are also discussed. Studies evaluating the main technologies in the reuse of vegetable leaves are presented as well. Finally, the main challenges of the use of the leaves in the food industry are discussed. The search for new applications of by-products is an alternative to valorize these materials, in order to provide new opportunities of use for the food and pharmaceutical industries.

Keywords: bioactive compound; by-product; leaf; technological applications; toxicology

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