Table 1.
Nutritional parameters and fatty acids of the fresh, oven, and freeze-dried S. ramosissima.
| Sample | Fresh | Oven-Dried | Freeze-Dried | |
|---|---|---|---|---|
| (g/100 g fw) | (g/100 g dw) d | (g/100 g dw) | (g/100 g dw) | |
| Nutritional parameters ab | ||||
| Moisture | 88.20 ± 0.88 | - | 7.66 ± 0.08 a | 3.20 ± 0.03 b |
| Ashes | 5.91 ± 0.24 | 50.08 ± 0.34 A | 41.00 ± 1.64 aB | 44.20 ± 1.77 aB |
| Protein | 1.59 ± 0.06 | 13.47 ± 0.51 A | 8.48 ± 0.34 bC | 11.00 ± 0.44 aB |
| Total fat | 0.40 ± 0.01 | 3.39 ± 0.03 A | 1.20 ± 0.01 aC | 1.80 ± 0.02 aB |
| Carbohydrates | 2.90 ± 0.12 | 24.58 ± 1.02 A | 12.70 ± 0.51 aC | 12.90 ± 0.52 aB |
| Total dietary fiber | 1.00 ± 0.03 | 8.47 ± 0.26 C | 29.00 ± 0.87 aA | 26.90 ± 0.81 bB |
| Energy value (kcal/100 g) | 23.60 ± 0.94 | 200.01± 8.00 A | 153.50 ± 6.1 aC | 165.6 ± 6.6 aB |
| Salt | 5.62 ± 0.73 | 47.63 ± 6.20 A | 36.8 ± 4.8 aAB | 28.5 ± 3.7 aB |
| Fatty acids profile abc | ||||
| Palmitic acid (C16:0) | 24.00 ± 0.01 | 24.00 ± 0.01 B | 26.80 ± 0.01 aA | 19.80 ± 0.01 bC |
| Stearic acid (C18:0) | 2.00 ± 0.01 | 2.00 ± 0.01 A | 1.90 ± 0.01 aB | 1.30 ± 0.01 bC |
| Oleic acid (C18:1) | 5.00 ± 0.01 | 5.00 ± 0.01 A | 3.50 ± 0.01 aB | 1.60 ± 0.01 bC |
| Linoleic acid (C18:2) | 24.10 ± 0.01 | 24.10 ± 0.01 B | 23.80 ± 0.01 bC | 28.10 ± 0.01 aA |
| Linolenic acid (C18:3) | 33.50 ± 0.01 | 33.50 ± 0.01 B | 27.90 ± 0.01 bC | 40.40 ± 0.01 aA |
| Arachidic acid (C20:0) | 0.90 ± 0.01 | 0.90 ± 0.01 B | 1.20 ± 0.01 aA | 0.80 ± 0.01 bC |
| Eicosenoic acid (C20:1) | <0.05 * | <0.05 * | 0.10 ± 0.01 a | 0.10 ± 0.01 a |
| Behenic acid (C22:0) | 1.40 ± 0.01 | 1.40 ± 0.01 C | 4.20 ± 0.01 aA | 2.10 ± 0.01 bB |
| Lignoceric acid (C24:0) | 1.70 ± 0.01 | 1.70 ± 0.01 C | 2.90 ± 0.01 aA | 2.50 ± 0.01 bB |
| SFA | 34.30 ± 0.01 | 34.30 ± 0.01 B | 42.50 ± 0.01 aA | 28.10 ± 0.01 bC |
| MUFA | 7.30 ± 0.01 | 7.30 ± 0.01 A | 4.80 ± 0.01 aB | 3.10 ± 0.01 bC |
| PUFA | 58.40 ± 0.01 | 58.40 ± 0.01 B | 52.70 ± 0.01 bC | 68.80 ± 0.01 aA |
| PUFA n-6/PUFA n-3 | 0.72 ± 0.01 | 0.72 ± 0.01 A | 1.03 ± 0.01 bB | 0.70 ± 0.01 aA |
| PUFA/SFA | 1.70 ± 0.01 | 1.70 ± 0.01 B | 1.24 ± 0.01 bC | 2.45 ± 0.01 aA |
* (LOQ < 0.05 g/100 g). Abbreviations: SFA, total saturated fatty acids; MUFA, total monounsaturated fatty acids; and PUFA, total polyunsaturated fatty acids. a Data are expressed as average values ± standard deviation (n = 3). b The lower-case letters (a and b) correspond to the significant difference between the drying methods by unpaired t-test (p < 0.05). The upper-case letters (A–C) indicate the significant differences between the fresh plant and the drying process by Tukey’s test (p < 0.05). c Data are expressed in percentages of total methyl esters ± standard deviation (n = 2). d The values were converted from fresh weight to dried weight according to the moisture content.