Journal of Food Technology and Preservation

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The proximate, mineral and amino acid composition of spring, autumn leaves and roots of Eryngium caeruleum M.Bieb

4th International Conference on Food Science and Technology
April 08-09, 2019 | Zurich, Switzerland

Mannan Hajimahmoodi

Tehran University of Medical Sciences, Iran

Posters & Accepted Abstracts : J Food Technol Pres

DOI: 10.4066/2591-796X-C2-009


Eryngium caeruleum M.Bieb. (Apiaceae family) is found abundantly in northern provinces of Iran as an edible plant. Hundred years ago, Eryngium genus known as medicinal herb in Persian medicine books which was named “Qaracaane” and using of the plant’s roots was common. The aim of this study is to evaluate nutritional parameters in roots, spring and autumn leaves in E. caucasicum for the first time. These parameters include proximate composition (protein, carbohydrate, fat, fiber, ash, moisture and calorie) measured by the standard methods of the AOAC, mineral contents measured by atomic absorption and amino acid contents measured by RP-HPLC. The results showed that both of aerial parts and roots of Eryngium caeruleum are good sources of nutritional ingredients in comparison with other plants. So this plant has the capacity for prospective production of new natural medicinal supplements in order to improve body health and prevent or treat diseases.


Mannan Hajimahmoodi received Pharmacy Doctorate and PhD of food science and nutrition from Tehran University of Medical Sciences (TUMS). She is manager of Food and Drug Administration, TUMS since 2013. Now she is professor of Drug and Food Control Department, faculty of pharmacy, TUMS. She published more than 100 papers and managed more than 20 projects about food and nutrition. She is skillful in analytical instruments such as HPLC, GC/MS, GC/FID, IR, UV, and NMR and highly interested in analytical methods about food safety and quality. 

E-mail: [email protected]

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