Browsing by Author "Villavicencio, Anna L.C.H."
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- Analysis of phenolic compounds in Tropaeolum majus L. processed by ionizing radiationPublication . Koike, Amanda; Barreira, João C.M.; Barros, Lillian; Santos-Buelga, Celestino; Villavicencio, Anna L.C.H.; Ferreira, Isabel C.F.R.Tropaeolum majus L. (garden nasturtium) is an ornamental plant that belongs to Tropaeolaceae family, native to South America in the Andes and that is widely distributed around the world. Its flowers are extensively used in food preparations and have strong spicy flavours as watercress, being also acknowledged for their antioxidant properties and high content of phenolic compounds [1, 2]. The use of edible flowers as food ingredients requires new approaches to improve conservation and safety. The extension of post-harvest storage, preserving the quality of the plants, will benefit the industrial development [3]. Food irradiation is a method that can be used for the extension of shelf life of perishable commodities and to increase food safety [4]. The purpose of this study was to evaluate the dose-response effects of gamma and electron beam irradiation (doses of 0, 0.5, 0.8 and 1 kGy) on the phenolic profile of garden nasturtium, using HPLC-DAD-ESI/MS. Kaempferol-O-hexoside-O-hexoside was the most abundant compound in all the studied samples (8 and 14 mg/g of extract, after gamma and electron beam irradiation, respectively), followed by 5-O-caffeoylquinic acid (2.3 mg/g for both irradiation technologies) and 3-O-caffeoylquinic acid (2.2 and 2.0 mg/g for gamma and electron beam irradiation, respectively). Regarding anthocyanins, pelargonidin-3-O-sophoroside and delphinidin-O-dihexoside were the most abundant compounds (4 and 2 μg/g, respectively, after both types of irradiation). According to the obtained results, the applied irradiation treatments seemed feasible technologies to keep the phenolic composition and preserve the quality of edible flower petals and might be useful to expand the post-harvest storage, preserving the quality of T. majus.
- Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiationPublication . Koike, Amanda; Barros, Lillian; Antonio, Amilcar L.; Ferreira, Isabel C.F.R.; Villavicencio, Anna L.C.H.Edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versa-tile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independent-ly of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity.
- Antioxidant activity of Dianthus chinensis L. flowers processed by ionizing radiationPublication . Koike, Amanda; Barros, Lillian; Antonio, Amilcar L.; Ferreira, Isabel C.F.R.; Villavicencio, Anna L.C.H.Edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation, guaranteeing food quality, increasing shelf-life and disinfestation. This technology offers a versatile way to get good quality food while reducing post-harvest losses. Dianthus chinensis L. flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.5 and 0.8 kGy, independently of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching inhibition. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity
- Atividade antioxidante de flores de amor-perfeito submetidas a radiações ionizantesPublication . Koike, Amanda; Ferreira, Isabel C.F.R.; Villavicencio, Anna L.C.H.As flores comestíveis são cada vez mais usadas em preparações culinárias, sendo necessárias novas abordagens para melhorar a sua conservação e segurança. O tratamento de irradiação pode ser a resposta a estes problemas, garantindo a qualidade dos alimentos, prolongando o tempo de prateleira e promovendo a desinfestação de alimentos. As flores de Viola tricolor L. (amor -perfeito) são amplamente utilizadas em preparações culinárias, sendo também reconhecidas pelas suas propriedades antioxidantes e componentes bioativos. O objetivo deste estudo foi avaliar a atividade antioxidante de flores de V. tricolor submetidas ao processamento por radiação gama e feixe de eletrões a 0,5; 0,8 e 1,0 kGy.
- Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiationPublication . Koike, Amanda; Barreira, João C.M.; Barros, Lillian; Santos-Buelga, Celestino; Villavicencio, Anna L.C.H.; Ferreira, Isabel C.F.R.Edible flowers are used in food preparations, being also recognized for their beneficial effects on human health. Nevertheless, these species are highly perishable, and irradiation treatment might be applied to ensure food quality and increase their shelf life. Viola tricolor L. is a typical edible flower, with multiple applications and biological properties, mainly provided by the flavonoid content. In the present work, the phenolic compounds were analyzed by HPLC-DAD-ESI/MS, and the antioxidant activity was evaluated using biochemical assays. Linear discriminant analyses (LDA) were performed in order to compare the results obtained with flowers submitted to different irradiation doses and technologies (cobalt-60 and electron-beam). In general, irradiated samples (mostly with 1 kGy) showed the highest phenolic content and antioxidant activity. Furthermore, the significant differences observed in the LDA allow determination of which dose and/or technology is suitable to obtain flowers with higher antioxidant potential.
- Efeitos da radiação por feixe de eletrões no valor nutricional de Bauhinia Variegata var cândida: flores comestíveis provenientes do BrasilPublication . Heleno, Sandrina A.; Villavicencio, Anna L.C.H.; Barros, Lillian; Ferreira, Isabel C.F.R.As flores comestíveis têm sido muito utilizadas nas artes culinárias, sendo uma tradição em todo o munto desde há muitos anos. São utilizadas várias formas, cores e sabores de flores comestfveis, com o objetivo de melhorar a qualidade sensória! e nutricional dos alimentos [1,2]. As flores de Bauhinia variegata L. são grandes e apresentam coloração rosa a lilás na variedade mais comum, ocorrendo ainda uma variedade de flores brancas, denominada B. variegata var Cândida. Estas flores são vulgarmente conhecidas como "pata de vaca branca", sendo comestíveis e muito utilizadas em saladas. No presente estudo, as flores foram submetidas a radiação por feixe de eletrões em diferentes doses (0.5 e 0.8 KGy) como forma de descontaminação, e analisadas em termos de parâmetros nutricionais nomeadamente, composição centesimal (humidade, proteínas, gordura, hidratos de carbono e cinzas) e perfil em açúcares livres (determinados por HPLC-RI) e em ácidos gordos (analisados por GC-FID). As amostras controlo (não irradiadas) e irradiadas apresentaram um perfil muito semelhante; os hidratos de carbono foram os nutrientes mais abundantes nas amostras, seguidos das proteínas, gorduras e cinzas. Os perfis em açúcares foram também similares, estando presentes a frutose em maior quantidade, seguida da gtucose e da sacarose. Os ácidos capróico (C6:0), caprílico (C8:0), cáprico (C10:0), láurico (C12:0), mirístico (C14:0), palmítico (C16:0), esteárico (C18:0) e oleico (C18:1n9) foram os ácidos gordos mais abundantes nas amostras em estudo. Os ácidos gordos saturados (SFA) foram majoritários, seguidos dos mono (MUFA) e potinsaturados (PUFA). No entanto, com maior dose de radiação a percentagem de SFA e MUFA diminui ligeiramente (principalmente ácidos esteárico e oleico, respetivamente), aumentando a percentagem de PUFA (principalmente pelo aumento dos ácidos linoleico e a-linolénico). Em suma, as doses de irradiação aplicadas não alteraram significativamente o valor nutricional das amostras em estudo, podendo ser considerada como técnica de descontaminação e preservação de flores comestíveis.
- Effects of gamma and electron-beam irradiation on the individual phenolics of Viola tricolor L. edible flowers.Publication . Barreira, João C.M.; Koike, Amanda; Barros, Lillian; Santos-Buelga, Celestino; Villavicencio, Anna L.C.H.; Ferreira, Isabel C.F.R.Edible flowers are being used in culinary preparations to improve the sensorial and nutritional qualities of food, besides improving human health due to the profusion in bioactive compounds [1]. Nevertheless, edible flowers are highly perishable and must be free of insects, which is difficult because they are usually cultivated without using pesticides [2]. Food irradiation is an economically viable technology to extend shelf life of foods, improving their hygiene and quality, while disinfesting insects [3]. The efficiency and safety of radiation processing (using Co-60 or electronaccelerators) have been approved by legal authorities (FDA, USDA, WHO, FAO), as also by the scientific community, based on extensive research [4]. Viola tricolor L. (heartseases), from Violaceae family, is one of the most popular edible flowers. Apart from being used as food, it has also been applied for its medicinal properties, mainly due to their biological activity and phenolic composition [5]. Herein, the phenolic compounds were analyzed by HPLC-DAD-ESI/MS and linear discriminant analysis (LDA) was performed to compare the results from flowers submitted to different irradiation doses and technologies (Co-60 and electron-beam). Quercetin-3-O-(6-O-rhamnosylglucoside)-7-O-rhamnoside (Figure 1) was the most abundant compound, followed by quercetin-3-O-rutinoside and acetyl-quercetin-3-O (6-O-rhamnosylglucoside)-7-O-rhamnoside. In general, irradiated samples (mostly with 1 kGy) showed the highest phenolic compounds content. The LDA outcomes indicated that differences among phenolic compounds effectively discriminate the assayed doses and technologies, defining which variables contributed mostly to that separation. This information might be useful to define which dose and/or technology optimizes the content in a specific phenolic compound. Overall, irradiation did not negatively affect the levels of phenolic compounds, providing the possibility of its application to expand the shelf life of V. tricolor and highlighting new commercial solutions for this functional food.
- Evaluation of antioxidant activity of Tropaeolum majus L. flowers processed by ionizing radiationPublication . Koike, Amanda; Pereira, Eliana; Antonio, Amilcar L.; Barreira, João C.M.; Villavicencio, Anna L.C.H.; Ferreira, Isabel C.F.R.Edible flowers can be used to add flavor, taste, color and visual appeal to culinary preparations. Nasturium flowers (Tropaeolum majus L.) are used as an ingredient in culinary preparations namely, salads, crepes and pancakes[1]. Moreover, due to their antioxidant properties and bioactive components, edible flowers might be considered as healthy ingredients. Nevertheless, these flowers are highly perishable products and must be free from insect pests, which may represent a challenge since these species must grow without using any chemical pesticides [2]. Irradiation is a method that can be used for food disinfestation, in order to extend the shelf life of perishable products, improving their hygienic quality and food safety [3]. In fact, food irradiation has been pointed out as a good alternative to replace chemical fumigation of food matrices, including edible flowers [4]. The purpose of this study is to evaluate the antioxidant activity of T. majus flowers submitted to gamma and electron beam irradiation at 0, 0.5, 0.8 and 1.0 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. A statistical analysis using 2-way ANOVA (general linear model) showed that the flowers processed with gamma irradiation presented the highest reducing power (independently of the dose used). Furthermore, the 1 kGy dose was the most adequate for β-carotene bleaching inhibition (independently of the source of irradiation used). Overall, ionizing radiation can be an alternative to ensure antioxidant properties of edible flowers.
- Flores comestíveis: múltiplas utilizações do mais belo da naturezaPublication . Koike, Amanda; Antonio, Amilcar L.; Ferreira, Isabel C.F.R.; Villavicencio, Anna L.C.H.As flores comestíveis têm vindo a tornar-se cada vez mais populares, o que se torna claramente evidente pelo aumento de livros de receitas, artigos de revistas e sites sobre o tema, para além do crescimento da investigação científica relacionada com o seu potencial nutricional. O foco principal é a alta gastronomia, atraindo a atenção de gourmets e chefs.
- The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from BrazilPublication . Villavicencio, Anna L.C.H.; Heleno, Sandrina A.; Calhelha, Ricardo C.; Santos-Buelga, Celestino; Barros, Lillian; Ferreira, Isabel C.F.R.As edible flowers are highly perishable, irradiation technology can be applied to increase their shelf life, as also for phytosanitary purposes. Herein, flowers of Bauhinia variegata L. var. candida alba Buch.-Ham were submitted to electron beam irradiation at the doses of 0.5, 0.8 and 1 kGy, to study the effects in the nutritional and chemical profiles, and also in antioxidant, cytotoxic and anti-inflammatory activities. The petals of white flowers revealed interesting bioactive properties being kaempferol derivatives the most abundant compounds, especially kaempferol-3-O-rutinoside. The applied irradiation doses did not highly affect the nutritional profile. No changes were produced in cytotoxicity, but the anti-inflammatory activity slightly decreased. However, the antioxidant activity was increased, especially in the dose of 0.5 kGy, in agreement with the higher content in phenolic compounds found at this dose.