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Advisor(s)
Abstract(s)
Reactive oxygen and nitrogen species (ROS and RNS) seem to be involved in the
oxidative deterioration of food products as well as in the pathogenesis of several human
diseases, such as atherosclerosis, diabetes mellitus, chronic inflammation,
neurodegenerative disorders and certain types of cancer1
. There is a great interest in
finding natural antioxidants for retarding lipid oxidative rancidity in foods and in treating
chronic diseases related to the production of free radicals. Plants are among the most
important sources of antioxidants, providing high quantities of phytochemicals. The
present study describes the tocopherol composition and antioxidant activity of seven wild
vegetables traditionally consumed in Spain: Apiumnodiflorum,Foeniculumvulgare,
Montiafontana, Papaverrhoeas, Rumexpulcher,Silene vulgaris and Sonchusoleraceus.
The young and tender stems with leaves are the edible parts that were analysed.
Tocopherol composition was evaluated by HPLC coupled to a fluorescence detector and
antioxidant activity was screened by the following in vitro assays2
: DPPH scavenging
activity, reducing power, P-carotene bleaching inhibition, and lipid peroxidation inhibition in
brain homogenates by TBARS assay, and total phenolics determination.
Description
Keywords
Citation
Morales, Patrícia; Ferreira, Isabel C.F.R.; Carvalho, Ana Maria; Sánchez-Mata, M.Cortez; Cámara, Montaña; Molina, M.; Tardio, Javier (2010). Tocopherols and antioxidant properties of some Spanish wild vegetables. In 1st UK International Functional Food Conference. Oxford