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Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal.

2011Journal article Restricted access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorDueñas, Montserrat
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorSantos-Buelga, Celestino
dc.date.accessioned2011-08-23T08:49:58Z
dc.date.available2011-08-23T08:49:58Z
dc.date.issued2011
dc.description.abstractFruits and vegetables are good sources of a large number of antioxidant compounds; moreover, in some Mediterranean areas traditional wild greens are responsible for a significant percentage of total dietary antioxidant intakes. Asparagus acutifolius L. (wild asparagus), Bryonia dioica Jacq. (white bryony) and Tamus communis L. (black bryony) are important examples of those edible wild greens widely consumed. This study aimed to determine the phenolic profile and composition of edible vernal early shoots in spring of those species. The analysis was performed by high performance liquid chromatography coupled to photodiode array detector and mass spectrometry. Wild asparagus and black bryony revealed glycosides of flavonols as main phenolic compounds, while white bryony showed C-glycoslated flavones. Black bryony was the wild green that presented the highest content in phenolic compounds (2197 mg/Kg). Among the eleven flavonols found in this sample, kaempferol glycosides were the main compounds (1759 mg/Kg). In the sample of wild asparagus, quercetin-3-O-rutinoside was the main flavonol found (263 mg/Kg). Five flavones and one flavonol were found in the white bryony sample, being apigenin-6-C-glucoside-7-O-glucoside the major compound (1552 mg/Kg).por
dc.identifier.citationBarros, Lillian; Dueñas, Montserrat; Ferreira, Isabel C.F.R.; Carvalho, Ana Maria; Santos-Buelga, Celestino (2011) – Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. Food Chemistry. ISSN 0308-8146. 127:1, p. 169-173por
dc.identifier.doi10.1016/j.foodchem.2011.01.009
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/6026
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectWild edible greenspor
dc.subjectPhenolic compoundspor
dc.subjectHPLC-DAD-ESI/MSpor
dc.titleUse of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal.por
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F44609%2F2008/PT
oaire.citation.endPage173por
oaire.citation.issue127por
oaire.citation.startPage169por
oaire.citation.titleFood Chemistrypor
oaire.fundingStreamSFRH
person.familyNameBarros
person.familyNameFerreira
person.familyNameCarvalho
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.givenNameAna Maria
person.identifier469085
person.identifier144781
person.identifierID G-7399-2011
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0001-5508-5935
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id20336503900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication977f5254-f7c5-4c91-873f-2700ecd4692f
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
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