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Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: effects of drying and oral preparation methods.

2012Journal article Open access
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dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.contributor.authorDueñas, Montserrat
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-01-03T18:07:29Z
dc.date.available2013-01-03T18:07:29Z
dc.date.issued2012
dc.description.abstractThe antioxidant activity and phytochemical composition (ascorbic acid, free sugars and phenolic compounds) of decoctions and infusions of wild and commercial samples of Tuberaria lignosa (Sweet) Samp. (Fam. Cistaceae) aerial parts were evaluated and compared. Among wild samples, the effects of the drying method (freeze or shade-drying) on those parameters were studied. Infusion of the freeze-dried wild sample gave the highest levels of sugars, while infusion of shade-dried wild sample and decoction of the freeze-dried sample presented higher ascorbic acid and phenolic compounds content (including ellagitanins and flavonoids) than the other samples. The last two samples also revealed higher antioxidant activity and, in some cases, even higher than trolox. Decoctions gave lower amounts of disaccharides than infusions, which seemed to be hydrolyzed increasing the content in monosaccharides in the first samples. Commercial samples showed the lowest content in phenolic compounds, mainly in ellagitanins and flavonoids, as also the lowest antioxidant activity. This work gives scientific evidences to the traditional medicinal uses of wild Tuberaria lignosa, highlighting the interest of its decoctions and infusions as bioactive compounds source and functional beverages.por
dc.identifier.citationPinela, José; Barros, Lillian; Dueñas, Montserrat; Carvalho, Ana Maria; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2012). Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: effects of drying and oral preparation methods. Food Chemistry. ISSN 0308-8146. 135:3, p. 1028-1035por
dc.identifier.doi10.1016/j.foodchem.2012.05.038
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/7808
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationSFRH/BPD/4609/2008
dc.subjectTuberaria lignosapor
dc.subjectIberian ethnobotanypor
dc.subjectDryingpor
dc.subjectOral preparationspor
dc.subjectAntioxidantspor
dc.titleAntioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: effects of drying and oral preparation methods.por
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1035por
oaire.citation.issue3por
oaire.citation.startPage1028por
oaire.citation.titleFood Chemistrypor
oaire.citation.volume135por
person.familyNamePinela
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameJosé
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication706cd9ff-065b-4c98-98a7-5c0a9e45adc4
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication977f5254-f7c5-4c91-873f-2700ecd4692f
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery706cd9ff-065b-4c98-98a7-5c0a9e45adc4

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