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Infusions from Thymus vulgaris L. treated at different gamma radiation doses: effects on antioxidant activity and phenolic composition

2016Journal article Open access
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dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorCabo Verde, Sandra
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-11-30T11:45:10Z
dc.date.available2016-11-30T11:45:10Z
dc.date.issued2016
dc.description.abstractThe use of ionizing radiation dates back to many years ago, and is accredited for application in different foods with several purposes. It has been increasingly used in many countries for the treatment of aromatic plants. Thymus vulgaris L. (thyme) is a plant commonly used by food, pharmaceutical and cosmetic industries representing a natural source of several bioactives such as phenolic compounds. The aim of this work was to evaluate the effects of gamma radiation on the antioxidant activity (measured through the free radical scavenging activity, reducing power and lipid peroxidation inhibition) and phenolic compounds profile (obtained by HPLC-DAD-ESI/MS) of infusions prepared from irradiated thyme. The results showed that gamma irradiation at the dose of 10 kGy improved the free radical scavenging activity, reducing power and lipid peroxidation inhibition capacity of the studied infusions, while increasing significantly the concentrations of methyleriodictyol-O-pentosylhexoside, luteolin-7-O-glucoside, eriodictyol and total flavonoids content. Thus, gamma radiation could be considered as a suitable treatment to be used in Thymus vulgaris L., herein validated for its bioactive parameters.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programe PT2020 for financial support to CIMO (UID/AGR/00690/2013), LSRE (Project UID/EQU/50020/2013), C2TN (RECI/AAG-TEC/0400/2012), L. Barros (SFRH/BPD/107855/2015) and R.C. Calhelha (SFRH/BPD/ BPD/68344/2010) grants. The authors are also grateful to Ministry of Agriculture, Portugal (Project AROMAP - PRODER/FEADER/EU), for financial support of the work and E. Pereira grant, and to Pragmático Aroma Lda company for providing the “MaisErvas - Aromáticas e Medicinais” samples.pt_PT
dc.identifier.citationPereira, Eliana; Barros, Lillian; Antonio, Amilcar L.; Cabo Verde, Sandra; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2016). Infusions from Thymus vulgaris L. treated at different gamma radiation doses: effects on antioxidant activity and phenolic composition. LWT - Food Science and Technology. ISSN 0023-6438. 74, p. 34-39pt_PT
dc.identifier.doi10.1016/j.lwt.2016.07.027pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/13557
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationApplication of Ionizing Radiation for a Sustainable Environment
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectGamma radiationpt_PT
dc.subjectThymept_PT
dc.subjectInfusionspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectPhenolic compoundspt_PT
dc.titleInfusions from Thymus vulgaris L. treated at different gamma radiation doses: effects on antioxidant activity and phenolic compositionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleApplication of Ionizing Radiation for a Sustainable Environment
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEQU%2F50020%2F2013/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F68344%2F2010/PT
oaire.citation.endPage39pt_PT
oaire.citation.startPage34pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume74pt_PT
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oaire.fundingStreamSFRH
person.familyNamePereira
person.familyNameBarros
person.familyNameAntonio
person.familyNameFerreira
person.givenNameEliana
person.givenNameLillian
person.givenNameAmilcar L.
person.givenNameIsabel C.F.R.
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person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.ridJ-1960-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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