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Quality control of gamma irradiated dwarf mallow (Malva neglecta Wallr.) based on color, organic acids, total phenolics and antioxidant parameters

2016Journal article Open access
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dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-10-10T14:56:30Z
dc.date.available2016-10-10T14:56:30Z
dc.date.issued2016
dc.description.abstractThis study addresses the effects of gamma irradiation (1, 5 and 8 kGy) on color, organic acids, total phenolics, total flavonoids, and antioxidant activity of dwarf mallow (Malva neglecta Wallr.). Organic acids were analyzed by ultra fast liquid chromatography (UFLC) coupled to a photodiode array (PDA) detector. Total phenolics and flavonoids were measured by the Folin-Ciocalteu and aluminium chloride colorimetric methods, respectively. The antioxidant activity was evaluated based on the DPPH(•) scavenging activity, reducing power, β-carotene bleaching inhibition and thiobarbituric acid reactive substances (TBARS) formation inhibition. Analyses were performed in the non-irradiated and irradiated plant material, as well as in decoctions obtained from the same samples. The total amounts of organic acids and phenolics recorded in decocted extracts were always higher than those found in the plant material or hydromethanolic extracts, respectively. The DPPH(•) scavenging activity and reducing power were also higher in decocted extracts. The assayed irradiation doses affected differently the organic acids profile. The levels of total phenolics and flavonoids were lower in the hydromethanolic extracts prepared from samples irradiated at 1 kGy (dose that induced color changes) and in decocted extracts prepared from those irradiated at 8 kGy. The last samples also showed a lower antioxidant activity. In turn, irradiation at 5 kGy favored the amounts of total phenolics and flavonoids. Overall, this study contributes to the understanding of the effects of irradiation in indicators of dwarf mallow quality, and highlighted the decoctions for its antioxidant properties.pt_PT
dc.description.sponsorshipThe authors are grateful to PRODER research project nº 53514, AROMAP, for financial support of the work and to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (PEst-OE/AGR/UI0690/2014), REQUIMTE (UID/QUI/50006/2013), C2TN (RECI/AAG-TEC/0400/2012), J. Pinela (SFRH/BD/92994/2013) and L. Barros (SFRH/BPD/107855/2015).pt_PT
dc.identifier.citationPinela, José; Barros, Lillian; Antonio, Amilcar L.; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2016). Quality control of gamma irradiated dwarf mallow (Malva neglecta Wallr.) based on color, organic acids, total phenolics and antioxidant parameters. Molecules. ISSN 1420-3049. 21:4, p. 1-14pt_PT
dc.identifier.doi10.3390/molecules21040467pt_PT
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/13379
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationApplication of Ionizing Radiation for a Sustainable Environment
dc.relationRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
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.subjectMalva neglectapt_PT
dc.subjectIonizing radiationpt_PT
dc.subjectColor parameterspt_PT
dc.subjectOrganic acidspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectDecoctionpt_PT
dc.titleQuality control of gamma irradiated dwarf mallow (Malva neglecta Wallr.) based on color, organic acids, total phenolics and antioxidant parameterspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleApplication of Ionizing Radiation for a Sustainable Environment
oaire.awardTitleRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
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/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/RECI%2FAAG-TEC%2F0400%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F92994%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.citation.issue4pt_PT
oaire.citation.startPage467pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume21pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStream3599-PPCDT
person.familyNamePinela
person.familyNameBarros
person.familyNameAntonio
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameJosé
person.givenNameLillian
person.givenNameAmilcar L.
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
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person.identifier.orcid0000-0001-7523-1637
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person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridJ-3600-2013
person.identifier.ridJ-1960-2014
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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
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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