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Irradiation as a novel approach to improve quality of Tropaeolum majus L. flowers: benefits in phenolic profiles and antioxidant activity

2015Journal article Open access
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dc.contributor.authorKoike, Amanda
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBarros, Lillian
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorVillavicencio, Anna L.C.H.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-27T14:29:29Z
dc.date.available2015-11-27T14:29:29Z
dc.date.issued2015
dc.description.abstractEdible flowers are increasingly used in food preparations, requiring new approaches to improve their conservation and safety. Food irradiation, particularly electron beam and gamma irradiation, is legally recognized to extend shelf life, improve hygienic quality and disinfest foods. Garden nasturtium (Tropaeolum majus L.) flowers are widely used in food preparations, being also known for their antioxidant properties and high content of phenolics. The purpose of this study was to evaluate the dose-response effects of gamma and electron beam irradiation (unirradiated and doses of 0.5, 0.8 and 1 kGy) on its antioxidant activity and phenolic compounds. Kaempferol-O-hexoside-O-hexoside was the most abundant compound, while pelargonidin-3-O-sophoroside was the major anthocyanin. The flowers showed high antioxidant activity, in particular as reducing agents. The interaction among the effects of irradiation dose and irradiation technology was a significant source of variation for all parameters. In general, irradiated samples gave higher antioxidant activity, maybe due to their higher amounts of phenolic compounds. Anthocyanins were the sole compounds negatively affected by irradiation. These differences were reflected in the linear discriminant analysis, which allowed the perfect separation of the applied doses, as also both irradiation technologies. Accordingly, irradiation represents a feasible technology to preserve the quality of edible flowers.pt_PT
dc.description.sponsorshipThe authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project ), João C.M. Barreira (SFRH/BPD/72802/2010 grant) and L. Barros (“Compromisso para a Ciência 2008” contract). CNEN, CAPES, CNPq and IPEN-CNEN/SP for financial support to Amanda Koike. This research is included in a Bilateral action FCT-CNPq, Portugal/Brazil 2014.pt_PT
dc.identifier10.1016/j.ifset.2015.04.009
dc.identifier.citationKoike, Amanda; Barreira, João C.M.; Barros, Lillian; Santos-Buelga, Celestino; Villavicencio, Anna L.C.H.; Ferreira, Isabel C.F.R. (2015). Irradiation as a novel approach to improve quality of Tropaeolum majus L. flowers: benefits in phenolic profiles and antioxidant activity. Innovative Food Science and Emerging Technologies. ISSN 1466-8564. 30, p. 138-144pt_PT
dc.identifier.doi10.1016/j.ifset.2015.04.009pt_PT
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10198/12449
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTropaeolum majuspt_PT
dc.subjectEdible flowerspt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectLinear discriminant analysispt_PT
dc.titleIrradiation as a novel approach to improve quality of Tropaeolum majus L. flowers: benefits in phenolic profiles and antioxidant activitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PT
oaire.citation.endPage144pt_PT
oaire.citation.startPage138pt_PT
oaire.citation.titleInnovative Food Science and Emerging Technologiespt_PT
oaire.citation.volume30pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarreira
person.familyNameBarros
person.familyNameFerreira
person.givenNameJoão C.M.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication4629b12c-39b0-4da8-8b8d-6efba5cf2d81
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
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