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Dahlia mignon as a source of soluble sugars and glycosilated flavonoids with bioactive properties

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dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-10-29T11:34:54Z
dc.date.available2018-10-29T11:34:54Z
dc.date.issued2018
dc.description.abstractThe recent preoccupation with healthier living conditions has increased consumer interest in products that have beneficial effects. Edible flowers have been reported since ancient times in Asia, ancient Greece and Rome, medieval France, England and in the Middle East region as a healthy alternative. The aim of this study was to determine the individual profile of soluble sugars and glycosylated flavonoids in dahlia petals and in its infusion, and also to evaluate the bioactive properties. The soluble sugars were determined by high performance liquid chromatography coupled to a refractive index detector (HPLC-RI), while the phenolic profile was determined by HPLC-DAD-ESI/MSn. Furthermore, the bioactive properties were evaluated through the antioxidant, antibacterial and antiproliferative activities. Fructose, glucose and sucrose were found in the petals and infusions, being fructose the main sugar present in petals (10.24 ± 0.62 g/100 g dw), and in the infusion (0.19 ± 0.02 mg/100 mL). The phenolic profile of dahlia sample presented a total of 21 compounds, being the main molecule naringenin-3-O-glucoside. Dahlia petals presented a higher antioxidant activity than the infusion for DPPH scavenging activity (0.63 ± 0.01 and 1.17 ± 0.05 mg/mL, respectively) and β-carotene bleaching inhibition (0.48 ± 0.02 and 2.01 ± 0.07 mg/mL, respectively), while for the reducing power the infusion revealed a higher potential (1.33 ± 0.07 and 0.799 ± 0.001 mg/mL, respectively). Dahlia petals and infusion gave the lowest GI50 values against HeLa (223.65 ± 2.78 μg/mL) and MCF-7 (361.99 ± 28.83 μg/mL, 303.27 ± 26.13 μg/mL respectively) cell lines. The samples were active against most of the tested microorganisms, however, the samples were found to be more active against Gram-positive bacteria with MICs ranging from 2.5 to 5 mg/mL. These results confirm the potential of Dahlia mignon as a source of bioactive compounds with interest for the pharmaceutical and food industries.pt_PT
dc.description.sponsorshipAcknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros contract, and T. Pires grant (SFRH/BD/129551/2017); to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E; GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires, Tânia C.S.; Dias, Maria Inês; Barros, Lillian; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2018). Dahlia mignon as a source of soluble sugars and glycosilated flavonoids with bioactive properties. In UNIFood Conference. Belgrado, Sérviapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/18131
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectDahlia mignonpt_PT
dc.titleDahlia mignon as a source of soluble sugars and glycosilated flavonoids with bioactive propertiespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F129551%2F2017/PT
oaire.citation.conferencePlaceBelgrado, Sérviapt_PT
oaire.citation.titleUNIFood Conferencept_PT
oaire.fundingStream5876
oaire.fundingStreamPOR_NORTE
person.familyNamePires
person.familyNameDias
person.familyNameBarros
person.familyNameFerreira
person.givenNameTânia C.S.P.
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier2118829
person.identifier469085
person.identifier144781
person.identifier.ciencia-id321E-2D96-00CA
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-2842-2018
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id54388787000
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.typeconferenceObjectpt_PT
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