Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/17958
Título: How does irradiation affect bioactive compounds of watercress?
Autor: Pinela, José
Barros, Lillian
Barreira, João C.M.
Cabo Verde, Sandra
Antonio, Amilcar L.
Carvalho, Ana Maria
Oliveira, M.B.P.P.
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
Palavras-chave: Gamma irradiation
Data: 2018
Citação: Pinela, José; Barros, Lillian; Barreira, João C.M.; Cabo Verde, Sandra; Antonio, Amilcar L.; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2018) - How does irradiation affect bioactive compounds of watercress? In ISEAC‐40 International Conference on Environmental & Food Monitoring. Santiago de Compostela. ISBN 978‐84‐09‐03799‐5
Resumo: Ready-to-eat vegetables have become more popular in consumers’ market baskets due to their convenience and health benefits [1]. The growth of this sector has promoted the introduction of new foods and the adoption of more efficient and eco-friendly postharvest technologies such as irradiation. However, a common consumer concern is whether irradiation adversely affects the nutritional value of food. In this sense, the suitability of post-packaging irradiation for preserving bioactive compounds of watercress (Nasturtium officinale R. Br.) during cold storage was evaluated. Watercress samples gathered in the Northeastern region of Portugal were hand-picked and rinsed in tap water. A portion was immediately analyzed (fresh control) and the remaining fresh material was packaged in polyethylene bags, irradiated at doses up to 5 kGy in a Co-60 experimental chamber, and stored at 4 ºC for 7 d. A non-irradiated control followed the experiment. Tocopherols and phenolic compounds were analyzed by chromatographic techniques and the antioxidant activity was evaluated using four in vitro assays [2,3]. In general, flavonoids predominated over phenolic acids. The 5 kGy dose preserved the amounts of total phenolic acids and phenolic compounds and increased the levels of p-coumaric acid (the most abundant compound). These samples also had higher levels of total tocopherols; increase that can be related to plant defense mechanisms. However, both groups of compounds were adversely affected by 2 kGy. Furthermore, flavonoids correlated well with antioxidant properties.
Peer review: yes
URI: http://hdl.handle.net/10198/17958
ISBN: 978‐84‐09‐03799‐5
Aparece nas colecções:CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus

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