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Doñinos de Salamanca, Spain

Koike A.,Mountain Research Center | Koike A.,Brazilian Nuclear Energy Research Institute (IPEN) | Barreira J.C.M.,Mountain Research Center | Barros L.,Mountain Research Center | And 3 more authors.
Food Chemistry | Year: 2015

Edible flowers are used in food preparations, being also recognized for their beneficial effects on human health. Nevertheless, these species are highly perishable, and irradiation treatment might be applied to ensure food quality and increase their shelf life. Viola tricolor L. is a typical edible flower, with multiple applications and biological properties, mainly provided by the flavonoid content. In the present work, the phenolic compounds were analyzed by HPLC-DAD-ESI/MS, and the antioxidant activity was evaluated using biochemical assays. Linear discriminant analyses (LDA) were performed in order to compare the results obtained with flowers submitted to different irradiation doses and technologies (cobalt-60 and electron-beam). In general, irradiated samples (mostly with 1 kGy) showed the highest phenolic content and antioxidant activity. Furthermore, the significant differences observed in the LDA allow determination of which dose and/or technology is suitable to obtain flowers with higher antioxidant potential. © 2015 Elsevier Ltd.

Barros L.,Instituto Polytechnic Of Bragana | Duenas M.,Grupo de Investigacion en Polifenoles GIP USAL | Ferreira I.C.F.R.,Instituto Polytechnic Of Bragana | Maria Carvalho A.,Instituto Polytechnic Of Bragana | Santos-Buelga C.,Grupo de Investigacion en Polifenoles GIP USAL
Food Chemistry | Year: 2011

In some Mediterranean areas traditional wild greens are responsible for a significant percentage of total dietary antioxidant intakes. Asparagus acutifolius L. (wild asparagus), Bryonia dioica Jacq. (white bryony) and Tamus communis L. (black bryony) are important examples of those edible wild greens widely consumed. This study aimed to determine the phenolic profile and composition of edible vernal early shoots of those species. Wild asparagus and black bryony revealed glycosides of flavonols as the main phenolic compounds, while white bryony contained C-glycosylated flavones. Black bryony was the wild green that possessed the highest content of phenolic compounds (2200 mg/kg). Amongst the 11 flavonols found in this sample, kaempferol glycosides were the main compounds (1760 mg/kg). In the sample of wild asparagus, quercetin 3-O-rutinoside was the main flavonol found (263 mg/kg). Five flavones and one flavonol were found in the white bryony sample, apigenin 6-C-glucoside-7-O- glucoside being the major compound (1550 mg/kg). © 2011 Elsevier Ltd. All rights reserved.

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