Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/37683 |
Resumo: | The present work details the nutritional and chemical compositions of borage and centaurea, at three flowering stages. Water was the main constituent, followed by total dietary fiber. Both flowers showed statistically different (p < 0.05) nutritional and chemical profiles, although in both, polyunsaturated fatty acids (PUFAs) (mainly linoleic and α-linolenic acids), free sugars (3.9-28.9% dw as fructose, glucose, and sucrose), tocopherols (with the major contribution of α-tocopherol from 1.24 to 2.75 mg/100 g dw), carotenoids (0.2-181.4 mg/100 g dw, mainly as lutein), and organic acids (6.1-14.4 g/100 g dw, mainly malic, succinic, and citric acids) were quantified. Concerning flowering, significant differences (p < 0.05) were found for some components, particularly carotenoids; however, no specific trend was observed in either of the two flower species. Thus, the present study shows that each flower species, as well as their flowering stages, may have different phytochemical and nutritional compositions. |
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Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower developmentCarotenoidsEdible flowersFatty acidsFlower developmentFree sugarsOrganic acidsTocopherolsVitamin EThe present work details the nutritional and chemical compositions of borage and centaurea, at three flowering stages. Water was the main constituent, followed by total dietary fiber. Both flowers showed statistically different (p < 0.05) nutritional and chemical profiles, although in both, polyunsaturated fatty acids (PUFAs) (mainly linoleic and α-linolenic acids), free sugars (3.9-28.9% dw as fructose, glucose, and sucrose), tocopherols (with the major contribution of α-tocopherol from 1.24 to 2.75 mg/100 g dw), carotenoids (0.2-181.4 mg/100 g dw, mainly as lutein), and organic acids (6.1-14.4 g/100 g dw, mainly malic, succinic, and citric acids) were quantified. Concerning flowering, significant differences (p < 0.05) were found for some components, particularly carotenoids; however, no specific trend was observed in either of the two flower species. Thus, the present study shows that each flower species, as well as their flowering stages, may have different phytochemical and nutritional compositions.Elsevier2023-05-11T11:50:44Z2019-09-01T00:00:00Z2019-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/37683eng0963-996910.1016/j.foodres.2019.05.014Fernandes, L.Pereira, J, A.Saraiva, J. A.Ramalhosa, E.Casal, S.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:13:34Zoai:ria.ua.pt:10773/37683Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:08:17.034718Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
title |
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
spellingShingle |
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development Fernandes, L. Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
title_short |
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
title_full |
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
title_fullStr |
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
title_full_unstemmed |
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
title_sort |
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
author |
Fernandes, L. |
author_facet |
Fernandes, L. Pereira, J, A. Saraiva, J. A. Ramalhosa, E. Casal, S. |
author_role |
author |
author2 |
Pereira, J, A. Saraiva, J. A. Ramalhosa, E. Casal, S. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Fernandes, L. Pereira, J, A. Saraiva, J. A. Ramalhosa, E. Casal, S. |
dc.subject.por.fl_str_mv |
Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
topic |
Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
description |
The present work details the nutritional and chemical compositions of borage and centaurea, at three flowering stages. Water was the main constituent, followed by total dietary fiber. Both flowers showed statistically different (p < 0.05) nutritional and chemical profiles, although in both, polyunsaturated fatty acids (PUFAs) (mainly linoleic and α-linolenic acids), free sugars (3.9-28.9% dw as fructose, glucose, and sucrose), tocopherols (with the major contribution of α-tocopherol from 1.24 to 2.75 mg/100 g dw), carotenoids (0.2-181.4 mg/100 g dw, mainly as lutein), and organic acids (6.1-14.4 g/100 g dw, mainly malic, succinic, and citric acids) were quantified. Concerning flowering, significant differences (p < 0.05) were found for some components, particularly carotenoids; however, no specific trend was observed in either of the two flower species. Thus, the present study shows that each flower species, as well as their flowering stages, may have different phytochemical and nutritional compositions. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-01T00:00:00Z 2019-09 2023-05-11T11:50:44Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/37683 |
url |
http://hdl.handle.net/10773/37683 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0963-9969 10.1016/j.foodres.2019.05.014 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
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1799137735840104448 |