Evaluation of phenolic compounds and antioxidant activity in some edible flowers
Autor(a) principal: | |
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Data de Publicação: | 2020 |
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/10400.19/6475 |
Resumo: | Recently, edible fl owers ( EF ) have aroused increased interest because of their aesthetic properties as well as potential health bene fi ts related to the occurrence of some bioactive compounds. Therefore, the aim of this work was to evaluate the total phenolics, anthocyanins, fl avonoids, and antioxidant activity ( AOA ) ( following DPPH and ABTS methods ) in eleven EF. The samples were subjected to three successive extraction steps using methanol, and these extracts were then analysed for the aforementioned properties using spectrophotometric methods. The obtained extracts were used for the quantification of phenolic composition and AOA. The results indicated that, among the fl owers analysed in this study, red rose, pink rose, and red carnation possessed the highest total phenolic contents ( 27.53, 23.30, and 18.17 mg g − 1 gallic acid equivalents, respectively ) , total anthocyanins ( 3.07, 1.97, and 4.47 mg g − 1 catechin equivalents [ CE ] , respectively ) , and AOA ( 12.07, 15.77, and 12.93 mg g − 1 TE, respectively, as given by the DPPH method or 8.23, 9.27 and 8.00 mg g − 1 TE, respectively, as given by the ABTS method ) . The flowers with highest fl avonoids contents were red carnation, Mexican marigold, and pink rose ( 17.50, 16.90, and 16.57 mg g − 1 CE, respectively ) . Cluster analysis grouped the analysed flowers into two groups, those richest in phenolics with AOA and those not so rich. Finally, some important correlations were observed between the total phenolics and the AOA. In conclusion, these fl owers could represent a potential source of natural compounds with antioxidant capacity. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Evaluation of phenolic compounds and antioxidant activity in some edible flowersbioactive compoundsflavonoidsanthocyaninsABTS radicalDPPH radicalRecently, edible fl owers ( EF ) have aroused increased interest because of their aesthetic properties as well as potential health bene fi ts related to the occurrence of some bioactive compounds. Therefore, the aim of this work was to evaluate the total phenolics, anthocyanins, fl avonoids, and antioxidant activity ( AOA ) ( following DPPH and ABTS methods ) in eleven EF. The samples were subjected to three successive extraction steps using methanol, and these extracts were then analysed for the aforementioned properties using spectrophotometric methods. The obtained extracts were used for the quantification of phenolic composition and AOA. The results indicated that, among the fl owers analysed in this study, red rose, pink rose, and red carnation possessed the highest total phenolic contents ( 27.53, 23.30, and 18.17 mg g − 1 gallic acid equivalents, respectively ) , total anthocyanins ( 3.07, 1.97, and 4.47 mg g − 1 catechin equivalents [ CE ] , respectively ) , and AOA ( 12.07, 15.77, and 12.93 mg g − 1 TE, respectively, as given by the DPPH method or 8.23, 9.27 and 8.00 mg g − 1 TE, respectively, as given by the ABTS method ) . The flowers with highest fl avonoids contents were red carnation, Mexican marigold, and pink rose ( 17.50, 16.90, and 16.57 mg g − 1 CE, respectively ) . Cluster analysis grouped the analysed flowers into two groups, those richest in phenolics with AOA and those not so rich. Finally, some important correlations were observed between the total phenolics and the AOA. In conclusion, these fl owers could represent a potential source of natural compounds with antioxidant capacity.Repositório Científico do Instituto Politécnico de ViseuGonçalves, Fernando JorgeC. Goncalves, J.Ferrão, Ana CristinaCorreia, PaulaGuiné, Raquel2020-12-29T10:11:09Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/6475engGonçalves, F, Gonçalves JC, Ferrão AC, Correia AP, Guiné RPF (2020) Evaluation of phenolic compounds and antioxidant activity in some edible flowers. Open Agriculture, 5(1), 857-870.10.1515/opag-2020-0087info: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:RCAAP2023-01-16T15:28:45Zoai:repositorio.ipv.pt:10400.19/6475Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:44:22.315999Repositório 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 |
Evaluation of phenolic compounds and antioxidant activity in some edible flowers |
title |
Evaluation of phenolic compounds and antioxidant activity in some edible flowers |
spellingShingle |
Evaluation of phenolic compounds and antioxidant activity in some edible flowers Gonçalves, Fernando Jorge bioactive compounds flavonoids anthocyanins ABTS radical DPPH radical |
title_short |
Evaluation of phenolic compounds and antioxidant activity in some edible flowers |
title_full |
Evaluation of phenolic compounds and antioxidant activity in some edible flowers |
title_fullStr |
Evaluation of phenolic compounds and antioxidant activity in some edible flowers |
title_full_unstemmed |
Evaluation of phenolic compounds and antioxidant activity in some edible flowers |
title_sort |
Evaluation of phenolic compounds and antioxidant activity in some edible flowers |
author |
Gonçalves, Fernando Jorge |
author_facet |
Gonçalves, Fernando Jorge C. Goncalves, J. Ferrão, Ana Cristina Correia, Paula Guiné, Raquel |
author_role |
author |
author2 |
C. Goncalves, J. Ferrão, Ana Cristina Correia, Paula Guiné, Raquel |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Gonçalves, Fernando Jorge C. Goncalves, J. Ferrão, Ana Cristina Correia, Paula Guiné, Raquel |
dc.subject.por.fl_str_mv |
bioactive compounds flavonoids anthocyanins ABTS radical DPPH radical |
topic |
bioactive compounds flavonoids anthocyanins ABTS radical DPPH radical |
description |
Recently, edible fl owers ( EF ) have aroused increased interest because of their aesthetic properties as well as potential health bene fi ts related to the occurrence of some bioactive compounds. Therefore, the aim of this work was to evaluate the total phenolics, anthocyanins, fl avonoids, and antioxidant activity ( AOA ) ( following DPPH and ABTS methods ) in eleven EF. The samples were subjected to three successive extraction steps using methanol, and these extracts were then analysed for the aforementioned properties using spectrophotometric methods. The obtained extracts were used for the quantification of phenolic composition and AOA. The results indicated that, among the fl owers analysed in this study, red rose, pink rose, and red carnation possessed the highest total phenolic contents ( 27.53, 23.30, and 18.17 mg g − 1 gallic acid equivalents, respectively ) , total anthocyanins ( 3.07, 1.97, and 4.47 mg g − 1 catechin equivalents [ CE ] , respectively ) , and AOA ( 12.07, 15.77, and 12.93 mg g − 1 TE, respectively, as given by the DPPH method or 8.23, 9.27 and 8.00 mg g − 1 TE, respectively, as given by the ABTS method ) . The flowers with highest fl avonoids contents were red carnation, Mexican marigold, and pink rose ( 17.50, 16.90, and 16.57 mg g − 1 CE, respectively ) . Cluster analysis grouped the analysed flowers into two groups, those richest in phenolics with AOA and those not so rich. Finally, some important correlations were observed between the total phenolics and the AOA. In conclusion, these fl owers could represent a potential source of natural compounds with antioxidant capacity. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-29T10:11:09Z 2020 2020-01-01T00:00:00Z |
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/10400.19/6475 |
url |
http://hdl.handle.net/10400.19/6475 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gonçalves, F, Gonçalves JC, Ferrão AC, Correia AP, Guiné RPF (2020) Evaluation of phenolic compounds and antioxidant activity in some edible flowers. Open Agriculture, 5(1), 857-870. 10.1515/opag-2020-0087 |
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.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 |
instname_str |
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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1799130914708520960 |