Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation
Autor(a) principal: | |
---|---|
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/10198/19856 |
Resumo: | Edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versa-tile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independent-ly of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity. |
id |
RCAP_598621a00de6039913d3a9c949cdade6 |
---|---|
oai_identifier_str |
oai:bibliotecadigital.ipb.pt:10198/19856 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiationEdible flowersDianthus chinensisIonizing radiationAntioxidant activityEdible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versa-tile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independent-ly of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity.The authors are grateful to CNEN, CAPES, CNPq and IPEN-CNEN/SP for financial support. The Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2014). This research is included in a Bilateral action CNPq -FCT, Brazil/Portugal 2014.Sociedade Brasileira de Protecção RadiológicaBiblioteca Digital do IPBKoike, AmandaBarros, LillianAntonio, Amilcar L.Ferreira, Isabel C.F.R.Villavicencio, Anna L.C.H.2019-11-26T12:09:14Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/19856engKoike, Amanda; Barros, Lillian; Antonio, Amilcar L.; Ferreira, Isabel C.F.R.; Villavicencio, Anna L.C.H. (2019). Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation. Brazilian Journal of Radiation Sciences. ISSN 2319-0612. 7, p. 1-92319-061210.15392/bjrs.v7i2A.674info: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:RCAAP2023-11-21T10:45:20Zoai:bibliotecadigital.ipb.pt:10198/19856Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:10:30.428337Repositório 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 |
Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation |
title |
Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation |
spellingShingle |
Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation Koike, Amanda Edible flowers Dianthus chinensis Ionizing radiation Antioxidant activity |
title_short |
Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation |
title_full |
Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation |
title_fullStr |
Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation |
title_full_unstemmed |
Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation |
title_sort |
Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation |
author |
Koike, Amanda |
author_facet |
Koike, Amanda Barros, Lillian Antonio, Amilcar L. Ferreira, Isabel C.F.R. Villavicencio, Anna L.C.H. |
author_role |
author |
author2 |
Barros, Lillian Antonio, Amilcar L. Ferreira, Isabel C.F.R. Villavicencio, Anna L.C.H. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Koike, Amanda Barros, Lillian Antonio, Amilcar L. Ferreira, Isabel C.F.R. Villavicencio, Anna L.C.H. |
dc.subject.por.fl_str_mv |
Edible flowers Dianthus chinensis Ionizing radiation Antioxidant activity |
topic |
Edible flowers Dianthus chinensis Ionizing radiation Antioxidant activity |
description |
Edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versa-tile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independent-ly of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-26T12:09:14Z 2019 2019-01-01T00:00:00Z |
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/10198/19856 |
url |
http://hdl.handle.net/10198/19856 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Koike, Amanda; Barros, Lillian; Antonio, Amilcar L.; Ferreira, Isabel C.F.R.; Villavicencio, Anna L.C.H. (2019). Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation. Brazilian Journal of Radiation Sciences. ISSN 2319-0612. 7, p. 1-9 2319-0612 10.15392/bjrs.v7i2A.674 |
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 |
Sociedade Brasileira de Protecção Radiológica |
publisher.none.fl_str_mv |
Sociedade Brasileira de Protecção Radiológica |
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 |
|
_version_ |
1799135370554638336 |