Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity
Autor(a) principal: | |
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Data de Publicação: | 2014 |
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/10198/10157 |
Resumo: | Chemical composition and antioxidant activity of Opuntia microdasys flowers in different maturity stages was evaluated. Fructose, glucose, sucrose and trehalose were found; oxalic, quinic, malic, and citric acids were also detected; five hydroxycinnamoyl, two kaempferol and six isorhamnetin derivatives; 23 fatty acids were quantified in all stages, except C20:2, which was only found in post flowering stage (F3); alpha-, beta-, gamma-, and delta-tocopherols were quantified in all samples. The highest contents in soluble sugars and phenolic compounds were detected in full flowering stage (F2), while organic acids and tocopherols were predominant in vegetative stage (F1). The highest levels of saturated, monounsaturated and polyunsaturated fatty acids were found in F3, F2 and F1, respectively. F1 gave the highest antioxidant activity. Principal components analysis showed clearly individualized groups corresponding to each flowering stage, identifying the most distinctive features, which might be useful to select a flowering stage for incorporation in functional foods. (C) 2014 |
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Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturityOpuntia microdasysFlowering stagePhytochemicalsAntioxidant activityPCAFunctional foodsChemical composition and antioxidant activity of Opuntia microdasys flowers in different maturity stages was evaluated. Fructose, glucose, sucrose and trehalose were found; oxalic, quinic, malic, and citric acids were also detected; five hydroxycinnamoyl, two kaempferol and six isorhamnetin derivatives; 23 fatty acids were quantified in all stages, except C20:2, which was only found in post flowering stage (F3); alpha-, beta-, gamma-, and delta-tocopherols were quantified in all samples. The highest contents in soluble sugars and phenolic compounds were detected in full flowering stage (F2), while organic acids and tocopherols were predominant in vegetative stage (F1). The highest levels of saturated, monounsaturated and polyunsaturated fatty acids were found in F3, F2 and F1, respectively. F1 gave the highest antioxidant activity. Principal components analysis showed clearly individualized groups corresponding to each flowering stage, identifying the most distinctive features, which might be useful to select a flowering stage for incorporation in functional foods. (C) 2014Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011), João C.M. Barreira (SFRH/BPD/72802/2010 grant) and L. Barros (“Compromisso para a Ciência 2008” contract). The GIP-USAL is financially supported by the Spanish Government through the Consolider-Ingenio 2010 Programme (FUN-C-FOOD, CSD2007-00063).ElsevierBiblioteca Digital do IPBChahdoura, HassibaBarreira, João C.M.Barros, LillianSantos-Buelga, CelestinoFerreira, Isabel C.F.R.Achour, Lotfi2014-08-14T10:00:12Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/10157engChahdoura, Hassiba; Barreira, João C.M.; Barros, Lillian; Santos-Buelga, Celestino; Ferrreira, Isabel C.F.R.; Achour, Lotfi (2014). Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity. Journal of Functional Foods. ISSN 1756-4646. 9, p. 27–371756-464610.1016/j.jff.2014.04.011info: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:RCAAP2023-11-21T10:23:34Zoai:bibliotecadigital.ipb.pt:10198/10157Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:00:53.780702Repositório 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 and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity |
title |
Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity |
spellingShingle |
Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity Chahdoura, Hassiba Opuntia microdasys Flowering stage Phytochemicals Antioxidant activity PCA Functional foods |
title_short |
Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity |
title_full |
Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity |
title_fullStr |
Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity |
title_full_unstemmed |
Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity |
title_sort |
Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity |
author |
Chahdoura, Hassiba |
author_facet |
Chahdoura, Hassiba Barreira, João C.M. Barros, Lillian Santos-Buelga, Celestino Ferreira, Isabel C.F.R. Achour, Lotfi |
author_role |
author |
author2 |
Barreira, João C.M. Barros, Lillian Santos-Buelga, Celestino Ferreira, Isabel C.F.R. Achour, Lotfi |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Chahdoura, Hassiba Barreira, João C.M. Barros, Lillian Santos-Buelga, Celestino Ferreira, Isabel C.F.R. Achour, Lotfi |
dc.subject.por.fl_str_mv |
Opuntia microdasys Flowering stage Phytochemicals Antioxidant activity PCA Functional foods |
topic |
Opuntia microdasys Flowering stage Phytochemicals Antioxidant activity PCA Functional foods |
description |
Chemical composition and antioxidant activity of Opuntia microdasys flowers in different maturity stages was evaluated. Fructose, glucose, sucrose and trehalose were found; oxalic, quinic, malic, and citric acids were also detected; five hydroxycinnamoyl, two kaempferol and six isorhamnetin derivatives; 23 fatty acids were quantified in all stages, except C20:2, which was only found in post flowering stage (F3); alpha-, beta-, gamma-, and delta-tocopherols were quantified in all samples. The highest contents in soluble sugars and phenolic compounds were detected in full flowering stage (F2), while organic acids and tocopherols were predominant in vegetative stage (F1). The highest levels of saturated, monounsaturated and polyunsaturated fatty acids were found in F3, F2 and F1, respectively. F1 gave the highest antioxidant activity. Principal components analysis showed clearly individualized groups corresponding to each flowering stage, identifying the most distinctive features, which might be useful to select a flowering stage for incorporation in functional foods. (C) 2014 |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-08-14T10:00:12Z 2014 2014-01-01T00:00:00Z |
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/10198/10157 |
url |
http://hdl.handle.net/10198/10157 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Chahdoura, Hassiba; Barreira, João C.M.; Barros, Lillian; Santos-Buelga, Celestino; Ferrreira, Isabel C.F.R.; Achour, Lotfi (2014). Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity. Journal of Functional Foods. ISSN 1756-4646. 9, p. 27–37 1756-4646 10.1016/j.jff.2014.04.011 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf 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 |
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1799135239189037056 |