Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packaging
Autor(a) principal: | |
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Data de Publicação: | 2013 |
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/10400.14/10006 |
Resumo: | Antioxidants are secondary metabolites in plants, designed to protect them from abiotic stress; however, they may also improve one's general health, following regular ingestion. Since most foods from plant origin are consumed only after processing and formulation, the final activity exhibited by their antioxidants may be rather different from that in the original plant. Ten plants empirically used in Portugal in traditional medicine were accordingly studied - agrimony (Agrimonia eupatoria), eucalyptus (Eucalyptus globulus), walnut-tree (Juglans regia), myrtle (Myrtus communis), raspberry (Rubus idaeus), sage (Salvia sp.), savory (Satureja montana), sweet-amber (Hypericum androsaemum), thyme (Thymus vulgaris) and yarrow (Achillea millefolium), for total antioxidant capacity and total phenolic content. Significant variations were found between fresh and frozen forms: most plants decreased those features by 30-80%. However, weather conditions prevailing during plant growth also had a significant impact, besides postharvest storage conditions especially in the case of antioxidant capacity. Typically, a decrease occurred throughout processing and storage, which was maximum for myrtle and minimum for yarrow. The results of this research are useful in attempts to preserve the antioxidant content of plant-derived foods, or of plant additives in foods, via rational manipulation of processing conditions after harvest and throughout storage. |
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Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packagingABTSTotal phenolicsFresh plantFrozen plantPacked plantStored plantAntioxidants are secondary metabolites in plants, designed to protect them from abiotic stress; however, they may also improve one's general health, following regular ingestion. Since most foods from plant origin are consumed only after processing and formulation, the final activity exhibited by their antioxidants may be rather different from that in the original plant. Ten plants empirically used in Portugal in traditional medicine were accordingly studied - agrimony (Agrimonia eupatoria), eucalyptus (Eucalyptus globulus), walnut-tree (Juglans regia), myrtle (Myrtus communis), raspberry (Rubus idaeus), sage (Salvia sp.), savory (Satureja montana), sweet-amber (Hypericum androsaemum), thyme (Thymus vulgaris) and yarrow (Achillea millefolium), for total antioxidant capacity and total phenolic content. Significant variations were found between fresh and frozen forms: most plants decreased those features by 30-80%. However, weather conditions prevailing during plant growth also had a significant impact, besides postharvest storage conditions especially in the case of antioxidant capacity. Typically, a decrease occurred throughout processing and storage, which was maximum for myrtle and minimum for yarrow. The results of this research are useful in attempts to preserve the antioxidant content of plant-derived foods, or of plant additives in foods, via rational manipulation of processing conditions after harvest and throughout storage.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaGião, Maria S.Pereira, Cláudia I.Pintado, Manuela E.Xavier Malcata, F.2013-01-28T14:48:52Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/10006engGIÃO, Maria S... [et al.] - Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: From harvest to packaging. LWT - Food Science and Technology. Vol. 50, n.º 1 (2013), p. 320-3250023-643810.1016/j.lwt.2012.05.007info: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:RCAAP2023-07-12T17:14:44Zoai:repositorio.ucp.pt:10400.14/10006Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:08:37.000525Repositório 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 |
Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packaging |
title |
Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packaging |
spellingShingle |
Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packaging Gião, Maria S. ABTS Total phenolics Fresh plant Frozen plant Packed plant Stored plant |
title_short |
Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packaging |
title_full |
Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packaging |
title_fullStr |
Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packaging |
title_full_unstemmed |
Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packaging |
title_sort |
Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: from harvest to packaging |
author |
Gião, Maria S. |
author_facet |
Gião, Maria S. Pereira, Cláudia I. Pintado, Manuela E. Xavier Malcata, F. |
author_role |
author |
author2 |
Pereira, Cláudia I. Pintado, Manuela E. Xavier Malcata, F. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Gião, Maria S. Pereira, Cláudia I. Pintado, Manuela E. Xavier Malcata, F. |
dc.subject.por.fl_str_mv |
ABTS Total phenolics Fresh plant Frozen plant Packed plant Stored plant |
topic |
ABTS Total phenolics Fresh plant Frozen plant Packed plant Stored plant |
description |
Antioxidants are secondary metabolites in plants, designed to protect them from abiotic stress; however, they may also improve one's general health, following regular ingestion. Since most foods from plant origin are consumed only after processing and formulation, the final activity exhibited by their antioxidants may be rather different from that in the original plant. Ten plants empirically used in Portugal in traditional medicine were accordingly studied - agrimony (Agrimonia eupatoria), eucalyptus (Eucalyptus globulus), walnut-tree (Juglans regia), myrtle (Myrtus communis), raspberry (Rubus idaeus), sage (Salvia sp.), savory (Satureja montana), sweet-amber (Hypericum androsaemum), thyme (Thymus vulgaris) and yarrow (Achillea millefolium), for total antioxidant capacity and total phenolic content. Significant variations were found between fresh and frozen forms: most plants decreased those features by 30-80%. However, weather conditions prevailing during plant growth also had a significant impact, besides postharvest storage conditions especially in the case of antioxidant capacity. Typically, a decrease occurred throughout processing and storage, which was maximum for myrtle and minimum for yarrow. The results of this research are useful in attempts to preserve the antioxidant content of plant-derived foods, or of plant additives in foods, via rational manipulation of processing conditions after harvest and throughout storage. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01-28T14:48:52Z 2013 2013-01-01T00:00:00Z |
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/10400.14/10006 |
url |
http://hdl.handle.net/10400.14/10006 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
GIÃO, Maria S... [et al.] - Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: From harvest to packaging. LWT - Food Science and Technology. Vol. 50, n.º 1 (2013), p. 320-325 0023-6438 10.1016/j.lwt.2012.05.007 |
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 |
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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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1799131755265916928 |