Phytochemicals screening, antioxidant capacity and chemometric characterization of four edible flowers from Brazil
| Autor: | Ubatã Corrêa Pereira, Nayjara Carvalho Gualberto, Tais Oliveira Matos Silva, Juliete Pedreira Nogueira, Julianna Karla Santana Andrade, Hannah Caroline Santos Araujo, Romy Gleyse Chagas Barros, Christean Santos de Oliveira, Narendra Narain, Yara Rafaella Ribeiro Santos Rezende |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Antioxidant
Coumaric Acids 030309 nutrition & dietetics medicine.medical_treatment Phytochemicals Orange (colour) Flowers Amaranthus hypochondriacus Antioxidants Spilanthes oleracea Ferulic acid 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Food science Chromatography High Pressure Liquid Flavonoids 0303 health sciences biology Plant Extracts 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Tropaeolum majus Antioxidant capacity chemistry Brazil Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 130 |
| ISSN: | 1873-7145 |
| Popis: | Edible flowers are receiving renewed interest as potential sources of bioactive compounds. The present study aimed to investigate the presence of bioactive compounds and antioxidant activity of some exotic flowers present in Brazil such as Amaranthus hypochondriacus, Tropaeolum majus (red), Tropaeolum majus (orange) and Spilanthes oleracea L. The content of total phenolic compounds, flavonoids, condensed, hydrolysable tannins and antioxidante capacity were determined. The identification and quantification of the phenolic compounds was performed through the UHPLC-QDa-MS system. The compounds p-coumaric acid and ferulic acid were identified and quantified for the first time in all flowers. Tropaeolum majus (red) presented the hightest amounts of total phenolic compounds and hydrolysable tannins. Also, it presented the highest antioxidant capacity for ORAC and FRAP assays. Thus, this study showed the diversity and abudance of natural antioxidants present in edible flowers, which could be explored for application in functional foods and pharmaceuticals. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect