Journal
FOOD CHEMISTRY
Volume 241, Issue -, Pages 163-170Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.08.093
Keywords
Bauhinia variegata L. var. candida alba Buch.-Ham; Electron beam radiation; Nutritional value; Chemical composition; Bioactivity
Funding
- Foundation for Science and Technology (FCT, Portugal) [UID/AGR/00690/2013, UID/EQU/50020/2013, SFRH/BPD/101413/2014]
- FEDER under Programme PT [UID/AGR/00690/2013, UID/EQU/50020/2013, SFRH/BPD/101413/2014]
- Interreg Espana-Portugal [0377_Iberphenol_6_E]
- National Research Center, CNPq, Brazil
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/101413/2014] Funding Source: FCT
Ask authors/readers for more resources
As edible flowers are highly perishable, irradiation technology can be applied to increase their shelf life, as also for phytosanitary purposes. Herein, flowers of Bauhinia variegata L. var. candida alba Buch.- Ham were submitted to electron beam irradiation at the doses of 0.5, 0.8 and 1 kGy, to study the effects in the nutritional and chemical profiles, and also in antioxidant, cytotoxic and anti-inflammatory activities. The petals of white flowers revealed interesting bioactive properties being kaempferol derivatives the most abundant compounds, especially kaempferol-3-O-rutinoside. The applied irradiation doses did not highly affect the nutritional profile. No changes were produced in cytotoxicity, but the anti-inflammatory activity slightly decreased. However, the antioxidant activity was increased, especially in the dose of 0.5 kGy, in agreement with the higher content in phenolic compounds found at this dose.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available