The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from Brazil
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2018
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Food Chemistry
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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.
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VILLAVICENCIO, ANNA L.C.H.; HELENO, SANDRINA A.; CALHELHA, RICARDO C.; SANTOS-BUELGA, CELESTINO; BARROS, LILLIAN; FERREIRA, ISABEL C.F.R. The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from Brazil. Food Chemistry, v. 241, p. 163-170, 2018. DOI: 10.1016/j.foodchem.2017.08.093. Disponível em: http://repositorio.ipen.br/handle/123456789/28853. Acesso em: 18 Apr 2024.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.