Analysis of carotenoids in edible flowers of Dianthus chinensis processed by ionizing radiation
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Brazilian Journal of Radiation Sciences
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Dianthus chinensis flowers are widely used in culinary preparations and are appreciated because of its bioactive compounds. It is a perishable food that should be grown without the use of pesticides. In this context, food irradiation is a process that has proven to be an efficient tool in preserving and extending the perishable product shelf life without changing the temperature or leaving residues. The purpose of this study was to evaluate carotenoids in D. chinensis flowers submitted to gamma irradiation and electron beam doses of 0.5, 0.8, and 1.0 kGy. High-performance liquid chromatography for carotenoid determination was used. In the edible flower analyzed was found carotenoid lutein (4.02 to 7.52 mg/ 100 g). The lutein was higher for irradiated samples, especially those treated with 0.8 and 1.0 kGy in both irradiation technology. In conclusion, the lutein amount in the chinese pink enhances as the dose increases, and the applied irradiation treatments represent a feasible technology to preserve the nutritional quality of edible flower petals as well as attend to food safety requirements.
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KOIKE, A.C.R.; ARAUJO, E.S.; NEGRAO, B.G.; ALMEIDA-MURADIAN, L.B.; VILLAVICENCIO, A.L.C.H. Analysis of carotenoids in edible flowers of Dianthus chinensis processed by ionizing radiation. Brazilian Journal of Radiation Sciences, v. 9, n. 1A, p. 1-11, 2021. DOI: 10.15392/bjrs.v9i1A.1577. Disponível em: http://repositorio.ipen.br/handle/123456789/32147. Acesso em: 30 Dec 2025.
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.