Evaluation of carotenoids in edible flowers processed by radiation
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2018
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CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26.
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Resumo
The use of flowers in the gastronomy has been growing in recent years, the world market for edible flowers is
in full expansion, this kind of flower ensure a special note in the taste and in the decoration, and improve the
nutritional aspects when added in food products. Its beneficial properties in health maintenance are also
recognized, requiring new approaches to improve its conservation and safety. Food irradiation is an
economically viable technology both in quality and safety. The purpose of this study was to evaluate
carotenoids in Rosa chinensis and Tagete patula flowers submitted to gamma irradiation and electron beam
doses of 0.5, 0.8 and 1.0 kGy. High performance liquid chromatography (HPLC) was used to
carotenoids determination. The most abundant carotenoids were α-carotene for both species of
flowers studied. In general, gamma-irradiated samples presented higher amounts in carotenoids
(lutein and alfa-carotene) independently of the applied dose. However, the interaction between irradiation
and samples did not affect carotenoids present in edible flowers petals.
Como referenciar
KOIKE, AMANDA C.R.; SÁ, ANA P.N. de; ARAUJO, ELIAS da S.; ALMEIDA-MURADIAN, LIGIA B. de; VILLAVICENCIO, ANNA L.C.H. Evaluation of carotenoids in edible flowers processed by radiation. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., 13-16 de agosto, 2018, Belém, PA. Anais... Belém, PA: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018. p. 5518-5524. Disponível em: http://repositorio.ipen.br/handle/123456789/31118. 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.