Antioxidant compounds in edible flowers of tagetes patula L (Asteraceae) processed by radiation

Abstract

Tagetes patula L. (Asteraceae), are French marigold native from Mexico and Central America, which are also popularly known and disseminated throughout the world. Furthermore, the French marigold flowers are used in culinary preparations, being also acknowledged for their phytochemical and medicinal properties. Edible flowers have been increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Nowadays, food irradiation as a Phytosanitary application is an economically and viable technology to extend shelf life of many vegetables. The purpose of this study was to evaluate the antioxidant properties of T. patula flowers submitted to electron beam and gamma irradiation doses of 0.5, 0.8 and 1.0 kGy, as also non-irradiated samples (control). The antioxidant activity was evaluated through Oxygen Radical Absorbance Capacity assay (ORAC), 2,2- diphenyl-1-picrylhydrazyl (DPPH) scavenging and Ferric Reducing Ability of Plasma (FRAP). The results show that the process by ionizing radiation in the flowers T. patula preservation can be feasible alternative ensured the properties of edible flowers.