KOIKE, A.C.R.ARAUJO, E.S.NEGRAO, B.G.ALMEIDA-MURADIAN, L.B.VILLAVICENCIO, A.L.C.H.2021-08-132021-08-132021KOIKE, 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. <b>Brazilian Journal of Radiation Sciences</b>, v. 9, n. 1A, p. 1-11, 2021. DOI: <a href="https://dx.doi.org/10.15392/bjrs.v9i1A.1577">10.15392/bjrs.v9i1A.1577</a>. Disponível em: http://repositorio.ipen.br/handle/123456789/32147.2319-0612http://repositorio.ipen.br/handle/123456789/32147Dianthus 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.1-11openAccesscarotenoidscobalt 60flowersfood processinggamma radiationhigh-performance liquid chromatographyArtigo de periódico1A910.15392/bjrs.v9i1A.15770000-0001-6199-7877https://orcid.org/0000-0001-6199-7877Sem Percentil