Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation

Koike, Amanda C.R.; Barreira, João C.M.; Barros, Lillian; Santos‐Buelga, Celestino; Villavicencio, Anna L.C.H.; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodchem.2015.01.123

Cited by 77 publications

(56 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…tendency to higher phenolic contents in irradiated samples deserves special attention in the case of rosmarinic acid, since this compound was (by far) the most abundant individual phenolic compound in LB (≈90 μg/mL infusion in unirradiated samples), and it increased more than 20% with irradiation treatment (≈110 μg/mL infusion in irradiated samples). This effect is probably due to a lower availability of molecular oxygen inside the polyethylene bag where samples were stored, which is in agreement with results reported in other plant species (Koike et al, 2015a). LB and 20 LB .…”

Section: Individual Phenolic Compoundssupporting

confidence: 91%

How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.

et al. 2018

Self Cite

View full text Add to dashboard Cite

A B S T R A C TOwing to the overall increase in herbal infusions' consumption, there's a progressively higher need of suitable plant material, as well as adequate conservation techniques to maintain its quality. Among, the available technologies, irradiation is gaining interest as a feasible preservation method. In line with this approach, this wok was designed to evaluate the effects of electron-beam and gamma irradiation over the phenolic profiles of two plant species Melissa officinalis L. (LB) and Melittis melissophyllum L. (BB). Individual phenolics were characterized by high-performance liquid chromatography coupled to a diode array detector and a mass spectrometer (HPLC-DAD-ESI/MS). Irradiated samples showed a general increase in individual phenolic contents, especially in lithospermic acid A in LB and 5-O-caffeoylquinic acid in BB. Thus, this study revealed the potential usefulness of both conservation technologies when employed to this type of plants.

show abstract

Section: Individual Phenolic Compoundssupporting

confidence: 91%

How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.

et al. 2018

Self Cite

View full text Add to dashboard Cite

show abstract

“…They represent an unexplored niche market with great economic and social importance being used since ancient times in culinary preparations, such as sauces, liquors, salads and desserts (Koike et al, 2015;Mlcek & Rop, 2011), and also in the preparation of hot beverages (tisane and infusion), mainly in European countries, due to their medicinal properties (NavarroGonzález, González-Barrio, García-Valverde, Bautista-Ortín, & Periago, 2015). In ancient Rome, various species of rose flowers (Rosa spp.)…”

Section: Introductionmentioning

confidence: 99%

Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

et al. 2017

Self Cite

View full text Add to dashboard Cite

a b s t r a c tEdible flowers provide new colours, textures and vibrancy to any dish, and apart from the ''glam" factor, they can constitute new sources of bioactive compounds. In the present work, the edible petals and infusions of dahlia, rose, calendula and centaurea, were characterized regarding their nutritional value and composition in terms of hydrophilic and lipophilic compounds. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, glucose and sucrose were identified in all the petals and infusions. Rose petals and calendula infusions gave the highest content of organic acids, mainly due to the presence of malic and quinic acids, respectively. Polyunsaturated fatty acids predominated over saturated fatty acids, mainly due to the contribution of linoleic acid. Calendula presented the highest content in tocopherols, with a-tocopherol as the most abundant. These results highlight the interest of edible petals ''as" and ''in" new food products, representing rich sources of bioactive nutrients.

show abstract

“…The irradiation process was performed at the Nuclear and Energy Research Institute -IPEN-CNEN/SP (São Paulo, Brazil), using an electron beam accelerator (Dynamitron, Radiation Dynamics Inc., Edgewood, NY, USA) and following a procedure reported by Koike et al (2015aKoike et al ( , 2015b. The Flowers samples were irradiated using the doses of 0.5 kGy (dose rate: 1.11 kGy/s, energy: 1.400 MeV, beam current: 0.3 mA, tray speed: 6.72 m/min), 0.8 kGy (dose rate: 1.78 kGy/s, energy: 1.400 MeV, beam current: 0.48 mA, tray speed: 6.72 m/min) and 1.0 kGy (dose rate: 2.23 kGy/s, energy: 1.400 MeV, beam current: 0.6 mA, tray speed: 6.72 m/min).…”

Section: Electron Beam Irradiationmentioning

confidence: 99%

“…In the art of cooking, flowers have been increasingly used all around the world for several cultures and for many purposes, becoming a common practice, by providing better sensorial and nutritional quality to foodstuff, in addition to an attractive visual appearance (Koike et al, 2015a;Mlcek & Rop, 2011). Beyond these attractive characteristics, several edible flowers are also rich in different nutrients and bioactive compounds such as proteins, carbohydrates, sugars, organic acids, terpenoids, carotenoids, flavonoids and vitamins (Mlcek & Rop, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Concerning the consumers acceptance, it is time to educate and inform them about the safety and benefits of using irradiation technology in foodstuff (Ehlermann, 2016;Roberts, 2014). With the publication of secure information regarding the irradiation processes, the consumers are more enlightened about the subject and their acceptance towards the irradiated foodstuff is more favourable (Koike et al, 2015a).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2018

Self Cite

View full text Add to dashboard Cite

A B S T R A C TAs 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.

show abstract

Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation

Cited by 77 publications

References 22 publications

How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.

How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.

Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

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

Contact Info

Product

Resources

About