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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Proteção Radiológica - SBPR
2019
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| Online Access: | https://www.redalyc.org/articulo.oa?id=722280838093 |
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| author | Amanda Cristina Ramos Koike |
| author_facet | Amanda Cristina Ramos Koike |
| contents | Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation Amanda Cristina Ramos Koike L. Barros A. L. Antonio I. C. F. R. Ferreira A. L. C. H. Villavicencio Biología Edible flowers Dianthus chinensis ionizing radiation antioxidant activity Edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versatile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and βcarotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independently of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity. 2019 artículo científico 2319-0612 https://www.redalyc.org/articulo.oa?id=722280838093 en http://www.redalyc.org/revista.oa?id=7222 Brazilian Journal of Radiation Sciences application/pdf Sociedade Brasileira de Proteção Radiológica - SBPR Brazilian Journal of Radiation Sciences (Brasil) Num.2A Vol.7 |
| format | Artículo científico |
| id | redalyc_722280838093 |
| language | en |
| publishDate | 2019 |
| publisher | Sociedade Brasileira de Proteção Radiológica - SBPR |
| spellingShingle | Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation Amanda Cristina Ramos Koike Biología Edible flowers Dianthus chinensis ionizing radiation antioxidant activity Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation Amanda Cristina Ramos Koike L. Barros A. L. Antonio I. C. F. R. Ferreira A. L. C. H. Villavicencio Biología Edible flowers Dianthus chinensis ionizing radiation antioxidant activity Edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versatile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and βcarotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independently of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity. 2019 artículo científico 2319-0612 https://www.redalyc.org/articulo.oa?id=722280838093 en http://www.redalyc.org/revista.oa?id=7222 Brazilian Journal of Radiation Sciences application/pdf Sociedade Brasileira de Proteção Radiológica - SBPR Brazilian Journal of Radiation Sciences (Brasil) Num.2A Vol.7 |
| title | Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation |
| topic | Biología Edible flowers Dianthus chinensis ionizing radiation antioxidant activity |
| url | https://www.redalyc.org/articulo.oa?id=722280838093 |