دورية أكاديمية
Physicochemical attributes and bioactive properties of statice leaves
| العنوان: | Physicochemical attributes and bioactive properties of statice leaves |
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| المؤلفون: | Alexandra Goede de Souza, Eduardo Affonso Jung, Vinícius Petermann Benedicto, Leosane Cristina Bosco, Daniela Münch, Gabrieli Wasilkosky |
| المصدر: | Evidência (2023) |
| بيانات النشر: | Universidade do Oeste de Santa Catarina, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Biotechnology LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Limonium sinuatum (L.) Mill., cut flowers, phenolic compounds, antioxidant activity, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456 |
| الوصف: | Some ornamental plants have been receiving special attention, not only for their use in landscaping, but also because of their bioactive, aromatic and spicy properties. The objective of this study was to characterize physical and chemical attributes and antioxidant activity in leaves of three cultivars of statice (Limonium sinuatum). The cultivars used were QIS White, QIS Blue Dark, and QIS Yellow. The content of total soluble solids (TSS), total titratable acidity (TTA), TSS/TTA ratio, pH, vitamin C, anthocyanin, flavonoids, total phenolic compounds (TPC), total antioxidant activity (TAA) and the relationship between TPC and flavonoids and TAA were analyzed for each cultivar. The results showed that the leaves of the QIS White cultivar have a higher TSS/TTA ratio, indicating better flavor. The QIS White cultivar also showed higher vitamin C and flavonoid content. The cultivars QIS White and QIS Blue Dark showed higher TPC contents, but there were no differences in TTA and anthocyanin content. The average TAA values were 94.3%, indicating that all cultivars have a high capacity to sequester the DPPH radical. There was a positive relationship between TPC with flavonoids and TAA (R2=0.6168 and 0.8826, respectively). The leaves of statice plants, traditionally used in landscaping and as a cut flower, have potential for use in human food. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Spanish; Castilian Portuguese |
| تدمد: | 1519-5287 2236-6059 |
| العلاقة: | https://periodicos.unoesc.edu.br/evidencia/article/view/32555Test; https://doaj.org/toc/1519-5287Test; https://doaj.org/toc/2236-6059Test |
| الوصول الحر: | https://doaj.org/article/f95e00f72eb24438ab7c145bcee0bdb5Test |
| رقم الانضمام: | edsdoj.f95e00f72eb24438ab7c145bcee0bdb5 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 15195287 22366059 |
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