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Advisor(s)
Abstract(s)
The thistle is a plant that is associated with the production of cheese, as it is responsible for the phenomenon of
coagulation of milk. Lately there has been an increased the number of studies about this plant, related to the
chemical composition in order to perceive the benefits for human health.
The aim of this study was to characterize the thistle flower in relation to its composition in phenolic compounds and
also evaluate its antioxidant activity. For that, were studied samples of thistle flower from species Cynara
cardunculus L. after freeze-drying and convective drying at different temperatures (40 ºC, 50 ºC and 60 ºC). After
each treatment were made from each sample two successive extractions with solutions of methanol (98% v/v) and
acetone (60% v/v). The extracts were then used for characterization of the samples in phenolic compounds and
determination of antioxidant activity.
The results showed that the amount of phenolics and antioxidant activity in the flower thistle varies depending on
the drying temperature decrease occurring as they use higher drying temperatures.
Description
Keywords
Thistle drying phenolic compounds antioxidant activity
Citation
Pedro A, Barracosa P, Guiné R, Gonçalves F. (2013) Effect of drying on the phenolic content and antioxidant activity of thistle flower. ICEUBI2013 – International Conference on Engineering, Covilhã, 7pp.