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Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower

2017-03Journal article Open access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorPedro, Ana
dc.contributor.authorMatos, Joana
dc.contributor.authorBarracosa, Paulo
dc.contributor.authorNunes, Cláudia
dc.contributor.authorGonçalves, Fernando
dc.date.accessioned2017-03-03T08:53:37Z
dc.date.available2018-03-01T01:30:08Z
dc.date.issued2017-03
dc.description.abstractThe objective of this work was to characterize the thistle flower in relation to the composition of phenolic compounds and antioxidant activity, as well as the evalua- tion of the stability of the phenols along the digestive tract. In addition, the effect of drying temperature was evaluated and the composition in polysaccharides was also studied. For this, samples of thistle flower were lyophilized and dried at 40, 50 and 60 C. Methanol:acetic acid (98:2 v/v) and ace- tone:water (60:40 v/v) extracts were obtained and analysed for antioxidant activity, phenolic compounds, ortho-diphe- nols, flavonoids, phenolic acids and polysaccharides, using colorimetric methods, HPLC and GC-FID. The results showed that the phenolic compounds and antioxidant activity with ABTS or DPPH methods on thistle flower decreased by 20, 34 and 72 %, respectively, with increasing temperature from 40 to 60 C. The amount of compounds available for intestinal absorption decreased along the gas- trointestinal system, by 15–50 %. The presence of sugars constituent of pectic polysaccharides was observed (101.6–222.0 mg/g) as well as of hydroxybenzoic (0.19–1.26 mg/g) and hydroxycinnamic acids (1.57–5.59 mg/g). As a conclusion it was found that thistle flower is rich in bioactive compounds with potential importance for the human health.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R. P. F., Pedro, A., Matos, J., Barracosa, P., Nunes, C., & Gonçalves, F. J. (2017). Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower. Journal of Food Measurement and Characterization, 11(1), 192-203. doi:10.1007/s11694-016-9386-0pt_PT
dc.identifier.doidoi:10.1007/s11694-016-9386-0pt_PT
dc.identifier.issn2193-4134
dc.identifier.urihttp://hdl.handle.net/10400.19/4468
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://link.springer.com/article/10.1007/s11694-016-9386-0pt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectBioavailabilitypt_PT
dc.subjectDryingpt_PT
dc.subjectPhenolic Compoundspt_PT
dc.subjectThistle Flowerpt_PT
dc.titleEvaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flowerpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage203pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage192pt_PT
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume11pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

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