Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower
authors Guine, RPF; Pedro, A; Matos, J; Barracosa, P; Nunes, C; Goncalves, FJ
nationality International
journal JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
author keywords Antioxidant activity; Bioavailability; Drying; Phenolic compounds; Thistle flower
keywords GASTROINTESTINAL DIGESTION; WATER ACTIVITY; EXTRACTION; L.; POLYPHENOLS; CAPACITY; WINES; PEARS; FOODS
abstract The 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 evaluation 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 degrees C. Methanol:acetic acid (98:2 v/v) and acetone:water (60:40 v/v) extracts were obtained and analysed for antioxidant activity, phenolic compounds, ortho-diphenols, 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 degrees C. The amount of compounds available for intestinal absorption decreased along the gastrointestinal 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.
publisher SPRINGER
issn 2193-4126
isbn 2193-4134
year published 2017
volume 11
issue 1
beginning page 192
ending page 203
digital object identifier (doi) 10.1007/s11694-016-9386-0
web of science category Food Science & Technology
subject category Food Science & Technology
unique article identifier WOS:000394422200022
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journal impact factor 1.181
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