Publicação
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development
| Resumo: | The present work details the nutritional and chemical compositions of borage and centaurea, at three flowering stages. Water was the main constituent, followed by total dietary fiber. Both flowers showed statistically different (p < 0.05) nutritional and chemical profiles, although in both, polyunsaturated fatty acids (PUFAs) (mainly linoleic and α-linolenic acids), free sugars (3.9–28.9% dw as fructose, glucose, and sucrose), tocopherols (with the major contribution of α-tocopherol from 1.24 to 2.75 mg/100 g dw), carotenoids (0.2–181.4 mg/100 g dw, mainly as lutein), and organic acids (6.1–14.4 g/100 g dw, mainly malic, succinic, and citric acids) were quantified. Concerning flowering, significant differences (p < 0.05) were found for some components, particularly carotenoids; however, no specific trend was observed in either of the two flower species. Thus, the present study shows that each flo |
|---|---|
| Autores principais: | Fernandes, Luana |
| Outros Autores: | Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa; Casal, Susana |
| Assunto: | Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
| Ano: | 2019 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173025642708992 |
|---|---|
| author | Fernandes, Luana |
| author2 | Pereira, J.A. Saraiva, Jorge A. Ramalhosa, Elsa Casal, Susana |
| author2_role | author author author author |
| author_facet | Fernandes, Luana Pereira, J.A. Saraiva, Jorge A. Ramalhosa, Elsa Casal, Susana |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Fernandes, Luana\",\"Person.identifier.orcid\":\"0000-0001-9377-2453\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"},{\"Person.name\":\"Saraiva, Jorge A.\"},{\"Person.name\":\"Ramalhosa, Elsa\",\"Person.identifier.orcid\":\"0000-0003-2503-9705\"},{\"Person.name\":\"Casal, Susana\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Fernandes, Luana Pereira, J.A. Saraiva, Jorge A. Ramalhosa, Elsa Casal, Susana |
| datacite.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
| datacite.titles.title.fl_str_mv | Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Fernandes, Luana Pereira, J.A. Saraiva, Jorge A. Ramalhosa, Elsa Casal, Susana |
| dc.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/20259 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
| dc.title.fl_str_mv | Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The present work details the nutritional and chemical compositions of borage and centaurea, at three flowering stages. Water was the main constituent, followed by total dietary fiber. Both flowers showed statistically different (p < 0.05) nutritional and chemical profiles, although in both, polyunsaturated fatty acids (PUFAs) (mainly linoleic and α-linolenic acids), free sugars (3.9–28.9% dw as fructose, glucose, and sucrose), tocopherols (with the major contribution of α-tocopherol from 1.24 to 2.75 mg/100 g dw), carotenoids (0.2–181.4 mg/100 g dw, mainly as lutein), and organic acids (6.1–14.4 g/100 g dw, mainly malic, succinic, and citric acids) were quantified. Concerning flowering, significant differences (p < 0.05) were found for some components, particularly carotenoids; however, no specific trend was observed in either of the two flower species. Thus, the present study shows that each flo |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/5703a37a-bf9d-4754-be49-fa744e011deb/download |
| funding.funder.alternateName_str_mv | FCT FCT FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | UID/QUI/00062/2013 SFRH/BD/95853/2013 UID/QUI/50006/2013 UID/AGR/00690/2013 |
| funding.name_str_mv | 5876 SFRH 5876 6817 - DCRRNI ID |
| funding_str_mv | UID/QUI/00062/2013 info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT SFRH/BD/95853/2013 info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F95853%2F2013/PT UID/QUI/50006/2013 info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT UID/AGR/00690/2013 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PT |
| id | ipb_bb9ada65424ea44bcdebf59fdca46caf |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/20259 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/20259 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Fernandes, Luana Fernandes, Luana https://www.ciencia-id.pt/1219-7C60-1311 1219-7C60-1311 http://orcid.org/0000-0001-9377-2453 0000-0001-9377-2453 Pereira, J.A. Pereira, J.A. https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 Saraiva, Jorge A. Ramalhosa, Elsa Ramalhosa, Elsa https://www.ciencia-id.pt/1A1D-FC05-A05D 1A1D-FC05-A05D http://orcid.org/0000-0003-2503-9705 0000-0003-2503-9705 Casal, Susana |
| publishDate | 2019 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engThe present work details the nutritional and chemical compositions of borage and centaurea, at three flowering stages. Water was the main constituent, followed by total dietary fiber. Both flowers showed statistically different (p < 0.05) nutritional and chemical profiles, although in both, polyunsaturated fatty acids (PUFAs) (mainly linoleic and α-linolenic acids), free sugars (3.9–28.9% dw as fructose, glucose, and sucrose), tocopherols (with the major contribution of α-tocopherol from 1.24 to 2.75 mg/100 g dw), carotenoids (0.2–181.4 mg/100 g dw, mainly as lutein), and organic acids (6.1–14.4 g/100 g dw, mainly malic, succinic, and citric acids) were quantified. Concerning flowering, significant differences (p < 0.05) were found for some components, particularly carotenoids; however, no specific trend was observed in either of the two flower species. Thus, the present study shows that each floapplication/pdfen_ENPhytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower developmentPersonalFernandes, LuanaDSpacehttp://dspace.org/items/27b7ab18-734e-473d-b117-d2f5b2f35dc6DSpacehttp://dspace.org/items/27b7ab18-734e-473d-b117-d2f5b2f35dc6FernandesLuanaCiência IDhttps://www.ciencia-id.pt1219-7C60-1311ORCIDhttp://orcid.org0000-0001-9377-2453PersonalPereira, J.A.DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348Saraiva, Jorge A.PersonalRamalhosa, ElsaDSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3DSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3RamalhosaElsaCiência IDhttps://www.ciencia-id.pt1A1D-FC05-A05DORCIDhttp://orcid.org0000-0003-2503-9705Scopus Author IDhttps://www.scopus.com6602978189Casal, SusanaHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0963-9969DOIIsPartOf10.1016/j.foodres.2019.05.0142018-01-19T10:00:00Z20192019-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/20259http://purl.org/coar/access_right/c_abf2open accessCarotenoidsEdible flowersFatty acidsFlower developmentFree sugarsOrganic acidsTocopherolsVitamin E721997 bytesFundação para a Ciência e a TecnologiaOrganic Chemistry, Natural Products and Food Stuffsinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PTUID/QUI/00062/20135876Crossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaEffect of high pressure and osmotic dehydration treaments on the quality and safety of edible flowersinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F95853%2F2013/PTSFRH/BD/95853/2013SFRHCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaAssociated Laboratory for Green Chemistry - Clean Technologies and Processesinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PTUID/QUI/50006/20135876Crossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Centreinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PTUID/AGR/00690/20136817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/5703a37a-bf9d-4754-be49-fa744e011deb/download |
| spellingShingle | Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development Fernandes, Luana Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
| status | SINGLETON |
| subject.fl_str_mv | Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
| title | Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
| title_full | Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
| title_fullStr | Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
| title_full_unstemmed | Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
| title_short | Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
| title_sort | Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development |
| topic | Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
| topic_facet | Carotenoids Edible flowers Fatty acids Flower development Free sugars Organic acids Tocopherols Vitamin E |
| url | http://hdl.handle.net/10198/20259 |
| visible | 1 |
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