Publicação
Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal.
| Resumo: | Fruits and vegetables are good sources of a large number of antioxidant compounds; moreover, in some Mediterranean areas traditional wild greens are responsible for a significant percentage of total dietary antioxidant intakes. Asparagus acutifolius L. (wild asparagus), Bryonia dioica Jacq. (white bryony) and Tamus communis L. (black bryony) are important examples of those edible wild greens widely consumed. This study aimed to determine the phenolic profile and composition of edible vernal early shoots in spring of those species. The analysis was performed by high performance liquid chromatography coupled to photodiode array detector and mass spectrometry. Wild asparagus and black bryony revealed glycosides of flavonols as main phenolic compounds, while white bryony showed C-glycoslated flavones. Black bryony was the wild green that presented the highest content in phenolic compounds (2197 mg/Kg). Among the eleven flavonols found in this sample, kaempferol glycosides were the main compounds (1759 mg/Kg). In the sample of wild asparagus, quercetin-3-O-rutinoside was the main flavonol found (263 mg/Kg). Five flavones and one flavonol were found in the white bryony sample, being apigenin-6-C-glucoside-7-O-glucoside the major compound (1552 mg/Kg). |
|---|---|
| Autores principais: | Barros, Lillian |
| Outros Autores: | Dueñas, Montserrat; Ferreira, Isabel C.F.R.; Carvalho, Ana Maria; Santos-Buelga, Celestino |
| Assunto: | Wild edible greens Phenolic compounds HPLC-DAD-ESI/MS |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863850950650757120 |
|---|---|
| author | Barros, Lillian |
| author2 | Dueñas, Montserrat Ferreira, Isabel C.F.R. Carvalho, Ana Maria Santos-Buelga, Celestino |
| author2_role | author author author author |
| author_facet | Barros, Lillian Dueñas, Montserrat Ferreira, Isabel C.F.R. Carvalho, Ana Maria Santos-Buelga, Celestino |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Dueñas, Montserrat\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"},{\"Person.name\":\"Carvalho, Ana Maria\",\"Person.identifier.orcid\":\"0000-0001-5508-5935\"},{\"Person.name\":\"Santos-Buelga, Celestino\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Barros, Lillian Dueñas, Montserrat Ferreira, Isabel C.F.R. Carvalho, Ana Maria Santos-Buelga, Celestino |
| datacite.date.Accepted.fl_str_mv | 2011-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2011-08-23T08:49:58Z |
| datacite.date.embargoed.fl_str_mv | 2011-08-23T08:49:58Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Wild edible greens Phenolic compounds HPLC-DAD-ESI/MS |
| datacite.titles.title.fl_str_mv | Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Barros, Lillian Dueñas, Montserrat Ferreira, Isabel C.F.R. Carvalho, Ana Maria Santos-Buelga, Celestino |
| dc.date.Accepted.fl_str_mv | 2011-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2011-08-23T08:49:58Z |
| dc.date.embargoed.fl_str_mv | 2011-08-23T08:49:58Z |
| dc.format.none.fl_str_mv | application/pdf application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/6026 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Wild edible greens Phenolic compounds HPLC-DAD-ESI/MS |
| dc.title.fl_str_mv | Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Fruits and vegetables are good sources of a large number of antioxidant compounds; moreover, in some Mediterranean areas traditional wild greens are responsible for a significant percentage of total dietary antioxidant intakes. Asparagus acutifolius L. (wild asparagus), Bryonia dioica Jacq. (white bryony) and Tamus communis L. (black bryony) are important examples of those edible wild greens widely consumed. This study aimed to determine the phenolic profile and composition of edible vernal early shoots in spring of those species. The analysis was performed by high performance liquid chromatography coupled to photodiode array detector and mass spectrometry. Wild asparagus and black bryony revealed glycosides of flavonols as main phenolic compounds, while white bryony showed C-glycoslated flavones. Black bryony was the wild green that presented the highest content in phenolic compounds (2197 mg/Kg). Among the eleven flavonols found in this sample, kaempferol glycosides were the main compounds (1759 mg/Kg). In the sample of wild asparagus, quercetin-3-O-rutinoside was the main flavonol found (263 mg/Kg). Five flavones and one flavonol were found in the white bryony sample, being apigenin-6-C-glucoside-7-O-glucoside the major compound (1552 mg/Kg). |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/2e68e871-1291-4858-92e1-71f7a508adc3/download |
| id | ipb_ffa45555dfc8dca82b076df4f19e70fd |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/6026 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/6026 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Dueñas, Montserrat Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 Carvalho, Ana Maria Carvalho, Ana Maria https://www.ciencia-id.pt/D31A-35AF-E2A9 D31A-35AF-E2A9 http://orcid.org/0000-0001-5508-5935 0000-0001-5508-5935 Santos-Buelga, Celestino |
| publishDate | 2011 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engElsevierporFruits and vegetables are good sources of a large number of antioxidant compounds; moreover, in some Mediterranean areas traditional wild greens are responsible for a significant percentage of total dietary antioxidant intakes. Asparagus acutifolius L. (wild asparagus), Bryonia dioica Jacq. (white bryony) and Tamus communis L. (black bryony) are important examples of those edible wild greens widely consumed. This study aimed to determine the phenolic profile and composition of edible vernal early shoots in spring of those species. The analysis was performed by high performance liquid chromatography coupled to photodiode array detector and mass spectrometry. Wild asparagus and black bryony revealed glycosides of flavonols as main phenolic compounds, while white bryony showed C-glycoslated flavones. Black bryony was the wild green that presented the highest content in phenolic compounds (2197 mg/Kg). Among the eleven flavonols found in this sample, kaempferol glycosides were the main compounds (1759 mg/Kg). In the sample of wild asparagus, quercetin-3-O-rutinoside was the main flavonol found (263 mg/Kg). Five flavones and one flavonol were found in the white bryony sample, being apigenin-6-C-glucoside-7-O-glucoside the major compound (1552 mg/Kg).application/pdfapplication/pdfporUse of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal.PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801Dueñas, MontserratPersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600PersonalCarvalho, Ana MariaDSpacehttp://dspace.org/items/977f5254-f7c5-4c91-873f-2700ecd4692fDSpacehttp://dspace.org/items/977f5254-f7c5-4c91-873f-2700ecd4692fCarvalhoAna MariaCiência IDhttps://www.ciencia-id.ptD31A-35AF-E2A9ORCIDhttp://orcid.org0000-0001-5508-5935Scopus Author IDhttps://www.scopus.com20336503900Santos-Buelga, CelestinoHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0308-8146DOIIsPartOf10.1016/j.foodchem.2011.01.0092011-08-23T08:49:58Z20112011-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/6026http://purl.org/coar/access_right/c_16ecrestricted accessWild edible greensPhenolic compoundsHPLC-DAD-ESI/MS309406 bytes227669 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/2e68e871-1291-4858-92e1-71f7a508adc3/downloadhttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/3118931b-55aa-40a2-9b4a-a47aa6aac9e3/downloadFood Chemistry127169173 |
| spellingShingle | Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. Barros, Lillian Wild edible greens Phenolic compounds HPLC-DAD-ESI/MS |
| subject.fl_str_mv | Wild edible greens Phenolic compounds HPLC-DAD-ESI/MS |
| title | Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. |
| title_full | Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. |
| title_fullStr | Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. |
| title_full_unstemmed | Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. |
| title_short | Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. |
| title_sort | Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. |
| topic | Wild edible greens Phenolic compounds HPLC-DAD-ESI/MS |
| topic_facet | Wild edible greens Phenolic compounds HPLC-DAD-ESI/MS |
| url | http://hdl.handle.net/10198/6026 |
| visible | 1 |