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dc.contributor.authorSkowyra, Monika
dc.contributor.authorCalvo, Maria Isabel
dc.contributor.authorGallego Iradi, María Gabriela
dc.contributor.authorAzman, Nurul Aini Binti Mohd
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2014-09-18T11:21:11Z
dc.date.available2014-09-18T11:21:11Z
dc.date.created2014-08-15
dc.date.issued2014-08-15
dc.identifier.citationSkowyra, M. [et al.]. Characterization of phytochemicals in petals of different colours from viola × wittrockiana gams and their correlation with antioxidant activity. "Journal of Agricultural Science", 15 Agost 2014, vol. 6, núm. 9, p. 93-105.
dc.identifier.issn1916-9760
dc.identifier.urihttp://hdl.handle.net/2117/24100
dc.description.abstractA study to establish relationship between the petal colour, extraction solvent, phenolic, flavonoid, anthocyanin content and antioxidant activity in three varieties of Viola × wittrockiana (yellow, red and violet) is reported in this article. Identification and quantification of flavonoids and anthocyanins using HPLC-DAD-ESI-MS is also presented. The antioxidant activity was studied by four different analytical assays: the measurement of scavenging capacity against ABTS+ and DPPH free radicals, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP). The violet petals were the most active in all solvents employed for extraction and also showed higher total phenolic, flavonoid and anthocyanin content in comparison with red and yellow ones. Fourteen constituents were identified by HPLC coupled with diode-array detection (DAD) and mass spectrometry (ESI-MS), ten of them were flavonoids and four anthocyanins. The major compounds found in violet pansy were rutin, violanthin and violanin. Aqueous extract of violet pansy can be regarded as a suitable candidate to serve as a radical scavenging agent that could be used in functional foods.
dc.format.extent13 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria química::Química agrícola
dc.subject.lcshAntioxidants
dc.titleCharacterization of phytochemicals in petals of different colours from viola × wittrockiana gams and their correlation with antioxidant activity
dc.typeArticle
dc.subject.lemacAntioxidants
dc.subject.lemacCuina -- Flors
dc.contributor.groupUniversitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia
dc.identifier.doi10.5539/jas.v6n9p93
dc.relation.publisherversionhttp://www.ccsenet.org/journal/index.php/jas/article/view/39232
dc.rights.accessOpen Access
drac.iddocument15116153
dc.description.versionPostprint (published version)
upcommons.citation.authorSkowyra, M.; Calvo, M.; Gallego, Gabriela; Azman, A.; Almajano, M.P.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameJournal of Agricultural Science
upcommons.citation.volume6
upcommons.citation.number9
upcommons.citation.startingPage93
upcommons.citation.endingPage105


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