Show simple item record

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.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.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.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.subjectÀrees temàtiques de la UPC::Enginyeria química::Química agrícola
dc.titleCharacterization of phytochemicals in petals of different colours from viola × wittrockiana gams and their correlation with antioxidant activity
dc.subject.lemacCuina -- Flors
dc.contributor.groupUniversitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia
dc.rights.accessOpen Access
dc.description.versionPostprint (published version)
local.citation.authorSkowyra, M.; Calvo, M.; Gallego, Gabriela; Azman, A.; Almajano, M.P.
local.citation.publicationNameJournal of Agricultural Science

Files in this item


This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 Spain
Except where otherwise noted, content on this work is licensed under a Creative Commons license : Attribution-NonCommercial-NoDerivs 3.0 Spain