Loading...
Please wait, while we are loading the content...
Similar Documents
Quantification of bioactive compounds in crem (Tropaeolum pentaphyllum Lam) tubers: fibers, phenolic compounds and evaluation of its antioxidant activity
| Content Provider | Semantic Scholar |
|---|---|
| Author | Hecktheuer Hubscher Boligon |
| Copyright Year | 2018 |
| Abstract | Crem (Tropaeolum pentaphyllum Lam) is a tuber that is well-known in the south of Brazil, particularly in the states of Santa Catarina and Rio Grande do Sul. It is used as a condiment in food and is normally prepared by being grated and pickled in red vinegar. This study aimed to chemically characterize crem and to quantify its bioactive compounds. The following were evaluated: chemical composition; phenolic compounds by the Folin-Ciocalteu method; antioxidant capacity by scavenging of the 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical; and flavonoids by high-performance liquid chromatography (HPLC). The results indicated that the tuber was a good source of fiber (16.79%); the values found for total phenolic compounds were 32.98 ± 0.57 mg GAE/100 g and DPPH free radical scavenging activity was 22.49 ± 0.74%. In the quantification of phenolic compounds the following five flavonoids were identified: kaempferol (15.62 ± 0.01 mg/g); luteolin (12.17 ± 0.03 mg/g); quercetin (10.45 ± 0.01 mg/g) coumarin (6.38 ± 0.02 mg/g) and rutin (0.84 ± 0.01 mg/g). Other components found in crem were caffeic acid (6.15 ± 0.02 mg/g), gallic acid (4.97 ± 0.03 mg/g) and chlorogenic acid (4.73 ± 0.01 mg/g). The crem has good fiber supply, but presents low amount of phenolic compounds and antioxidant activity when compared to other condiments. Some flavonoids stand out in relation to other condiments, making it a culinary alternative. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.ifrj.upm.edu.my/25%20(03)%202018/(59).pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
