Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation

Food Chemistry

Volumn 179, Issue , 2015, Pages 6-14

  Koike, Amanda ^a,b   Barreira, João C M ^a,c   Barros, Lillian ^a   Santos Buelga, Celestino ^c   Villavicencio, Anna L C H ^b   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b INSTITUTO DE PESQUISAS ENERGÉTICAS E NUCLEARES   (Brazil)

^c UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Antioxidant activity; HPLC DAD ESI MS; Linear discriminant analysis; Phenolic compounds; Viola tricolor

Indexed keywords

ANTIOXIDANTS; DISCRIMINANT ANALYSIS; ELECTRON BEAMS; IRRADIATION; PHENOLS;

ANTI-OXIDANT ACTIVITIES; HPLC-DAD; LINEAR DISCRIMINANT ANALYSIS; PHENOLIC COMPOUNDS; VIOLA TRICOLOR;

PLANTS (BOTANY);

ANTHOCYANIN; PHENOL DERIVATIVE; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CATHARANTHUS ROSEUS; DISCRIMINANT ANALYSIS; ELECTRON BEAM; ELECTRON BEAM IRRADIATION; FLOWER; FOOD PROCESSING; FOOD QUALITY; FUNCTIONAL FOOD; GAMMA IRRADIATION; IN VITRO STUDY; RADIATION DOSE; VIOLA TRICOLOR; CHEMISTRY; ELECTRON; GAMMA RADIATION; HUMAN; RADIATION RESPONSE; VIOLA;

VIOLA TRICOLOR;

ANTIOXIDANTS; ELECTRONS; FLOWERS; FUNCTIONAL FOOD; GAMMA RAYS; HUMANS; PHENOLS; VIOLA;

EID: 84922221628     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.123     Document Type: Article

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