Analysis of carotenoids in edible flowers of Dianthus chinensis processed by ionizing radiation

Authors

  • Amanda Cristina Ramos Koike Nuclear and Energy Research Institute
  • Elias Silva Araújo Faculty of Pharmacy, University of São Paulo
  • Bianca Guimarães Negrão Nuclear and Energy Research Institute
  • Ligia Bicudo de Almeida-Murandian Faculty of Pharmacy, University of São Paulo
  • Anna Lucia Casañas Haasis Villavicencio Nuclear and Energy Research Institute

DOI:

https://doi.org/10.15392/bjrs.v9i1A.1577

Keywords:

food irradiation, chinese pink, bioactive components

Abstract

The tendency to use edible flowers in gastronomy to add beauty, color, and flavor in food preparation has been increasing in recent years. Several species have active biological substances, which play an important role in health maintenance. This highly perishable food should be grown without the use of pesticides. Thus, several methods are applied to increase the shelf life of food products, as well as ensure their quality and safety. Among the treatments, the food irradiation process has proven to be an effective tool in preserving and extending the shelf life of the perishable product. Dianthus chinensis flowers, popularly known as chinese pink (cravina), belongs to the family Caryophyllaceae, are native to Asia and Europe, are widely used in culinary preparations, is also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate carotenoids in D. chinensis flowers submitted to gamma irradiation and electron beam doses of 0.5, 0.8, and 1.0 kGy. High performance liquid chromatography was used to carotenoids determination. In the specie of edible flowers analyzed it was found carotenoid lutein (4.02 to x 7.52 mg/ 100 g). In general, the lutein was higher for irradiated samples, especially those treated with 0.8 and 1.0 kGy independently of irradiation technology. Accordingly, the applied irradiation treatments seemed to represent a feasible technology to preserve the quality of edible flower petals. 

 

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Author Biography

Amanda Cristina Ramos Koike, Nuclear and Energy Research Institute

departamento: Centro de Tecnologia das Radiações

área: Alimentos irradiados 

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Published

2021-04-30

How to Cite

Koike, A. C. R., Araújo, E. S., Negrão, B. G., Almeida-Murandian, L. B. de, & Villavicencio, A. L. C. H. (2021). Analysis of carotenoids in edible flowers of Dianthus chinensis processed by ionizing radiation. Brazilian Journal of Radiation Sciences, 9(1A). https://doi.org/10.15392/bjrs.v9i1A.1577

Issue

Section

The Meeting on Nuclear Applications (ENAN) 2019