dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorDepartment of Comparative Biomedicine and Food Science, University of Padua (UNIPD), Padua, Italy.
dc.date.accessioned2015-12-07T15:40:40Z
dc.date.available2015-12-07T15:40:40Z
dc.date.created2015-12-07T15:40:40Z
dc.date.issued2015-12-01
dc.identifierFood Chemistry, v. 188, p. 218-224, 2015.
dc.identifier0308-8146
dc.identifierhttp://hdl.handle.net/11449/131691
dc.identifier10.1016/j.foodchem.2015.04.125
dc.identifier1802982806436894
dc.identifier8104143593771412
dc.identifier26041185
dc.description.abstractRelationships between endogenous levels of polyamines by thin layer chromatography (TLC) and gas chromatography (GC), nitrate and response to the application of ethylene were established between organic and conventional vegetables (broccoli, collard greens, carrots and beets), both raw and cooked. Responses to ethylene showed that organic plants were less responsive to the growth regulator. The levels of free polyamines obtained by TLC were higher in organic vegetables. Organic broccoli showed higher levels of putrescine (Put), and cooking resulted in lowering the overall content of these amines. Conventional collard green showed the highest level of putrescine in the leaves compared with organic. Tubers of carrots and beets contain the highest levels of Put. These plants also contain high levels of spermine. GC analysis showed the highest polyamines contents compared with those obtained by TLC. Cooking process decreased putrescine and cadaverine content, both in conventionally and organically grown vegetables. Organic beets contain lower NO3(-) compared with its conventional counterpart.
dc.languageeng
dc.publisherElsevier B. V.
dc.relationFood Chemistry
dc.relation4.946
dc.relation1,793
dc.rightsAcesso restrito
dc.sourcePubMed
dc.subjectAgmatine
dc.subjectCadaverine
dc.subjectCooking effect
dc.subjectFree polyamines
dc.subjectNitrate content
dc.titlePolyamines in conventional and organic vegetables exposed to exogenous ethylene
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución