Resumo de eventos cient??ficos
Determination of tocopherols in edible flowers processed by ionizing radiation using HPLC
Autor
ALMEIDA-MURADIAN, LIGIA B.
KOIKE, AMANDA C.R.
ARAUJO, ELIAS S.
VILLAVICENCIO, ANNA L.C.H.
INTERNATIONAL SYMPOSIUM ON RECENT ADVANCES IN FOOD ANALYSIS, 8th
Resumen
Edible flowers are used to add flavor, color, taste and visual
appeal in gastronomic preparations such as sauces, salads,
jelly, desserts and drinks. There are many edible flowers, rich
in minerals, vitamins and other nutrients, which are very
important for human nutrition. Ionizing radiation is applied
for foods to improve their conservation quality, food safety,
insect disinfestation and increase the shelf-life of food and is
a method that can be used for the extension of shelf life of
edible flowers. The purpose of this study was to evaluate the
effects of ionizing radiation doses of control, 0.5, 0.8 and 1.0
kGy in edible flowers of spices Tropaeolum majus, Rosa
chinensis and Tagete patula. High performance liquid
chromatography (HPLC) was used for the determination of
tocopherols (??-, ??-, ??-, ??-tocopherol) with fluorescence
detection (295 nm and 330 nm as preferred wavelengths)
using Shim-pack NH2 (25 mm x 4.6 mm, 5 ??m) column and
hexane and isopropyl alcohol (99:1) as mobile phase. In the
species of edible flowers analyzed it was found alpha,
gamma, beta and delta tocopherol. However, alpha
tocopherol form was predominant (8.29 to x 62.79 mg/100g)
for all the edible flowers species. Moreover, flowers
processed by radiation have not shown significantly
difference when compared to the control sample.