Comparison of polyamine, phenol and flavonoid contents in plants grown under conventional and organic methods
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Data
2008-10-01
Autores
Lima, Giuseppina Pace Pereira [UNESP]
da Rocha, Suraya Abdallah [UNESP]
Takaki, Massanori [UNESP]
Rodrigues Ramos, Paulo Roberto [UNESP]
Ono, Elizabeth Orika [UNESP]
Título da Revista
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Título de Volume
Editor
Wiley-Blackwell
Resumo
The objective of this work was to compare the contents of polyamines (putrescine, spermidine and spermine), and total soluble phenols and flavonoids in parts of plants grown under either organic or conventional cropping, commonly discarded during food preparation. The contents of free polyamines, total phenols and total soluble flavonoids in peels (zucchini squash, banana, potato, eggplant, orange, lime, mango, passion fruit and radish), leaves (zucchini squash, broccoli, carrot, collard, cassava, radish and grape), stalks (broccoli, collard and spinach) and zucchini seeds were analysed. Most analysed vegetables presented higher contents of polyamines and total phenols under organic cropping, contrary to the results obtained for total flavonoids, possibly because of the cultural practices adopted.
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Palavras-chave
leaves, peels, putrescine, spermidine, spermine, stalk
Como citar
International Journal of Food Science and Technology. Malden: Wiley-blackwell, v. 43, n. 10, p. 1838-1843, 2008.