共查询到20条相似文献,搜索用时 899 毫秒
1.
Vázquez-Carrillo G García-Lara S Salinas-Moreno Y Bergvinson DJ Palacios-Rojas N 《Plant foods for human nutrition (Dordrecht, Netherlands)》2011,66(2):203-208
The maize produced in the highlands of Mexico (>2,400 masl) is generally not accepted by the flour and masa and tortilla industry.
The objective of this work was to evaluate the grain quality and tortilla properties of maize landraces commonly grown in
the highlands of Mexico and compare them with improved germplasm (hybrids). Germplasm analysis included 11 landraces, 32 white
hybrids, and six yellow hybrids. Grain quality was analyzed for a range of physical and chemical factors, as well as for alkaline
cooking quality. Landrace grains tended to be heterogeneous in terms of size, hardness and color. All landraces had soft-intermediate
grains with an average flotation index (FI) of 61%. In contrast, hybrid grains were homogenous in size and color, and harder
than landrace grains, with a FI of 38%. Protein, free sugars, oil and phenolic content in landraces were higher than in the
hybrids. Significant correlations were found between phenolic content and tortilla color (r = −0.60; p < 0.001). Three landraces were identified as appropriate for the masa and tortilla industry, while all the hybrids evaluated
fulfilled the requirements of this industry. 相似文献
2.
A simple and rapid method for the determination of naturally occurring, potentially hazardous glycoalkaloids (GAs) in potatoes
and their products has been developed. The procedure is based on the on-line solid-phase extraction of the acetic acid extracts
from potato products and combined with liquid chromatography (LC)-mass spectrometry (MS) in a fully automated system (Symbiosis™,
Spark Holland Instruments, Emmen, The Netherlands). As sorbent material HySphere™ 18HD was used for alkaloid enrichment. GAs
were eluted with the LC gradient and directly analysed by MS. Detection of the analytes was achieved in the sensitive multiple
reaction monitoring mode using two characteristic ions (m/z 98 as a qualifier for GAs and m/z 868.3 as a quantifier for α-solanine or m/z 852.4 for α-chaconine). Typical validation data for method precision (v
k α-solanine = 5.3–6.5, v
k α-chaconine = 3.4–15.4), accuracy (average recovery of α-solanine = 84%, average recovery of α-chaconine = 87%) and linearity
over the range from 1 to 1,000 ng ml−1 (R
2 = 0.9915 for α-solanine, R
2 = 0.9939 for α-chaconine) with detection limits of 0.3 ng ml−1 for α-chaconine and 0.5 ng ml−1 for α-solanine were obtained. GA contents of commercial potato products were determined by the new on-line method and afterwards
compared with those obtained with an established high-performance LC routine procedure. Better performance of the on-line
procedure was obvious from the standard deviations of both methods. Other advantages included a strong reduction of overall
analysis time, human intervention and solvent consumption as well as waste production. The time required for the on-line analysis
was 5 min, which would allow processing of almost 100 samples in 8 h. 相似文献
3.
Eustolia Rodríguez-Muñoz Gilberto Herrera-Ruiz Gustavo Pedraza-Aboytes Guadalupe Loarca-Piña 《Plant foods for human nutrition (Dordrecht, Netherlands)》2009,64(1):46-51
Natural oleoresins rich in lycopene were obtained from two varieties of tomato (Zedona and Gironda) and their nutraceutical
potential (antioxidant and antimutagenic capacity) was evaluated. Both oleoresins had a high content of lycopene, 58.33 ± 1.67 mg/g
(Zedona) and 63.97 ± 0.80 mg/g (Gironda). The antioxidant activity (AA) of the oleoresins by β-carotene method were 56.4–74.5%
(Zedona) and 51–72.8% (Gironda), while when using the free radical stable 2,2-diphenyl-picryl-hydrazyl (DPPH) method, the
antiradical activity (ARA) was determined to be 18.2–32.7% (Zedona) and 16.6–26.7% (Gironda) for the concentrations tested
that of 200–400 μM equivalents of lycopene. The antimutagenic activity of the oleoresins was tested against aflatoxin B1 (AFB1) using the microsuspension assay, both varieties had a very high antimutagenic potential against AFB1 (60–66%).These results suggest the NCRT can be taken advantage to obtaining rich oleoresin in lycopene with a nutraceutical
value. 相似文献
4.
Irma Bernal-Lugo Carmen Parra Margarita Portilla Cecilia B. Peña-Valdivia Ernesto Moreno 《Plant foods for human nutrition (Dordrecht, Netherlands)》1997,50(2):141-150
The characteristic of proteins, starch and pectic substances in cotyledons of two bean cultivars varying in cooking time were
determined to investigate their possible contribution to bean cooking quality. Both cultivars showed the same enthalpies of
starch gelatinization but different protein denaturation enthalpies. The proportion of hot water soluble pectins was higher
in Michigan, the cultivar with the lower cooking time, than in Ojo de Cabra, the cultivar with the higher cooking time. These
results were not due to differences in pectin methylation or in the ratio of monovalent to divalent cations in the tissue,
suggesting that in fresh beans the β-elimination reaction is not the sole or predominant route of thermal pectin degradation.
Overall, this study indicates that varietal differences in bean cooking quality may be reflections of the rate of pectin loss
during soaking/heating and that the thermal properties of starch and protein fractions seem to have a minor contribution.
Researchers involved in this study propose that in fresh beans, the thermal pectin loss results from a two step mechanism:
pectin enzymic breakdown during the bean soaking followed by thermal solubilization rather than β-elimination during the bean
heating. 相似文献
5.
Lílian da Silva Fialho Valéria Monteze Guimarães Everaldo Gonçalves de Barros Maurilio Alves Moreira Luiz Antônio dos Santos Dias Maria Goreti de Almeida Oliveira Inês Chamel José Sebastião Tavares de Rezende 《Plant foods for human nutrition (Dordrecht, Netherlands)》2006,61(2):83-85
Common beans have a high nutritional value, but contain galactooligosaccharides (GO), which cause flatulence and intestinal discomfort in humans. The biochemical composition of ten bean cultivars was determined to select those of high protein and low GO contents. The cultivars varied in carbohydrate (47.02–60.17%), GO (3.12 – 5.71%), protein (22.17–33.50%), lipid (1.13–1.81%), moisture (11.42–12.93%) and ash contents (4.08–5.61%). ‘Mexico 222’ presented the highest α-galactosidase activity. Protein and GO contents were positively correlated. ‘Perry Marrow’ combined high protein and low GO concentrations, indicating it can be used in improvement programs aiming at high-quality cultivars for human consumption. 相似文献
6.
Ana María Calderón de la Barca María Elvira Rojas-Martínez Alma Rosa Islas-Rubio Francisco Cabrera-Chávez 《Plant foods for human nutrition (Dordrecht, Netherlands)》2010,65(3):241-246
Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their
formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped
amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations.
The best formulation for bread included 60–70% popped amaranth flour and 30–40% raw amaranth flour which produced loaves with
homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20%
of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls
and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm.
The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free
products had a high nutritional value. 相似文献
7.
Jarinyaporn Naowaboot Patchareewan Pannangpetch Veerapol Kukongviriyapan Bunkerd Kongyingyoes Upa kukongviriyapan 《Plant foods for human nutrition (Dordrecht, Netherlands)》2009,64(2):116-121
In Thailand, beverages containing mulberry leaf (Morus alba L.) are believed to promote good health, especially in people with diabetes. We examined the effects of long-term administration
of an ethanolic extract of mulberry leaf (MA) on blood glucose, oxidative damage, and glycation in streptozotocin-induced
diabetic rats. Daily administration of 1 g/kg MA for six weeks decreased blood glucose by 22%, which was comparable to the
effect of 4 U/kg insulin. Lipid peroxidation, measured as malondialdehyde and lipid hydroperoxide concentrations (3.50 ± 0.33
and 3.76 ± 0.18 μM, respectively) decreased significantly (P < 0.05) compared to nontreated control diabetic rats (8.19 ± 0.45 and 7.50 ± 0.46 μM, respectively). Hemoglobin A1C, a biomarker for chronic exposure to high concentration of glucose, was also significantly decreased in the MA-treated group
(6.78 ± 0.30%) in comparison to untreated group (9.02 ± 0.30%). The IC50 of in vitro antiglycation and free radical scavenging activities of MA were 16.4 ± 5.6 μg/ml and 61.7 ± 2.1 μg/ml, respectively. These
findings support that long-term administration of MA has antihyperglycemic, antioxidant and antiglycation effects in chronic
diabetic rats, which may be beneficial as food supplement for diabetics. 相似文献
8.
Julio Beltrame Daleprane Tatiana Silveira Feijó Gilson Teles Boaventura 《Plant foods for human nutrition (Dordrecht, Netherlands)》2009,64(1):1-5
The aim of this study was to evaluate the protein quality of organic and genetically modified soy by feeding specific diets
to rats. Three groups of Wistar rats (n = 10) were used, and each group was named according to the food that they ate. There was an organic soy group (OG), a genetically
modified soy group (GG), and a control group (CG). All animals received water and diet ad libitum for 455 days. At the end of this period, the weight of the GG group was the same as that of the OG, and both were higher
than CG. Protein intake was similar for the OG and GG, which were significantly lower (p < 0.0005) than the CG. The growth rate (GR) of the rats, albumin levels, and total levels of serum protein were comparable
for all groups. Hematocrit (p < 0.04) and hemoglobin (p < 0.03) for the OG and GG were less than the CG. Although the OG and GG demonstrated reduced hematocrit and hemoglobin, both
types of soy were utilized in a way similar to casein. This result suggests that the protein quality of soy is parallel to
the standard protein casein in terms of growth promotion but not hematological indicators. 相似文献
9.
Juan Fernando Pío-León Gabriela López-Angulo Octavio Paredes-López Magdalena de Jesús Uribe-Beltrán Sylvia Páz Díaz-Camacho Francisco Delgado-Vargas 《Plant foods for human nutrition (Dordrecht, Netherlands)》2009,64(3):181-187
Bromelia pinguin L. is a plant native to Sinaloa, Mexico, where its fruit is used as food or as a phytotherapeutic agent. The fruits of B. pinguin were characterized and they could be considered as a functional food. These fruits show an average weight of 13.7 g and a
yellow color of high luminosity (b* = 43.2, L* = 74.5). The values for acidity (4.6%, as citric acid) and pH (3.7) of B. pinguin fruit are similar to those of citrics. The edible portion is characterized by a high content of vitamin C (126 mg/100 g),
ash (10.6 g/100 g d.w.), crude fiber (3.4 g/100 g d.w.), calcium (1290 mg/100 g d.w.), magnesium (500 mg/100 g d.w.), manganese
(2.95 mg/100 g d.w.) and it is a good source of zinc (2.8 mg/100 g d.w.). Polar fractions extracted from the pulp fruit showed
activity against several genera of human pathogenic-bacteria (Staphylococcus, Streptococcus, Enterococcus, Salmonella, Shigella, Escherichia and Pseudomonas). 相似文献
10.
Brandsch C Kappis D Weisse K Stangl GI 《Plant foods for human nutrition (Dordrecht, Netherlands)》2010,65(4):410-416
Lupin protein is capable of reducing plasma lipids in hypercholesterolemic man and animals. Whether lipid-lowering properties
of lupin protein will be influenced by thermal treatment or by other nutrients has not been elucidated. In a two-factorial
study, rats were fed hypercholesterolemic diets based on high amounts of carbohydrates (HC) or fat (HF), which contained either
(20.4% of energy) untreated or thermally treated lupin protein (steam: 120 °C, 30 min) or casein as control protein. Lupin
protein lowered plasma lipid concentrations in rats fed the HF diet but not in those fed the HC diet (P < 0.05). Among rats fed the HF diet, plasma and VLDL triglyceride concentrations were lower in rats fed thermally treated
(−46% and −44%, P < 0.05) and untreated lupin protein (−47% and −46%, P < 0.05) than in those fed casein; whereas liver triglycerides were reduced only in rats fed untreated lupin protein (P < 0.05). Compared to casein, untreated lupin protein had slightly stronger cholesterol-lowering effects in plasma, LDL and
HDL (−34%, −37%, −35%; P < 0.05) than thermally treated lupin protein (−23%, −29%, −31%, P < 0.10). In conclusion, the lipid-lowering effect of lupin protein strongly depends on composition of the basal diet, and
thermal treatment is accompanied by a slight reduction of its hypocholesterolemic properties. 相似文献
11.
To identify the potential of green leafy vegetables (GLV) as antioxidants, methanolic extracts of Amaranthus sp., Centella asiatica, Murraya koenigii and Trigonella foenum graecum were studied for their antioxidant activity in different systems at multiple concentrations. Total antioxidant activity assessed
by phosphomolybdenum method, free radical scavenging activity by 1,1-diphenly-2-picryl hydrazyl (DPPH), reducing power and
ferrous ion chelating activity were determined. The GLV were analyzed for ascorbic acid, total and β-carotene and total polyphenol
contents. The ascorbic acid, total carotene, β-carotene and total phenolic content (tannic acid equivalents) of the GLV ranged
between 15.18–101.36, 34.78–64.51, 4.23–8.84 and 150.0–387.50 mg/100 g GLV, respectively. The extracts were found to have
significantly different levels of antioxidant activities in the systems tested. The total antioxidant activity was highest
in Murraya koenigii (2,691.78 μmol of ascorbic acid/g sample) and least in Centella asiatica (623.78 μmol of ascorbic acid/g sample). The extract concentration causing 50% inhibition of DPPH (IC50) was determined (M. koenigii < C.asiatica < Amaranthus sp. < T. graecum). The maximum DPPH scavenging activity and reducing power was exhibited by Murraya koenigii. Multiple regression analysis showed that the relationship of total antioxidant activity, free radical scavenging activity,
and reducing power with polyphenol and total and β-carotene was highly significant.
Paper awarded the Young Scientist Award in Experimental Nutrition at the Young Scientist Award Session of the 39th Annual
Meet of the Nutrition Society of India, Hyderabad, India on 15–16th Dec 2007. 相似文献
12.
This study was conducted to determine the effects of nitrogen (0, 120, and 240 kg N ha−1) and phosphorus (0, 90, and 180 kg P2O5 ha−1) doses on some tuber quality traits of the potato cultivar Agria under the ecological conditions of Erzurum in the years
2005 and 2006. The effects of N levels were significant only on the protein content of tubers while the P levels only significantly
affected the oil content of the crisps. No significant N × P interaction effects were found on any of the traits evaluated.
Based on these results, it could be concluded that the potato crop should be fertilized with 120 kg ha−1 N and that phosphorus fertilizers should be added when soils are P deficient in the Erzurum region. 相似文献
13.
Genetic variability in yellow pigment components in cultivated and wild tetraploid wheats 总被引:1,自引:0,他引:1
A.M. Diges C. Platani L. Cattivelli G. Mangini A. Blanco 《Journal of Cereal Science》2009,50(2):210-218
Yellow pigment concentration (YPC) in durum wheat is an important criterion in the assessment of semolina quality, particularly in determining the commercial and nutritional quality of end-products. Genetic variability of YPC and carotenoid components was analysed in 102 wild and cultivated tetraploid wheat accessions in two trials. Overall, modern cultivars showed significantly higher values of YPC compared to old cultivars and wild ssp. dicoccum and ssp. dicoccoides accessions. Total carotenoid concentration varied between 1.178 and 4.416 μg/g with an average of 2.460 μg/g. The portion of carotenoids amounted to 33.2% of the YPC in 80 wheat accessions examined in the 2006 trial. Lutein was the main component of carotenoids, followed by zeaxanthin and β-carotene. α-carotene and β-cryptoxanthin were minor components. Pigment concentration was negatively correlated with kernel weight and grain protein concentration. Significant positive correlations were found between b* index and YPC. Knowledge of the carotenoid composition and concentration is useful for wheat breeders in the development of cultivars with high yellow colour and enhanced phytochemical concentrations, and provides valuable information for evaluating contributions to health benefits from the consumption of durum wheat end-products. 相似文献
14.
Rudy Darmawan Neal A. Bringe Elvira Gonzalez de Mejia 《Plant foods for human nutrition (Dordrecht, Netherlands)》2010,65(3):233-240
Soy protein hydrolysates are considered a potential dietary source of natural antioxidants with important biological activities.
This study was conducted to compare the effect of two conventional and seven low glycinin soybean cultivars on the antioxidant
capacity (AC) of soy hydrolysates. Nine cultivars were grown in Bloomington, IL, Findlay, OH and Huxley, IA. The hydrolysates
were produced enzymatically using alcalase and analyzed for AC using oxygen radical absorbance capacity (ORAC) assay and soluble
protein. Statistical differences were observed in the protein profiles and AC among the different cultivars tested (P < 0.05). The hydrolysate from low glycinin cultivar 3 enriched in β-conglycinin, grown in Bloomington, exhibited the highest
AC, compared to the other cultivars across all locations. On average, soy cultivars rich in BC and purified BC hydrolysates
(36.2 and 31.8 μM Trolox equivalents (TE)/μg soluble protein, respectively) (P > 0.05) had higher AC than purified glycinin (GL) hydrolysate (28.5 μM TE/μg soluble protein) (P < 0.05). It was possible to select a soybean cultivar that produced a higher antioxidant capacity upon alcalase hydrolysis. 相似文献
15.
Drago SR Velasco-González OH Torres RL González RJ Valencia ME 《Plant foods for human nutrition (Dordrecht, Netherlands)》2007,62(2):43-48
The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability of extruded
bean flour were studied. Phaseolus vulgaris beans of the agronomic cultivar “Flor de mayo” were ground and dehulled to obtain
grits and then extruded at different temperatures (140, 160 and 180 °C) and moisture contents (17, 20 and 23%), according
to a bifactorial experimental design. Degree of cooking was estimated by water solubility (WS) and specific mechanical energy
(SME). The effect of variables on WS and SME were analysed by surface response methodology. Flour dispersion viscosity and
mineral availability (estimated by in vitro dialyzability), were also evaluated on selected samples. Results showed that, within the ranges of the variables used for
this study, only the effect of temperature was significant on the degree of cooking. No direct correlation was observed between
water solubility and SME, although a maximum value of WS corresponded to a range of SME values of 400–500 J/g was observed.
Dispersion viscosity decreases as WS increases, so if high calorie density is desired, for instance in order to produce a
cream soup formula, bean grits should be extruded at high temperature and as low moisture as possible, in our case 180 °C
and 17% moisture. On the other hand, the effects of extrusion variables on iron and zinc dialyzability were not much affected. 相似文献
16.
Effect of particle size and blend composition (wheat semolina: pearl millet flour) on quality of pasta were investigated in this study. Initially, the pasta was prepared from 100% pearl millet flour of different particle sizes (241–780 μm). Observation indicated that it was not possible to make pasta from 100% pearl millet flour as these disintegrated after cooking. Particle sizes of pearl millet flour showed significant effect on nutritional and cooking quality of pearl millet pasta. Pasta from pearl millet flour of particle size 425 μm had least cooking loss, high protein, iron and zinc contents. Further, with increase in the level of pearl millet flour in the blend composition, protein, ash and cooking loss of pasta increased whereas hardness, cohesiveness, springiness, gumminess and chewiness showed decreasing trend. Blend composition (wheat semolina: pearl millet flour) in the ratio of 70:30 was found to be satisfactory for making pasta with desirable quality characteristics like cooking loss (<8%), protein content (>10%), ash content (<0.7%), colour and texture. However, with the objective of maximum incorporation of pearl millet flour in the final product, a blend composition of 50:50 could be used to make pasta with acceptable quality. 相似文献
17.
De Mejia EG Del Carmen Valadez-Vega M Reynoso-Camacho R Loarca-Pina G 《Plant foods for human nutrition (Dordrecht, Netherlands)》2005,60(3):137-145
This study compared the levels of antinutritional components and cytotoxic effect of extracts, from tepary (Phaseolus acutifolius) and common (Phaseolus vulgaris) beans. Antinutritional factors were evaluated by determining their effect on the viability of epithelial cells isolated
from rat small intestine. The protein and carbohydrates content were similar in all the genotypes studied (20 and 60%, respectively).
Common beans presented higher content of trypsin inhibitors, tannins and lectins than tepary beans. There was not a significant
correlation between tannins and cooking time. However, water absorption and cooking time correlated significantly (p < 0.05). Considerable variation was observed in lectin activity (1302–18161 Ul/mg) of extracts from different beans. Tannins,
lectins, trypsin inhibitors and fat content differed between bean varieties whereas protein content was similar. The percent
cellularity on rat epithelial cells was significantly different among protein extracts from different bean cultivars and ranged
between 53.5% and 87.4% (p < 0.05). These results suggest that the incorporation of tepary beans in the diet would not alter the current nutritional
contribution of common beans or introduce adverse toxic effects. The agronomic characteristics of tepary beans make them attractive
for cultivation. However, the harder to cook phenomenon may be a limiting factor that needs further consideration. 相似文献
18.
A. F. de Faria V. V. de Rosso A. Z. Mercadante 《Plant foods for human nutrition (Dordrecht, Netherlands)》2009,64(2):108-115
Carotenoids are pigments responsible for the yellow-reddish color of many foods and are related to important functions and
physiological actions, preventing several chronic-degenerative diseases. The objective of this study was to confirm the carotenoid
composition of jackfruit by high-performance liquid chromatography connected to photodiode array and mass spectrometry detectors
(HPLC-PDA-MS/MS). The main carotenoids were all-trans-lutein (24–44%), all-trans-β-carotene (24–30%), all-trans-neoxanthin (4–19%), 9-cis-neoxanthin (4–9%) and 9-cis-violaxanthin (4–10%). Either qualitative or quantitative differences, mainly related to the lutein proportion, were found
among three batches of jackfruit. Since the fruits from batch A showed significantly lower contents for almost all carotenoids,
it also had the lowest total carotenoid content (34.1 μg/100 g) and provitamin A value, whereas the total carotenoid ranged
from 129.0 to 150.3 μg/100 g in the other batches. The provitamin A values from batches B and C were 3.3 and 4.3 μg RAE/100 g,
respectively. The carotenoid composition of jackfruit was successfully determined, where 14 of the 18 identified carotenoids
were reported for first time. Differences among batches may be due to genetic and/or agricultural factors. 相似文献
19.
Antioxidant activity of pressurized low polarity water (PLPW) extracts of cow cockle seed and extraction residues were determined
using DPPH, ABTS, and FRAP assays. The effect of extraction conditions (temperature (125, 150 and 175 °C) and time) on the
antioxidant activity and the relationship amongst the antioxidant activity and extract composition (total phenolics and saponin
content) were determined. The antioxidant activity of PLPW extracts increased with extraction temperature. Increasing activity
with time was also observed at 175 °C. PLPW extraction residues had the highest activity suggesting antioxidant compounds
were not completely extracted by PLPW. Antioxidant activity correlated well with total phenolics content of samples (R
2 ≥ 0.94), however no correlation was observed with the saponin content. A strong correlation was observed between the antioxidant
activity values obtained using different methods (R
2 ≥ 0.94). These results point to the potential of PLPW extraction as a method to modify the activity of biological materials
for the production of customized extracts. 相似文献
20.
Jimenez M Guzman AP Azuara E Garcia O Mendoza MR Beristain CI 《Plant foods for human nutrition (Dordrecht, Netherlands)》2012,67(1):57-63
Porophyllum tagetoides is an annual warm-weather herb that has an intense typical smell. Its leaves are commonly used in soup preparation and traditional
medicine for treatment of inflammatory diseases. Its volatile compounds and antioxidant properties were evaluated in crude,
aqueous and ethanol leaf extract and an oil emulsion using different antioxidant assays in vitro, such as: DPPH radical scavenging activity, redox potential, polyphenol content, reducing power and optical density. A high
antioxidative activity was found when comparing leaves with stems. The crude extract from leaves showed a very high reducing
power (2.88 ± 0.20 O.D.) and DPPH radical-scavenging activity (54.63 ± 4.80%), in concordance with a major concentration of
vitamin C (23.97 ± 0.36 mg/100 g). Instead, the highest polyphenol content (264.54 ± 2.17 mg GAE/g of sample) and redox potential
(561.23 ± 0.15 mV) were found by the ethanol and aqueous extract, respectively. Aldehydes and terpenes such as nonanal, decanal,
trans-pineno, β-myrcene and D-limonene were the major volatiles found. This study suggests that Porophyllum tagetoides extracts could be used as antioxidants. 相似文献