The content and profile of biologically active compounds present in individual parts of nasturtium (Tropaeolum majus L.): comprehensive study
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F23%3A39918875" target="_blank" >RIV/00216275:25310/23:39918875 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007/s00217-022-04126-4" target="_blank" >https://link.springer.com/article/10.1007/s00217-022-04126-4</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-022-04126-4" target="_blank" >10.1007/s00217-022-04126-4</a>
Alternative languages
Result language
angličtina
Original language name
The content and profile of biologically active compounds present in individual parts of nasturtium (Tropaeolum majus L.): comprehensive study
Original language description
The nasturtium (Tropaeolum majus L.) contains many biologically active compounds with very promising efects on human health. Our attention was paid to glucotropaeolin and phenolic compounds that were simultaneously determined in different parts of nasturtium using rapid reversed-phase high performance liquid chromatography coupled to tandem mass spectrometry. Mainly isomers of hydroxycinnamic acid and derivatives of quinic acid, kaempferol, and quercetin were present. Moreover, many of them were identifed for the frst time. Their representation varied signifcantly depending on the part of nasturtium (fower, stem, seed, and leaf). Although the highest total concentration of the target compounds was found in leaves, all monitored compounds were present in flowers at concentrations higher than their limit of quantifcation. Furthermore, the efect of sample pre-treatment (drying and freezing) on their content was investigated. Surprisingly, frozen samples showed a considerable reduction in glucotropaeolin content. Finally, antioxidant capacity, total phenolic content, and total anthocyanin content were determined using spectrophotometric techniques and the results were compared to chromatographic data.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
1438-2385
Volume of the periodical
249
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
16
Pages from-to
413-428
UT code for WoS article
000863145600001
EID of the result in the Scopus database
2-s2.0-85139145002