Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Phytochemical profile of different anatomical parts of jambu (Acmella oleracea (L.) R.K. Jansen): A comparison between hydroponic and conventional cultivation using PCA and cluster analysis
Food Chemistry, Volume 332, Article 127393, Year 2020
Notification
URL copied to clipboard!
Description
Jambu [Acmella oleracea (L.) R.K. Jansen] is an edible plant with a wide range of constituents of biological interest. In this study, the chemical composition of leaves, flowers and stems of jambu cultivated in hydroponic and conventional systems was investigated. In both crop systems, the leaves showed the highest total phenolic content, total flavonoid content and in vitro antioxidant capacity. The extracts were characterized by determining 45 compounds, including phenolic acids, glycosylated flavonoids, alkamides and fatty acids, by LC-MS analysis. Of these compounds, 31 are described for the first time in this species, five of which are reported for the first time in the literature. The PCA and cluster analysis results distinguished different anatomical parts (PC1 and PC2) and cultivation systems (PC3) into well-defined groups. © 2020 Elsevier Ltd
Authors & Co-Authors
da Silva, Layzon Antônio Antônio Lemos
Brazil, Florianopolis
Universidade Federal de Santa Catarina
Sandjo, Louis P.
Brazil, Florianopolis
Universidade Federal de Santa Catarina
Biavatti, Maique Weber
Brazil, Florianopolis
Universidade Federal de Santa Catarina
Statistics
Citations: 24
Authors: 3
Affiliations: 2
Identifiers
Doi:
10.1016/j.foodchem.2020.127393
ISSN:
03088146