Polyamines in conventional and organic vegetables exposed to exogenous ethylene

Autor(es)

Miranda Rossetto, Maria Rosecler ^[1] ; Vianello, Fabio ^[2] ; Saeki, Margarida Juri ^[1] ; Pereira Lima, Giuseppina Pace ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Paulista UNESP, Inst Biociencias, Dept Chem & Biochem, BR-18618970 Sao Paulo - Brazil

^[2] Univ Padua, UNIPD, Dept Comparat Biomed & Food Sci, Padua - Italy

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 188, p. 218-224, DEC 1 2015.
• Citações Web of Science: 4

Resumo

Relationships between endogenous levels of polyamines by thin layer chromatography (TLC) and gas chromatography (GC), nitrate and response to the application of ethylene were established between organic and conventional vegetables (broccoli, collard greens, carrots and beets), both raw and cooked. Responses to ethylene showed that organic plants were less responsive to the growth regulator. The levels of free polyamines obtained by TLC were higher in organic vegetables. Organic broccoli showed higher levels of putrescine (Put), and cooking resulted in lowering the overall content of these amines. Conventional collard green showed the highest level of putrescine in the leaves compared with organic. Tubers of carrots and beets contain the highest levels of Put. These plants also contain high levels of spermine. GC analysis showed the highest polyamines contents compared with those obtained by TLC. Cooking process decreased putrescine and cadaverine content, both in conventionally and organically grown vegetables. Organic beets contain lower NO3- compared with its conventional counterpart. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 06/52646-8 - Potencial antioxidante, níveis de nitrato e resíduos de pesticidas em modelos vegetais produzidos pelo sistema de cultivo orgânico e convencional e influência do processamento térmico
• Beneficiário: Maria Rosecler Miranda Rossetto
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado