01763naa a2200277 a 450000100080000000500110000800800410001910000250006024502180008526000090030352008480031265300160116065300170117665300170119365300220121065300260123270000220125870000200128070000190130070000180131970000210133770000200135870000290137870000240140777300540143111297742020-07-21       2020    bl uuuu     u00u1 u    #d1 aNASCIMENTO, L. E. S.  aPhytochemical profile of different anatomical parts of jambu (Acmella oleracea (L.) R.K. Jansen)bA comparison between hydroponic and conventional cultivation using PCA and cluster analysis.h[electronic resource]  c2020  aJambu [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.  aAntioxidant  aChemometrics  aEdible herbs  aMass spectrometry  aSecondary metabolites1 aARRIOLA, N. D. A.1 aSILVA, L. A. L.1 aFAQUETI, L. G.1 aSANDJO, L. P.1 aARAUJO, C. E. S.1 aBIAVATTI, M. W.1 aBARCELOS-OLIVEIRA, J. L.1 aAMBONI, R. D. M. C.  tFood Chemistry, Amsterdamgn. 332, p. 1-12, 2020.