文章基本信息

标题：Screening for Innovative Sources of Carotenoids and Phenolic Antioxidants among Flowers
本地全文：下载
作者：Antonio J. Meléndez-Martínez ; Ana Benítez ; Mireia Corell 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：11
DOI：10.3390/foods10112625
语种：English
出版社：MDPI Publishing
摘要：Flowers have been used for centuries in decoration and traditional medicine, and as components of dishes. In this study, carotenoids and phenolics from 125 flowers were determined by liquid chromatography (RRLC and UHPLC). After comparing four different extractants, the carotenoids were extracted with acetone: methanol (2:1), which led to a recovery of 83%. The phenolic compounds were extracted with 0.1% acidified methanol. The petals of the edible flowers Renealmia alpinia and Lantana camara showed the highest values of theoretical vitamin A activity expressed as retinol activity equivalents (RAE), i.e., 19.1 and 4.1 RAE/g fresh weight, respectively. The sample with the highest total phenolic contents was Punica granatum orange (146.7 mg/g dry weight). It was concluded that in most cases, flowers with high carotenoid contents did not contain high phenolic content and vice versa. The results of this study can help to develop innovative concepts and products for the industry.
关键词：antioxidants; edible flowers; functional foods; petals; phytochemicals; retinol activity equivalents