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Food Research International
Vol. 105, 2018, Pages: 580-588


Edible flowers as sources of phenolic compounds with bioactive potential

T‚nia C.S.P.Pires, Maria InÍs Dias, Lillian Barros, Ricardo C.Calhelha, Maria Josť Alves, M. Beatriz P.P.Oliveira, Celestino Santos-Buelga, Isabel C.F.R.Ferreira

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Abstract

The edible flowers are widely used, but there is still a lot to be done in relation to its bioactive potential and its correlation with the presence of phenolic compounds. The aim of this study was determined the individual phenolic profile in the hydromethanolic extracts and infusion preparations of four different flower samples (Dahlia mignonRosa damascena ‘Alexandria’ and R. gallica ‘Francesa’ draft in R. caninaCalendula officinalis L., and Centaurea cyanusL.) and their bioactive potential (antioxidant, antiproliferative, and antibacterial capacity). All the studied flowers presented different profiles regarding their phenolic composition and revealed biological potential. The bioactive potential of the studied flowers was moderate, the hydromethanolic extracts of rose petals showed the best results for antioxidant and antibacterial assays, while the antiproliferative properties were only present in some of the tested cell lines, for the hydromethanolic extracts, in which dahlia and rose showed the best results. These results demonstrate that edible flowers can be used as a source of phenolic compounds with bioactive potential, which can be applied in the food sector, as foods and as sources natural ingredients.

Graphical abstract

Keywords: Edible flowers, Infusions, Phenolic compounds, Bioactivity.

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