Nutritional value, bioactive compounds and capacity antioxidant in edible flowers of dahlia

Nutritional value, bioactive compounds and capacity antioxidant in edible flowers of dahlia

 The aim of this research was to evaluate the nutritional value, bioactive compounds and capacity antioxidant in ligulate flowers of dahlia with different colour. The statistical analysis reveals that the petals of the pink and purple colour have more protein and raw fibre (18.54 and 19.25, 16.54 a...

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Bibliographic Details
Main Authors: María Teresa Martínez-Damián, José Merced Mejía-Muñoz, María Teresa Colinas-León, Francisca Hernández-Epigmenio, Oscar Cruz-Alvarez
Format: Article
Language:English
Published: University of Life Sciences in Lublin - Publishing House 2021-10-01
Series:Acta Scientiarum Polonorum: Hortorum Cultus
Subjects:
Dahlia × hortorum
floriphagia
functional foods
vegan
vegetarian
Online Access:https://czasopisma.up.lublin.pl/index.php/asphc/article/view/2217

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