Phytochemicals and Antioxidant Properties of Edible Flowers
Nowadays there is a growing interest among consumers for functional food products, and edible flowers could be a solution to fulfill this demand. Edible flowers have been used throughout the centuries for their pharmaceutical properties, but also in some areas for culinary purposes. There is a great...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/19/9937 |
| _version_ | 1797480575031836672 |
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| author | Panagiotis Kandylis |
| author_facet | Panagiotis Kandylis |
| author_sort | Panagiotis Kandylis |
| collection | DOAJ |
| description | Nowadays there is a growing interest among consumers for functional food products, and edible flowers could be a solution to fulfill this demand. Edible flowers have been used throughout the centuries for their pharmaceutical properties, but also in some areas for culinary purposes. There is a great variety of edible flowers, and numerous studies are available regarding their chemical composition and potential antioxidant and functional characteristics. Therefore, the present work focuses on gathering a vast amount of data regarding edible flowers. Phytochemical content, total phenolic content, total flavonoid content and antioxidant activity (DPPH, FRAP, ABTS, etc.) of more than 200 edible flowers are presented. The main phytochemicals belong to the groups of phenolic acids, flavonoids, carotenoids and tocols, while great variability is reported in their content. The present study could be a useful tool to select the edible flowers that can be served as sources of specific phytochemicals with increased antioxidant activity and evaluate them for their safety and potential application in food industry, during processing and storage. |
| first_indexed | 2024-03-09T22:02:02Z |
| format | Article |
| id | doaj.art-e06ed18d08514bf8a16c6757f54cc701 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T22:02:02Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-e06ed18d08514bf8a16c6757f54cc7012023-11-23T19:48:11ZengMDPI AGApplied Sciences2076-34172022-10-011219993710.3390/app12199937Phytochemicals and Antioxidant Properties of Edible FlowersPanagiotis Kandylis0Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, GreeceNowadays there is a growing interest among consumers for functional food products, and edible flowers could be a solution to fulfill this demand. Edible flowers have been used throughout the centuries for their pharmaceutical properties, but also in some areas for culinary purposes. There is a great variety of edible flowers, and numerous studies are available regarding their chemical composition and potential antioxidant and functional characteristics. Therefore, the present work focuses on gathering a vast amount of data regarding edible flowers. Phytochemical content, total phenolic content, total flavonoid content and antioxidant activity (DPPH, FRAP, ABTS, etc.) of more than 200 edible flowers are presented. The main phytochemicals belong to the groups of phenolic acids, flavonoids, carotenoids and tocols, while great variability is reported in their content. The present study could be a useful tool to select the edible flowers that can be served as sources of specific phytochemicals with increased antioxidant activity and evaluate them for their safety and potential application in food industry, during processing and storage.https://www.mdpi.com/2076-3417/12/19/9937edible flowersphytochemicalsantioxidanttotal phenolic contenttotal flavonoid contentDPPH |
| spellingShingle | Panagiotis Kandylis Phytochemicals and Antioxidant Properties of Edible Flowers Applied Sciences edible flowers phytochemicals antioxidant total phenolic content total flavonoid content DPPH |
| title | Phytochemicals and Antioxidant Properties of Edible Flowers |
| title_full | Phytochemicals and Antioxidant Properties of Edible Flowers |
| title_fullStr | Phytochemicals and Antioxidant Properties of Edible Flowers |
| title_full_unstemmed | Phytochemicals and Antioxidant Properties of Edible Flowers |
| title_short | Phytochemicals and Antioxidant Properties of Edible Flowers |
| title_sort | phytochemicals and antioxidant properties of edible flowers |
| topic | edible flowers phytochemicals antioxidant total phenolic content total flavonoid content DPPH |
| url | https://www.mdpi.com/2076-3417/12/19/9937 |
| work_keys_str_mv | AT panagiotiskandylis phytochemicalsandantioxidantpropertiesofedibleflowers |