Health-benefitting Biologically Active Substances in Edible Apricot Flowers

Health-benefitting Biologically Active Substances in Edible Apricot Flowers

The nutritive quality of food and the aesthetic aspect contribute to the appearance of consumed food. In this study, apricot (Prunus armeniaca L.) flowers were used to determine vitamin C, total phenolic content, flavonoids, antioxidant capacity, carotenoids, anthocyanins, and amygdalin. Vitamin C c...

Descripción completa

Detalles Bibliográficos
Autores principales:	Martina Göttingerová, Michal Kumšta, Tomáš Nečas
Formato:	Artículo
Lenguaje:	English
Publicado:	American Society for Horticultural Science (ASHS) 2020-07-01
Colección:	HortScience
Materias:	amygdalin anthocyanin content antioxidant capacity carotenoids flavonoids phenolic content vitamin c
Acceso en línea:	https://journals.ashs.org/hortsci/view/journals/hortsci/55/8/article-p1372.xml

Ejemplares similares

Analysis of Phenolic Compounds and Some Important Analytical Properties in Selected Apricot Genotypes
por: Martina Göttingerová, et al.
Publicado: (2021-10-01)

Chemical compositions and antioxidant capacity of by-products generated during the apricot kernels processing
por: Qing-An Zhang, et al.
Publicado: (2018-01-01)

Phytochemicals and Antioxidant Properties of Edible Flowers
por: Panagiotis Kandylis
Publicado: (2022-10-01)

Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion
por: Guan-Lin Chen, et al.
Publicado: (2015-08-01)

Thehe Evaluation of Phytochemical Compounds of Fruits in some Plum and Prune Cultivars and Genotypes
por: zahra falati, et al.
Publicado: (2018-03-01)

Phytochemical profile and antioxidant capacity of some wild edible plants consumed in Southwest Ethiopia
por: Abebe Yimer, et al.
Publicado: (2023-04-01)

Characterization and Comparison of Raw <i>Brassica</i> and Grass Field Sensorial and Nutritional Quality
por: Francesca Biondi, et al.
Publicado: (2022-08-01)

Total phenolic contents and antioxidant capacities of 51 edible and wild flowers
por: An-Na Li, et al.
Publicado: (2014-01-01)

Phytochemical, Nutritional and Mineral Content of Four Edible Flowers
por: Ilaria Marchioni, et al.
Publicado: (2024-03-01)

Diversity of Antioxidant Content and Its Relationship to Grain Color and Morphological Characteristics in Winter Wheat Grains
por: Dong-yun MA, et al.
Publicado: (2014-06-01)

Influence of fermentation and germination on some bioactive components of selected lesser legumes indigenous to Nigeria
por: Samaila James, et al.
Publicado: (2020-12-01)

Phenolic Content and Antioxidant Activity in Seeds of Common Bean (<i>Phaseolus vulgaris</i> L.)
por: Roberto Rodríguez Madrera, et al.
Publicado: (2021-04-01)

Bioactive Compounds and Antioxidant Activity in Seeds of Bred Lines of Common Bean Developed from Interspecific Crosses
por: Juan Carlos Suárez, et al.
Publicado: (2023-07-01)

Carbohydrate, flavonoid, anthocyanin,total phenol, chlorophyll and mineral (K+) content development of wax apple fruit as affected by CPPU and NAA using swabbing technology
por: Ahmed Bin Mohamed Sharif Hossain, et al.
Publicado: (2023-07-01)

Separation and identification of individual anthocyanins from the petals of some rose cultivars
por: Ionela C. PASERE, et al.
Publicado: (2024-09-01)

Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types
por: Norhasnida Zawawi, et al.
Publicado: (2021-07-01)

Changes in the Polyphenolic Profile, Carotenoids and Antioxidant Potential of Apricot (Prunus armeniaca L.) Leaves during Maturation
por: Alam Zeb, et al.
Publicado: (2017-02-01)

Editorial: Bioactive Compounds Biosynthesis and Metabolism in Fruit and Vegetables
por: Alessandra Francini, et al.
Publicado: (2020-02-01)

Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.)
por: Yunusa Alkasim Kabiru, et al.
Publicado: (2018-12-01)

Nutraceutical with a promising oral anticancer effect: in vitro study on apricot oil extract
por: Marwa Mohamed Ellithy, et al.
Publicado: (2023-01-01)

Plastic Covers and Potassium Pre-Harvest Sprays and Their Influence on Antioxidant Properties, Phenolic Profile, and Organic Acids Composition of Sweet Cherry Fruits Cultivated in Southern Chile
por: Cristóbal Palacios-Peralta, et al.
Publicado: (2022-12-01)

Relationship of colour with the phytocompounds present in Cornus mas cultivars
por: O. M. Szczepaniak, et al.
Publicado: (2021-01-01)

Evaluation of Blue Honeysuckle Berries (<i>Lonicera caerulea</i> L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity
por: Min Yu, et al.
Publicado: (2024-04-01)

Comparative transcriptome and metabolome analysis of sweet potato (Ipomoea batatas (L.) Lam.) tuber development
por: Yanhui Lin, et al.
Publicado: (2025-01-01)

Evaluation of phenolic, flavonoid content and antioxidant capacity of the leaves, flowers, seeds and essential oil of Lavandula officinalis in comparison with synthetic antioxidants
por: Shaahin Mardani-Nejhad
Publicado: (2022-08-01)

Phytochemical and morpho-physiological variations in sea buckthorn (Hippophae rhamnoides L.) populations of Taleghan region in Iran
por: Ali Kuhkheil, et al.
Publicado: (2020-11-01)

Effect of different cooking methods on antioxidant properties of Tomato (<i>Lycopersicon</i> <i>esculentum</i>)
por: S. Thanuja, et al.
Publicado: (2019-03-01)

Effect of Different Cooking Methods on the Antioxidant properties of Bitter gourd (Mormodica charantia) Cultivated in Jaffna District
por: S. Thanuja, et al.
Publicado: (2020-05-01)

Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses
por: Elena Coyago-Cruz, et al.
Publicado: (2023-11-01)

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures
por: Antonio Vega-Gálvez, et al.
Publicado: (2019-01-01)

Apricot addition for Enrichment Yogurt with Amygdalin
por: Hagar F. Forsan, et al.
Publicado: (2024-04-01)

Chemical and physical evaluation, antioxidant and digestibility profiles of white and pigmented rice from different areas of Indonesia
por: Nancy Dewi Yuliana, et al.
Publicado: (2020-03-01)

Bioactive phenols in leaves of Forsythia species
por: É. Sedlák, et al.
Publicado: (2008-05-01)

Exploring the Molecular Mechanism of Blue Flower Color Formation in Hydrangea macrophylla cv. “Forever Summer”
por: Jiqing Peng, et al.
Publicado: (2021-02-01)

Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (<i>Daucus carota</i> ssp. <i>sativus</i> var. <i>atrorubens</i> Alef.)
por: José Luis Ordóñez-Díaz, et al.
Publicado: (2024-05-01)

The Effect of Sample Pretreatment on the Anthocyanin Content in Czech Wild Elderberry (<i>Sambucus nigra</i> L.)
por: Lenka Česlová, et al.
Publicado: (2023-09-01)

Major Flower Pigments Originate Different Colour Signals to Pollinators
por: Eduardo Narbona, et al.
Publicado: (2021-10-01)

New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds
por: Marcin Kidoń, et al.
Publicado: (2022-05-01)

Classification and Prediction by Pigment Content in Lettuce (<i>Lactuca sativa</i> L.) Varieties Using Machine Learning and ATR-FTIR Spectroscopy
por: Renan Falcioni, et al.
Publicado: (2022-12-01)

Phytochemicals and Antioxidative Properties of Borneo Indigenous Liposu (Baccaurea lanceolata) and Tampoi (Baccaurea macrocarpa) Fruits
por: Mohd Fadzelly Abu Bakar, et al.
Publicado: (2014-07-01)