<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The purpose of this study was to determine phenolic profile and antioxidant activity of the selected edible flowers grown in Poland. A significant variation was observed in the both antioxidant activity and total phenolic content. Marigold flowers were characterized by the highest total phenolic content (89.22 mg GEA/g dry weight). In turn, begonia flowers exhibited the highest total flavonoids and phenolic acids content (21.96 mg QE/g dry weight, and 8.60 mg CAE/g dry weight, respectively). Taking into account the type of flowers, begonia and marigold flowers were the richest in phenolic acids. Caffeic and p-coumaric acids were the most frequent ones in the edible flowers grown in Poland. While gallic and p-coumaric acids were the prevalent ones in terms of their content. The begonia and marigold flowers contained quercetin and kaempferol, while hesperetin and naringenin were present in the chives flowers. The marigold flowers were characterized by a particularly high content of quercetin, and also exhibited the highest total antioxidant activity. The methanolic extracts of marigold and begonia flowers were characterized by the highest antioxidant activity, reducing activity, as well as the highest ability to neutralize free radicals.</p>
</abstract>

The purpose of this study was to determine phenolic profile and antioxidant activity of the selected edible flowers grown in Poland. A significant variation was observed in the both antioxidant activity and total phenolic content. Marigold flowers were characterized by the highest total phenolic content (89.22 mg GEA/g dry weight). In turn, begonia flowers exhibited the highest total flavonoids and phenolic acids content (21.96 mg QE/g dry weight, and 8.60 mg CAE/g dry weight, respectively). Taking into account the type of flowers, begonia and marigold flowers were the richest in phenolic acids. Caffeic and p-coumaric acids were the most frequent ones in the edible flowers grown in Poland. While gallic and p-coumaric acids were the prevalent ones in terms of their content. The begonia and marigold flowers contained quercetin and kaempferol, while hesperetin and naringenin were present in the chives flowers. The marigold flowers were characterized by a particularly high content of quercetin, and also exhibited the highest total antioxidant activity. The methanolic extracts of marigold and begonia flowers were characterized by the highest antioxidant activity, reducing activity, as well as the highest ability to neutralize free radicals.

Phenolic profile and antioxidant activity of the selected edible flowers grown in Poland

Department of Food Analysis and Evaluation of Food Quality

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The purpose of this study was to determine phenolic profile and antioxidant activity of the selected edible flowers grown in Poland. A significant variation...

Phenolic profile and antioxidant activity of the selected edible flowers grown in Poland

Online veröffentlicht: 30. Dez. 2021

Seitenbereich: 185 - 200

Eingereicht: 15. Juli 2021

Akzeptiert: 28. Okt. 2021

DOI: https://doi.org/10.2478/aucft-2021-0017

Schlüsselwörter
edible flowers, phenolic acids, flavonoids, antioxidant activity

© 2020 Robert Socha et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Phenolic profile and antioxidant activity of the selected edible flowers grown in Poland

Online veröffentlicht: 30. Dez. 2021

Seitenbereich: 185 - 200

Eingereicht: 15. Juli 2021

Akzeptiert: 28. Okt. 2021

DOI: https://doi.org/10.2478/aucft-2021-0017

Schlüsselwörteredible flowers, phenolic acids, flavonoids, antioxidant activity

© 2020 Robert Socha et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
edible flowers, phenolic acids, flavonoids, antioxidant activity