Phytonutrients and Antioxidant Activity of Extracts from Five Edible Flowers Used in Culinary

Ivanka PETROVA, Nadezhda PETKOVA, Ivan IVANOV, Mina TODOROVA

Abstract


The aim of the current study was to evaluate the natural pigments (chlorophylls, carotenoids and anthocyanins), phenolic compounds and antioxidant activity of water and 95% ethanol extracts from five edible flowers - snapdragon (Antirrhinum majus), carnation (Dianthus plumarius), garden geranium (Pelargonium hortorum), petunia (Petunia integrifolia) and dahlia (Dahlia decorative). It was found that water extracts gave higher extractive yields. The highest carotenoids and total anthocyanins content were detected in snapdragon and dahlia flowers. The total phenolic content dominated in water extracts of petunia, garden geranium, carnation and snapdragon - above 30 mg GAE/g of dry extract. Sinapic acid was detected in all edible flowers. Gallic, caffeic, chlorogenic, p-coumaric, rosmarinic, sinapic and ferulic acid were detected only in carnation. Antioxidant activity was the highest in ethanol extracts of petunia, garden geranium, carnation by FRAP method. The current study demonstrated the future application of edible flower extracts as a source of antioxidants for culinary purposes.

Keywords


antioxidants; edible flowers; phenolic compounds; natural pigments.

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:2020.0019

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