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四种食用花的植物化学,营养和矿物质含量

Ilaria Marchioni¹, Morena Gabriele², Giulia Carmassi³

¹Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.

Foods (Basel, Switzerland)

|March 28, 2024

概括

可食用的花朵,如南瓜,,,紫色,富含维生素,抗氧化剂和独特的香味. 这项研究详细介绍了它们的生物活性化合物和感觉特征,强调了它们作为功能性食物的潜力.

科学领域:

食品科学食品科学食品科学
营养保健品营养保健品
植物化学植物化学

背景情况:

消费者对具有健康益处的功能性食品越来越感兴趣.
感官属性对于消费者接受新食物来源至关重要.
可食用花朵是生物活性化合物的未经探索的来源.

研究的目的:

分析四种食用花的生物活性化合物组成,抗氧化活性和香味特征.
首次量化这些物种中溶于水的维生素B组.
评估这些花朵作为功能性食品成分的潜力.

主要方法:

对总和黄的光谱光度分析.
高性能液体染色学 (HPLC) 检测维生素C,胡卜素和B族维生素.
气色谱-质谱 (GC-MS) 用于挥发性有机化合物 (芳香) 分析.
确定可溶糖含量的方法.

主要成果:

在四种物种中观察到可溶糖,维生素和二次代谢产物中的显著变化.
紫罗兰花的维生素C和胡卜素含量最高.
黄瓜 (Cucurbita moschata) 在维生素B和黄中最丰富; 黄瓜 (Fuchsia regia) 在总基中最丰富; 黄瓜 (Dianthus chinensis) 在可溶糖中最丰富.
对于每朵花来说,都确定了独特的香味配置,其中包括特定的标记物化合物.

结论:

研究的食用花具有多样化的生物活性特征,包括大量的维生素,和独特的挥发性化合物.
这些发现支持Cucurbita moschata,Dianthus chinensis,Fuchsia regia和Viola cornuta作为有价值的功能性食品成分的潜力.
需要进一步研究它们对健康的特殊益处和在食品中的应用.

关键词:

这种子叫做"子".迪安托斯 (Dianthus) 是一个植物.富希亚花是一棵富希亚花.维奥拉维奥拉维奥拉香味的特征香味的特征香味的特征胡卜素是一种胡卜素.矿物质含量矿物质含量聚醇是一种多醇.可溶性糖类是可溶性的糖.维生素B的量化方法

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