Browsing by Author "Pinto, Sara"
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- Edible flowers as new novel foods concept for health promotionPublication . Pinto, Sara; Oliveira, Adriana; Manso, M. Conceição; Silva, Carla Sousa e; Ferreira da Vinha, AnaEdible flowers are commonly used in human nutrition and their con sumption has increased in the last years. In Europe, the most common application of flower petals in human nutrition is in the preparation of hot beverages (tisane or infusion), providing wellness due to the medicinal properties already recognized. Thus, it is paramount to know their nutritional composition as well as other functional and beneficial properties often related to their bioactive compounds and antioxidant properties. Rose (Rosa canina L.), marigold (Calendula officinalis L.) and camellia (Camellia L.) were compared for their contents in total phenolics, fla vonoids and carotenoids. Moreover, their antioxidant capacity was assessed.
- Edible flowers of ornamental plants: a food promise in the sustainability sectorPublication . Pinto, Sara; Oliveira, Adriana; Silva, Carla Sousa e; Ferreira da Vinha, AnaThe growing interest in nutraceutical ingredients and functional foods has increased research into new foods that provide beneficial health. Although flowers were already used as food in ancient times, they have only recently sparked off nutraceutical research focusing on new agronomic and economic horizons, which are part of the concept of sustainability. OBJECTIVES: Having in mind the potential of edible flowers as source of bioactive compounds and related antioxidant activity, this work evaluated the contents of total phenolics and flavonoids, in aqueous extracts of rose (Rosa canina L.), marigold (Calendula officinalis L.) and camellia (Camellia L.). Additionally, the antioxidant activity of all the extracts was evaluated.