Percorrer por autor "Ali, Hela"
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- Mixture of edible flowers as a food alternative with bioactive propertiesPublication . Ali, Hela; Caleja, Cristina; Pires, Tânia C.S.P.Edible flowers are increasingly recognized as a functional food alternative due to their rich nutritional and bioactive properties. The incorporation of edible flowers in the diet, either directly or through infusions, has garnered significant interest, particularly in the context of the revival of healthy lifestyles, such as the Mediterranean diet. Numerous studies have delved into the health benefits, nutritional value, and bioactive properties of edible flowers, positioning them as a driving force in the food industry and appealing to consumers seeking healthier and more attractive food products to enhance their diet. The scientific community aims to investigate the bioactive potential of edible flower mixtures and their suitability as a food alternative with noteworthy health advantages. Calendula officinalis L. and Rosa Canina L. are known to be sources of various bioactive compounds, such as phenolic acids, flavonoids, and other phenolic compounds, which have demonstrated antioxidant, and antimicrobial properties. These bioactive substances are believed to contribute to the health benefits associated with the consumption of edible flowers. In the present study, we intend to define the phenolic profile and investigate the bioactive properties of different mixtures of Calendula officinalis L. and Rosa Canina L. using maceration extraction. The phenolic compounds will be determined by high-performance liquid chromatography coupled with a diode array detector and a mass spectrometry detector (HPLC-DAD-ESI/MS). We will analyze various bioactivities, including antioxidant, antimicrobial, and cytotoxicity activities. This study investigates the bioactive potential of various formulations of Rosa canina and Calendula officinalis, focusing on their major compounds and overall effectiveness. The principal bioactive compounds identified include digalloylhexoside, galloyl quinic acid, isorhamnetin-O-rhamnosyl Hexosiderhamnoside, and isorhamnetin-O-rutinoside. Among the mixtures tested C25% R75% (Calendula officinalis L. 25% + Rosa Canina L. 75%) and C75% R25% (Calendula officinalis L.75% + Rosa Canina L. 25%) demonstrated the most promising results. Notably, C75%R25% exhibited superior antioxidant activity, while C25%R75% showed enhanced antibacterial activity. Our obtained results underscore the significant health benefits and functional potential of these edible flower mixtures, paving the way for their application in the food industry for the formulation of innovative functional food products.