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Resumo(s)
composition was determined using standard methods. Free sugars, fatty acids, organic acids, tocopherols, and
phenolic compounds were analyzed using various HPLC and GC devises. The extract’s antimicrobial, antioxidant,
cytotoxicity, and anti-inflammatory activity were assessed. The results indicated that Mg enrichment negatively
affected plant growth and mineral accumulation but improved photosynthetic performance. The edible flowers
contained significant amounts of protein, low levels of fat, and varying sugar contents, such as glucose and
fructose. Various fatty acids and phenolic compounds were identified, with different concentrations depending
on the treatment. The flowers exhibited antioxidant potential, antimicrobial activity, cytotoxic effects, and antiinflammatory
properties. The correlations between the investigated parameters not only expand knowledge on
Mg and Mn interaction but also catalyze significant advancements in sustainable agriculture and food health,
fostering a healthier and more conscious future.
Descrição
Palavras-chave
Mineral antagonism Biocidal activity Hydroponics Nutritional profile Phenolic compounds Bioactivity
Contexto Educativo
Citação
Oliveira, Izamara; Chrysargyris, Antonios; Finimundy, Tiane C.; Carocho, Márcio; Santos-Buelga, Celestino; Calhelha, Ricardo C.; Tzortzakis, Nikolaos; Barros, Lillian; Heleno, Sandrina A. (2024). Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers. Food Chemistry. ISSN 0308-8146. 438, p. 1-12
Editora
Elsevier