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Edible flowers as sources of phenolic compounds with bioactive potential

2018Journal article Open access
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dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorAlves, Maria José
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-29T10:00:00Z
dc.date.accessioned2018-01-29T10:39:46Z
dc.date.available2018-01-29T10:00:00Z
dc.date.available2018-01-29T10:39:46Z
dc.date.issued2018
dc.description.abstractThe edible flowers are widely used, but there is still a lot to be done in relation to its bioactive potential and its correlation with the presence of phenolic compounds. The aim of this study was determined the individual phenolic profile in the hydromethanolic extracts and infusion preparations of four different flower samples (Dahlia mignon, Rosa damascena ‘Alexandria’ and R. gallica ‘Francesa’ draft in R. canina, Calendula officinalis L., and Centaurea cyanus L.) and their bioactive potential (antioxidant, antiproliferative, and antibacterial capacity). All the studied flowers presented different profiles regarding their phenolic composition and revealed biological potential. The bioactive potential of the studied flowers was moderate, the hydromethanolic extracts of rose petals showed the best results for antioxidant and antibacterial assays, while the antiproliferative properties were only present in some of the tested cell lines, for the hydromethanolic extracts, in which dahlia and rose showed the best results. These results demonstrate that edible flowers can be used as a source of phenolic compounds with bioactive potential, which can be applied in the food sector, as foods and as sources natural ingredients.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), T.C.S.P. Pires (SFRH/BD/129551/2017) grant, L. Barros contract and to the Interreg España-Portugal for financial support through the project 0377_Iberphenol_6_E. The authors are also grateful to Prof. Carlos Aguiar (CIMO) for systematic identification of the studied species.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Calhelha, Ricardo C.; Alves, Maria José; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2018). Edible flowers as sources of phenolic compounds with bioactive potential. Food Research International. ISSN 0963-9969. 105, p. 580-588
dc.identifier.doi10.1016/j.foodres.2017.11.014pt_PT
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/15089
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
dc.titleEdible flowers as sources of phenolic compounds with bioactive potentialen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F129551%2F2017/PT
oaire.fundingStream5876
oaire.fundingStreamPOR_NORTE
person.familyNamePires
person.familyNameDias
person.familyNameBarros
person.familyNameCalhelha
person.familyNameAlves
person.familyNameFerreira
person.givenNameTânia C.S.P.
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameRicardo C.
person.givenNameMaria José
person.givenNameIsabel C.F.R.
person.identifier2118829
person.identifier469085
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person.identifier.ciencia-idD618-B3A9-D312
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0001-8506-4393
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-2842-2018
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridJ-2172-2014
person.identifier.ridM-6624-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id16400584800
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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