Actividad antioxidante, composición nutrimental y funcional de flores comestibles de Dalia

Thumbnail
View/Open
Issue date
2014
Author
Lara-Cortés, Estrella
Martín Belloso, Olga
Osorio-Díaz, Perla
Barrera-Necha, Laura Leticia
Sánchez-López, Jesús Arnoldo
Bautista-Baños, Silvia
Suggested citation
Lara-Cortés, Estrella; Martín Belloso, Olga; Osorio-Díaz, Perla; Barrera-Necha, Laura Leticia; Sánchez-López, Jesús Arnoldo; Bautista-Baños, Silvia; . (2014) . Actividad antioxidante, composición nutrimental y funcional de flores comestibles de Dalia. Revista Chapingo Serie Ciencias Forestales y del Ambiente, 2014, vol. 20, num. 1, p. 101-116. https://doi.org/10.5154/r.rchsh.2013.07.024.
Impact

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
In Mexico, Dahlia flowers are commonly consumed in different type of dishes; however, there are no reports on characteristics as a functional food. Proximate composition, minerals, vitamin C, phenolic compounds, total anthocyanins, carotenoids and antioxidant activity of dahlia flowers were studied.
In general, the highest values for the content of phenolic compounds, anthocyanins and antioxidant capacity were found in the purple dahlia (127.5 mg AG.g -1, 257.5 mg pelargonidin.100 g -1 and 24% of inhibition respectively). The type and concentration of phenolic compounds varied according to the color of the flower. The highest phenolic compound value was for hesperidin (398.9 mg.g -1), while the most detected phenolic compounds in the flowers were gallic and caffeic acids. Based on these results, we can recommend the consumption of dahlia flowers as functional food because it provides phenolic compounds (specially the dark-colored dahlia flowers, since they had the highest phenolic composition and antioxidant activity)
URI
http://hdl.handle.net/10459.1/48757
DOI
https://doi.org/10.5154/r.rchsh.2013.07.024
Is part of
Revista Chapingo Serie Ciencias Forestales y del Ambiente, 2014, vol. 20, num. 1, p. 101-116
Collections