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

Lara-Cortés, Estrella; Martín Belloso, Olga; Osorio-Díaz, Perla; Barrera-Necha, Laura Leticia; Sánchez-López, Jesús Arnoldo; Bautista-Baños, Silvia

doi:https://doi.org/10.5154/r.rchsh.2013.07.024

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Fecha de publicación

2014

Autor/a

Lara-Cortés, Estrella

Martín Belloso, Olga

Osorio-Díaz, Perla

Barrera-Necha, Laura Leticia

Sánchez-López, Jesús Arnoldo

Bautista-Baños, Silvia

Cita recomendada

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.

Resumen

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

Es parte de

Revista Chapingo Serie Ciencias Forestales y del Ambiente, 2014, vol. 20, num. 1, p. 101-116