NUTRACEUTICAL VALUE OF EDIBLE FLOWERS UPON COLD STORAGE

被引：0

作者：

Landi, M. ^{[1
]}

Ruffoni, B. ^{[2
]}

Combournac, L. ^{[3
]}

Guidi, L. ^{[1
,4
]}

机构：

[1] Univ Pisa, DAFE, Via Borghetto 80, I-56124 Pisa, Italy

[2] CREA Res Ctr Vegetable & Ornamental Crops, Corso Inglesi 508, I-18038 San Remo, Italy

[3] CREAT Chambre Agr Alpes Maritimes, MIN Fleurs 17,Box 85, Nice, France

[4] Univ Pisa, Interdept Res Ctr Nutraceut & Food Hlth, Via Borghetto 80, I-56124 Pisa, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2018年 / 30卷 / 02期

关键词：

ascorbic acid; anthocyanins; brightness; edible flowers; nutraceutical value; phenolics; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; CUCURBITA-PEPO; ASCORBIC-ACID; CAPACITY; ANTHOCYANINS; QUALITY; PLANTS; L;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The attraction and quality of edible flowers correlates with their high perishability. Few studies have evaluated whether edible flowers decay faster than they lose their nutraceutical value. In this experiment, ascorbic acid was negatively affected by cold storage in all the edible flowers investigated, whereas phenolic, flavonoid, and anthocyanin content were affected only in some cases. No decrease in total antioxidant activity was detected in any of the edible flowers at the end of their shelf life. Our dataset highlights that (i) the selection of edible flowers with low moisture content is key in ensuring a longer shelf life, and (ii) more effort should focus on preventing water loss in edible flowers.

引用

页码：336 / 347

页数：12

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