Edible flowers - A new promising source of mineral elements in human nutrition

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43867978" target="_blank" >RIV/70883521:28110/12:43867978 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43510/12:00199676

Výsledek na webu

<a href="http://dx.doi.org/10.3390/molecules17066684" target="_blank" >http://dx.doi.org/10.3390/molecules17066684</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/molecules17066684" target="_blank" >10.3390/molecules17066684</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Edible flowers - A new promising source of mineral elements in human nutrition

Popis výsledku v původním jazyce

On a global scale, people are demanding more attractive and tasty food. Both the quality of foodstuffs and aesthetic aspects contribute to the appearance of consumed meals. The attraction and appeal of individual dishes could be enhanced by edible flowers. New information concerning the composition and nutritional value of edible flowers is also important and represents a sufficient reason for their consumption. The aim of this study is to contribute to the popularization of some selected edible flowersof ornamental plants involving altogether 12 species. The flowers were used to determine their antioxidant capacity, which fluctuated between 4.21 and 6.96 g of ascorbic acid equivalents (AAE)/kg of fresh mass (FM). Correlation coefficients between antioxidant capacity and the contents of total phenolics and flavonoids were r(2) = 0.9705 and r(2) = 0.7861, respectively. Moreover, the results were supplemented with new data about the mineral composition of edible flowers (mostly, not fou

Název v anglickém jazyce

Edible flowers - A new promising source of mineral elements in human nutrition

Popis výsledku anglicky

On a global scale, people are demanding more attractive and tasty food. Both the quality of foodstuffs and aesthetic aspects contribute to the appearance of consumed meals. The attraction and appeal of individual dishes could be enhanced by edible flowers. New information concerning the composition and nutritional value of edible flowers is also important and represents a sufficient reason for their consumption. The aim of this study is to contribute to the popularization of some selected edible flowersof ornamental plants involving altogether 12 species. The flowers were used to determine their antioxidant capacity, which fluctuated between 4.21 and 6.96 g of ascorbic acid equivalents (AAE)/kg of fresh mass (FM). Correlation coefficients between antioxidant capacity and the contents of total phenolics and flavonoids were r(2) = 0.9705 and r(2) = 0.7861, respectively. Moreover, the results were supplemented with new data about the mineral composition of edible flowers (mostly, not fou

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Molecules

ISSN

1420-3049

e-ISSN

—

Svazek periodika

17

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

12

Strana od-do

6672-6683

Kód UT WoS článku

000305800400033

EID výsledku v databázi Scopus

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