Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn

Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn

Edible flowers are commonly used in human nutrition and their consumption has increased in recent years. The aim of this study was to ascertain the nutritional composition and the content and profile of phenolic compounds of three edible flowers, monks cress (Tropaeolum majus), marigold (Tagetes ere...

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Bibliographic Details
Main Authors: Inmaculada Navarro-González, Rocío González-Barrio, Verónica García-Valverde, Ana Belén Bautista-Ortín, María Jesús Periago
Format: Article
Language:English
Published: MDPI AG 2014-12-01
Series:International Journal of Molecular Sciences
Subjects:
edible flowers
nutritional value
phenolic compounds
HPLC-DAD-ESI/MSn
TEAC (Trolox Equivalent Antioxidant Capacity)
ORAC (Oxygen Radical Absorbance Capacity)
Online Access:http://www.mdpi.com/1422-0067/16/1/805

Internet

http://www.mdpi.com/1422-0067/16/1/805

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