Phytochemical, Nutritional and Mineral Content of Four Edible Flowers
Ilaria Marchioni,
Morena Gabriele,
Giulia Carmassi
et al.
Abstract:The growing interest in functional foods is driven by the exploration of new foods with positive health effects. Pleasant sensory features are essential for consumer acceptance. In this work, we investigated the composition of the bioactive compounds, antioxidant activity, and aroma profiles of four edible flowers: Cucurbita moschata Duchesne, Dianthus chinensis L., Fuchsia regia (Vand. ex Vell.) Munz., and Viola cornuta L. For the first time, we quantified the water-soluble group of B vitamins. Significant va… Show more
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