Phytonutrients and Antioxidant Activity of Extracts from Five Edible Flowers Used in Culinary

Phytonutrients and Antioxidant Activity of Extracts from Five Edible Flowers Used in Culinary

The aim of the current study was to evaluate the natural pigments (chlorophylls, carotenoids and anthocyanins), phenolic compounds and antioxidant activity of water and 95% ethanol extracts from five edible flowers - snapdragon (Antirrhinum majus), carnation (Dianthus plumarius), garden geranium (Pe...

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Bibliographic Details
Main Authors:	Ivanka PETROVA, Nadezhda PETKOVA, Ivan IVANOV, Mina TODOROVA
Format:	Article
Language:	English
Published:	AcademicPres 2020-11-01
Series:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:	antioxidants edible flowers phenolic compounds natural pigments.
Online Access:	https://journals.usamvcluj.ro/index.php/fst/article/view/13901

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