Edible flowers as a new source of natural antioxidants for oxidative protection of cold-pressed oils rich in omega-3 fatty acids.

Food Research International
Natalia MikołajczakMałgorzata Tańska

Abstract

This study aimed to evaluate and compare the effect of methanolic extracts from 23 lyophilized Polish edible flowers on the oxidative stability of two cold-pressed oils rich in omega-3 fatty acids. Two popular oils (flax and chia seed oils) were used in the study and characterized for their chemical composition, quality and oxidative stability. Hydro- and lipophilic components, and antioxidant activity were determined in the flower extracts. The effectiveness of the edible flower extracts in oxidative protection of cold-pressed oils was evaluated in the Rancimat test. The edible flower extracts differed significantly in their composition and antioxidant activity. Among the extracts, the richest source of phenolic compounds were those obtained from red begonia (996.80 ppm), red geranium (1028.16 ppm), and small leaved lime (1003.62 ppm) flowers; whereas red begonia and red geranium flower extracts were also found to be valuable sources of flavonoids, 343.70 and 307.34 ppm, respectively. The extracts from lyophilized edible flowers had a low content of lipophilic pigments (0.97-9.01 ppm for chlorophylls and 0.03-12.34 ppm for carotenoids), while the content of tocopherols varied greatly (0.70-193.34 ppm). Most of the analyzed ext...Continue Reading

Citations

Dec 31, 2020·Heliyon·Humberto Aguirre-BecerraDulce María Rivera Pastrana
Mar 12, 2021·Frontiers in Plant Science·Stefano Benvenuti, Marco Mazzoncini
Jun 8, 2021·Critical Reviews in Food Science and Nutrition·Sajad FakhriHaroon Khan

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