Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, 519085, China; Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Quebec, H9X3V9, Canada.
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, 519085, China.
J Pharm Biomed Anal. 2019 Aug 5;172:268-277. doi: 10.1016/j.jpba.2019.05.007. Epub 2019 May 4.
Edible flowers of ornamental plants are non-toxic flowers that have been used since ancient times for their nutritional and health benefits. These health benefits are attributed to their phytochemicals such as phenolic acids and flavonoids. These phytochemicals exert positive health effects on chronic diseases such as cancer, inflammation, and diabetes. This research paper is focused on the systematic investigation of free phenolic acids and flavonoids (including anthocyanins) present in 70 commonly consumed edible flowers collected from local parks and Qingping market of Guangzhou, China. The phenolic acids and flavonoids of flower samples were determined by high performance liquid chromatography-photodiode array detector. The phenolic acids, flavones, flavonols, flavanones, and anthocyanins of different flower samples exhibit a wide range of variation. Gallic acid (1177.8-27717.2 μg/g), protocatechuic acid (66.7-9641.2 μg/g), p-hydroxybenzoic acid (43.6-1792.7 μg/g), quercitrin and hesperidin (49.9-14576.6 μg/g), and quercetin and luteolin (8.8-480.0 μg/g) were the predominant phenolic compounds in edible flowers samples under investigation. Anthocyanins were detected only in 14 kinds of flower samples and most of these flowers were of red or purple colour.
可食用花卉是指无毒的花卉，自古以来就因其营养价值和健康益处而被使用。这些健康益处归因于其植物化学物质，如酚酸和类黄酮。这些植物化学物质对癌症、炎症和糖尿病等慢性病具有积极的健康影响。本研究论文专注于系统调查 70 种常见食用花卉（从当地公园和广州清平市场采集）中游离酚酸和类黄酮（包括花青素）的含量。通过高效液相色谱-光电二极管阵列检测器测定花样中的酚酸和类黄酮。不同花样的酚酸、黄酮、黄酮醇、黄烷酮和花青素表现出广泛的变化。没食子酸（1177.8-27717.2μg/g）、原儿茶酸（66.7-9641.2μg/g）、对羟基苯甲酸（43.6-1792.7μg/g）、槲皮苷和橙皮苷（49.9-14576.6μg/g）和槲皮素和木樨草素（8.8-480.0μg/g）是研究中食用花卉样品中主要的酚类化合物。花青素仅在 14 种花样中检测到，而且这些花大多呈红色或紫色。
