Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Departamento Acadêmico de Alimentos (DAALM), Câmpus Medianeira, Universidade Tecnológica Federal do Paraná (UTFPR), CEP, Medianeira, PR 85884-000, Brazil.
Molecules. 2021 Mar 3;26(5):1347. doi: 10.3390/molecules26051347.
The attractive colour characteristics of the flowers of the species have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of . The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of emerge as a promising resource to be explored by the food industry.
该物种花朵的诱人颜色特征引起了食品工业的极大兴趣，因为食品工业正在寻找潜在的天然色素来源。在这种情况下，本工作重点研究了 的粉红色和橙色花朵的化学和生物活性特征。采用 HPLC-DAD-ESI/MS 测定了酚类化合物；此外，还分析了不同的生物活性（抗氧化、抗菌、抗炎和细胞毒性）。研究的两种样品都显示出大量的酚类化合物，特别是酚酸、类黄酮和花青素，这证明了它们在不同研究的生物活性中的出色表现。橙色品种尽管含有更多种类的酚类化合物，但总化合物含量低于粉红色品种。总的来说， 花是一种很有前途的资源，可以被食品工业开发利用。
