Mlcek Jiri, Plaskova Anna, Jurikova Tunde, Sochor Jiri, Baron Mojmir, Ercisli Sezai
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech Republic.
Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Dražovská 4, 949 74 Nitra, Slovakia.
Foods. 2021 Aug 31;10(9):2053. doi: 10.3390/foods10092053.
Ornamental edible flowers can be used as novel nutraceutical sources with valuable biological properties. The purpose of this study was to establish nutritional, chemical, and sensory characteristics, antioxidant capacity (AC), and the relationship between their bioactive components and AC. The selected flowers , , , , , and , can be easily collected due to their larger size. Their methanolic extracts were spectrophotometrically determined for polyphenols, flavonoids, and AC. Mineral elements were analyzed by atomic-absorption spectroscopy; crude protein was quantified by the Kjeldahl method. Eventually, 30 panelists evaluated sensory properties in 11 attributes. In addition, this study may serve to popularize selected blossoms. In flowers the contents of minerals were in this order: K > Ca > P > Mg > Na > Zn > Mn > Fe > Cu > Mo. AC ranged between 4.11 and 7.94 g of ascorbic acid equivalents/kg of fresh mass. The correlation coefficients between AC-total phenolics and AC-total flavonoids were = 0.73* and = 0.58*, respectively. It is also possible to observe a strong correlation between mineral elements and bioactive compounds. was rated as the best and most tasteful; additionally, it exhibited the highest AC, total phenolic and flavonoid contents.
观赏性食用花卉可作为具有宝贵生物学特性的新型营养保健品来源。本研究的目的是确定其营养、化学和感官特性、抗氧化能力（AC），以及它们的生物活性成分与AC之间的关系。所选的花卉，[此处原文列举了多种花卉名称但未给出中文，无法准确翻译]，由于其较大的尺寸，易于采集。用分光光度法测定其甲醇提取物中的多酚、黄酮类化合物和AC。通过原子吸收光谱法分析矿质元素；用凯氏定氮法对粗蛋白进行定量。最终，30名评判员对11个属性的感官特性进行了评估。此外，本研究可能有助于推广所选的花卉。花卉中的矿质元素含量顺序为：钾＞钙＞磷＞镁＞钠＞锌＞锰＞铁＞铜＞钼。AC范围为4.11至7.94克抗坏血酸当量/千克鲜重。AC与总酚类化合物以及AC与总黄酮类化合物之间的相关系数分别为r = 0.73和r = 0.58。还可以观察到矿质元素与生物活性化合物之间存在很强的相关性。[此处原文未给出该花卉中文名，无法准确翻译]被评为最佳且味道最鲜美；此外，它还具有最高的AC、总酚和黄酮类化合物含量。
