Abstract
Flowers have been used for centuries in decoration and traditional medicine, and as components of dishes. In this study, carotenoids and phenolics from 125 flowers were determined by liquid chromatography (RRLC and UHPLC). After comparing four different extractants, the carotenoids were extracted with acetone: methanol (2:1), which led to a recovery of 83%. The phenolic compounds were extracted with 0.1% acidified methanol. The petals of the edible flowers Renealmia alpinia and Lantana camara showed the highest values of theoretical vitamin A activity expressed as retinol activity equivalents (RAE), i.e., 19.1 and 4.1 RAE/g fresh weight, respectively. The sample with the highest total phenolic contents was Punica granatum orange (146.7 mg/g dry weight). It was concluded that in most cases, flowers with high carotenoid contents did not contain high phenolic content and vice versa. The results of this study can help to develop innovative concepts and products for the industry.
Highlights
Flowers have long held an important place in human societies
SeleFcotiuorndoiffftehreeEnxtteraxcttriaocntiSoonlvseonltvsents were tested for the extraction of carotenoids in Calendula × hybrid (Figure 1)
Acetone: methanol (v/v) (2:1) and ethyl acetate: methanol: petroClaeluemnFdoeuutlrhade×rif(fhevyr/bevnr/vitd)e((xF1ti:r1ga:uc1rt)eios1nh)o.sAwolcevedetontnthsee:whmeiegrethhteaesnstoteclda(vrfo/ovt)re(nt2ho:1ei)deaxentxdrtarecatthciotyinloanocfeytciaaetrleod:tsmenaenothiddastnhoienl:re was nopesttraotliesutimcaleltyhesrig(vn/ivf/ivc)a(n1t:1d:1i)ffsehroewnceed tbheetwhiegehnestthceartowteonomidixetxutrraecst.ioTnhyeiereldcsoavnedrythoefrecarotenowidass onbotastianteisdticwailltyh stihginsifimciaxnttudreif,feurseinncge ablel-ttwraenens-βth-aeptow-o8′-mcaixrtoutreensa. l Tahseinretecronvaelrystoafndard, wacasr8o3te%no. ids obtained with this mixture, using all-trans-β-apo-8 -carotenal as internal standard, was 83%
Summary
Flowers have long held an important place in human societies. They have been used for ornamental purposes as well as in diverse dishes, mainly due to their appealing and diverse colors [1]. The use of flowers in the diet or as medicine dates back at least to 4000 BC, as documented in the Mesopotamic and Egyptian cultures [3] Their traditional use in other cultures (Roman, Greek, Chinese, Indian, and European) is well-known [4]. Carotenoids (carotenes and xanthophylls) are widespread and versatile compounds in nature, where they are important in processes including photosynthesis, the communication within and between species, the protection against oxidizing agents, and the modulation of membrane properties [10]. They are responsible for the red, yellow and orange colors of many flowers [11], which are important for pollination [12]. One of the main differences between carotenoids relative and other bioactive compounds is that some of them can be converted into vitamin A, which is an essential micronutrient
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