التفاصيل البيبلوغرافية
| العنوان: |
Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea |
| المؤلفون: |
Castillo Carrión, Maritza, Martinez Espinosa, Ruth, Pérez-Alvarez, José Angel, Fernández-López, Juana, Viuda-Martos, Manuel, Lucas González, Raquel |
| المساهمون: |
Departamentos de la UMH::Tecnología Agroalimentaria |
| بيانات النشر: |
MDPI |
| سنة النشر: |
2024 |
| المجموعة: |
RediUMH (Universidad Miguel Hernández) |
| مصطلحات موضوعية: |
flower podwer, pena pena, malvagoma, horchata drink, anthocyanin, CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología |
| الوصف: |
Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the “Horchata” infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little published information about these two flower species. The current study aimed to obtain two dehydrated powders of these flowers and to determine their chemical composition, physicochemical and technological properties, polyphenols, and fatty acids profile. In both powdered flowers, carbohydrates predominated, with a significant content of dietary fiber and fructose. The fat content was low, mainly comprising polyunsaturated fats (62% pena pena and 52% malvagoma), with a significant presence of omega-3 (C18:3n-3,6,9) and omega-6 (C18:2n-6,9) fatty acids, showing a better n-6/n-3 balance in the malvagoma flowers. Pena pena flowers are highlighted by high anthocyanin and ellagic acid amounts, whereas malvagoma contains a high content of flavanones. In conclusion, the studied powder flowers, could be used in the formulation of new foods or as source of anthocyanins as food colorants |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| تدمد: |
2304-8158 |
| Relation: |
Foods Volume 13 Issue 2 (2024); https://hdl.handle.net/11000/31841 |
| الاتاحة: |
https://hdl.handle.net/11000/31841 |
| Rights: |
info:eu-repo/semantics/openAccess ; Attribution-NonCommercial-NoDerivatives 4.0 Internacional ; http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| رقم الانضمام: |
edsbas.ECC42288 |
| قاعدة البيانات: |
BASE |
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