@misc{10498/24914,
year = {2021},
month = {4},
url = {http://hdl.handle.net/10498/24914},
abstract = {Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.},
publisher = {MDPI},
keywords = {bioactive compounds},
keywords = {phenolics},
keywords = {functional properties},
keywords = {functional food},
title = {Edible Flowers: Antioxidant Compounds and Their Functional Properties},
doi = {10.3390/horticulturae7040066},
author = {Prabawati, Nadhila B. and Oktavirina, Viki and Palma Lovillo, Miguel and Setyaningsih, Widiastuti},
}