RT journal article
T1 Edible Flowers: Antioxidant Compounds and Their Functional Properties
A1 Prabawati, Nadhila B.
A1 Oktavirina, Viki
A1 Palma Lovillo, Miguel
A1 Setyaningsih, Widiastuti
A2 Química Analítica
K1 bioactive compounds
K1 phenolics
K1 functional properties
K1 functional food
AB 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.
PB MDPI
SN 2311-7524
YR 2021
FD 2021-04
LK http://hdl.handle.net/10498/24914
UL http://hdl.handle.net/10498/24914
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026