Phytochemicals screening, antioxidant capacity and chemometric characterization of four edible flowers from Brazil

[Display omitted] •p-coumaric acid and ferulic acid were identified and quantified for the first time in all flowers.•Hydroxycinnamic acids and flavonols were the most represented classes of phenolic compounds.•Capuzin species presented hightest content of β-carotene.•Purple amaranth was the flower...

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Veröffentlicht in:	Food research international 2020-04, Vol.130, p.108899-108899, Article 108899
Hauptverfasser:	Barros, Romy Gleyse Chagas, Andrade, Julianna Karla Santana, Pereira, Ubatã Corrêa, de Oliveira, Christean Santos, Rafaella Ribeiro Santos Rezende, Yara, Oliveira Matos Silva, Tais, Pedreira Nogueira, Juliete, Carvalho Gualberto, Nayjara, Caroline Santos Araujo, Hannah, Narain, Narendra
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant capacity Antioxidants - analysis Brazil Chromatography, High Pressure Liquid Coumaric Acids - analysis Edible flowers Flavonoid content Flavonoids - analysis Flowers - chemistry Mass spectometry Phenolic content Phytochemicals - analysis Plant Extracts - analysis Plant Extracts - chemistry
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