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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/59574
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dc.creatorFlavia Rezendept_BR
dc.creatorDenise Sande Santospt_BR
dc.creatorAmanda Cristina Coelhopt_BR
dc.creatorGeane Pereira de Oliveirapt_BR
dc.creatorMaria Amélia Boaventurapt_BR
dc.creatorJacqueline Aparecida Takahashipt_BR
dc.date.accessioned2023-10-17T23:31:28Z-
dc.date.available2023-10-17T23:31:28Z-
dc.date.issued2019-
dc.citation.volume75pt_BR
dc.citation.spage337pt_BR
dc.citation.epage342pt_BR
dc.identifier.doihttps://doi.org/10.3303/CET1975057pt_BR
dc.identifier.issn2283-9216pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/59574-
dc.description.resumoSeveral flowers used as food, such as artichoke, cauliflower and broccoli have high nutritional value and huge gastronomic acceptance. However, they are only a few representatives of myriads of flowers recognized as strategic sources of bioactive natural antioxidants and anti-microbial compounds, which can be exploited as natural food preservatives and to decrease microbial spoilage. The potential of flowers as human food is still underestimated, although they have been lately utilized to bring flavor, color and visual appeal to food. Development of products containing edible ornamental flowers can be a sustainable solution to the industry of cut flowers, since tons of flowers are discarded every day regardless of their nutritional and functional value, because they lack ornamental quality. In this work, we evaluated anti-Alzheimer (acetylcholinesterase inhibition), antimicrobial and antioxidant activities of flowers from five plant species, orange hibiscus (Hibiscus sabdariffa), carnation (Dianthus caryophyllus), sunflower (Helianthus annuus), purple and pink violet (Saintpaulia ionantha), aiming at the future development of innovative foods or ingredients for food supplements industries. The flowers were dried at 40 °C and maintained good color quality. Both purple and pink violet species showed efficiency in inhibiting acetylcholinesterase (57.00 e 55.00%, respectively); the latter was also active against S. aureus (46.82%). Orange hibiscus was the most active species, possessing high concentration of phenolic compounds (4.04 g/100 g), and an excellent overall antioxidant activity in ferric reducing power (67.40%), DPPH capture (IC 50% 739.60 µg.mL-1) and ABTS capture (IC 50% 96.21 µg.mL-1) assays, in addition to antimicrobial activity against S. aureus (45.82%). This species was also able to inhibit acetylcholinesterase (42.37%). These results point out the potential of these edible flowers as innovative food for health and colorful diet or to be incorporated in new products as natural food preservatives and supplements. They can also be employed as a synergic resource for Alzheimer’s patients, already using prescription drugs, due to their antioxidant and acetylcholinesterase inhibition capacity.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofChemical Engineering Transactionspt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectFlowerpt_BR
dc.subjectFunctional foodpt_BR
dc.subjectHibiscuspt_BR
dc.subjectAlzheimerpt_BR
dc.subject.otherCiência e Tecnologia de Alimentospt_BR
dc.subject.otherAlzheimer, Doença dept_BR
dc.subject.otherFlorespt_BR
dc.titleEdible Flowers as Innovative Ingredients for Future Food Development: Anti-Alzheimer, Antimicrobial and Antioxidant Potentialpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.aidic.it/cet/19/75/057.pdfpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-8831-1609pt_BR
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