Phenolic Composition and Antioxidant Activity of Edible Flowers: Insights from Synergistic Effects and Multivariate Analysis

Phenolic Composition and Antioxidant Activity of Edible Flowers: Insights from Synergistic Effects and Multivariate Analysis

The phenolic composition and antioxidant activity of four edible flowers—Orange marigold, yellow marigold, rose geranium, and Rosa de Santa Teresinha—were evaluated to explore their potential as natural antioxidants. Rosa de Santa Teresinha exhibited the highest total phenol content (83.34 ± 2.09 mg...

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Bibliographic Details
Main Authors: Cristiana Breda, Amanda Nascimento, Parkash Meghwar, Hugo Lisboa, Alfredo Aires, Eduardo Rosa, Luís Ferreira, Ana Novo Barros
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Antioxidants
Subjects:
edible flowers
phenolic composition
antioxidant capacity
synergistic effects
Online Access:https://www.mdpi.com/2076-3921/14/3/282
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