Screening for Innovative Sources of Carotenoids and Phenolic Antioxidants among Flowers
Antonio J. Meléndez-Martínez,
Ana Benítez,
Mireia Corell,
Dolores Hernanz,
Paula Mapelli-Brahm,
Carla Stinco,
Elena Coyago-Cruz
Affiliations
Antonio J. Meléndez-Martínez
Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
Ana Benítez
Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
Mireia Corell
Department Ciencias Agroforestales, Universidad de Sevilla, Escuela Técnica Superior de Ingeniería Agronómica, Carrera de Utrera Km1, 41013 Sevilla, Spain
Dolores Hernanz
Department Química Analítica, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
Paula Mapelli-Brahm
Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
Carla Stinco
Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
Elena Coyago-Cruz
Carrera de Ingeniería en Biotecnología de los Recursos Naturales, Universidad Politécnica Salesiana, Sede Quito, Campus El Girón, Av. 12 de Octubre, 170517 Quito, Ecuador
Flowers have been used for centuries in decoration and traditional medicine, and as components of dishes. In this study, carotenoids and phenolics from 125 flowers were determined by liquid chromatography (RRLC and UHPLC). After comparing four different extractants, the carotenoids were extracted with acetone: methanol (2:1), which led to a recovery of 83%. The phenolic compounds were extracted with 0.1% acidified methanol. The petals of the edible flowers Renealmia alpinia and Lantana camara showed the highest values of theoretical vitamin A activity expressed as retinol activity equivalents (RAE), i.e., 19.1 and 4.1 RAE/g fresh weight, respectively. The sample with the highest total phenolic contents was Punica granatum orange (146.7 mg/g dry weight). It was concluded that in most cases, flowers with high carotenoid contents did not contain high phenolic content and vice versa. The results of this study can help to develop innovative concepts and products for the industry.
