Major anthocyanins and antioxidant activity of Nasturtium flowers ( Tropaeolum majus )

Major anthocyanins and antioxidant activity of Nasturtium flowers ( Tropaeolum majus ) Major anthocyanins, ascorbic acid content, total phenolic content, and the radical scavenging activity against ABTS and DPPH radicals in petals of orange Nasturtium flowers ( Tropaeolum majus ), were investigated. Anthocyanin (ACN) content in the petals was 72 mg/100 g FW and pelargonidin 3-sophoroside represented 91% of the total ACN content. The ascorbic acid content was 71.5 mg/100 g and the total phenolic content as determined by the Folin–Ciocalteau method was 406 mg GAE/100 g FW. The radical scavenging activities against ABTS and DPPH radicals were 458 and 91.87 μm trolox eq/g FW, respectively. The excellent free radical scavenging activities along with high phenolic and ascorbic acid content of Nasturtium flowers suggest that they could be source of natural pigments and antioxidants for applications in functional foods. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Major anthocyanins and antioxidant activity of Nasturtium flowers ( Tropaeolum majus )

Food Chemistry, Volume 114 (1) – May 1, 2009

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Publisher
Elsevier
Copyright
Copyright © 2008 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2008.09.013
Publisher site
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Abstract

Major anthocyanins, ascorbic acid content, total phenolic content, and the radical scavenging activity against ABTS and DPPH radicals in petals of orange Nasturtium flowers ( Tropaeolum majus ), were investigated. Anthocyanin (ACN) content in the petals was 72 mg/100 g FW and pelargonidin 3-sophoroside represented 91% of the total ACN content. The ascorbic acid content was 71.5 mg/100 g and the total phenolic content as determined by the Folin–Ciocalteau method was 406 mg GAE/100 g FW. The radical scavenging activities against ABTS and DPPH radicals were 458 and 91.87 μm trolox eq/g FW, respectively. The excellent free radical scavenging activities along with high phenolic and ascorbic acid content of Nasturtium flowers suggest that they could be source of natural pigments and antioxidants for applications in functional foods.

Journal

Food ChemistryElsevier

Published: May 1, 2009

References

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