Potentials of Thai tropical edible flowers as fresh cut salad mix

© 2018 International Society for Horticultural Science. All rights reserved. Antioxidant capacities and total phenolic content of five common Thai edible flowers that have potential as ingredients in salad mix, namely marigold (Tagetes erecta L.), paper flower (Bougainvillea hybrid), ixora (Ixora ch...

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Main Authors: S. Sommano, R. Suksathan, G. Colelli, W. Kumpuan
Format: Book Series
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/58078
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-580782018-09-05T04:19:43Z Potentials of Thai tropical edible flowers as fresh cut salad mix S. Sommano R. Suksathan G. Colelli W. Kumpuan Agricultural and Biological Sciences © 2018 International Society for Horticultural Science. All rights reserved. Antioxidant capacities and total phenolic content of five common Thai edible flowers that have potential as ingredients in salad mix, namely marigold (Tagetes erecta L.), paper flower (Bougainvillea hybrid), ixora (Ixora chinensis Lam.), cape jasmine (Gardenia jasminoides J.Ellis) and damask rose (Rosa damascena Mill.) were investigated. Antioxidant activity by 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging capacity assay and Trolox equivalent antioxidant capacity) (TEAC) and total phenolics content were analysed from the methanolic extract of petals of the flowers. Paper flower, ixora and damask rose gave high DPPH radical scavenging activity (>90% inhibition). All tested flowers had high TEAC (>90% inhibition or 17 mg Trolox g-1sample). Among those flower, damask rose gave highest total phenolic content (31.9 mg GAE g-1sample) followed by marigold and ixora (~28 mg GAE g-1sample). Mixed petals of marigold paper flower, ixora, cape jasmine, and damask rose were packed in polyethylene bags and stored at5 and 13°C. Weight loss and deterioration (%) were evaluated; shelf life of each flower was terminated when >20% of the petals deteriorated. Mixed petals can be kept at low temperatures for 8 and 4 days at 5 and 13°C, respectively. The result from this study could be useful toward marketability and future research opportunity for edible flowers in fresh-cut industry. 2018-09-05T04:19:43Z 2018-09-05T04:19:43Z 2018-04-04 Book Series 05677572 2-s2.0-85046936070 10.17660/ActaHortic.2018.1194.169 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046936070&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/58078
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
S. Sommano
R. Suksathan
G. Colelli
W. Kumpuan
Potentials of Thai tropical edible flowers as fresh cut salad mix
description © 2018 International Society for Horticultural Science. All rights reserved. Antioxidant capacities and total phenolic content of five common Thai edible flowers that have potential as ingredients in salad mix, namely marigold (Tagetes erecta L.), paper flower (Bougainvillea hybrid), ixora (Ixora chinensis Lam.), cape jasmine (Gardenia jasminoides J.Ellis) and damask rose (Rosa damascena Mill.) were investigated. Antioxidant activity by 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging capacity assay and Trolox equivalent antioxidant capacity) (TEAC) and total phenolics content were analysed from the methanolic extract of petals of the flowers. Paper flower, ixora and damask rose gave high DPPH radical scavenging activity (>90% inhibition). All tested flowers had high TEAC (>90% inhibition or 17 mg Trolox g-1sample). Among those flower, damask rose gave highest total phenolic content (31.9 mg GAE g-1sample) followed by marigold and ixora (~28 mg GAE g-1sample). Mixed petals of marigold paper flower, ixora, cape jasmine, and damask rose were packed in polyethylene bags and stored at5 and 13°C. Weight loss and deterioration (%) were evaluated; shelf life of each flower was terminated when >20% of the petals deteriorated. Mixed petals can be kept at low temperatures for 8 and 4 days at 5 and 13°C, respectively. The result from this study could be useful toward marketability and future research opportunity for edible flowers in fresh-cut industry.
format Book Series
author S. Sommano
R. Suksathan
G. Colelli
W. Kumpuan
author_facet S. Sommano
R. Suksathan
G. Colelli
W. Kumpuan
author_sort S. Sommano
title Potentials of Thai tropical edible flowers as fresh cut salad mix
title_short Potentials of Thai tropical edible flowers as fresh cut salad mix
title_full Potentials of Thai tropical edible flowers as fresh cut salad mix
title_fullStr Potentials of Thai tropical edible flowers as fresh cut salad mix
title_full_unstemmed Potentials of Thai tropical edible flowers as fresh cut salad mix
title_sort potentials of thai tropical edible flowers as fresh cut salad mix
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046936070&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/58078
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