Wydanie 354(53)1 2020

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https://oa.zut.edu.pl/handle/20.500.12539/689

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Przeglądaj Wydanie 354(53)1 2020 wg Autor "Stefaniak, Anna"

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    Effect of Drying Temperature and Method of Extract Preparation on Antioxidant Activity of Edible Flowers of Some Ornamental Plant Species
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2020) Stefaniak, Anna; Grzeszczuk, Monika; Department of Horticulture, West Pomeranian University of Technology in Szczecin, Poland; Department of Horticulture, West Pomeranian University of Technology in Szczecin, Poland
    Department of Horticulture, West Pomeranian University of Technology in Szczecin, Poland Abstract. Edible flowers are a popular food ingredient in many regional cuisines, especially Asian and Middle Eastern ones. Drying is one of the most popular methods of preserving flowers. On the other hand, a common method of consuming dried edible flowers is to use them for preparing various kinds of beverages, both alcoholic and non-alcoholic ones. The paper presents the results of the laboratory analyses concerning the content of biologically active compounds in dried flowers in three temperature variants (~25°C, 35°C and 70°C), which were used to select the material constituting the basis for obtaining various types of water (infusions, decoctions, macerates) and alcohol extracts (with the use of 50%, 80% and 96% ethanol and repeated extractiong method using 96% EtOH), and then their antioxidant activity evaluation. The research material consisted of ornamental plant species with flowers of high biological value: Mimulus × hybridus L. (‘Magic Yellow’ and ‘Magic Red’), Hemerocallis × hybrida Hort., Monarda didyma L., Paeonia lactiflora Pall. (‘Sarah Bernardt’, ‘Dr. Alexander Fleming’ and ‘Karl Rosenfield’). The experiment was carried out in the years 2014–2015 in the Department of Horticulture of the West Pomeranian University of Technology in Szczecin. On the base of the chemical analyses results the most favourable drying temperature variant was selected for each tested flower cultivar. For flowers M. × hybridus L., M. didyma L. and H. × hybrida Hort. it was 35°C; dried flowers were characterised by the highest content of biologically active compounds and the highest antioxidant activity. In the case of three cultivars of P. lactiflora Pall. the most favourable drying temperature was ~25°C. Among the water and alcohol extracts of the studied edible flower species, the decoction indicated a higher content of antioxidant compounds. The highest values of antioxidant activity were observed in extracts prepared on the basis of peony flowers.