ArticleFood technology and biotechnology
Antioxidant Capacity, Total Phenolic Content and Phytochemical Profile of Canned Dandelion (
Article in Food technology and biotechnology. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Research background: Dandelion flowers have a very short shelf life. The canning process is known not only to stabilise food and preserve its nutritional content at a high level, but also to significantly extend its shelf life. For this reason, canned dandelion flowers are believed to be beneficial for both consumers and the gastronomy sector. Experimental approach: In this study, fresh dandelion ( Results and conclusions: The antioxidant activities of fresh dandelion flowers were 89.6 % and 0.8 mmol Trolox equivalents (TE) per gram, respectively. The lowest DPPH (41.4 %) and CUPRAC expressed as TE (0.3 mmol/g) activities were observed on day 20 in samples stored in the 30 °Bx syrup. The TPC in fresh flowers, expressed as gallic acid equivalents (GAE) per g of extract, was 367.4 mg/g. The highest TPC in canned flowers was determined on day 10 in the samples in syrup with both °Bx. LC-MS/MS analysis identified 24 phytochemicals in fresh flowers, including quinic acid, luteolin, siranoside, chlorogenic acid, fumaric acid, caffeic acid, protocatechuic acid, quercetin, cosmosiin, isoquercitrin and apigenin. A decrease in the polyphenol content of canned flowers was observed during storage. The results indicate that canning dandelion flowers in a 30 °Bx syrup and storing them for 20 days preserved their phenolic content and antioxidant capacity. Novelty and scientific contribution: Numerous studies in the literature focus on extending the shelf life of fruit and vegetables by the canning method. However, this study fills a gap in the literature by successfully applying the canning technique to edible flowers for the first time. Furthermore, the results of this study contribute to future research on the potential commercialisation of canned dandelion flowers as a food product.
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