Academic Archives of Yamaguchi Prefectural University Volume 17 Issue 第１部
published_at 2024-03-31
This study revealed that when edible flowers are used in baked confectionery, the amount of functional ingredients changes. The amount of polyphenols was higher in the rose family, Rosaceae, and was also found to be higher in red petals than in non-red petals. Anthocyanin content was higher in red petals than in non-red petals. The content of functional ingredients varies depending on the type and color of the edible flower, and it is thought that the content is particularly greatly influenced by whether the petals are red or non-red.
Key words：edible flower, polyphenol, anthocyanin
Creator Keywords
エディブルフラワー
ポリフェノール
アントシアニン
edible flower
polyphenol
anthocyanin