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Changes of Functional Components in Edible Flowers Used for Baked Confectionery

Academic Archives of Yamaguchi Prefectural University Volume 17 Page 407-440
published_at 2024-03-31
03.nursing_SUGIYAMA.pdf
[fulltext] 4.28 MB
Title
エディブルフラワーを焼き菓子に使用した場合の機能性成分の変化
Changes of Functional Components in Edible Flowers Used for Baked Confectionery
Abstract
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
Creators SUGIYAMA Yuina
Creators OHNO Masahiro
Source Identifiers [EISSN] 2189-4825
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
Resource Type departmental bulletin paper
Date Issued 2024-03-31
File Version Version of Record
Access Rights open access
Relations
[EISSN]2189-4825