Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31841
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dc.contributor.authorCastillo Carrión, Maritza -
dc.contributor.authorMartinez Espinosa, Ruth-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorFernández-López, Juana-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorLucas González, Raquel-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-26T11:10:49Z-
dc.date.available2024-03-26T11:10:49Z-
dc.date.created2024-01-
dc.identifier.citationFoods Volume 13 Issue 2 (2024)es_ES
dc.identifier.issn2304-8158-
dc.identifier.urihttps://hdl.handle.net/11000/31841-
dc.description.abstractFuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the “Horchata” infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little published information about these two flower species. The current study aimed to obtain two dehydrated powders of these flowers and to determine their chemical composition, physicochemical and technological properties, polyphenols, and fatty acids profile. In both powdered flowers, carbohydrates predominated, with a significant content of dietary fiber and fructose. The fat content was low, mainly comprising polyunsaturated fats (62% pena pena and 52% malvagoma), with a significant presence of omega-3 (C18:3n-3,6,9) and omega-6 (C18:2n-6,9) fatty acids, showing a better n-6/n-3 balance in the malvagoma flowers. Pena pena flowers are highlighted by high anthocyanin and ellagic acid amounts, whereas malvagoma contains a high content of flavanones. In conclusion, the studied powder flowers, could be used in the formulation of new foods or as source of anthocyanins as food colorantses_ES
dc.formatapplication/pdfes_ES
dc.format.extent15es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectflower podweres_ES
dc.subjectpena penaes_ES
dc.subjectmalvagomaes_ES
dc.subjecthorchata drinkes_ES
dc.subjectanthocyanines_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleNutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea roseaes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
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Artículos Tecnología Agroalimentaria


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