Title: Nutritional, Fatty Acids, (Poly)phenols and Technological
Properties of Flower Powders from Fuchsia hybrida and
Alcea rosea |
Authors: Castillo Carrión, Maritza ![](/image/ORCID.jpg) Martinez Espinosa, Ruth ![](/image/ORCID.jpg) Pérez-Alvarez, José Angel ![](/image/ORCID.jpg) Fernández-López, Juana Viuda-Martos, Manuel ![](/image/ORCID.jpg) Lucas González, Raquel ![](/image/ORCID.jpg) |
Editor: MDPI |
Department: Departamentos de la UMH::Tecnología Agroalimentaria |
Issue Date: 2024-01 |
URI: https://hdl.handle.net/11000/31841 |
Abstract:
Fuchsia 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 colorants
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Keywords/Subjects: flower podwer pena pena malvagoma horchata drink anthocyanin |
Knowledge area: CDU: Ciencias aplicadas: Ingeniería. Tecnología |
Type of document: application/pdf |
Access rights: info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Appears in Collections: Artículos Tecnología Agroalimentaria
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