“Διατροφική αξιολόγηση των εδώδιμων ανθών"
Date Issued
November 8, 2023
Type
Πτυχιακή Εργασία
Abstract
In many countries of the world as in Greece, eating edible flowers are highly widespread,
presenting an increase in recent years. Many consumers make use of edible flowers as food, infusions, dietary supplements and cosmetic products. In addition to their pharmaceutical action, edible flowers, used in recent years of many chefs in luxurious restaurants in cooking dishes, drinks and desserts to improve their appearance and taste. The following degree work refers to edible flowers, their morphological features, harvesting and managing them in their preparation and to their disposal on the market. Then, some edible flowers are further analyzed, namely pansy, borago, centaurea and allysum, which find use in the above areas for all consumers. Then follows the experimental piece of work where antioxidant ability is studied using the free radical? DPPH, total phenolic content with the Folin-Cioalteu method and total flavonoids by the method of using Alcl3 of four edible blossoms: pansy, borago, centaurea and allysum
Subjects