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Edible flowers from Theobroma speciosum: Aqueous extract rich in antioxidant compounds

Josiana Moreira Mar,Laiane Souza da Silva,Wagner Picanço Moreira,Matheus Moraes Biondo,Flávia Lada Degaut Pontes,Francinete Ramos Campos,Valdely Ferreira Kinupp,Pedro Henrique Campelo,Edgar Aparecido Sanches,Jaqueline de Araújo Bezerra

Food Chemistry（2021）

Cited 5|Views8
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Abstract
•Chemical composition of Theobroma speciosum edible flowers were evaluated.•Chemical profiles of aqueous extract and fractions were obtained by NMR and DI-HRMS.•Aqueous extract and fractions were rich in phenolic compounds.•Aqueous extract and fractions presented antioxidant properties.•Metals concentration of T. speciosum flowers was quantified by ICP-OES.
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Key words
Cacauí,Malvaceae,Unconventional food plant,Phenolics compounds,DI-HRMS,NMR
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