<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062019000100149</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol20_num1_art:1252</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Composición química de pétalos de flores de rosa, girasol y caléndula para su uso en la alimentación humana]]></article-title>
<article-title xml:lang="en"><![CDATA[Chemical composition of rose, sunflower and calendula flower petals for human food use]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[de Lima Franzen]]></surname>
<given-names><![CDATA[Felipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez de Oliveira]]></surname>
<given-names><![CDATA[Mari Silvia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lidório]]></surname>
<given-names><![CDATA[Henrique Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Farias Menegaes]]></surname>
<given-names><![CDATA[Janine]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martins Fries]]></surname>
<given-names><![CDATA[Leadir Lucy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Federal de Santa María  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Federal de Santa María  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Federal de Santa María  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Federal de Santa María  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Federal de Santa María  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brasil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<volume>20</volume>
<numero>1</numero>
<fpage>149</fpage>
<lpage>168</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062019000100149&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062019000100149&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062019000100149&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Existe una preocupación por la caracterización química de los alimentos con potencial económico y nutricional, en especial los de bajo valor calórico, en su constitución de proteínas, lípidos, carbohidratos, minerales y vitaminas, para una alimentación sana. Entre esos alimentos, las flores comestibles se destacan por su belleza y condimentación en los platos; además, poseen propiedades nutricionales y medicinales. En este contexto, el objetivo del trabajo fue caracterizar químicamente los pétalos de las especies de rosa (Rosa x grandiflora Hort.), girasol (Helianthus annuus L.) y caléndula (Calendula officinalis L.), para el uso en la alimentación humana. Las plantas fueron cultivadas en ambiente protegido y cielo abierto, y después de la cosecha se realizaron los análisis físico-químicos (carbohidratos, cenizas, extracto etéreo, humedad, fibra y proteína). En el presente estudio se observó un alto contenido de agua (&gt; 80 %); el girasol tuvo mayor contenido de cenizas (1,2 %); la caléndula tuvo mayor contenido de extracto etéreo (1,2 %), y la rosa tuvo mayor contenido de fibra (3,2 %). Los pétalos de las flores de caléndula, girasol y rosa presentaron una composición química con nutrientes esenciales, pudiendo ser incluidos en los menus diarios por contener nutrientes esenciales para una dieta sana.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract There is a concern for the chemical characterization of foods with economic and nutritional potential, especially those of low caloric value, in their constitution of proteins, lipids, carbohydrates, minerals, and vitamins, important for a healthy diet. Among these foods, edible flowers are distinguished for their beauty and for flavoring dishes; furthermore, they also have nutritional and medicinal properties. In this context, the aim of the study was to characterize chemically the petals of three species, rose (Rosa x grandiflora Hort.), sunflower (Helianthus annuus L.), and calendula (Calendula officinalis L.) for use in human nutrition. The plants were cultivated in a protected environment and in an open field, and after harvest, physicochemical analyses were carried out (ash, carbohydrates, ethereal extract, fiber, moisture, and protein). In the current study, high water content was observed (higher than 80 %); sunflower showed a higher ash content (1.2 %), calendula presented a higher ethereal extract content (1.2 %) and rose had a higher fiber content (3.2 %). Rose, sunflower and calendula flower petals had a chemical composition with essential nutrients, being able to be included in the daily human diet because they contain essential nutrients for a healthy diet.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Calendula officinalis]]></kwd>
<kwd lng="es"><![CDATA[composición aproximada]]></kwd>
<kwd lng="es"><![CDATA[cultivos alimenticios]]></kwd>
<kwd lng="es"><![CDATA[Helianthus annuus]]></kwd>
<kwd lng="es"><![CDATA[Rosa x grandiflora]]></kwd>
<kwd lng="en"><![CDATA[Calendula officinalis]]></kwd>
<kwd lng="en"><![CDATA[food crops]]></kwd>
<kwd lng="en"><![CDATA[Helianthus annuus]]></kwd>
<kwd lng="en"><![CDATA[proximate composition]]></kwd>
<kwd lng="en"><![CDATA[Rosa x grandiflora]]></kwd>
</kwd-group>
</article-meta>
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