Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds

González‐Barrio, Rocio; Periago, María Jesús; Luna-Recio, Cristina; García‐Alonso, Francisco Javier; Navarro‐González, Inmaculada

doi:10.1016/j.foodchem.2018.01.102

Cited by 96 publications

(81 citation statements)

References 34 publications

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“…The caloric energy varied between 31 and 52 kcal/100 g fw, for completely open white flower and bud and completely open red flower, respectively. Our range of results converted to dry weight (carbohydrates 42.0 to 55.6 g/100 g dw; fiber 17.2 to 43.2 g/100 g dw; protein 9.15 to 23.17 g/100 g dw; fat 4.48 to 5.21 g/100 g dw; ash 6.3 to 10.5 g/100 g dw) is in accordance with the ones described by González‐Barrio, Periago, Luna‐Recio, Javier, and Navarro‐González (), who reported similar values of macronutrients (carbohydrates 47.7 g/100 g dw; protein 15.4 g/100 g dw; fat 3.22 g/100 g dw; ash 8.11 g/100 g dw) for pansy flowers, as well as by Rop et al. (), who detected 6.7 g/100 g dw of protein.…”

Section: Resultssupporting

confidence: 90%

Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering

Fernandes

Ramalhosa

Baptista

et al. 2019

Journal of Food Science

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Edible flowers consumption and use are an increasing food trend worldwide, although information concerning their nutritional composition and nutraceutical value is still scarce. Thus, the aim of this study was to contribute to the popularization of pansies (Viola × wittrockiana), through the analysis of the nutritional and nutraceutical features of pansies with different colors (white, yellow, and red) and flowering stages. Both flower type and flowering stage influenced the flower composition. When completely open, white and yellow pansies had the highest contents of protein (>2.00 g/100 g fresh weight), while red pansies had the highest content of carbohydrates (8.0 g/100 g fresh weight). Regarding the fatty acid profiles, linoleic acid was always predominant (ranging between 18.7 and 51.0 g/100 g fatty acids), followed by the palmitic and linolenic acids. During flowering, there was an increase in protein, fat, and linolenic acid contents in white and yellow pansies, whereas in red pansies the values did not change. Red pansies were characterized by the highest contents of total carotenoids (873 to 1300 µg β‐carotene/g dry weight) and monomeric anthocyanins (303 to 402 µg Cy‐3 glu/g dry weight); however, white and yellow pansies showed an increase in the values of total reducing capacity (total phenols), hydrolysable tannins, flavonoids, monomeric anthocyanins, and antioxidant activity from the bud to completely open flower stage. Our results underline the nutritional differences between pansies with different colors at distinct stages of development and their potential health benefits, suggesting that they can be used as ingredient to improve the nutritional properties of foods. Practical application The market of edible flowers is increasing, although little information in nutritional view is available. So, the present study was conducted to contribute to the popularization of edible flowers as a new and prospective source for the food industry, as well as a promising product for human nutrition. The results of the present study underline the nutritional differences between pansies with different colors at distinct stages of development and their potential health benefits, suggesting that they can be used as ingredient to improve the nutritional properties of foods.

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Section: Resultssupporting

confidence: 90%

Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering

Fernandes

Ramalhosa

Baptista

et al. 2019

Journal of Food Science

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“…Polyphenols and some other phytochemicals act at different levels as antioxidants due to their ability to transfer hydrogen atoms and/or electrons (Bannour et al, 2017). The antioxidant capacity of plant extracts is affected by various factors and largely depends on both the composition of the extract and the analytical test system (González-Barrio et al, 2018).…”

Section: Antioxidant Activity Of Tsmle and Tsmsementioning

confidence: 99%

Chemical composition, antioxidant activity and antitumor activity of tumorous stem mustard leaf and stem extracts

Yang

et al. 2019

CyTA - Journal of Food

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The swollen succulent stem of tumorous stem mustard (Brassica juncea var. tumida Tsen et Lee) is the raw material in the processing of Chinese Fuling zhàcài. We found that total polyphenols and flavonoids contents of tumorous stem mustard leaf extracts (TSMLE) were significant higher than that of tumorous stem mustard stem extracts (TSMSE). The percentage of isorhamnetin 5-O-hexoside, methyl quercetin O-hexoside, and luteolin O-hexosyl-O-hexosyl-O-hexoside in TSMLE were 170, 230 and 694 times higher than that in TSMSE. TSMLE presented stronger antioxidant capacity against 2,2'-Azino-bis[3-ethylbenzothiazoline]-6-sulfonic acid cationic free radical (ABTS + ) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, and it also showed higher reducing power and ferric reducing antioxidant power. Both TSMLE and TSMSE inhibited lung carcinoma cell growth in a dose-dependent manner, while TSMLE was more effective against A549 cells than TSMSE. This is the first report indicates that tumorous stem mustard, especially its leaf, is a potential diet source in preventing of oxidative stress and cancer.

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“…Among other things, it is the colour of flowers that depends mainly on the content of carotenoids and anthocyanins (Friedman et al 2010;Benvenuti et al 2016;Matyjaszczyk and Śmiechowska 2019). Natural antioxidants are present in all parts of plants, but flowers have the highest concentrations of these compounds (Kaisoon et al 2012;González-Barrio et al 2018). Moreover, they contain many mineral compounds, essential oils and polyphenols -compounds with very high antioxidant activity (Rop et al 2012;Xiong et al 2014;Navarro-González et al 2015;Petrova et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of Drying Temperature and Method of Extract Preparation on Antioxidant Activity of Edible Flowers of Some Ornamental Plant Species

Stefaniak¹,

Grzeszczuk²

2020

Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Z

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Edible flowers are a popular food ingredient in many regional cuisines, especially Asian and Middle Eastern ones. Drying is one of the most popular methods of preserving flowers. On the other hand, a common method of consuming dried edible flowers is to use them for preparing various kinds of beverages, both alcoholic and non-alcoholic ones. The paper presents the results of the laboratory analyses concerning the content of biologically active compounds in dried flowers in three temperature variants (~25 o C, 35 o C and 70 o C), which were used to select the material constituting the basis for obtaining various types of water (infusions, decoctions, macerates) and alcohol extracts (with the use of 50%, 80% and 96% ethanol and repeated extractiong method using 96% EtOH), and then their antioxidant activity evaluation. The research material consisted of ornamental plant species with flowers of high biological value: Mimulus × hybridus L. ('Magic Yellow' and 'Magic Red'), Hemerocallis × hybrida Hort., Monarda didyma L., Paeonia lactiflora Pall. ('Sarah Bernardt', 'Dr. Alexander Fleming' and 'Karl Rosenfield'). The experiment was carried out in the years 2014-2015 in the Department of Horticulture of the West Pomeranian University of Technology in Szczecin. On the base of the chemical analyses results the most favourable drying temperature variant was selected for each tested flower cultivar. For flowers M. × hybridus L., M. didyma L. and H. × hybrida Hort. it was 35 o C; dried flowers were characterised by the highest content of biologically active compounds and the highest antioxidant activity. In the case of three cultivars of P. lactiflora Pall. the most favourable drying temperature was ~25 o C. Among the water and alcohol extracts of the studied edible flower species, the decoction indicated a higher content of antioxidant compounds. The highest values of antioxidant activity were observed in extracts prepared on the basis of peony flowers.

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Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds

Cited by 96 publications

References 34 publications

Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering

Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering

Chemical composition, antioxidant activity and antitumor activity of tumorous stem mustard leaf and stem extracts

Effect of Drying Temperature and Method of Extract Preparation on Antioxidant Activity of Edible Flowers of Some Ornamental Plant Species

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