Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

Pires, Tânia C. S. P.; Días, María Inês; Barros, Lillian; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodchem.2016.10.026

Cited by 98 publications

(78 citation statements)

References 20 publications

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“…The predominant fatty acids were linoleic acid (C18:2n6), followed by palmitic acid (C16:0) and linolenic acid (C18:3n3). Similar results were reported by other authors (Guimarães, Barros, Carvalho, & Ferreira, ; Pires, Dias, Barros, & Ferreira, ). The highest relative amounts of linoleic acid (C18:2n6) were detected in red buds (51.0%), of linolenic acid (C18:3n3) in completely open yellow flowers (23.0%) and of palmitic acid (C16:0) in completely open red flowers (17.4%).…”

Section: Resultssupporting

confidence: 92%

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: 92%

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

Fernandes

Ramalhosa

Baptista

et al. 2019

Journal of Food Science

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“…Afterwards, it was let to stand for 5 min at room temperature and subsequently, filtered and then lyophilized according to a procedure described by Pires, Dias, Barros, and Ferreira (2017).…”

Section: Non-anthocyanin and Anthocyanin Compounds 241 Extraction mentioning

confidence: 99%

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Jabeur

Pereira

Barros

et al. 2017

Food Research International

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139

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A B S T R A C TThe nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries.

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“…All the samples were reduced to a fine powder (20 mesh) and mixed to obtain homogenate samples. The authors previously studied their nutritional composition (Pires, Dias, Barros, & Ferreira, 2017).…”

Section: Introductionmentioning

confidence: 99%

Edible flowers as sources of phenolic compounds with bioactive potential

Pires¹,

Días²,

Barros

et al. 2018

Food Research International

Self Cite

165

132

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A B S T R A C TThe edible flowers are widely used, but there is still a lot to be done in relation to its bioactive potential and its correlation with the presence of phenolic compounds. The aim of this study was determined the individual phenolic profile in the hydromethanolic extracts and infusion preparations of four different flower samples (Dahlia mignon, Rosa damascena 'Alexandria' and R. gallica 'Francesa' draft in R. canina, Calendula officinalis L., and Centaurea cyanus L.) and their bioactive potential (antioxidant, antiproliferative, and antibacterial capacity). All the studied flowers presented different profiles regarding their phenolic composition and revealed biological potential. The bioactive potential of the studied flowers was moderate, the hydromethanolic extracts of rose petals showed the best results for antioxidant and antibacterial assays, while the antiproliferative properties were only present in some of the tested cell lines, for the hydromethanolic extracts, in which dahlia and rose showed the best results. These results demonstrate that edible flowers can be used as a source of phenolic compounds with bioactive potential, which can be applied in the food sector, as foods and as sources natural ingredients.

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Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

Cited by 98 publications

References 20 publications

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

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

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Edible flowers as sources of phenolic compounds with bioactive potential

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