Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Wild Edible Flowers Consumed in Semiarid Regions of Mexico

Pinedo-­Espinoza, José Manuel; Gutiérrez-Tlahque, Jorge; Santiago-Saenz, Yair Olovaldo; Aguirre-Mancilla, César Leobardo; Reyes-Fuentes, Matilde; López-Palestina, César Uriel

doi:10.1007/s11130-020-00822-2

Cited by 49 publications

(41 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In general, the raw wild foods had a range of moisture between 94 -97 % and characterized mainly by carbohydrates 48 -70 %, followed by protein (13 -34 %) and ashes (8 -13 %). On the other hand, both plants had a low content of lipids of around 2 %, therefore these foods are considered as low-calorie foods (Pinedo-Espinoza, et al, 2020). These results were similar to other studies in jew´s mallow leaves and mallow leaves (Malva parviflora) (Abdalla and el-Aal, 2016) and garambullo flower (Pinedo-Espinoza et al, 2020).…”

Section: Nutritional Composition Proximal Analysissupporting

confidence: 87%

“…On the other hand, both plants had a low content of lipids of around 2 %, therefore these foods are considered as low-calorie foods (Pinedo-Espinoza, et al, 2020). These results were similar to other studies in jew´s mallow leaves and mallow leaves (Malva parviflora) (Abdalla and el-Aal, 2016) and garambullo flower (Pinedo-Espinoza et al, 2020).…”

Section: Nutritional Composition Proximal Analysissupporting

confidence: 87%

“…FRAP values of garambullo flowers here reported were found among the values of other studies (0.02 -112.49 µmol Fe II/100g db) (Li et al, 2014;Roy et al, 2011). The antioxidant capacity in flowers of garambullo could be correlated with the content of phenolic compounds or other metabolites as phloridzin and rutin mainly, compounds considered as good antioxidants (Pinedo-Espinoza et al, 2020;Hu et al, 2019;Shi et al, 2019).…”

Section: Total Phenolic Compounds and Antioxidant Capacitysupporting

confidence: 80%

“…The values of DPPH • inhibition shown by antioxidant values from garambullo flowers were found among the ranges reported for other edible flowers 2,300 -67,500 µmol TE/100 g db (Pinedo-Espinoza et al, 2020) and low in ABTS •+ in comparison with other study (24,523 -180, 700 mmol/TE 100 g) (Hu et al, 2019). FRAP values of garambullo flowers here reported were found among the values of other studies (0.02 -112.49 µmol Fe II/100g db) (Li et al, 2014;Roy et al, 2011).…”

Section: Total Phenolic Compounds and Antioxidant Capacitymentioning

confidence: 58%

“…(Arias-Rico et al, 2020), and reports forms of consumption of flowers such as squash blossoms, flowers as coral trees and yucca, mexican marigolds, dahlias, cactus flowers, among others (Mulík and Ozuna, 2020). Few studies cover the importance of the changes in the thermic treatment in edible plants as mallow leaves, while in garambullo flowers the research have been on phytochemicals and antioxidants properties (Abdalla and el-Aal, 2016;Singh, 2017;Pinedo-Espinoza et al, 2020). However, there is a lack of studies to be carried out that complement the information in both plants.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

Mireya¹,

José²,

Socorro³

et al. 2021

Emir J Food Agric

View full text Add to dashboard Cite

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

show abstract

Section: Nutritional Composition Proximal Analysissupporting

confidence: 87%

Section: Nutritional Composition Proximal Analysissupporting

confidence: 87%