Phytochemicals screening, antioxidant capacity and chemometric characterization of four edible flowers from Brazil

Barros, Romy Gleyse Chagas; Andrade, Julianna Karla Santana; Pereira, Ubatã Corrêa; Oliveira, Christean Santos de; Rezende, Yara Rafaella Ribeiro Santos; Silva, Taís Oliveira Matos; Nogueira, Juliete Pedreira; Gualberto, Nayjara Carvalho; Araujo, Hannah Caroline Santos; Narain, Narendra

doi:10.1016/j.foodres.2019.108899

Cited by 26 publications

(21 citation statements)

References 40 publications

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“…For example, the importance of AA in roses, begonias, and nasturtiums was mentioned by Friedman [ 28 ]. Because of the inclusion of polyphenols and ascorbic acid, nasturtium flowers demonstrated an exceptional tendency to exhibit unstable and highly reactive free radicals [ 29 , 30 ]. High values of AA recorded in extracts of rose flowers show a significant inhibitive effect on ROS [ 31 , 32 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species

Mlček

Plášková

Juríková

et al. 2021

Foods

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Ornamental edible flowers can be used as novel nutraceutical sources with valuable biological properties. The purpose of this study was to establish nutritional, chemical, and sensory characteristics, antioxidant capacity (AC), and the relationship between their bioactive components and AC. The selected flowers Begonia × tuberhybrida, Tropaeolum majus, Calendula officinalis, Rosa, Hemerocallis, and Tagetes patula, can be easily collected due to their larger size. Their methanolic extracts were spectrophotometrically determined for polyphenols, flavonoids, and AC. Mineral elements were analyzed by atomic-absorption spectroscopy; crude protein was quantified by the Kjeldahl method. Eventually, 30 panelists evaluated sensory properties in 11 attributes. In addition, this study may serve to popularize selected blossoms. In flowers the contents of minerals were in this order: K > Ca > P > Mg > Na > Zn > Mn > Fe > Cu > Mo. AC ranged between 4.11 and 7.94 g of ascorbic acid equivalents/kg of fresh mass. The correlation coefficients between AC-total phenolics and AC-total flavonoids were r = 0.73* and r = 0.58*, respectively. It is also possible to observe a strong correlation between mineral elements and bioactive compounds. Hemerocallis was rated as the best and most tasteful; additionally, it exhibited the highest AC, total phenolic and flavonoid contents.

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Section: Introductionmentioning

confidence: 99%

Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species

Mlček

Plášková

Juríková

et al. 2021

Foods

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“…All the extracts had these compounds with differences between the 2 Rutin and catechin are the flavonoids widely present in flowers and detected at high levels in edible flowers. 4,9,26 Researchers have reported rutin as the most abundant flavonoid in capuzin (Tropaeolum majus) flowers, 11 while catechin is the highest in the daylily. 27 In this study, rutin and catechin were the predominant phenolics identified in the 4 solvent extracts of macadamia flowers, contributing 63.9% to 72.2% and 65.1% to 85.0% of the total phenolic compounds of "Nanya No.2" and "HAES695", respectively.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Phenolic acids and flavonoids are the main polyphenols in flowers, 9–11 existing predominantly in bound forms, such as glycosides, amides, or esters, and rarely in the free form. 10 The extraction of these phenolic compounds largely depends on their chemical characteristics, polarities, and concentrations.…”

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confidence: 99%

Phenolic Composition and Antioxidant Properties of 2 Taxa of Macadamia Flowers

Yang

2022

Natural Product Communications

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This study investigated the differences in phenolic composition and antioxidant properties among 4 extracts (eg,70% acetone, 70% methanol, 70% ethanol, and water) of 2 taxa of Macadamia flowers (“Nanya No.2” and “HAES695” cultivars). The results showed that the phenolic compounds and antioxidant properties of the extracts were taxa- and solvent-dependent. “Nanya No.2” flowers possessed remarkably more phenolics and flavonoids, with more robust antioxidant activities than “HAES695”. The 70% acetone extract exhibited the highest polyphenol levels and antioxidant capacities, indicating that 70% acetone would be the most efficient solvent for extracting phenolic antioxidants from macadamia flowers. The high-performance liquid chromatography (HPLC) analysis revealed rutin and catechin as the richest compounds in the extracts of both cultivars. Ferulic acid, catechin, phlorizin, quercetin, and kaempferol positively correlated with the antioxidant properties of the macadamia flowers. These results provide valuable information for utilizing macadamia flowers in antioxidant foods.

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“…In the same study, it was also noted that phenolic acids showed greater stability when compared to flavonoids after the dehydration process of the flowers. When studying the ethanolic extract (12%) from four distinct Brazilian edible flowers (Amaranthus hypochondriacus L., Tropaeolum majus L. (red), Tropaeolum majus L. (orange) and Spilanthes oleracea L.), p-coumaric and ferulic acids were reported for the first time in all the respective species investigated [47]. [47] Tulipa gesneriana L. [47] p-Coumaric acid hexoside Cyanus segetum Hill [17] Hydroxycinnamic Acids…”

Section: Phenolic Acidsmentioning

confidence: 99%

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

et al. 2021

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Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.

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Phytochemicals screening, antioxidant capacity and chemometric characterization of four edible flowers from Brazil

Cited by 26 publications

References 40 publications

Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species

Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species

Phenolic Composition and Antioxidant Properties of 2 Taxa of Macadamia Flowers

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

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