The influence of various drying methods on the quality of edible flower petals

Abstract

Edible flowers are used in many different styles of cuisine and can be found on menus all over the world. They are receiving renewed interest as rich sources of bioactive compounds. In culinary, edible flowers can be used fresh, dried, candied etc. The drying prolongs shelf life as well as enables the transporting, packaging and use of edible flowers. The aim of this research was to analyse the influence of various drying methods on the quality of edible flower petals. The study was carried out at the scientific laboratories of the Faculty of Food Technology at Latvia University of Life Sciences and Technologies. Such drying methods as drying hot air-drying, microwave drying, and freeze-drying were used in this research. Edible petals of garden marigold (Calendula officinalis L.), common daisy (Bellis perennis L.), and true lavender (Lavandula angustifolia L.) from collection of the Laboratory of Horticulture and Apology, attached to the Faculty of Agriculture of Latvia University of Life Sciences and Technologies, were used as plant material. Total phenolic, total flavonoid content and antioxidant activity were determined in this research. All three drying methods had adverse effects on biologically active compounds of the analysed edible flowers petals. Despite the fact that freeze-drying is the most popular method, microwave drying had the most positive effect in terms of bioactive component content in this study. Analysed samples contained a high amount of phenolic compounds (fresh lavender 1026±52 mg GAE 100 g -1 DW and fresh marigold 1058±66 mg GAE 100 g -1 DW) and showed eligible antioxidant effects.

Effect of the Drying Method and Optimization of Extraction on Antioxidant Activity and Phenolic of Rose Petals

“…Previous studies have shown different trends about TPC and AA depending on the type of flower analyzed. Freeze drying was the best method for preserving the TPC and AA on Jasminum species and Common Daisy compared to hot air drying [ 19 , 20 ]. However, for Lavender flowers hot air-dried samples had higher phenolic content than freeze-dried and similar AA for both drying methods [ 20 ].…”

From Fresh to Dried Lavender Flower: Changes in Phytochemical Profile According to Drying Method

“…Lavender is used in perfumery, cosmetic, and food manufacturing [18][19][20][21], in addition to ornamental purposes [17][18][19][20][21]. Actually, fresh and dried lavender flowers are employed in culinary preparations to decorate or flavor bakery products, jellies, candies, infusions, and sauces [18,[22][23][24][25].…”

Influence of Agronomic Practice on Total Phenols, Carotenoids, Chlorophylls Content, and Biological Activities in Dry Herbs Water Macerates

“…Different factors have been demonstrated to influence the content of the biologically active compounds, such as technological process, cultivation method, climatic conditions or variety. Among them technological processes such as drying increase the herbs’ availability on the market throughout the year, thereby not tied to climatic and cultivation conditions [ 15 ]. It enables transport over long distances, thus increasing the availability of these herbs on the market.…”

“…Moreover, drying, by limiting the water content, helps to inhibit the growth of microorganisms on the product [ 16 ]. It needs to be remembered that the drying process changes the chemical composition of plants [ 15 ].…”