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

Optimization of heat and ultrasound-assisted extraction of Eucalyptus globulus leaves reveals strong antioxidant and antimicrobial properties

The extraction of phenolic compounds from eucalyptus leaves was optimized using heat and ultrasound-assisted techniques, and the bioactive potential of the resulting extract was assessed. The independent variables, including time (t), solvent concentration (S), and temperature (T) or power (P), were incorporated into a five-level central composite design combined with Response Surface Methodology. Phenolic content was determined by HPLC-DAD-ESI/MS and used as response criteria. The developed models were successfully fitted to the experimental data to identify the optimal extraction conditions. Heat-assisted extraction proved to be the most efficient method for phenolic recovery, yielding 27 ± 2 mg/g extract under optimal conditions (120 min, 76.5 °C, and 25 % ethanol, v/v). The extracts exhibited a high concentration of phenolic glycoside derivatives, including gallotannin, quercetin, and isorhamnetin. These findings suggest that the extracts hold promise as natural additives in food technology, owing to their moderate antimicrobial activity and strong antioxidant properties.

Cultivated St. John's Wort Flower Heads Accumulate Tocotrienols over Tocopherols, Regardless of the Year of the Plant

St. John's wort (Hypericum perforatum L.) has been extensively utilized across various traditional medicinal systems, including ancient Greek medicine, traditional Chinese medicine, and Islamic medicine. H. perforatum is a well-known medicinal plant due to the presence of hypericin and hyperforin, which are natural antidepressants. Recent studies indicate that the inflorescences of wild H. perforatum are a source of rare tocotrienols, primarily δ-T3. Similar studies are lacking for cultivated species. H. perforatum was grown for three years. At full bloom each year, the plant was cut and separated into its parts: stems, leaves, flower buds, and flowers. Tocotrienols (T3s) were present in each part of the H. perforatum. The lowest concentration of tocotrienols was recorded in stems and the highest in flower buds (1.7-4.2 and 88.2-104.7 mg/100 g dry weight, respectively). Flower buds and flowers were the main source of α-T3 and δ-T3 tocotrienols. The plant part has a significant impact on the tocochromanol profile and concentration, while the year of harvest/plant aging does not. The present study demonstrates that cultivated H. perforatum flower heads are the first known flowers with relatively high concentrations of tocotrienols. St. John's wort flower buds accumulate tocotrienols over tocopherols, regardless of the year of the plant.

Phytonutritional compounds and antioxidant activity of eight new edible flowers

In the last years, special attention has been given to the nutritional properties of food, and the edible flowers (EFs) represent an uncommon fresh product to characterise, with the aim to explore new species with peculiar aesthetic and the aromatic features. This work investigated some nutritional properties of eight new EFs, such as Begonia boliviensis A.DC. (pink and white varieties), Dahlia pinnata Cav., Salvia farinacea Benth., S. × jamensis J.Compton, S. 'Purple Queen' Tulbaghia simmleri Beauv. 'Alba', T. violacea Harv. 'Alba', chosen for their different colours and corolla morphologies. Primary and secondary metabolites have been determined. The highest protein content was found in T. violacea 'Alba' and D. pinnata. The Salvia species showed the highest soluble sugar content. The two Tulbaghia species were notable for hexose and ascorbic acid content. D. pinnata showed the highest polyphenols, flavonoids and carotenoid content, with the highest antiradical activity.

Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds

Flower petals, as byproducts, provide significant health benefits and can be used in food production. In this study, the impact of the micronization process using a ball mill on the properties of micronized powders derived from wild rose petals of the rugosa variety (Rosa rugosa Thunb.) was examined. The micronized rose powders were subjected to an investigation regarding their particle size, color, molecular characterization (FTIR), electronic nose procedure and antioxidant potential. The study found that micronization considerably reduced d50 particle dimensions from 98.6 µm to 39.9 µm. An FTIR analysis revealed the presence of characteristic (2980, 1340, and 1225 cm-1) bands. The hydrolysable tannins are the most abundant polyphenolic chemicals in rose powders, followed by anthocyanins. Rose powders are an extremely valuable antioxidant raw material due to their high total phenol content (71.8 mg GAE/g), which increased by approximately 26% after micronization. The antioxidant activity, as determined by ABTS•+, DPPH• and FRAP, is likewise very high. The intensity of volatile chemicals decreased in powders after micronization.

Bioactive compounds, nanoparticles synthesis, health benefits and potential utilization of edible flowers for the development of functional dairy products: a review

The food sector faces difficulty meeting the expectations for high-quality food items with safe and clean perceptions in light of customers' increased concern and economic sanctions of synthetic and hazardous chemicals. Besides their widespread use as decoration, flowers are known to be consumed as a traditional food or a component of complementary therapy in many different civilizations worldwide. Because of their nutritional importance as a source of nutrients, proteins, essential amino acids, bioactive compounds, etc., many edible flowers can be viewed as a food source rather than just a delicacy or decoration. Polyphenols, flavonoids, and carotenoids are the phytochemicals that make up the bioactive components of edible flowers. These substances have anti-inflammatory, antibacterial, and antioxidant properties that can improve the nutritional profile of dairy products. Nanoparticles have become a cutting-edge strategy to make use of these advantages. In addition to encapsulating and protecting medicinal substances, nanoparticles made from edible flowers also enable regulated release, increasing bioavailability and durability. Numerous opportunities exist for the addition of edible flower- nanoparticles to dairy products. Their inclusion can add distinctive flavours, colours, and sensations, boosting the consumer's sensory perception. This review quotes the recent studies and discusses different aspects such as nanoparticle synthesis, quantification and characterization, health benefits, novel ingredient for the development of functional food, and the bioactive compounds for different varieties of edible flowers.Kindly check and confirm the edit made in the title.  The final title  is : "Bioactive compounds,nanoparticles synthesis, health benefits andpotential utilization of edible flowers for thedevelopment of functional dairy products: areview".

Graphical abstract

Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers

Pansy and viola edible flowers were grown hydroponically with different levels of Mg and Mn. The nutritional composition was determined using standard methods. Free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds were analyzed using various HPLC and GC devises. The extract's antimicrobial, antioxidant, cytotoxicity, and anti-inflammatory activity were assessed. The results indicated that Mg enrichment negatively affected plant growth and mineral accumulation but improved photosynthetic performance. The edible flowers contained significant amounts of protein, low levels of fat, and varying sugar contents, such as glucose and fructose. Various fatty acids and phenolic compounds were identified, with different concentrations depending on the treatment. The flowers exhibited antioxidant potential, antimicrobial activity, cytotoxic effects, and anti-inflammatory properties. The correlations between the investigated parameters not only expand knowledge on Mg and Mn interaction but also catalyze significant advancements in sustainable agriculture and food health, fostering a healthier and more conscious future.

Characterization of the aroma profile of edible flowers using HS-SPME/GC-MS and chemometrics

In recent years the consumption of edible flowers has gained new popularity, and their use seems destined to grow thanks to their potential as functional elements and their ability to impart aroma to traditional foods. In this study, the volatile profile of several edible flowers was investigated to identify characteristic compounds to be used as product markers. 85 samples belonging to four cultivars were analyzed by HS-SPME/GC-MS. A PLS-DA was used to build a model capable of differentiating the investigated classes. The resulting model correctly predicted over 95% of the validation samples, highlighting a significant difference between the four types of edible flowers. The VIP analysis highlighted 29 compounds relevant for the characterization of different flowers, many of which were biologically active. The study aims to broaden the framework of objectively measurable tools useful for enhancing the qualitative peculiarity of one product compared to another and offering growth opportunities to emerging food chains.

Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea

Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the "Horchata" infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little published information about these two flower species. The current study aimed to obtain two dehydrated powders of these flowers and to determine their chemical composition, physicochemical and technological properties, polyphenols, and fatty acids profile. In both powdered flowers, carbohydrates predominated, with a significant content of dietary fiber and fructose. The fat content was low, mainly comprising polyunsaturated fats (62% pena pena and 52% malvagoma), with a significant presence of omega-3 (C18:3n-3,6,9) and omega-6 (C18:2n-6,9) fatty acids, showing a better n-6/n-3 balance in the malvagoma flowers. Pena pena flowers are highlighted by high anthocyanin and ellagic acid amounts, whereas malvagoma contains a high content of flavanones. In conclusion, the studied powder flowers, could be used in the formulation of new foods or as source of anthocyanins as food colorants.

Phytochemical profile of petals from black Dahlia pinnata by flow injection analysis-electrospray ionization-Fourier transform ion cyclotron resonance mass spectrometry

INTRODUCTION

Dahlia pinnata Cav. is a flower native to Mexico that has many applications; in particular, its petals have been used for ornamental, food, and medicinal purposes, for example to treat skin rashes and skin cracks. It has been reported that the medicinal properties of plants are generally related to the phytochemical constituents they possess. However, there are few studies on black D. pinnata.

OBJECTIVES

The present study was aimed at qualitatively and quantitatively determining the phytochemical profile of petals from black D. pinnata.

METHODOLOGY

Phytochemicals from Dahlia petals were extracted by consecutive maceration (hexane, dichloromethane, and methanol); then, the extracts were analyzed through colorimetric assays and UV-Vis spectroscopy for qualitative identification and quantification of phytochemical compounds, respectively. The methanolic extract was analyzed by flow injection analysis-electrospray ionization-Fourier transform ion cyclotron resonance mass spectrometry (FIA-ESI-FTICR-MS) in negative and positive mode.

RESULTS

Quantitative phytochemical profiling of the methanolic extract by UV-Vis spectroscopy indicated high contents of phenolic compounds (34.35 ± 3.59 mg EQ/g plant) and sugars (23.91 ± 1.99 mg EQ/g plant), while the qualitative profiling by FIA-ESI-FTICR-MS allowed the tentative identification of several flavonoids and phenolic acids. Kaempferol-3-rutinoside, pelargonidin-3-(6″-malonylglucoside)-5-glucoside, rutin, kaempferol-3-(2″,3″-diacetyl-4″-p-coumaroylrhamnoside), and myricetin-3-(2‴-galloylrhamnoside) were the main compounds detected.

CONCLUSION

The results expand our knowledge of the phytochemical constituents of petals from black D. pinnata.

Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties

Caulerpa lentillifera is a type of green macroalga that is commonly consumed as fresh seaweed, particularly in Southeast Asia. The effects of different salt types and concentrations on C. lentillifera during brine processing were investigated using table, sea and flower salt at 10-30% levels. The colour and texture of C. lentillifera varied across different treatments. After storage in brine for 12 weeks, lightness (L*) decreased, greenness (a*) decreased and yellowness (b*) increased while firmness increased in all treatments compared to fresh algae. The nutritional composition did not change significantly over time. To ensure the safety and quality of seaweed for consumption, the optimal salt level for brine processing should not exceed 30% table salt. The morphology and elements contained in different types of salt were also observed, and the microbiological safety of seaweed was evaluated. The popularity of Caulerpa macroalgae is rapidly increasing among consumers, leading to a growing demand for ready-to-eat Caulerpa products. However, food safety and security standards must be maintained.

Exploring the Sequential-Selective Supercritical Fluid Extraction (S3FE) of Flavonoids and Esterified Triterpenoids from Calendula officinalis L. Flowers

One of the many advantages of supercritical fluid extraction (SFE) is the possibility of using it in sequential and selective approaches. This is due to the use of a dynamic extraction mode in addition to the possibility of altering the composition of the modifier during the extraction process. In this study, the optimization of Calendula officinalis L. extraction of non-polar and polar compounds was achieved using three-level Box-Behnken designs (BBD). For non-polar compounds, the factors were pressure, temperature, and EtOH percentage. As for the polar compounds, the three variables were temperature, the total modifier percentage, and H2O added in the modifier as an additive. The recovery of selectively rich extracts in triterpendiol esters and narcissin was possible using a sequential two-step SFE. The first step was performed at 80 °C and 15% EtOH, and the second at 40 °C and 30% EtOH:H2O 80:20 v:v with a total of 60 min of extraction. Additionally, the SFE extraction of non-polar compounds was scaled up on a pilot-scale extractor, demonstrating similar results. Finally, the SFE results were compared to ultrasound-assisted extraction (UAE).

Phenolic Compounds and Organic Acid Composition of Syringa vulgaris L. Flowers and Infusions

The study aimed to determine the content of phenolic compounds (phenolic acids and flavonoids) and organic acids in dried flowers and water infusions of non-oxidised and oxidised flowers from four lilac cultivars. The diversity in the total phenolic and flavonoid content was in the flowers (18.35-67.14 and 2.03-2.65 mg g^-1 DW, respectively) and infusions (14.72-47.78 and 0.20-1.84 mg per 100 mL infusion, respectively) depending the flower colour and form (oxidised and non-oxidised). Phenolic compounds and organic acids were susceptible to oxidation. Compared to infusions, flowers had more phenolic compounds and organic acids. The highest content of most phenolic compounds was confirmed for non-oxidised purple flowers (up to 7825.9 µg g^-1 DW for chlorogenic acid) while in infusions for non-oxidised white flowers (up to 667.1 µg per 100 mL infusions for vanillic acid). The phenolic profile of the infusions was less diverse than that of flowers. The scavenging ability ranged from 52 to 87%. The highest organic acid content in flowers was for oxidised blue and purple flowers (2528.1 and 2479.0 µg g^-1 DW, respectively) while in infusions the highest organic acid content was for oxidised purple flowers (550.1 µg per 100 mL infusions).

Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients

Crocus sativus L. is used as a spice due to its organoleptic characteristics. Only flower stigmas are used for its production, as the rest of the flower is discarded as waste. This fact represents a lack of sustainability, since around 230,000 flowers are necessary to produce 1 kg of saffron. The main aim of this study was to contribute to the valorization of Crocus sativus L. spice and its floral by-products, through the study of their nutritional value and composition, in terms of hydrophilic and lipophilic compounds, as well as their functional properties. The results showed that saffron stigmas and floral bio-residues presented high contents of fiber, and the most abundant macronutrient were the carbohydrates, followed by proteins, and a low content in fats. All samples had high concentrations of glucose, fructose, lactic and malic acids, and minerals, mainly K, Ca and Mg. Furthermore, the polyunsaturated fatty acids were predominant, being linoleic acid (C18:2n6) the most abundant. Therefore, this research provides more in-depth information about the composition of saffron stigmas and floral by-products, to be considered as promising sources for the development of functional ingredients with new applications in the food industry.

The content and distribution of 18 phenolic compounds in 462 batches of edible flowers from 73 species commercially available in China

Phenolic compounds are widely distributed in plant flowers. The present study systematically analyzed 18 phenolic compounds, represented by 4 monocaffeoylquinic acids, 4 dicaffeoylquinic acids, 5 flavones and 5 other phenolic acids, in 73 species (462 batches of samples) of edible flowers by a new established and validated HPLC-UV (high-performance liquid chromatography ultraviolet) (327/217 nm) method. Among all the species analyzed, 59 species were demonstrated to contain at least one or more quantifiable phenolic compounds, especially in families of Composite, Rosaceae and Caprifoliaceae. 3-Caffeoylquinic acid was found to be the most ubiquitous phenolic compound (in 193 batches of 73 species with the content between 0.061 and 65.10 mg/g), followed by rutin and isoquercitrin. While sinapic acid, 1-Caffeoylquinic acid and 1,3-dicaffeoylquinic acid (only in 5 batches of 1 specie with the content between 0.069 and 0.12 mg/g) were the least ones both in ubiquity and concentration. Additionally, the distribution and abundances of phenolic compounds were compared between these flowers, which would be valuable for auxiliary authentication or other usages. This research covered almost all edible and medicinal flowers in the Chinese market with 18 phenolic compounds therein quantified, which delivered a bird view of phenolic compounds in a broad perspective of edible flowers.

Investigation of phenological, primary and secondary metabolites changes during flower developmental of Rosa damascena

Oil-bearing rose is a very valuable member of the Rosa genus. Despite the importance of oil-bearing rose, metabolic changes during flower development are not well understood. Thus, the objective of this study was to investigate the changes in phenological, primary and secondary metabolites and their interactions at five developmental stages of oil-bearing rose. Flower width, flower and petal fresh weights, petal area and petal relative water content increased from bud stage to blooming stage, while flower length and sepal area increased only at early stages. Thirty-seven essential oil components were identified at different stages of petal development and nonadecane, β-citronellol and n-heneicosane were the prevalent essential oil components regardless of stage. Sixteen fatty acids were identified and the amount of saturated fatty acids was higher than the mono and polyunsaturated fatty acids in all developmental stages. Eight organic acids were detected in petals and four of them (tartaric, malic, citric and succinic acids) showed significant changes, and total organic acids content decreased during flower development. Catechin and epicatechin were the most abundant phenolic compounds in petals. While total phenolic, flavonoid and free amino acids contents decreased during flower development, total free fatty acids content increased, but was not significant between the developmental stages. Correlation analysis between phenological traits and some metablolites revealed 20 significant correlations and 11 of which were positive. Results showed that flower development stages had significant effects on metabolite content and quality of products obtained, and significant shifts in metabolite type and content occurred at flower development stages III and IV.

Edible Flowers Used in Some Countries of the Mediterranean Basin: An Ethnobotanical Overview

Edible flowers are becoming an essential component of people's nutrition in the Mediterranean basin. In the last decades, many researchers also have focused their attention on the nutritional composition of the edible flowers, as well as their antioxidant and antimicrobial properties, including studies on their safety issues. Despite the growing interest in the use of flowers in human nutrition, the ethnobotanical literature is lacking coverage of some important issues, particularly those which concern the use of flowers in the folk tradition. Only recently, a review regarding the contribution of 32 edible flowers to the Mediterranean diet was published. The aim of the present review is to document the plant lore regarding the wild and cultivated edible flowers consumed in the Mediterranean basin. Based on the 112 studies reviewed, we documented 251 taxa as being used in the Mediterranean basin as edible flowers. The plant species belong to 45 families and 141 genera. Asteraceae (54 taxa) is the most frequently cited family. Sambucus nigra L. is the most cited species. This study can be the basis for future research on the supposed bioactivity and toxicity of wild and cultivated flowers.

Phenolic Composition and Antioxidant Properties of 2 Taxa of Macadamia Flowers

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.

The Content of Phenolic Compounds and Organic Acids in Two Tagetes patula Cultivars Flowers and Its Dependence on Light Colour and Substrate

The main focus of the study was to determine the content of phenolic acids, flavonoids, and organic acids in the flowers of Tagetes patula ‘Petite Gold’ and ‘Petite Orange’. The growth of the plants was assessed depending on the cultivation conditions. The above plants were illuminated with white light, whereas the ‘Petite Gold’ ones with white light enhanced with blue or red light. Both cultivars grew in a two-level-mineral compounds organic substrate. The research showed that the French marigold flowers were rich in phenolic compounds and organic acids. The ‘Petite Gold’ flowers had more bioactive compounds compared with the ‘Petite Orange’ flowers. Three flavonoids, 10 phenolic acids and seven organic acids were found in the ‘Petite Gold’ flowers. The artificial lighting used during the cultivation of the plants showed diversified influence on the content of organic compounds in their flowers. The measurements of the plants’ morphological traits and the number of inflorescences showed that illumination with red light resulted in a better effect. Large plants with numerous inflorescences grew in the substrate with a lower content of nutrients.

Analysis of edible characteristics, antioxidant capacities, and phenolic pigment monomers in Lilium bulbs native to China

Lilium is cherished for its health-promoting properties in China. The bulbs of Lilium are rich in phenolic compounds, which are associated with antioxidant capacity. However, no systematic evaluation on phenolic compositions and antioxidant capacities for the edible Lilium native to China has been conducted. Herein, bulbs of 56 wild populations and three cultivars were collected. Their edible characteristics, antioxidant capacities, and pigments have been investigated and analyzed. The results showed that phenolic compounds contributed to the major colors (red, yellow and white) in Lilium bulbs. The seven phenolic pigment monomers responsible for the color of bulbs-cyanidin-3-O-rutinoside, isoquercitrin, regaloside B, regaloside C, regaloside H, regaloside A and regaloside D-were identified by the combination of HPLC-MS and NMR analysis. The population Lilium regale E. H. Wilson (Maoxian County, Sichuan Province) had the highest antioxidant capacity. According to the quantification results, Lilium bulbs with darker and redder colors possessed larger biomass, better nutrient compositions, significantly higher bioactive constituents, and higher antioxidant capacities than the three currently consumed cultivars of edible lily bulbs. Overall, these findings suggest that the mountainous area of southwest China could be the fourth source of edible lilies with the bulb-colored Lilium species.

Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers

In this study, the changes in nutritional composition, phenolic compounds and antioxidant activity in free and bound fractions of shortcrust cookies were investigated. By incorporating ingredients such as kamut, matcha tea, dried mango and jasmine flowers, the contents of crude and neutral-detergent fibre reached up to 2.0% and 5.0%, respectively. Similar increments were observed in phenolic compound contents and 2,2-diphenyl-1-picrylhydrazyl scavenging activity values. Concerning cookies supplemented with matcha tea, the total phenolic compound content raised from 1.0 to 4.8 mg gallic acid equivalent/g and the antioxidant activity value increased from 0.5 to 5.7 mg trolox equivalent/g on a dry weight basis. For determining the antioxidant activity values in water-soluble and insoluble phenolic fractions of the cookies, a photochemiluminiscence assay was separately applied, and they were found up to 0.8 mg ascorbic acid equivalent/g and 3.2 mg trolox equivalent/g, respectively. The main phenolic compounds in all supplemented cookies were neochlorogenic, gallic and vanillic acids.

Application of a Biosurfactant Produced by Bacillus cereus UCP 1615 from Waste Frying Oil as an Emulsifier in a Cookie Formulation

Biosurfactants have attracted increasing interest from the food industry due to their emulsifying, foaming and solubilizing properties. However, the industrial use of microbial biosurfactants has been hampered by the high production costs related mainly to the use of expensive substrates. The search for low-cost alternative substrates is one of the strategies adopted to overcome this problem. In the present study, a biosurfactant produced by Bacillus cereus UCP1615 by fermentation in a medium supplemented with waste frying soybean oil as a low-cost substrate was evaluated as a bioemulsifier for the production of cookies. The biosurfactant was evaluated for its emulsifying capacity against different vegetable oils, antioxidant activity and toxicity, demonstrating favorable results for use in food. In particular, it showed satisfactory antioxidant activity at the tested concentrations and no cytotoxicity to the L929 (mouse fibroblast) and Vero (monkey kidney epithelial) cell lines using the MTT assay. The biosurfactant was then added at different concentrations (0.25%, 0.5% and 1%) to a standard cookie dough formulation to evaluate the physicochemical characteristics of the product. Cookies formulated with the biosurfactant exhibited similar energy and physical characteristics to those obtained with the standard formulation but with a lower moisture content. The biosurfactant also ensured a good preservation of the cookie texture after 45 days of storage. These results suggest that the biosurfactant has a potential application as a green emulsifier in accordance with the demands of the current market for biocompatible products.

The Effects of Post-Harvest Treatments on the Quality of Agastache aurantiaca Edible Flowers

Agastache spp. are used as ornamental plants for their pleasant aroma and the different colors of flowers. Nowadays, their edible flowers have become attractive for their nutraceutical properties. Post-harvest treatment appears as a crucial point to avoid impairment of the nutraceutical compounds and aroma, so different treatments were tested to analyze their effect on the bioactive metabolites and volatilome. Results indicated that freeze-drying was the best solution to prolong the shelf life of these flowers. The use of high temperatures (50, 60, 70 °C) led to altered the composition of antioxidant compounds (phenolic compounds, flavonoids, anthocyanins, carotenoids). Air-drying at 30 °C was a reasonable method, even though time consuming. Concerning the aroma profile, all samples were dominated by oxygenated monoterpene compounds. Pulegone was the main or one of the major constituents of all samples together with p-menthone. Gas Chromatography-Mass Spectrometry results showed a correlation between the temperature and the number of identified compounds. Both fresh and freeze-dried samples evidenced a lesser number (10 and 19, respectively); when the temperature raised, the number of identified constituents increased. Statistical analyses highlighted significant differences between almost all aromatic compounds, even if both Principal Component and Hierarchical Cluster analyses differed at 60 and 70 °C and from the other treatments.

Rosa x hybrida extracts with dual actions: Antiproliferative effects against tumour cells and inhibitor of Alzheimer disease

Edible flowers are being used as a new ingredient in modern gastronomy. Recently, these products have also gained interest as an important source of phenolic compounds with potential for biomedical applications. The present work studied a methanolic extract of Rosa x hybrida in which 35 individual phenolic compounds were identified. The extract has been evaluated for its antiproliferative properties in ovarian carcinoma cells. Results showed that the antiproliferative effect was associated with the induction of autophagy and apoptosis with the concomitant ROS increase probably related to mitochondria dysfunction. These antiproliferative effects might be associated with some components of the extract such as quercetin. The extract did not induce damage in healthy cells and that it was able to improve the wound healing activity. The present study also evaluated the properties of the mentioned extract in vivo in C. elegans. Tests demonstrated a lack of toxicity in the worm model. Promising results have been obtained in transgenic strains of C. elegans that produce human beta amyloid peptide, suggesting the possible utility of the extract from the point of view of Alzheimer disease. Altogether, results suggest that Rosa x hybrida extracts could be a new tool for the development of functional foods.

Celosia cristata Linn. flowers as a new source of nutraceuticals- A study on nutritional composition, chemical characterization and in-vitro antioxidant capacity

This study was undertaken to investigate the nutritional value, chemical characterization and in-vitro antioxidant activity of Celosia cristata Linn. inflorescences, a culturally significant plant of Kashmir valley, India. The results revealed that the flower contained variety of vitamins (A, B-complex, C and E) with Vitamin E (tocopherol) showing the highest concentration. Among minerals, potassium was found to be present in significant amounts, the amino acid and fatty acid profile of the flower was also found to be satisfactory. The antioxidant activity of flower extract was evaluated by various in-vitro analytical methods: DPPH free radical scavenging activity, lipid peroxidation, reducing power, and metal chelating ability. Therefore, the present research brings into focus, the nutritional and antioxidant potential of C. cristata flower and its extract.

Content of Phenolic Compounds and Organic Acids in the Flowers of Selected Tulipa gesneriana Cultivars

The study focused on the determination of phenolic acids, flavonoids and organic acids in five tulip cultivars ‘Barcelona’, ‘Columbus’, ‘Strong Gold’, ‘Super Parrot’ and ‘Tropicana’. The cultivars grown in field and in a greenhouse were exposed after cutting to different times of storage (0, 3 and 6 days). The phenolic profile contained 4-hydroxybenzoic, 2,5-dihydroxybenzoic, gallic, vanillic, syringic, salicylic, protocatechuic, trans-cinnamic, p-coumaric, caffeic, ferulic, chlorogenic and sinapic acids, as well as quercetin, rutin, luteonin, catechin and vitexin. The mean phenolic acid content was in the following order: ‘Columbus’ and ‘Tropicana’ > ’Barcelona’ > ’Strong Gold’ > ’Super Parrot’, while the levels of flavonoids were as follows: ‘Strong Gold’ > ’Barcelona’ > ’Tropicana’ > ’Columbus’ > ’Super Parrot’. The highest content of phenolic acids was confirmed for Columbus and Tropicana, while the lowest was for Super Parrot. However total phenolic content was very similar, observed between the place of cultivation, time of storage and cultivars. Malonic, succinic, acetic and citric acids were the major organic acid components in tulip petals. More organic acids (except malonic) were accumulated in tulip petals from fields than those from the greenhouse, while changes during storage were strictly correlated with cultivars.

Phytonutritional Content and Aroma Profile Changes During Postharvest Storage of Edible Flowers

Edible flowers are niche horticultural products, routinely used as cooking ingredients in the food industry. Currently, new species are required with the aim of enlarging the number of species with a long shelf-life, healthy nutraceutical compounds, and new fragrance and tastes. Ageratum houstonianum Mill, Tagetes lemmonii A. Gray, Salvia dorisiana Standl, and Pelargonium odoratissimum (L.) L'Hér "Lemon" were selected for their different morphological characteristics and color. Fresh flowers were analyzed to characterize their phytonutritional content and aroma profile. Postharvest was determined up to 6 days of cold storage at 4°C in transparent polypropylene boxes. Visual quality and cellular membrane damage were observed. The relative content of different antioxidant constituents (e.g., polyphenols, flavonoids, anthocyanins, ascorbic acid), nutritional compounds (soluble sugars, crude proteins), the antioxidant scavenging activity, and the volatile profile were determined and correlated to the quality of shelf-life of the different species. The yellow T. lemmonii freshly picked flowers showed the highest ascorbic acid and flavonoids content, which was maintained during the cold storage, as well as the best visual quality. Limited changes in metabolites were detected in the light blue A. houstonianum during postharvest, although the visual quality is severely compromised. Magenta S. dorisiana and light pink P. odoratissimum showed similar changes in antioxidant constituents during cold storage. For the first time, the volatile compounds have been identified in the four species. Sesquiterpene hydrocarbons are the main class in fresh flowers of A. houstonianum, S. dorisiana, and P. odoratissimum, while monoterpene hydrocarbons are abundant in T. lemmonii. The cold storage influenced mainly P. odoratissimum and S. dorisiana flavor initially dominated by the increase in total monoterpenes at 6 days, reaching a relative content of 90%. Both A. houstonianum and T. lemmonii conserved the prevalence of the same class of constituents in all the analyzed conditions, even though the cold storage influenced the major compound abundance. On the basis of the results, T. lemmonii was the most interesting species with the longest shelf-life due to its phytonutritional and aromatic constituents. Results indicated the peculiar metabolic and physiological attitude of flowers species to cold storage.

A Snapshot on Food Allergies: A Case Study on Edible Flowers

This perspective study addresses the main causes of adverse reactions to foods in humans, by taking into account the main allergic reactions that may occur as a result of food ingestion, as well the main allergens present in food and how their allergenicity change as a result of food preparation. In addition, European legislation on food labeling and novel foods was taken into account. The case study of this perspective is on the potential allergenicity of edible flowers as well as evidence of phytochemistry and toxic compounds and the risk associated with their ingestion. Regarding edible flowers, a key issue to address is if they are safe to consume or not. In the framework of the project “Innovative activities for the development of the cross-border supply chain of the edible flower” (ANTEA), we considered 62 different species and varieties of edible flowers. The results obtained by consulting two databases on allergens, COMPRISE and Allergen Nomenclature, marked two alerts for two species of edible flowers selected in the project. Moreover, based on edible flower consumption, about ten grams per serving, and on their protein content, we can also state that the risk of allergic reactions due to edible flower ingestion is very low.

Composition of peony petal fatty acids and flavonoids and their effect on Caenorhabditis elegans lifespan

The colorful petals of tree peony (Paeonia suffruticosa Andrews) are widely used as a source of additives in food, fragrances, and cosmetics. However, the nutritional composition of peony petals is undetermined, thereby limiting utility and product development. In this work, fresh petals of 15 traditional Chinese tree peony cultivars were selected to analyze the composition of soluble sugars, starch, and soluble protein. Extracted fatty acids (FAs) and flavonoids from petals were characterized by GC-MS and UPLC-triple-TOF-MS, respectively. The oxidative stress resistance (generated by paraquat) effects of petal extracts of three cultivars were also investigated in the model organism Caenorhabditis elegans. Our results showed that the petals were highly enriched in soluble sugars. 11 FAs were found in tree peony petals, and their compositions were similar to that of tree peony seeds. A total of 56 flavonoids were detected in tree peony petals, 28 of which were reported for the first time in tree peony petals, indicating that UPLC-triple-TOF-MS can improve the identification efficiency of flavonoids. Further analysis of tree peony petal metabolites indicated that anthocyanidin and flavonol composition might be used as specific chemotaxonomic biomarkers for cultivar classification. Flavonoids, linoleic acid, and α-linolenic acid (ALA) in petals might provide antioxidant activity. 150 mg/L of petal extracts of all three tested cultivars increased the lifespan of C. elegans. It was suggested that the petal extracts possessed anti-aging effects and oxidative stress resistance. These results highlight that tree peony petals can serve as natural antioxidant food resources in the future.

A Comparative Bio-Evaluation and Chemical Profiles of Calendula officinalis L. Extracts Prepared via Different Extraction Techniques

Calendula officinalis L., (marigold), well known for its medicinal properties, has been extensively studied for its therapeutic properties. Nonetheless, as far as the literature could establish, no study has attempted to comparatively assess the biological (antioxidant and enzyme inhibitory potential) of the flowers, leaves, and roots of C. officinalis extracted using conventional (maceration and Soxhlet extraction (SE)) and non-conventional extraction (homogenizer (HAE) and ultrasound (UAE) assisted extraction) techniques. The detailed phytochemical profile of each extract along with the concentration of specific bioactive compounds has also been established. Total phenolic content was highest for the flower extracts while flavonoid content was highest in the leaf extracts. Phytochemical profiling showed that the extraction method influenced the phytochemical composition of the extract. Nicotiflorin was identified in the flower extracts only while amentoflavone occurred only in the roots, inferring that the occurrence of bioactive compounds varies within a plant. The flower extracts showed highest antioxidant potential while the roots extracts were potent inhibitors of cholinesterase and tyrosinase. This study provides valuable data on the influence of extraction techniques on the recovery of bioactive compounds from plants. In an endeavor to scale-up extraction from plant considering the more efficient extraction method is of paramount importance. Moreover, the study highlighted the necessity to thoroughly examine the biological activities of various parts of a plant obtained via different extraction protocols.

Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features

The sustainable exploitation of fruit and cereal processing is being conducted to produce novel food products with promising nutritional properties and high content in added value compounds. Herein, three bilberry fruit-based snacks supplemented with edible petals and fruits were characterized for their nutritional properties and chemical composition. The phenolic profile, antioxidant, antibacterial and hepatotoxic properties were analyzed. Protein (3-4 g/100 g dw) and carbohydrates (94.3-94.8 g/100 g dw) represented the major macronutrients. The combination of bilberry fruits with edible petals, calendula and rose, improved the nutritional and phytochemical input in organic acids and tocopherols content, respectively. Also, the supplementation with apple and goji fruits provided higher content in phenolic acids and anthocyanins (up to a 9-fold higher concentration, 199.7 µg/g of extract), also resulting in a higher antioxidant and antibacterial activities. The results obtained can contribute for the development of novel sustainable and healthier snacks for the food industry.

Effect of modified atmosphere packaging on overall appearance and nutraceutical quality of pot marigold held at 5 °C

The effectiveness of passive modified atmosphere packaging (MAP) on chemical and quality properties of calendula flowers was studied during ten days of storage at 5 °C. Weight loss of flowers wrapped with continuous and micro-perforated-films (2-3%), was significantly lower than control (unwrapped flowers) (about 30%) and those wrapped with macro-perforated film (about 7%). At the end of storage unwrapped flowers were judged unmarketable being severely wilted and shriveled, while all packaged ones were still fresh and marketable. On day 10, the fructose concentration of control flowers decreased by 74%. Continuous and micro-perforated films delayed the decline of fructose concentration over storage. Sucrose concentration decreased with storage in control flowers, while in continuous film wrapped flowers it increased. After 10 d of storage, the total phenols' concentration of all packaged flowers was significantly higher than control and similar to the initial value (2.58 ± 0.02 g 100 g^-1 d.w.). Thirteen carotenoids were identified by HPLC-MS. The initial β carotene concentration (65.72 ± 0.09 mg 100 g^-1 d.w.) did not change in flowers wrapped with macro- and micro-perforated films, in contrast to the other treatments. Lycopene concentration strongly decreased in control flowers, while minor losses occurred in packaged ones. Laser micro-perforated film, being a good compromise between humidity retention inside the packages and the permeability of the film, seems to be the best choice to extend the storage life of calendula flowers.

Determination of Anthocyanins and Antioxidants in 'Titanbicus' Edible Flowers In Vitro and In Vivo

Titanbicus (TB), a hybrid of Hibiscus moscheutos × H. coccineus (Medic.) Walt., has potential to be used as an edible flower. In this study, proximate nutritional content, anthocyanin content, total polyphenol content (TPC), and antioxidant activities in vitro and in vivo were investigated. Three cultivars of TB, namely Artemis (AR), Rhea (R), and Adonis (AD), were used as materials. Protein and carbohydrates were the primary macronutrients, while crude fat and ash were detected in trace amounts. Cyanidin 3-glucoside (Cy3-G) and cyanidin 3-sambubioside (Cy3-Sam), were identified in all TBs. The highest anthocyanin content was observed in AD (47.09 ± 1.45 mg/g extract), followed by R and AR (6.04 ± 0.20 and 2.72 ± 0.11 mg/g extract, respectively). The TPC of AD (225.01 ± 1.97 mg/g extract) was greater than that of AR and R (185.41 ± 3.24 and 144.10 ± 1.71 mg/g extract, respectively). AD exhibited the strongest in vitro antioxidant activity in hydrophilic oxygen radical absorbance capacity, compared to the other two TBs. In addition, AD extract suppressed the generation of reactive oxygen species in caudal fin of wounded zebrafish. Antioxidant activities of AD appeared to be related to its total anthocyanin content, Cy3-G, Cy3-Sam, and TPC. Our findings indicate that TB, particularly the AD cultivar, would be an attractive source of bioactive compounds with antioxidant activities, and can improve both nutritional value and appearance of food.

Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670

Biosurfactants have aroused considerable interest due to the possibility of acquiring useful products that are tolerant to processing techniques used in industries. Some yeasts synthesize biosurfactants that offer antioxidant activity and thermal resistance and have no risk of toxicity or pathogenicity, demonstrating potential use in food formulations. The aim of the present study was to assess the use of a biosurfactant produced by Saccharomyces cerevisiae URM 6670 to replace egg yolk in a cookie formulation. The yeast was grown in a medium containing 1% waste soybean oil and 1% corn steep liquor. The biosurfactant was isolated using a novel method and was structurally characterized using FT-IR, NMR, and GC/FID. Thermal stability was determined using thermogravimetry (TG)/differential scanning calorimetry (DSC) and antioxidant activity was investigated using three methods. Cytotoxicity tests were performed using the MTT assay with mouse fibroblast and macrophage lines. In the final step, the biosurfactant was incorporated into the formulation of a cookie dough replacing egg yolk. The physical properties and texture profile were analyzed before and after baking. The surface and interfacial tensions of the culture medium after the production process were 26.64 ± 0.06 and 9.12 ± 0.04 mN/m, respectively, and the biosurfactant concentration was 5.84 ± 0.17 g/L after isolation. In the structural characterization by NMR and FT-IR, the biosurfactant from S. cerevisiae exhibited a glycolipid structure, with the fatty acid profile revealing a high percentage of linoleic acid (50.58%). The thermal analysis demonstrated stability at the industrial application temperature, with the negligible loss of mass at temperatures of up to 200°C. The biosurfactant was non-toxic to the fibroblast and macrophage cell lines, with cell inhibition less than 15%. The incorporation of the biosurfactant into the cookie dough did not alter the physical or physicochemical properties of the product after baking. In the analysis of the texture profile before baking, the substitution of egg yolk with the biosurfactant did not alter the properties of firmness, cohesiveness, or elasticity compared to the standard formulation. Therefore, the biosurfactant produced by S. cerevisiae URM 6670 has potential applications in the food industry as a replacement for egg yolk.

Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization

The present study aimed to evaluate the nutritional and bioactive potential of four edible flowers (borage, centaurea, camellia, and pansies). Significant differences were observed among the four. Water was the main constituent (>76%, fresh weight - fw). Linoleic and palmitic acids were the major fatty acids found in borage and red and yellow pansies, while in camellia it was the arachidic acid. In white pansies, behenic and arachidic acids were predominant. Concerning vitamin E, α-tocopherol was the major vitamer. Carotenoids values varied between 5.8 and 181.4 mg β-carotene/100 g dry weight (dw) in centaurea and borage, respectively, being particularly rich in lutein. Malic acid was the major organic acid, except in centaurea, where succinic acid was predominant. Fructose, glucose and sucrose were detected in all flowers. These results can contribute to the knowledge of these edible flowers and consequently increase their popularity among consumers and in the food industry.