1
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Feng M, Zhang M, Adhikari B, Chang L. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review. Food Chem 2024; 448:139077. [PMID: 38518445 DOI: 10.1016/j.foodchem.2024.139077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 03/10/2024] [Accepted: 03/18/2024] [Indexed: 03/24/2024]
Abstract
Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value, there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound, microwave, infrared, ultraviolet, ionizing radiation, pulse electric field, high hydrostatic pressure, and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action, influencing factors, and status on application of each physical energy field are critically evaluated. In addition, the advantages and disadvantages of each of these energy fields are evaluated, and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm.
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Affiliation(s)
- Min Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Lu Chang
- Shandong Huamei Biology Science & Technology Co, Pingyin, China
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2
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Giannetti V, Biancolillo A, Marini F, Boccacci Mariani M, Livi G. Characterization of the aroma profile of edible flowers using HS-SPME/GC-MS and chemometrics. Food Res Int 2024; 178:114001. [PMID: 38309925 DOI: 10.1016/j.foodres.2024.114001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 01/03/2024] [Accepted: 01/08/2024] [Indexed: 02/05/2024]
Abstract
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.
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Affiliation(s)
- Vanessa Giannetti
- Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, Rome 00161, Italy.
| | - Alessandra Biancolillo
- Department of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio 67100, Coppito, L'Aquila, Italy
| | - Federico Marini
- Department of Chemistry, Sapienza University of Rome, P.le Aldo Moro 5, Rome 00185, Italy
| | - Maurizio Boccacci Mariani
- Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, Rome 00161, Italy
| | - Greta Livi
- Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, Rome 00161, Italy
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3
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Castillo-Carrión M, Martínez-Espinosa R, Pérez-Álvarez JÁ, Fernández-López J, Viuda-Martos M, Lucas-González R. Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea. Foods 2024; 13:237. [PMID: 38254537 PMCID: PMC10814466 DOI: 10.3390/foods13020237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/01/2024] [Accepted: 01/04/2024] [Indexed: 01/24/2024] Open
Abstract
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.
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Affiliation(s)
- Maritza Castillo-Carrión
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador; (M.C.-C.); (R.M.-E.)
| | - Ruth Martínez-Espinosa
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador; (M.C.-C.); (R.M.-E.)
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Juana Fernández-López
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Raquel Lucas-González
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia No. 4, 32900 Ourense, Spain
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4
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Rivas-García L, Crespo-Antolín L, Forbes-Hernández TY, Romero-Márquez JM, Navarro-Hortal MD, Arredondo M, Llopis J, Quiles JL, Sánchez-González C. Bioactive Properties of Tagetes erecta Edible Flowers: Polyphenol and Antioxidant Characterization and Therapeutic Activity against Ovarian Tumoral Cells and Caenorhabditis elegans Tauopathy. Int J Mol Sci 2023; 25:280. [PMID: 38203451 PMCID: PMC10778855 DOI: 10.3390/ijms25010280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 12/20/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Tagetes erecta is an edible flower deeply rooted in traditional Mexican culture. It holds a central role in the most popular and iconic Mexican celebration, "the Day of the Dead". Furthermore, it is currently receiving interest as a potential therapeutic agent, motivated mainly by its polyphenol content. The present study aims to evaluate the biological activity of an extract synthesized from the petals of the edible flower T. erecta. This extract showed significant antioxidant scores measured by the most common in vitro methodologies (FRAP, ABTS, and DPPH), with values of 1475.3 μM trolox/g extr, 1950.3 μM trolox/g extr, and 977.7 μM trolox/g extr, respectively. In addition, up to 36 individual polyphenols were identified by chromatography. Regarding the biomedical aspects of the petal extract, it exhibited antitumoral activity against ovarian carcinoma cells evaluated by the MTS assay, revealing a lower value of IC50 compared to other flower extracts. For example, the extract from T. erecta reported an IC50 value half as low as an extract from Rosa × hybrida and six times lower than another extract from Tulbaghia violacea. This antitumoral effect of T. erecta arises from the induction of the apoptotic process; thus, incubating ovarian carcinoma cells with the petal extract increased the rate of apoptotic cells measured by flow cytometry. Moreover, the extract also demonstrated efficacy as a therapeutic agent against tauopathy, a feature of Alzheimer's disease (AD) in the Caenorhabditis elegans experimental model. Treating worms with the experimental extract prevented disfunction in several motility parameters such as wavelength and swimming speed. Furthermore, the T. erecta petal extract prevented the release of Reactive Oxygen Species (ROS), which are associated with the progression of AD. Thus, treatment with the extract resulted in an approximate 20% reduction in ROS production. These findings suggest that these petals could serve as a suitable source of polyphenols for biomedical applications.
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Affiliation(s)
- Lorenzo Rivas-García
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; (L.R.-G.); (L.C.-A.); (J.M.R.-M.); (M.D.N.-H.); (J.L.); (J.L.Q.)
- Sport and Health Research Centre, University of Granada, 18016 Armilla, Spain
| | - Lara Crespo-Antolín
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; (L.R.-G.); (L.C.-A.); (J.M.R.-M.); (M.D.N.-H.); (J.L.); (J.L.Q.)
- Sport and Health Research Centre, University of Granada, 18016 Armilla, Spain
| | - Tamara Y. Forbes-Hernández
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; (L.R.-G.); (L.C.-A.); (J.M.R.-M.); (M.D.N.-H.); (J.L.); (J.L.Q.)
| | - Jose M. Romero-Márquez
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; (L.R.-G.); (L.C.-A.); (J.M.R.-M.); (M.D.N.-H.); (J.L.); (J.L.Q.)
| | - María D. Navarro-Hortal
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; (L.R.-G.); (L.C.-A.); (J.M.R.-M.); (M.D.N.-H.); (J.L.); (J.L.Q.)
| | - Miguel Arredondo
- Micronutrient Laboratory, Institute of Nutrition and Food Technology, University of Chile, Santiago 7830490, Chile;
| | - Juan Llopis
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; (L.R.-G.); (L.C.-A.); (J.M.R.-M.); (M.D.N.-H.); (J.L.); (J.L.Q.)
- Sport and Health Research Centre, University of Granada, 18016 Armilla, Spain
| | - José L. Quiles
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; (L.R.-G.); (L.C.-A.); (J.M.R.-M.); (M.D.N.-H.); (J.L.); (J.L.Q.)
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
| | - Cristina Sánchez-González
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; (L.R.-G.); (L.C.-A.); (J.M.R.-M.); (M.D.N.-H.); (J.L.); (J.L.Q.)
- Sport and Health Research Centre, University of Granada, 18016 Armilla, Spain
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5
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Marchioni I, Rodolfi M, Najar B, Ruffoni B, Machado J, Pistelli L. Phytonutritional compounds and antioxidant activity of eight new edible flowers. Nat Prod Res 2023:1-7. [PMID: 37749955 DOI: 10.1080/14786419.2023.2261140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 09/13/2023] [Indexed: 09/27/2023]
Abstract
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.
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Affiliation(s)
| | | | - Basma Najar
- Faculty of Pharmacy, ULB, Bruxelles, Belgium
| | - Barbara Ruffoni
- Research Center for Vegetable and Ornamental Crops (CREA), Sanremo, Italy
| | - Jean Machado
- Department of Agriculture, Food, Environment, University of Pisa, Pisa, Italy
| | - Laura Pistelli
- Department of Agriculture, Food, Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
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6
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Malakar M, Paiva PDDO, Beruto M, da Cunha Neto AR. Review of recent advances in post-harvest techniques for tropical cut flowers and future prospects: Heliconia as a case-study. Front Plant Sci 2023; 14:1221346. [PMID: 37575938 PMCID: PMC10419226 DOI: 10.3389/fpls.2023.1221346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Accepted: 06/30/2023] [Indexed: 08/15/2023]
Abstract
Aesthetic attributes and easy-to-grow nature of tropical cut flowers (TCFs) have contributedto their potential for increased production. The dearth of information regarding agronomic practices and lack of planting materials are the key hindrances against their fast expansion. Unconventional high-temperature storage requirements and the anatomy of the peduncle contribute topoor vase life performance, while troublesome packaging and transport due to unusual size and structureprimarily cause post-harvest quality deterioration. Nonetheless, the exotic floral structuresconsequently increase market demand, particularly in temperate countries. This boosts studies aimed at overcoming post-harvest hindrances. While a few TCFs (Anthurium, Strelitzia, Alpinia, and a few orchids) are under the spotlight, many others remain behind the veil. Heliconia, an emerging specialty TCF (False Bird-of-Paradise, family Heliconiaceae), is one of them. The structural uniquenessand dazzling hues of Heliconia genotypes facilitate shifting its position from the back to the forefrontof the world floriculture trade. The unsatisfactory state-of-the-art of Heliconia research and the absence of any review exclusively on it are the key impetus for structuring this review. In addition to the aforementioned setbacks, impaired water uptake capacity after harvest, high chilling sensitivity, and the proneness of xylem ducts to microbial occlusion may be counted as a few additional factors that hinder its commercialization. This review demonstrates the state-of-the-art of post-harvest research while also conceptualizing the implementation of advanced biotechnological aid to alleviate the challenges, primarily focusing on Heliconia (the model crop here) along with some relevant literature on its other allied members. Standard harvesting indices, grading, and packaging are also part of the entire post-harvest operational chain, but since these phases are barely considered in Heliconia and the majority of tropical ornamentals except a few, a comprehensive account of these aspects has also been given. The hypothesized cues to nip chilling injury, resorting to different bio-chemical treatments, nano-based technology, and advanced packaging techniques, may help overcome preservation difficulties and propel its transition from niche to the commercial flower market. In a nutshell, readers will gain a comprehensive overview of how optimum post-harvest handling practices can rewardingly characterize this unique group of TCFs as the most remunerative component.
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Affiliation(s)
- Moumita Malakar
- Department of Horticulture & Floriculture, Central University of Tamil Nadu, Thiruvarur, India
| | | | - Margherita Beruto
- International Society for Horticultural Science (ISHS), Ornamental Plant Division, San Remo, Italy
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7
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Kozicka M, Hallmann E. Identification and Quantification of Bioactive Compounds in Organic and Conventional Edible Pansy Flowers ( Viola × wittrockiana) and Their Antioxidant Activity. Plants (Basel) 2023; 12:1264. [PMID: 36986950 PMCID: PMC10057616 DOI: 10.3390/plants12061264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/03/2023] [Accepted: 03/08/2023] [Indexed: 06/19/2023]
Abstract
The use of edible flowers has become increasingly popular as a good source of bioactive compounds. Many flowers can be consumed, but there is a lack of information about the chemical composition of organic and conventional flowers. Organic crops represent a higher level of food safety because pesticides and artificial fertilizers are prohibited. The present experiment was carried out with organic and conventional edible pansy flowers of different colors: double-pigmented violet/yellow and single-pigmented yellow flowers. In fresh flowers, the contents of dry matter and polyphenols (including phenolic acids, flavonoids, anthocyanins, carotenoids, and chlorophylls) and the antioxidant activity were determined by the HPLC-DAD method. The results showed that organic edible pansy flowers contained significantly more bioactive compounds, especially polyphenols (333.8 mg/100 g F.W.), phenolic acids (40.1 mg/100 g F.W.), and anthocyanins (293.7 mg/100 g F.W.) compared to conventional methods. Double-pigmented (violet/yellow) pansy flowers are more recommended for the daily diet than single-pigmented yellow flowers. The results are unique and open the first chapter in a book on the nutritional value of organic and conventional edible flowers.
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Affiliation(s)
- Michalina Kozicka
- Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Ewelina Hallmann
- Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
- Bioeconomy Research Institute, Agriculture Academy, Vytautas Magnus University, K. Donelaičio Str. 58, 44248 Kanuas, Lithuania
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Pensamiento-Niño CA, Castañeda-Ovando A, Añorve-Morga J, Hernández-Fuentes AD, Aguilar-Arteaga K, Ojeda-Ramírez D. Edible Flowers and Their Relationship with Human Health: Biological Activities. Food Reviews International 2023. [DOI: 10.1080/87559129.2023.2182885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
Affiliation(s)
| | | | - Javier Añorve-Morga
- Chemistry Department, Universidad Autonoma del Estado de Hidalgo, Mineral de la Reforma, Mexico
| | - Alma D. Hernández-Fuentes
- Veterinary Medicine and Agroindustry Engineering Departments, Universidad Autonoma del Estado de Hidalgo, Tulancingo, Mexico
| | - Karina Aguilar-Arteaga
- Agroindustry Engineering Department, Universidad Politécnica de Francisco, Madero, Francisco Madero, Mexico
| | - Deyanira Ojeda-Ramírez
- Veterinary Medicine and Agroindustry Engineering Departments, Universidad Autonoma del Estado de Hidalgo, Tulancingo, Mexico
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9
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Wilczyńska A, Kukułowicz A, Lewandowska A. Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage. POL J FOOD NUTR SCI 2023. [DOI: 10.31883/pjfns/159037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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10
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Song X, Jiang Y, Zhong Y, Wang D, Deng Y. Evaluation of Radio Frequency-Assisted Enzymatic Extraction of Non-Anthocyanin Polyphenols from Akebia trifoliata Flowers and Their Biological Activities Using UPLC-PDA-TOF-ESI-MS and Chemometrics. Foods 2022; 11:3410. [PMID: 36360024 PMCID: PMC9659098 DOI: 10.3390/foods11213410] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 09/28/2022] [Accepted: 10/13/2022] [Indexed: 05/18/2024] Open
Abstract
A new radio frequency heating-assisted enzymatic extraction (RF-E) method is applied for the determination of phenolic compounds in Akebia trifoliata flowers, compared with hot water, acidified ethanol (EtOH), and enzymatic-assisted (EA) extractions. Non-anthocyanin polyphenol profiles, antibacterial, angiotensin-converting enzyme (ACE) inhibitory, anti-inflammatory activities, and structures of extracts are evaluated. Results show no significant differences in the extraction of total flavonoid content (15.85-16.63 mg QEs/g) and ACE inhibitory activity (51.30-52.86%) between RF-E and EA extracts. RF-E extract shows the highest anti-inflammatory activities. FTIR and UV spectra reveal that acidified EtOH treatment has a significant effect on the structure of the extract due to its highest flavonoid content (20.33 mg QEs/g), thus it has the highest antibacterial activity against Staphylococcus aureus and Escherichia coli. Sixteen non-anthocyanin polyphenols are identified by UPLC-PDA-TOF-ESI-MS and RF pre-treatment did not cause significant compound degradation. The chemometric analysis shows that enzymatic hydrolysis significantly increased biological activities, and the presence of non-anthocyanin polyphenols correlates well with ACE inhibitory and anti-inflammatory activities. Accordingly, A trifoliata flowers have potential as reagents for the food and pharmaceutical industries due to their abundant polyphenols that could be extracted efficiently using RF-E.
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Affiliation(s)
- Xiaoyong Song
- College of Energy and Power Engineering, North China University of Water Resources and Electric Power, Zhengzhou 450011, China
| | - Yongli Jiang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
- Shanghai Food Safety and Engineering Technology Research Center, Shanghai 200240, China
| | - Yu Zhong
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Danfeng Wang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
- Shanghai Food Safety and Engineering Technology Research Center, Shanghai 200240, China
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Ma T, Sam FE, Didi DA, Atuna RA, Amagloh FK, Zhang B. Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Najar B, Pistelli L, Marchioni I, Pistelli L. Valorization of a Waste Product of Edible Flowers: Volatile Characterization of Leaves. Molecules 2022; 27:molecules27072172. [PMID: 35408571 PMCID: PMC9000653 DOI: 10.3390/molecules27072172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 02/01/2023] Open
Abstract
(1) Background: The leaves of some plants are reported for their culinary uses, while in edible flowers, they are one of the discarded products in the supply chain. We investigated the volatile profile (VP) and the essential oil (EO) compositions of leaves from 12 Lamiaceae species, of which nine belong to the Mentheae tribe and three to the Ocimeae tribe. (2) Methods: Phytochemical analyses were performed using a GC-MS instrument. (3) Results: More than 53% of the Ocimeae tribe VP was represented by sesquiterpene hydrocarbons (SH), followed by phenylpropanoids, except for O. × citriodorum, where oxygenated monoterpenes (OM) were the second main class. OM prevailed in six species of the Mentheae tribe except for Agastache ‘Arcado Pink’, Salvia discolor, and S. microphylla, where SH dominated. The EO composition of Ocimeae tribe showed a similar behavior to that of VP concerning the predominant classes. O. basilicum ‘Blue Spice’ (Ob-BS) was an exception, since it showed oxygenated sesquiterpenes (OS: 29.6%) as a second principal class. Sesquiterpene compounds were also present in a high amount in two species of the Salviinae subtribe (S. microphylla and S. discolor) and two of the Nepetinae subtribe (Nepeta × faasenii and A. ‘Arcado Pink’). The remaining species of the Mentheae tribe were characterized by OM. (4) Conclusions: Many of the main compounds found were reported for their importance in human health and thus are important as ingredients in several new industrial products.
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Affiliation(s)
- Basma Najar
- Dipartimento Scienze Agrarie, Alimentari e Agro-ambientali (DISAAA-a), Università di Pisa, 56124 Pisa, Italy; (L.P.); (I.M.)
- Correspondence:
| | - Laura Pistelli
- Dipartimento Scienze Agrarie, Alimentari e Agro-ambientali (DISAAA-a), Università di Pisa, 56124 Pisa, Italy; (L.P.); (I.M.)
- Centro Interdipartimentale di Ricerca Nutraceutica e Alimentazione per la Salute (NUTRA-FOOD), Università di Pisa, 56124 Pisa, Italy;
| | - Ilaria Marchioni
- Dipartimento Scienze Agrarie, Alimentari e Agro-ambientali (DISAAA-a), Università di Pisa, 56124 Pisa, Italy; (L.P.); (I.M.)
| | - Luisa Pistelli
- Centro Interdipartimentale di Ricerca Nutraceutica e Alimentazione per la Salute (NUTRA-FOOD), Università di Pisa, 56124 Pisa, Italy;
- Dipartimento di Farmacia, Università di Pisa, 56126 Pisa, Italy
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Amrouche TA, Yang X, Güven EÇ, Huang W, Chen Q, Wu L, Zhu Y, Liu Y, Wang Y, Lu B. Contribution of edible flowers to the Mediterranean diet: Phytonutrients, bioactivity evaluation and applications. Food Frontiers 2022. [DOI: 10.1002/fft2.142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Thanina Amel Amrouche
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Xuan Yang
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Esra Çapanoğlu Güven
- Faculty of Chemical and Metallurgical Engineering Food Engineering Department Istanbul Technical University Maslak Istanbul Turkey
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic Department of Applied Technology Hangzhou China
| | - Qi Chen
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Lipeng Wu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Yuhang Zhu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Yixuan Wang
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
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Shantamma S, Vasikaran EM, Waghmare R, Nimbkar S, Moses J, Anandharamakrishnan C. Emerging techniques for the processing and preservation of edible flowers. Future Foods 2021; 4:100094. [DOI: 10.1016/j.fufo.2021.100094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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15
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Pires EDO, Di Gioia F, Rouphael Y, Ferreira ICFR, Caleja C, Barros L, Petropoulos SA. The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product. Molecules 2021; 26:6940. [PMID: 34834031 PMCID: PMC8619536 DOI: 10.3390/molecules26226940] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/11/2021] [Accepted: 11/15/2021] [Indexed: 02/05/2023] Open
Abstract
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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Affiliation(s)
- Eleomar de O. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Francesco Di Gioia
- Department of Plant Science, The Pennsylvania State University, University Park, PA 16802, USA;
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Via Universita 100, 80055 Portici, Italy;
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Spyridon A. Petropoulos
- Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 38446 Volos, Greece
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16
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Pires EO, Caleja C, Garcia CC, Ferreira IC, Barros L. Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Devecchi A, Demasi S, Saba F, Rosato R, Gambino R, Ponzo V, De Francesco A, Massarenti P, Bo S, Scariot V. Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/142639] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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18
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Traversari S, Pistelli L, Del Ministro B, Cacini S, Costamagna G, Ginepro M, Marchioni I, Orlandini A, Massa D. Combined effect of silicon and non-thermal plasma treatments on yield, mineral content, and nutraceutical proprieties of edible flowers of Begonia cucullata. Plant Physiol Biochem 2021; 166:1014-1021. [PMID: 34273738 DOI: 10.1016/j.plaphy.2021.07.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 06/21/2021] [Accepted: 07/10/2021] [Indexed: 06/13/2023]
Abstract
Edible flowers are becoming popular as a nutraceutical and functional food that can contribute to human nutrition with high antioxidant molecules and mineral elements. While comparative studies between different flower species have been performed, less is known about the best agronomical practices to increase yield and nutraceutical proprieties of blooms. Silicon stimulates plant resistance against stress and promotes plant growth while non-thermal plasma (NTP) technology has been applied for the disinfection and decontamination of water, as well as for increasing plant production and quality. The application of silicon and NTP technology through nutrient solution and spraying was investigated in edible flowers given that the combination of these treatments may play a role in promoting their nutritional and nutraceutical proprieties. The treatments were applied on two varieties of Begonia cucullata Willd. (white and red flowers) to explore their effects on different flower pigmentations. Plants with red flowers showed higher nutraceutical proprieties than the white ones but yielded a lower flower number. While the NTP treatment did not improve flower yield and quality, the silicon treatment increased anthocyanins and dry weight percentage in red flowers. NTP treatment increased zinc concentration, while it decreased potassium, magnesium, and manganese, and increased silicon concentration in white flowers. The combination of silicon and NTP showed negative effects on some nutraceutical proprieties of red flowers thus highlighting that the two treatments cannot be combined in edible flower production. In conclusion, the positive effect of silicon use in edible flower production has been demonstrated while the NTP technology showed contrasting results and its use should be explored in greater depth, including a consideration of its role in biotic attack prevention and reduced chemical input.
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Affiliation(s)
- Silvia Traversari
- CREA Research Centre for Vegetable and Ornamental Crops, Via dei Fiori 8, 51017, Pescia (PT), Italy.
| | - Laura Pistelli
- Department of Agriculture, Food and Agro-environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy; Interdepartmental Research Center Nutraceuticals and Food for Health (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Bianca Del Ministro
- CREA Research Centre for Vegetable and Ornamental Crops, Via dei Fiori 8, 51017, Pescia (PT), Italy
| | - Sonia Cacini
- CREA Research Centre for Vegetable and Ornamental Crops, Via dei Fiori 8, 51017, Pescia (PT), Italy
| | - Giulia Costamagna
- Dipartimento di Chimica, Università di Torino, Via P. Giuria 5, 10125, Torino, Italy
| | - Marco Ginepro
- Dipartimento di Chimica, Università di Torino, Via P. Giuria 5, 10125, Torino, Italy
| | - Ilaria Marchioni
- Department of Agriculture, Food and Agro-environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Alessandro Orlandini
- CREA Research Centre for Vegetable and Ornamental Crops, Via dei Fiori 8, 51017, Pescia (PT), Italy
| | - Daniele Massa
- CREA Research Centre for Vegetable and Ornamental Crops, Via dei Fiori 8, 51017, Pescia (PT), Italy
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Pires EDO, Pereira E, Carocho M, Pereira C, Dias MI, Calhelha RC, Ćirić A, Soković M, Garcia CC, Ferreira ICFR, Caleja C, Barros L. Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. Int J Environ Res Public Health 2021; 18:9062. [PMID: 34501651 PMCID: PMC8431334 DOI: 10.3390/ijerph18179062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 01/03/2023]
Abstract
Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in "bombocas" filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.
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Affiliation(s)
- Eleomar de O. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
- Departamento Acadêmico de Alimentos (DAALM), Câmpus Medianeira, Universidade Tecnológica Federal do Paraná (UTFPR), CEP, Medianeira 85884-000, PR, Brazil;
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Ana Ćirić
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, 11000 Belgrade, Serbia; (A.Ć.); (M.S.)
| | - Marina Soković
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, 11000 Belgrade, Serbia; (A.Ć.); (M.S.)
| | - Carolina C. Garcia
- Departamento Acadêmico de Alimentos (DAALM), Câmpus Medianeira, Universidade Tecnológica Federal do Paraná (UTFPR), CEP, Medianeira 85884-000, PR, Brazil;
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
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Demasi S, Mellano MG, Falla NM, Caser M, Scariot V. Sensory Profile, Shelf Life, and Dynamics of Bioactive Compounds during Cold Storage of 17 Edible Flowers. Horticulturae 2021; 7:166. [DOI: 10.3390/horticulturae7070166] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In this study, 17 edible flowers (Allium ursinum L., Borago officinalis L., Calendula officinalis L., Centaurea cyanus L., Cichorium intybus L., Dianthus carthusianorum L., Lavandula angustifolia Mill., Leucanthemum vulgare (Vaill.) Lam., Paeonia officinalis L., Primula veris L., Robinia pseudoacacia L., Rosa canina L., Rosa pendulina L., Salvia pratensis L., Sambucus nigra L., Taraxacum officinale Weber, and Tropaeolum majus L.) were investigated to assess their sensory profile at harvest and their shelf life and bioactive compounds dynamics during cold storage. The emerging market of edible flowers lacks this information; thus, the characteristics and requirements of different flower species were provided. In detail, a quantitative descriptive analysis was performed by trained panelists at flower harvest, evaluating 10 sensory descriptors (intensity of sweet, sour, bitter, salt, smell, specific flower aroma, and herbaceous aroma; spiciness, chewiness, and astringency). Flower visual quality, biologically active compounds content (total polyphenols and anthocyanins), and antioxidant activity (FRAP, DPPH, and ABTS assays) were evaluated both at harvest and during storage at 4 °C for 14 days to assess their shelf life. Generally, species had a wide range of peculiar sensory and phytochemical characteristics at harvest, as well as shelf life and bioactive compounds dynamics during postharvest. A strong aroma was indicated for A. ursinum, D. carthusianorum, L. angustifolia, and L. vulgare, while B. officinalis and C. officinalis had very low values for all aroma and taste descriptors, resulting in poor sensory profiles. At harvest, P. officinalis, R. canina, and R. pendulina exhibited the highest values of polyphenols (884–1271 mg of gallic acid equivalents per 100 g) and antioxidant activity (204–274 mmol Fe2+/kg for FRAP, 132–232 and 43–58 µmol of Trolox equivalent per g for DPPH and ABTS). The species with the longest shelf life in terms of acceptable visual quality was R. pendulina (14 days), followed by R. canina (10 days). All the other species lasted seven days, except for C. intybus and T. officinale that did not reach day 3. During cold storage, the content of bioactive compounds differed, as total phenolics followed a different trend according to the species and anthocyanins remained almost unaltered for 14 days. Considering antioxidant activity, ABTS values were the least variable, varying in only four species (A. ursinum, D. carthusianorum, L. angustifolia, and P. officinalis), while both DPPH and FRAP values varied in eight species. Taken together, the knowledge of sensory profiles, phytochemical characteristics and shelf life can provide information to select suitable species for the emerging edible flower market.
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Chen Q, Xu B, Huang W, Amrouche AT, Maurizio B, Simal-Gandara J, Tundis R, Xiao J, Zou L, Lu B. Edible flowers as functional raw materials: A review on anti-aging properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Marchioni I, Pistelli L, Ferri B, Copetta A, Ruffoni B, Pistelli L, Najar B. Phytonutritional Content and Aroma Profile Changes During Postharvest Storage of Edible Flowers. Front Plant Sci 2020; 11:590968. [PMID: 33329654 PMCID: PMC7731506 DOI: 10.3389/fpls.2020.590968] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Accepted: 10/13/2020] [Indexed: 06/12/2023]
Abstract
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.
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Affiliation(s)
- Ilaria Marchioni
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Laura Pistelli
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
- Interdepartmental Research Center NUTRAFOOD “Nutraceuticals and Food for Health”, University of Pisa, Pisa, Italy
| | | | - Andrea Copetta
- Research Centre for Vegetable and Ornamental Crops (CREA), Sanremo, Italy
| | - Barbara Ruffoni
- Research Centre for Vegetable and Ornamental Crops (CREA), Sanremo, Italy
| | - Luisa Pistelli
- Interdepartmental Research Center NUTRAFOOD “Nutraceuticals and Food for Health”, University of Pisa, Pisa, Italy
- Department of Pharmacy, University of Pisa, Pisa, Italy
| | - Basma Najar
- Department of Pharmacy, University of Pisa, Pisa, Italy
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Lucarini M, Copetta A, Durazzo A, Gabrielli P, Lombardi-boccia G, Lupotto E, Santini A, Ruffoni B. A Snapshot on Food Allergies: A Case Study on Edible Flowers. Sustainability 2020; 12:8709. [DOI: 10.3390/su12208709] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
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.
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Drava G, Iobbi V, Govaerts R, Minganti V, Copetta A, Ruffoni B, Bisio A. Trace Elements in Edible Flowers from Italy: Further Insights into Health Benefits and Risks to Consumers. Molecules 2020; 25:E2891. [PMID: 32586028 DOI: 10.3390/molecules25122891] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/12/2020] [Accepted: 06/18/2020] [Indexed: 12/11/2022] Open
Abstract
The use of edible flowers in cooking dates back to ancient times, but recently it is gaining success among the consumers, increasingly attentive to healthy and sustainable foods of high quality, without neglecting taste, flavour, and visual appeal. The present study aims to deepen the knowledge regarding the mineral composition of edible flowers, an aspect not widely investigated in scientific literature. The concentrations of Cd, Co, Cu, Fe, Mn, Ni, Pb, Sr, V, and Zn have been determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) in flowers belonging to a wide variety of species. The study highlights that some floral species are characterized by significantly higher concentrations of certain trace elements, e.g., the flowers of Acmella oleracea for Mn, those of basil (Ocimum basilicum) and of pumpkins (Cucurbita moschata and C. pepo) for Cu and Sr, and those of orange daylily (Hemerocallis fulva) for Ni. Potentially toxic elements are present at low concentrations, often below the limit of the detection for Cd, Co, Ni, V. In all samples, Cd and Pb are well below the maximum permitted levels in foodstuffs. It can be concluded that the edible flowers analyzed can be considered a good source of essential elements and do not present risks for the consumer health as for the mineral composition.
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Fadda A, Palma A, Azara E, D'Aquino S. Effect of modified atmosphere packaging on overall appearance and nutraceutical quality of pot marigold held at 5 °C. Food Res Int 2020; 134:109248. [PMID: 32517910 DOI: 10.1016/j.foodres.2020.109248] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 04/10/2020] [Accepted: 04/13/2020] [Indexed: 11/29/2022]
Abstract
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.
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Affiliation(s)
- Angela Fadda
- Institute of the Sciences of Food Production, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy.
| | - Amedeo Palma
- Institute of the Sciences of Food Production, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
| | - Emanuela Azara
- Institute of Biomelecular Chemistry, National Research Council, Traversa la Crucca, 3, 07100 Sassari, Italy
| | - Salvatore D'Aquino
- Institute of the Sciences of Food Production, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
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