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

Detalhes bibliográficos
Autor(a) principal: Pires, Tânia C.S.P.
Data de Publicação: 2017
Outros Autores: Dias, Maria Inês, Barros, Lillian, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/15301
Resumo: Edible flowers provide new colours, textures and vibrancy to any dish, and apart from the “glam” factor, they can constitute new sources of bioactive compounds. In the present work, the edible petals and infusions of dahlia, rose, calendula and centaurea, were characterized regarding their nutritional value and composition in terms of hydrophilic and lipophilic compounds. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, glucose and sucrose were identified in all the petals and infusions. Rose petals and calendula infusions gave the highest content of organic acids, mainly due to the presence of malic and quinic acids, respectively. Polyunsaturated fatty acids predominated over saturated fatty acids, mainly due to the contr ibution of linoleic acid. Calendula presented the highest content in tocopherols, with a-tocopherol as the most abundant. These results highlight the interest of edible petals “as” and “in” new food products, representing rich sources of bioactive nutrients.
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spelling Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredientsChemical compositionEdible petalsInfusionsNutritional valueEdible flowers provide new colours, textures and vibrancy to any dish, and apart from the “glam” factor, they can constitute new sources of bioactive compounds. In the present work, the edible petals and infusions of dahlia, rose, calendula and centaurea, were characterized regarding their nutritional value and composition in terms of hydrophilic and lipophilic compounds. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, glucose and sucrose were identified in all the petals and infusions. Rose petals and calendula infusions gave the highest content of organic acids, mainly due to the presence of malic and quinic acids, respectively. Polyunsaturated fatty acids predominated over saturated fatty acids, mainly due to the contr ibution of linoleic acid. Calendula presented the highest content in tocopherols, with a-tocopherol as the most abundant. These results highlight the interest of edible petals “as” and “in” new food products, representing rich sources of bioactive nutrients.We thank the Foundation for Science and Technology (FCT, Portugal) and also thank FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013), LSRE (Project UID/EQU/50020/2013), L. Barros (SFRH/BPD/107855/2015) and I. Dias (SFRH/BD/84485/2012) grants. The authors are also grateful to Prof. Carlos Aguiar (CIMO) for systematic identification of the studied species.Biblioteca Digital do IPBPires, Tânia C.S.P.Dias, Maria InêsBarros, LillianFerreira, Isabel C.F.R.2018-01-25T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15301engPires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. Food Chemistry. ISSN 0308-8146. 220, p. 337-3430308-814610.1016/j.foodchem.2016.10.026info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T12:17:26ZPortal AgregadorONG
dc.title.none.fl_str_mv Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
title Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
spellingShingle Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
Pires, Tânia C.S.P.
Chemical composition
Edible petals
Infusions
Nutritional value
title_short Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
title_full Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
title_fullStr Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
title_full_unstemmed Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
title_sort Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
author Pires, Tânia C.S.P.
author_facet Pires, Tânia C.S.P.
Dias, Maria Inês
Barros, Lillian
Ferreira, Isabel C.F.R.
author_role author
author2 Dias, Maria Inês
Barros, Lillian
Ferreira, Isabel C.F.R.
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Pires, Tânia C.S.P.
Dias, Maria Inês
Barros, Lillian
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Chemical composition
Edible petals
Infusions
Nutritional value
topic Chemical composition
Edible petals
Infusions
Nutritional value
description Edible flowers provide new colours, textures and vibrancy to any dish, and apart from the “glam” factor, they can constitute new sources of bioactive compounds. In the present work, the edible petals and infusions of dahlia, rose, calendula and centaurea, were characterized regarding their nutritional value and composition in terms of hydrophilic and lipophilic compounds. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, glucose and sucrose were identified in all the petals and infusions. Rose petals and calendula infusions gave the highest content of organic acids, mainly due to the presence of malic and quinic acids, respectively. Polyunsaturated fatty acids predominated over saturated fatty acids, mainly due to the contr ibution of linoleic acid. Calendula presented the highest content in tocopherols, with a-tocopherol as the most abundant. These results highlight the interest of edible petals “as” and “in” new food products, representing rich sources of bioactive nutrients.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-01-25T10:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/15301
url http://hdl.handle.net/10198/15301
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. Food Chemistry. ISSN 0308-8146. 220, p. 337-343
0308-8146
10.1016/j.foodchem.2016.10.026
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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