Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2022.111973 http://hdl.handle.net/11449/245945 |
Resumo: | Edible flowers have been widely consumed fresh in drinks, salads, desserts and salty dishes. This study evaluated the color parameters, chemical composition (phenolics, sugars, organic acids), volatiles compounds and microbiota (bacterial and fungal communities) in edible purple flowers (Torenia fournieri F. Lind.) cultivated in biocompost and traditional organic systems. Torenia flowers cultivated in biocompost had high (p < 0.05) contents of anthocyanins (cyanidin 3,5-diglucoside, delphinidin 3-glucoside), flavonols (quercitin 3-glycoside, myricetin and rutin), sugars (rhamnose and glucose), organic acids (citric and succinic), aldehydes (hexanal, cis-2-hexenal and trans-2-hexenal), and alcohols (trans-2-hexenol and 3-ethyl-4-methylpentan-1-ol). Flowers cultivated in biocompost showed higher (p < 0.05) abundance Cyanobacteria and Basidiomycota bacterial and fungal phyla, respectively, than flowers cultivated in traditional system. The high abundance of Oxyphotobacteria and Dothideomycetes classes, Acetobacterales and Cladosporiales orders, Oxyphotobacteriaceae and Cladosporiaceae families, and Raoultella and Cladosporium genera characterized torenia flowers cultivated in biocompost. The cultivation system influenced the torenia flowers microbiota and composition, primarily due to environmental response and enhanced uptake of nutrients. Our findings indicate that cultivation of torenia using the agroindustrial based-biocompost improves bioactive and volatiles contents in more purple and fruity flavored flowers, rendering flowers more attractive for consumption. |
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Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systemsAgro-industrial residuesAnthocyaninEdible flowersFlavor compoundsMicrobiotaOrganic cultivationEdible flowers have been widely consumed fresh in drinks, salads, desserts and salty dishes. This study evaluated the color parameters, chemical composition (phenolics, sugars, organic acids), volatiles compounds and microbiota (bacterial and fungal communities) in edible purple flowers (Torenia fournieri F. Lind.) cultivated in biocompost and traditional organic systems. Torenia flowers cultivated in biocompost had high (p < 0.05) contents of anthocyanins (cyanidin 3,5-diglucoside, delphinidin 3-glucoside), flavonols (quercitin 3-glycoside, myricetin and rutin), sugars (rhamnose and glucose), organic acids (citric and succinic), aldehydes (hexanal, cis-2-hexenal and trans-2-hexenal), and alcohols (trans-2-hexenol and 3-ethyl-4-methylpentan-1-ol). Flowers cultivated in biocompost showed higher (p < 0.05) abundance Cyanobacteria and Basidiomycota bacterial and fungal phyla, respectively, than flowers cultivated in traditional system. The high abundance of Oxyphotobacteria and Dothideomycetes classes, Acetobacterales and Cladosporiales orders, Oxyphotobacteriaceae and Cladosporiaceae families, and Raoultella and Cladosporium genera characterized torenia flowers cultivated in biocompost. The cultivation system influenced the torenia flowers microbiota and composition, primarily due to environmental response and enhanced uptake of nutrients. Our findings indicate that cultivation of torenia using the agroindustrial based-biocompost improves bioactive and volatiles contents in more purple and fruity flavored flowers, rendering flowers more attractive for consumption.Laboratory of Microbial Processes in Foods Department of Food Engineering Center of Technology Federal University of Paraíba, Campus IDepartment of General and Applied Biology Institute of Biosciences State University of São Paulo, SPDepartment of Phytotechnics Federal University of Santa Maria (UFSM), RSDepartment of Food Technology Federal Institute of Sertão Pernambucano, PernambucoResearch Informatics Core Research Resource Center University of Illinois at ChicagoEmpresa Paraibana de Abastecimento e Serviços Agrícolas – EMPASA, ParaíbaLaboratory of Flavor Analysis Department of Food Engineering Center of Technology Federal University of ParaíbaDepartment of Food Science Technology Federal University Santa Maria (UFSM), RSDepartment of Food Science and Nutrition Faculty of Food Engineering University of Campinas, State of São PauloFederal University of ParaíbaUniversidade de São Paulo (USP)Universidade Federal de Sergipe (UFS)Federal Institute of Sertão PernambucanoUniversity of Illinois at ChicagoEmpresa Paraibana de Abastecimento e Serviços Agrícolas – EMPASAUniversidade Estadual de Campinas (UNICAMP)Santos de Morais, JanneCabral, LucéliaKaroline Almeida da Costa, WhyaraOsmari Uhlmann, Liliandos Santos Lima, MarcosFontes Noronha, MellineAlves dos Santos, SilvanaSuely Madruga, MartaSouza Olegario, LaryWagner, RogerSant'Ana, Anderson S.Magnani, Marciane2023-07-29T12:27:32Z2023-07-29T12:27:32Z2022-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodres.2022.111973Food Research International, v. 162.1873-71450963-9969http://hdl.handle.net/11449/24594510.1016/j.foodres.2022.1119732-s2.0-85138466700Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research Internationalinfo:eu-repo/semantics/openAccess2023-07-29T12:27:32Zoai:repositorio.unesp.br:11449/245945Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-07-29T12:27:32Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems |
title |
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems |
spellingShingle |
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems Santos de Morais, Janne Agro-industrial residues Anthocyanin Edible flowers Flavor compounds Microbiota Organic cultivation |
title_short |
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems |
title_full |
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems |
title_fullStr |
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems |
title_full_unstemmed |
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems |
title_sort |
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems |
author |
Santos de Morais, Janne |
author_facet |
Santos de Morais, Janne Cabral, Lucélia Karoline Almeida da Costa, Whyara Osmari Uhlmann, Lilian dos Santos Lima, Marcos Fontes Noronha, Melline Alves dos Santos, Silvana Suely Madruga, Marta Souza Olegario, Lary Wagner, Roger Sant'Ana, Anderson S. Magnani, Marciane |
author_role |
author |
author2 |
Cabral, Lucélia Karoline Almeida da Costa, Whyara Osmari Uhlmann, Lilian dos Santos Lima, Marcos Fontes Noronha, Melline Alves dos Santos, Silvana Suely Madruga, Marta Souza Olegario, Lary Wagner, Roger Sant'Ana, Anderson S. Magnani, Marciane |
author2_role |
author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Federal University of Paraíba Universidade de São Paulo (USP) Universidade Federal de Sergipe (UFS) Federal Institute of Sertão Pernambucano University of Illinois at Chicago Empresa Paraibana de Abastecimento e Serviços Agrícolas – EMPASA Universidade Estadual de Campinas (UNICAMP) |
dc.contributor.author.fl_str_mv |
Santos de Morais, Janne Cabral, Lucélia Karoline Almeida da Costa, Whyara Osmari Uhlmann, Lilian dos Santos Lima, Marcos Fontes Noronha, Melline Alves dos Santos, Silvana Suely Madruga, Marta Souza Olegario, Lary Wagner, Roger Sant'Ana, Anderson S. Magnani, Marciane |
dc.subject.por.fl_str_mv |
Agro-industrial residues Anthocyanin Edible flowers Flavor compounds Microbiota Organic cultivation |
topic |
Agro-industrial residues Anthocyanin Edible flowers Flavor compounds Microbiota Organic cultivation |
description |
Edible flowers have been widely consumed fresh in drinks, salads, desserts and salty dishes. This study evaluated the color parameters, chemical composition (phenolics, sugars, organic acids), volatiles compounds and microbiota (bacterial and fungal communities) in edible purple flowers (Torenia fournieri F. Lind.) cultivated in biocompost and traditional organic systems. Torenia flowers cultivated in biocompost had high (p < 0.05) contents of anthocyanins (cyanidin 3,5-diglucoside, delphinidin 3-glucoside), flavonols (quercitin 3-glycoside, myricetin and rutin), sugars (rhamnose and glucose), organic acids (citric and succinic), aldehydes (hexanal, cis-2-hexenal and trans-2-hexenal), and alcohols (trans-2-hexenol and 3-ethyl-4-methylpentan-1-ol). Flowers cultivated in biocompost showed higher (p < 0.05) abundance Cyanobacteria and Basidiomycota bacterial and fungal phyla, respectively, than flowers cultivated in traditional system. The high abundance of Oxyphotobacteria and Dothideomycetes classes, Acetobacterales and Cladosporiales orders, Oxyphotobacteriaceae and Cladosporiaceae families, and Raoultella and Cladosporium genera characterized torenia flowers cultivated in biocompost. The cultivation system influenced the torenia flowers microbiota and composition, primarily due to environmental response and enhanced uptake of nutrients. Our findings indicate that cultivation of torenia using the agroindustrial based-biocompost improves bioactive and volatiles contents in more purple and fruity flavored flowers, rendering flowers more attractive for consumption. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-01 2023-07-29T12:27:32Z 2023-07-29T12:27:32Z |
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://dx.doi.org/10.1016/j.foodres.2022.111973 Food Research International, v. 162. 1873-7145 0963-9969 http://hdl.handle.net/11449/245945 10.1016/j.foodres.2022.111973 2-s2.0-85138466700 |
url |
http://dx.doi.org/10.1016/j.foodres.2022.111973 http://hdl.handle.net/11449/245945 |
identifier_str_mv |
Food Research International, v. 162. 1873-7145 0963-9969 10.1016/j.foodres.2022.111973 2-s2.0-85138466700 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964887208689664 |