Freezing of edible flowers: Effect on microbial and antioxidant quality during storage
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/22301 |
Resumo: | Edible flowers are a new gourmet product; however, they are not always available all years. Thus, it is essential to find out technologies to guarantee this product for a longer time. Flowers of four species (borage [Borago officinalis], heartsease [Viola tricolor], kalanchoe [Kalanchoe blossfeldiana], and dandelion [Taraxacum officinale]) were subjected to freezing (in their natural form and in ice cubes) and analyzed in terms of visual appearance, the content of flavonoids, hydrolysable tannins, phenolics, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power), and microbial quality after storage for 1 and 3 months. Flowers in ice cubes showed similar appearance to fresh ones during the 3 months of storage, whereas frozen flowers were only equivalent up to 1 month with the exception of kalanchoe. Even though flowers in ice cubes showed good appearance after 3 months of storage, they had the lowest values of bioactive compounds and antioxidant activity. On the contrary, when frozen, the content of bioactive compounds maintained or even increased up to 1 month of storage compared to fresh flowers, except for borage. Furthermore, in both freezing treatments, the microorganisms’ counts decreased or maintained when compared to fresh samples, except in dandelion. In general, both treatments may allow keeping the flowers after their flowering times. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Freezing of edible flowers: Effect on microbial and antioxidant quality during storageAntioxidant activityEdible flowersFrozenIce cubesMicrobial qualityStorageEdible flowers are a new gourmet product; however, they are not always available all years. Thus, it is essential to find out technologies to guarantee this product for a longer time. Flowers of four species (borage [Borago officinalis], heartsease [Viola tricolor], kalanchoe [Kalanchoe blossfeldiana], and dandelion [Taraxacum officinale]) were subjected to freezing (in their natural form and in ice cubes) and analyzed in terms of visual appearance, the content of flavonoids, hydrolysable tannins, phenolics, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power), and microbial quality after storage for 1 and 3 months. Flowers in ice cubes showed similar appearance to fresh ones during the 3 months of storage, whereas frozen flowers were only equivalent up to 1 month with the exception of kalanchoe. Even though flowers in ice cubes showed good appearance after 3 months of storage, they had the lowest values of bioactive compounds and antioxidant activity. On the contrary, when frozen, the content of bioactive compounds maintained or even increased up to 1 month of storage compared to fresh flowers, except for borage. Furthermore, in both freezing treatments, the microorganisms’ counts decreased or maintained when compared to fresh samples, except in dandelion. In general, both treatments may allow keeping the flowers after their flowering times.The authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant SFRH/BD/95853/2013 to Luana Fernandes and FCT/MCT for the financial support to QOPNA Research Unit (FCT UID/QUI/00062/2019) and LAQV Research Unit (UID/QUI/50006/2019) through national funds and cofinanced by the FEDER within the PT2020 Partnership Agreement. Furthermore, the authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019).Biblioteca Digital do IPBFernandes, LuanaCasal, SusanaPereira, J.A.Pereira, ErmelindaSaraiva, Jorge A.Ramalhosa, Elsa2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/22301engFernandes, Luana; Casal, Susana; Pereira, José Alberto; Pereira, Ermelinda Lopes; Saraiva, Jorge A.; Ramalhosa, Elsa (2020). Freezing of edible flowers: Effect on microbial and antioxidant quality during storage. Journal of Food Science. ISSN 0022-1147. 85, p. 1151-11590022-114710.1111/1750-3841.15097info: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:RCAAP2023-11-21T10:50:00Zoai:bibliotecadigital.ipb.pt:10198/22301Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:33.131704Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Freezing of edible flowers: Effect on microbial and antioxidant quality during storage |
title |
Freezing of edible flowers: Effect on microbial and antioxidant quality during storage |
spellingShingle |
Freezing of edible flowers: Effect on microbial and antioxidant quality during storage Fernandes, Luana Antioxidant activity Edible flowers Frozen Ice cubes Microbial quality Storage |
title_short |
Freezing of edible flowers: Effect on microbial and antioxidant quality during storage |
title_full |
Freezing of edible flowers: Effect on microbial and antioxidant quality during storage |
title_fullStr |
Freezing of edible flowers: Effect on microbial and antioxidant quality during storage |
title_full_unstemmed |
Freezing of edible flowers: Effect on microbial and antioxidant quality during storage |
title_sort |
Freezing of edible flowers: Effect on microbial and antioxidant quality during storage |
author |
Fernandes, Luana |
author_facet |
Fernandes, Luana Casal, Susana Pereira, J.A. Pereira, Ermelinda Saraiva, Jorge A. Ramalhosa, Elsa |
author_role |
author |
author2 |
Casal, Susana Pereira, J.A. Pereira, Ermelinda Saraiva, Jorge A. Ramalhosa, Elsa |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Fernandes, Luana Casal, Susana Pereira, J.A. Pereira, Ermelinda Saraiva, Jorge A. Ramalhosa, Elsa |
dc.subject.por.fl_str_mv |
Antioxidant activity Edible flowers Frozen Ice cubes Microbial quality Storage |
topic |
Antioxidant activity Edible flowers Frozen Ice cubes Microbial quality Storage |
description |
Edible flowers are a new gourmet product; however, they are not always available all years. Thus, it is essential to find out technologies to guarantee this product for a longer time. Flowers of four species (borage [Borago officinalis], heartsease [Viola tricolor], kalanchoe [Kalanchoe blossfeldiana], and dandelion [Taraxacum officinale]) were subjected to freezing (in their natural form and in ice cubes) and analyzed in terms of visual appearance, the content of flavonoids, hydrolysable tannins, phenolics, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power), and microbial quality after storage for 1 and 3 months. Flowers in ice cubes showed similar appearance to fresh ones during the 3 months of storage, whereas frozen flowers were only equivalent up to 1 month with the exception of kalanchoe. Even though flowers in ice cubes showed good appearance after 3 months of storage, they had the lowest values of bioactive compounds and antioxidant activity. On the contrary, when frozen, the content of bioactive compounds maintained or even increased up to 1 month of storage compared to fresh flowers, except for borage. Furthermore, in both freezing treatments, the microorganisms’ counts decreased or maintained when compared to fresh samples, except in dandelion. In general, both treatments may allow keeping the flowers after their flowering times. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2020 2020-01-01T00:00:00Z |
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/10198/22301 |
url |
http://hdl.handle.net/10198/22301 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fernandes, Luana; Casal, Susana; Pereira, José Alberto; Pereira, Ermelinda Lopes; Saraiva, Jorge A.; Ramalhosa, Elsa (2020). Freezing of edible flowers: Effect on microbial and antioxidant quality during storage. Journal of Food Science. ISSN 0022-1147. 85, p. 1151-1159 0022-1147 10.1111/1750-3841.15097 |
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) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799135411841269760 |