Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering
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/10198/20003 |
Resumo: | Edible flowers consumption and use are an increasing food trend worldwide, although information concerning their nutritional composition and nutraceutical value is still scarce. Thus, the aim of this study was to contribute to the popularization of pansies (Viola × wittrockiana), through the analysis of the nutritional and nutraceutical features of pansies with different colors (white, yellow, and red) and flowering stages. Both flower type and flowering stage influenced the flower composition. When completely open, white and yellow pansies had the highest contents of protein (>2.00 g/100 g fresh weight), while red pansies had the highest content of carbohydrates (8.0 g/100 g fresh weight). Regarding the fatty acid profiles, linoleic acid was always predominant (ranging between 18.7 and 51.0 g/100 g fatty acids), followed by the palmitic and linolenic acids. During flowering, there was an increase in protein, fat, and linolenic acid contents in white and yellow pansies, whereas in red pansies the values did not change. Red pansies were characterized by the highest contents of total carotenoids (873 to 1300 μg β-carotene/g dry weight) and monomeric anthocyanins (303 to 402 μg Cy-3 glu/g dry weight); however, white and yellow pansies showed an increase in the values of total reducing capacity (total phenols), hydrolysable tannins, flavonoids, monomeric anthocyanins, and antioxidant activity from the bud to completely open flower stage. Our results underline the nutritional differences between pansies with different colors at distinct stages of development and their potential health benefits, suggesting that they can be used as ingredient to improve the nutritional properties of foods. |
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Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during floweringAntioxidant activityBioactive compoundsFatty acidsFlowering stagesNutritional compositionPansiesEdible flowers consumption and use are an increasing food trend worldwide, although information concerning their nutritional composition and nutraceutical value is still scarce. Thus, the aim of this study was to contribute to the popularization of pansies (Viola × wittrockiana), through the analysis of the nutritional and nutraceutical features of pansies with different colors (white, yellow, and red) and flowering stages. Both flower type and flowering stage influenced the flower composition. When completely open, white and yellow pansies had the highest contents of protein (>2.00 g/100 g fresh weight), while red pansies had the highest content of carbohydrates (8.0 g/100 g fresh weight). Regarding the fatty acid profiles, linoleic acid was always predominant (ranging between 18.7 and 51.0 g/100 g fatty acids), followed by the palmitic and linolenic acids. During flowering, there was an increase in protein, fat, and linolenic acid contents in white and yellow pansies, whereas in red pansies the values did not change. Red pansies were characterized by the highest contents of total carotenoids (873 to 1300 μg β-carotene/g dry weight) and monomeric anthocyanins (303 to 402 μg Cy-3 glu/g dry weight); however, white and yellow pansies showed an increase in the values of total reducing capacity (total phenols), hydrolysable tannins, flavonoids, monomeric anthocyanins, and antioxidant activity from the bud to completely open flower stage. Our results underline the nutritional differences between pansies with different colors at distinct stages of development and their potential health benefits, suggesting that they can be used as ingredient to improve the nutritional properties of foods.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/MEC for the financial support to QOPNA research Unit (FCT UID/ QUI/00062/2013) and LAQV research Unit (UID/QUI/50006/2013-POCI/01/0145/ FEDER/007265) through national funds and co-financed 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/00690/2013).Biblioteca Digital do IPBFernandes, LuanaRamalhosa, ElsaBaptista, PaulaPereira, J.A.Saraiva, Jorge A.Casal, Susana2018-01-19T10:00:00Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/20003engFernandes, Luana; Ramalhosa, Elsa; Baptista, Paula; Pereira, José A.; Saraiva, Jorge A.; Casal, Susana I.P. (2019). Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering. Journal of Food Science. ISSN 0022-1147. 84, p. 490-4980022-114710.1111/1750-3841.14482info: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:RCAAP2023-11-21T10:45:50Zoai:bibliotecadigital.ipb.pt:10198/20003Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:10:50.003087Repositório 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 |
Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering |
title |
Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering |
spellingShingle |
Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering Fernandes, Luana Antioxidant activity Bioactive compounds Fatty acids Flowering stages Nutritional composition Pansies |
title_short |
Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering |
title_full |
Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering |
title_fullStr |
Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering |
title_full_unstemmed |
Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering |
title_sort |
Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering |
author |
Fernandes, Luana |
author_facet |
Fernandes, Luana Ramalhosa, Elsa Baptista, Paula Pereira, J.A. Saraiva, Jorge A. Casal, Susana |
author_role |
author |
author2 |
Ramalhosa, Elsa Baptista, Paula Pereira, J.A. Saraiva, Jorge A. Casal, Susana |
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 Ramalhosa, Elsa Baptista, Paula Pereira, J.A. Saraiva, Jorge A. Casal, Susana |
dc.subject.por.fl_str_mv |
Antioxidant activity Bioactive compounds Fatty acids Flowering stages Nutritional composition Pansies |
topic |
Antioxidant activity Bioactive compounds Fatty acids Flowering stages Nutritional composition Pansies |
description |
Edible flowers consumption and use are an increasing food trend worldwide, although information concerning their nutritional composition and nutraceutical value is still scarce. Thus, the aim of this study was to contribute to the popularization of pansies (Viola × wittrockiana), through the analysis of the nutritional and nutraceutical features of pansies with different colors (white, yellow, and red) and flowering stages. Both flower type and flowering stage influenced the flower composition. When completely open, white and yellow pansies had the highest contents of protein (>2.00 g/100 g fresh weight), while red pansies had the highest content of carbohydrates (8.0 g/100 g fresh weight). Regarding the fatty acid profiles, linoleic acid was always predominant (ranging between 18.7 and 51.0 g/100 g fatty acids), followed by the palmitic and linolenic acids. During flowering, there was an increase in protein, fat, and linolenic acid contents in white and yellow pansies, whereas in red pansies the values did not change. Red pansies were characterized by the highest contents of total carotenoids (873 to 1300 μg β-carotene/g dry weight) and monomeric anthocyanins (303 to 402 μg Cy-3 glu/g dry weight); however, white and yellow pansies showed an increase in the values of total reducing capacity (total phenols), hydrolysable tannins, flavonoids, monomeric anthocyanins, and antioxidant activity from the bud to completely open flower stage. Our results underline the nutritional differences between pansies with different colors at distinct stages of development and their potential health benefits, suggesting that they can be used as ingredient to improve the nutritional properties of foods. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2019 2019-01-01T00:00:00Z |
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/10198/20003 |
url |
http://hdl.handle.net/10198/20003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fernandes, Luana; Ramalhosa, Elsa; Baptista, Paula; Pereira, José A.; Saraiva, Jorge A.; Casal, Susana I.P. (2019). Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering. Journal of Food Science. ISSN 0022-1147. 84, p. 490-498 0022-1147 10.1111/1750-3841.14482 |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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