Edible flowers of Helichrysum italicum
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| 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/10362/145550 |
Resumo: | Authors thank Elisa Foulquié for preparing the graphical abstract created with Biorender.CQC, UIDB/MAR/04292/2020 to MARE, LA/P/0045/2020 to ALiCE as well as to the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (Centro-01-0145-FEDER-000018) and Rede Nacional de Ressonância Magnética Nuclear (RNRMN, UC-NMR). Fungal methodologies were supported through a Biochemical Society grant (Eric Reid Fund for Methodology) awarded jointly to Megan Mortimer and Dr Stefan Millson, University of Lincoln, UK. Publisher Copyright: © 2022 Elsevier Ltd |
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Edible flowers of Helichrysum italicumComposition, nutritive value, and bioactivitiesAntimicrobial activityAntioxidant activityCaco-2 cellsEdible wildflowersFatty acidsHelichrysum italicumMineral contentPolyphenolsFood ScienceAuthors thank Elisa Foulquié for preparing the graphical abstract created with Biorender.CQC, UIDB/MAR/04292/2020 to MARE, LA/P/0045/2020 to ALiCE as well as to the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (Centro-01-0145-FEDER-000018) and Rede Nacional de Ressonância Magnética Nuclear (RNRMN, UC-NMR). Fungal methodologies were supported through a Biochemical Society grant (Eric Reid Fund for Methodology) awarded jointly to Megan Mortimer and Dr Stefan Millson, University of Lincoln, UK. Publisher Copyright: © 2022 Elsevier LtdHelichrysum italicum (H. italicum) is a halophyte shrub with bright yellow flowers with a strong curry-like aroma. The essential oils of H. italicum have been used in the production of cosmetics and pharmaceuticals, due to their antiallergic and anti-inflammatory properties. In the agri-food sector, H. italicum flowers can be used for seasoning and flavoring food, and as natural food preservatives. Here, we report on the composition, bioactive compounds, and nutritive value of H. italicum flowers. Flowers were mainly composed of carbohydrates (>80 % dry weight), followed by minerals (6.31 ± 0.95 % dw), protein (5.44 ± 0.35 % dw), and lipids (3.59 % ± 0.53 % dw). High percentages of Fe, Zn, Ca, and K were found in the flower material, along with a high content in antioxidants, polyphenols, and carotenoids, as corroborated by the nuclear magnetic resonance (NMR) data. Flowers were mainly composed of saturated fatty acids (SFAs) (54.50 ± 0.95 % of total FA), followed by polyunsaturated fatty acids (PUFAs) (37.73 ± 1.25 % of total FA) and monounsaturated fatty acids (MUFAs) (7.77 ± 0.34 %), as detected by gas chromatography mass spectrometry (GC–MS). The omega-6 PUFA linoleic acid (22.55 ± 0.76 % of total FA) was the most abundant fatty acid found. Flower extracts showed antimicrobial activity against Saccharomyces cerevisiae and Komagataella phaffii, as well as against Gram-negative (Klebsiella pneumoniae) and Gram-positive (Staphylococcus aureus) bacteria. H. italicum flower material was nontoxic to human intestinal Caco-2 model cells at concentrations up to 1.0 % w/v.DCT - Departamento de Ciências da TerraGeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasRUNPrimitivo, Maria JoãoNeves, MartaPires, Cristiana L.Cruz, Pedro F.Brito, CatarinaRodrigues, Ana C.de Carvalho, Carla C. C. R.Mortimer, Megan M.Moreno, Maria JoãoBrito, Rui M. M.Taylor, Edward J.Millson, Stefan H.Reboredo, FernandoJorge Campos, MariaVaz, Daniela C.Ribeiro, Vânia S.2022-11-15T22:09:29Z2022-072022-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10application/pdfhttp://hdl.handle.net/10362/145550eng0963-9969PURE: 47634840https://doi.org/10.1016/j.foodres.2022.111399info: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:RCAAP2024-03-11T05:26:03Zoai:run.unl.pt:10362/145550Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:52:08.701940Repositório 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 |
Edible flowers of Helichrysum italicum Composition, nutritive value, and bioactivities |
| title |
Edible flowers of Helichrysum italicum |
| spellingShingle |
Edible flowers of Helichrysum italicum Primitivo, Maria João Antimicrobial activity Antioxidant activity Caco-2 cells Edible wildflowers Fatty acids Helichrysum italicum Mineral content Polyphenols Food Science |
| title_short |
Edible flowers of Helichrysum italicum |
| title_full |
Edible flowers of Helichrysum italicum |
| title_fullStr |
Edible flowers of Helichrysum italicum |
| title_full_unstemmed |
Edible flowers of Helichrysum italicum |
| title_sort |
Edible flowers of Helichrysum italicum |
| author |
Primitivo, Maria João |
| author_facet |
Primitivo, Maria João Neves, Marta Pires, Cristiana L. Cruz, Pedro F. Brito, Catarina Rodrigues, Ana C. de Carvalho, Carla C. C. R. Mortimer, Megan M. Moreno, Maria João Brito, Rui M. M. Taylor, Edward J. Millson, Stefan H. Reboredo, Fernando Jorge Campos, Maria Vaz, Daniela C. Ribeiro, Vânia S. |
| author_role |
author |
| author2 |
Neves, Marta Pires, Cristiana L. Cruz, Pedro F. Brito, Catarina Rodrigues, Ana C. de Carvalho, Carla C. C. R. Mortimer, Megan M. Moreno, Maria João Brito, Rui M. M. Taylor, Edward J. Millson, Stefan H. Reboredo, Fernando Jorge Campos, Maria Vaz, Daniela C. Ribeiro, Vânia S. |
| author2_role |
author author author author author author author author author author author author author author author |
| dc.contributor.none.fl_str_mv |
DCT - Departamento de Ciências da Terra GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias RUN |
| dc.contributor.author.fl_str_mv |
Primitivo, Maria João Neves, Marta Pires, Cristiana L. Cruz, Pedro F. Brito, Catarina Rodrigues, Ana C. de Carvalho, Carla C. C. R. Mortimer, Megan M. Moreno, Maria João Brito, Rui M. M. Taylor, Edward J. Millson, Stefan H. Reboredo, Fernando Jorge Campos, Maria Vaz, Daniela C. Ribeiro, Vânia S. |
| dc.subject.por.fl_str_mv |
Antimicrobial activity Antioxidant activity Caco-2 cells Edible wildflowers Fatty acids Helichrysum italicum Mineral content Polyphenols Food Science |
| topic |
Antimicrobial activity Antioxidant activity Caco-2 cells Edible wildflowers Fatty acids Helichrysum italicum Mineral content Polyphenols Food Science |
| description |
Authors thank Elisa Foulquié for preparing the graphical abstract created with Biorender.CQC, UIDB/MAR/04292/2020 to MARE, LA/P/0045/2020 to ALiCE as well as to the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (Centro-01-0145-FEDER-000018) and Rede Nacional de Ressonância Magnética Nuclear (RNRMN, UC-NMR). Fungal methodologies were supported through a Biochemical Society grant (Eric Reid Fund for Methodology) awarded jointly to Megan Mortimer and Dr Stefan Millson, University of Lincoln, UK. Publisher Copyright: © 2022 Elsevier Ltd |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-11-15T22:09:29Z 2022-07 2022-07-01T00:00:00Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10362/145550 |
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http://hdl.handle.net/10362/145550 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
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0963-9969 PURE: 47634840 https://doi.org/10.1016/j.foodres.2022.111399 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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10 application/pdf |
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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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