Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers

Edible flowers are consumed for their appearance, colours, nutritional and healthy properties, but the use is limited by the actual number of the species. Seven edible flowers of the Lamiaceae family (Ocimeae and Mentheae tribes) were investigated: <i<Monarda didyma</i< ‘Fireball’, <i...
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Autor*in:	Ilaria Marchioni [verfasserIn] Basma Najar [verfasserIn] Barbara Ruffoni [verfasserIn] Andrea Copetta [verfasserIn] Luisa Pistelli [verfasserIn] Laura Pistelli [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	VOCs nutraceutical properties

Übergeordnetes Werk:	In: Plants - MDPI AG, 2013, 9(2020), 6, p 691
Übergeordnetes Werk:	volume:9 ; year:2020 ; number:6, p 691

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/plants9060691

Katalog-ID:	DOAJ060980494

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spelling	10.3390/plants9060691 doi (DE-627)DOAJ060980494 (DE-599)DOAJb408c5166bd44a9ea42777061e0ae25d DE-627 ger DE-627 rakwb eng QK1-989 Ilaria Marchioni verfasserin aut Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Edible flowers are consumed for their appearance, colours, nutritional and healthy properties, but the use is limited by the actual number of the species. Seven edible flowers of the Lamiaceae family (Ocimeae and Mentheae tribes) were investigated: <i<Monarda didyma</i< ‘Fireball’, <i<Nepeta × faassenii</i< ‘Six Hills Giant’, <i<Ocimum basilicum</i< ‘Blue Spice’, <i<O. basilicum</i< ‘Cinnamon’, <i<Ocimum × citriodorum</i<, <i<Salvia discolor,</i< and <i<Salvia microphylla</i< ‘Hot Lips’. Total soluble sugars, proteins, polyphenols, carotenoids, ascorbic acid and antioxidant activity were detected. The species of the Mentheae tribe contained higher sugar content than Ocimeae flowers, the opposite with regard to protein content. Ocimeae tribe flowers showed high polyphenols and carotenoids content. The Ocimeae tribe together with two specie of the Mentheae tribe showed an aroma profile dominated by sesquiterpene hydrocarbons (58.0% in <i<S. discolor</i< to 77.9% in <i<Ocimum</i< × <i<citriodorum</i<). Oxygenated monoterpenes prevailed in <i<Nepeta</i< and <i<Monarda,</i< also present in the essential oil of this latter species (84.5%). By contrast, <i<Nepeta</i< and <i<S. discolor</i< evidenced non-terpenes as the principal class (41.2% and 77.5%, respectively), while the oxygenated sesquiterpene was the main one in <i<S. microphylla</i<. The two varieties of <i<Ocimum</i< spp. showed oxygenated monoterpenes as the main class of volatiles. <i<Salvia</i< spp. <i<Ocimum</i< spp. <i<Nepeta</i< × <i<faassenii</i< <i<Monarda didyma</i< VOCs nutraceutical properties Botany Basma Najar verfasserin aut Barbara Ruffoni verfasserin aut Andrea Copetta verfasserin aut Luisa Pistelli verfasserin aut Laura Pistelli verfasserin aut In Plants MDPI AG, 2013 9(2020), 6, p 691 (DE-627)737288345 (DE-600)2704341-1 22237747 nnns volume:9 year:2020 number:6, p 691 https://doi.org/10.3390/plants9060691 kostenfrei https://doaj.org/article/b408c5166bd44a9ea42777061e0ae25d kostenfrei https://www.mdpi.com/2223-7747/9/6/691 kostenfrei https://doaj.org/toc/2223-7747 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2020 6, p 691
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allfieldsSound	10.3390/plants9060691 doi (DE-627)DOAJ060980494 (DE-599)DOAJb408c5166bd44a9ea42777061e0ae25d DE-627 ger DE-627 rakwb eng QK1-989 Ilaria Marchioni verfasserin aut Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Edible flowers are consumed for their appearance, colours, nutritional and healthy properties, but the use is limited by the actual number of the species. Seven edible flowers of the Lamiaceae family (Ocimeae and Mentheae tribes) were investigated: <i<Monarda didyma</i< ‘Fireball’, <i<Nepeta × faassenii</i< ‘Six Hills Giant’, <i<Ocimum basilicum</i< ‘Blue Spice’, <i<O. basilicum</i< ‘Cinnamon’, <i<Ocimum × citriodorum</i<, <i<Salvia discolor,</i< and <i<Salvia microphylla</i< ‘Hot Lips’. Total soluble sugars, proteins, polyphenols, carotenoids, ascorbic acid and antioxidant activity were detected. The species of the Mentheae tribe contained higher sugar content than Ocimeae flowers, the opposite with regard to protein content. Ocimeae tribe flowers showed high polyphenols and carotenoids content. The Ocimeae tribe together with two specie of the Mentheae tribe showed an aroma profile dominated by sesquiterpene hydrocarbons (58.0% in <i<S. discolor</i< to 77.9% in <i<Ocimum</i< × <i<citriodorum</i<). Oxygenated monoterpenes prevailed in <i<Nepeta</i< and <i<Monarda,</i< also present in the essential oil of this latter species (84.5%). By contrast, <i<Nepeta</i< and <i<S. discolor</i< evidenced non-terpenes as the principal class (41.2% and 77.5%, respectively), while the oxygenated sesquiterpene was the main one in <i<S. microphylla</i<. The two varieties of <i<Ocimum</i< spp. showed oxygenated monoterpenes as the main class of volatiles. <i<Salvia</i< spp. <i<Ocimum</i< spp. <i<Nepeta</i< × <i<faassenii</i< <i<Monarda didyma</i< VOCs nutraceutical properties Botany Basma Najar verfasserin aut Barbara Ruffoni verfasserin aut Andrea Copetta verfasserin aut Luisa Pistelli verfasserin aut Laura Pistelli verfasserin aut In Plants MDPI AG, 2013 9(2020), 6, p 691 (DE-627)737288345 (DE-600)2704341-1 22237747 nnns volume:9 year:2020 number:6, p 691 https://doi.org/10.3390/plants9060691 kostenfrei https://doaj.org/article/b408c5166bd44a9ea42777061e0ae25d kostenfrei https://www.mdpi.com/2223-7747/9/6/691 kostenfrei https://doaj.org/toc/2223-7747 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2020 6, p 691
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callnumber-first	Q - Science
author	Ilaria Marchioni
spellingShingle	Ilaria Marchioni misc QK1-989 misc <i<Salvia</i< spp. misc <i<Ocimum</i< spp. misc <i<Nepeta</i< × <i<faassenii</i< misc <i<Monarda didyma</i< misc VOCs misc nutraceutical properties misc Botany Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers
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topic_title	QK1-989 Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers <i<Salvia</i< spp <i<Ocimum</i< spp <i<Nepeta</i< × <i<faassenii</i< <i<Monarda didyma</i< VOCs nutraceutical properties
topic	misc QK1-989 misc <i<Salvia</i< spp. misc <i<Ocimum</i< spp. misc <i<Nepeta</i< × <i<faassenii</i< misc <i<Monarda didyma</i< misc VOCs misc nutraceutical properties misc Botany
topic_unstemmed	misc QK1-989 misc <i<Salvia</i< spp. misc <i<Ocimum</i< spp. misc <i<Nepeta</i< × <i<faassenii</i< misc <i<Monarda didyma</i< misc VOCs misc nutraceutical properties misc Botany
topic_browse	misc QK1-989 misc <i<Salvia</i< spp. misc <i<Ocimum</i< spp. misc <i<Nepeta</i< × <i<faassenii</i< misc <i<Monarda didyma</i< misc VOCs misc nutraceutical properties misc Botany
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title	Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers
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title_full	Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers
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title_sort	bioactive compounds and aroma profile of some lamiaceae edible flowers
callnumber	QK1-989
title_auth	Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers
abstract	Edible flowers are consumed for their appearance, colours, nutritional and healthy properties, but the use is limited by the actual number of the species. Seven edible flowers of the Lamiaceae family (Ocimeae and Mentheae tribes) were investigated: <i<Monarda didyma</i< ‘Fireball’, <i<Nepeta × faassenii</i< ‘Six Hills Giant’, <i<Ocimum basilicum</i< ‘Blue Spice’, <i<O. basilicum</i< ‘Cinnamon’, <i<Ocimum × citriodorum</i<, <i<Salvia discolor,</i< and <i<Salvia microphylla</i< ‘Hot Lips’. Total soluble sugars, proteins, polyphenols, carotenoids, ascorbic acid and antioxidant activity were detected. The species of the Mentheae tribe contained higher sugar content than Ocimeae flowers, the opposite with regard to protein content. Ocimeae tribe flowers showed high polyphenols and carotenoids content. The Ocimeae tribe together with two specie of the Mentheae tribe showed an aroma profile dominated by sesquiterpene hydrocarbons (58.0% in <i<S. discolor</i< to 77.9% in <i<Ocimum</i< × <i<citriodorum</i<). Oxygenated monoterpenes prevailed in <i<Nepeta</i< and <i<Monarda,</i< also present in the essential oil of this latter species (84.5%). By contrast, <i<Nepeta</i< and <i<S. discolor</i< evidenced non-terpenes as the principal class (41.2% and 77.5%, respectively), while the oxygenated sesquiterpene was the main one in <i<S. microphylla</i<. The two varieties of <i<Ocimum</i< spp. showed oxygenated monoterpenes as the main class of volatiles.
abstractGer	Edible flowers are consumed for their appearance, colours, nutritional and healthy properties, but the use is limited by the actual number of the species. Seven edible flowers of the Lamiaceae family (Ocimeae and Mentheae tribes) were investigated: <i<Monarda didyma</i< ‘Fireball’, <i<Nepeta × faassenii</i< ‘Six Hills Giant’, <i<Ocimum basilicum</i< ‘Blue Spice’, <i<O. basilicum</i< ‘Cinnamon’, <i<Ocimum × citriodorum</i<, <i<Salvia discolor,</i< and <i<Salvia microphylla</i< ‘Hot Lips’. Total soluble sugars, proteins, polyphenols, carotenoids, ascorbic acid and antioxidant activity were detected. The species of the Mentheae tribe contained higher sugar content than Ocimeae flowers, the opposite with regard to protein content. Ocimeae tribe flowers showed high polyphenols and carotenoids content. The Ocimeae tribe together with two specie of the Mentheae tribe showed an aroma profile dominated by sesquiterpene hydrocarbons (58.0% in <i<S. discolor</i< to 77.9% in <i<Ocimum</i< × <i<citriodorum</i<). Oxygenated monoterpenes prevailed in <i<Nepeta</i< and <i<Monarda,</i< also present in the essential oil of this latter species (84.5%). By contrast, <i<Nepeta</i< and <i<S. discolor</i< evidenced non-terpenes as the principal class (41.2% and 77.5%, respectively), while the oxygenated sesquiterpene was the main one in <i<S. microphylla</i<. The two varieties of <i<Ocimum</i< spp. showed oxygenated monoterpenes as the main class of volatiles.
abstract_unstemmed	Edible flowers are consumed for their appearance, colours, nutritional and healthy properties, but the use is limited by the actual number of the species. Seven edible flowers of the Lamiaceae family (Ocimeae and Mentheae tribes) were investigated: <i<Monarda didyma</i< ‘Fireball’, <i<Nepeta × faassenii</i< ‘Six Hills Giant’, <i<Ocimum basilicum</i< ‘Blue Spice’, <i<O. basilicum</i< ‘Cinnamon’, <i<Ocimum × citriodorum</i<, <i<Salvia discolor,</i< and <i<Salvia microphylla</i< ‘Hot Lips’. Total soluble sugars, proteins, polyphenols, carotenoids, ascorbic acid and antioxidant activity were detected. The species of the Mentheae tribe contained higher sugar content than Ocimeae flowers, the opposite with regard to protein content. Ocimeae tribe flowers showed high polyphenols and carotenoids content. The Ocimeae tribe together with two specie of the Mentheae tribe showed an aroma profile dominated by sesquiterpene hydrocarbons (58.0% in <i<S. discolor</i< to 77.9% in <i<Ocimum</i< × <i<citriodorum</i<). Oxygenated monoterpenes prevailed in <i<Nepeta</i< and <i<Monarda,</i< also present in the essential oil of this latter species (84.5%). By contrast, <i<Nepeta</i< and <i<S. discolor</i< evidenced non-terpenes as the principal class (41.2% and 77.5%, respectively), while the oxygenated sesquiterpene was the main one in <i<S. microphylla</i<. The two varieties of <i<Ocimum</i< spp. showed oxygenated monoterpenes as the main class of volatiles.
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title_short	Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers
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Seven edible flowers of the Lamiaceae family (Ocimeae and Mentheae tribes) were investigated: <i<Monarda didyma</i< ‘Fireball’, <i<Nepeta × faassenii</i< ‘Six Hills Giant’, <i<Ocimum basilicum</i< ‘Blue Spice’, <i<O. basilicum</i< ‘Cinnamon’, <i<Ocimum × citriodorum</i<, <i<Salvia discolor,</i< and <i<Salvia microphylla</i< ‘Hot Lips’. Total soluble sugars, proteins, polyphenols, carotenoids, ascorbic acid and antioxidant activity were detected. The species of the Mentheae tribe contained higher sugar content than Ocimeae flowers, the opposite with regard to protein content. Ocimeae tribe flowers showed high polyphenols and carotenoids content. The Ocimeae tribe together with two specie of the Mentheae tribe showed an aroma profile dominated by sesquiterpene hydrocarbons (58.0% in <i<S. discolor</i< to 77.9% in <i<Ocimum</i< × <i<citriodorum</i<). Oxygenated monoterpenes prevailed in <i<Nepeta</i< and <i<Monarda,</i< also present in the essential oil of this latter species (84.5%). By contrast, <i<Nepeta</i< and <i<S. discolor</i< evidenced non-terpenes as the principal class (41.2% and 77.5%, respectively), while the oxygenated sesquiterpene was the main one in <i<S. microphylla</i<. 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Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers

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