Nutritional and functional compounds in dahlia flowers and roots
Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nut...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Paula Aparecida Costa [verfasserIn] Douglas Correa de Souza [verfasserIn] Paulo César Ossani [verfasserIn] Marcelo Henrique Avelar Mendes [verfasserIn] Maria Ligia de Souza Silva [verfasserIn] Elisângela Elena Nunes Carvalho [verfasserIn] Luciane Vilela Resende [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch ; Spanisch ; Portugiesisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL), 2012, 25(2022) |
|---|---|
| Übergeordnetes Werk: |
volume:25 ; year:2022 |
| Links: |
|---|
| DOI / URN: |
10.1590/1981-6723.02922 |
|---|
| Katalog-ID: |
DOAJ084435348 |
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| 520 | |a Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet. | ||
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10.1590/1981-6723.02922 doi (DE-627)DOAJ084435348 (DE-599)DOAJ4f93f21f7c93460db699ea32bf9605d4 DE-627 ger DE-627 rakwb eng spa por TX341-641 Paula Aparecida Costa verfasserin aut Nutritional and functional compounds in dahlia flowers and roots 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet. Dahlia spp. Bioactive compounds Percent composition Nutritional composition Antinutritional compounds Edible flowers Nutrition. Foods and food supply Douglas Correa de Souza verfasserin aut Paulo César Ossani verfasserin aut Marcelo Henrique Avelar Mendes verfasserin aut Maria Ligia de Souza Silva verfasserin aut Elisângela Elena Nunes Carvalho verfasserin aut Luciane Vilela Resende verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.02922 kostenfrei https://doaj.org/article/4f93f21f7c93460db699ea32bf9605d4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100444&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 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 25 2022 |
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10.1590/1981-6723.02922 doi (DE-627)DOAJ084435348 (DE-599)DOAJ4f93f21f7c93460db699ea32bf9605d4 DE-627 ger DE-627 rakwb eng spa por TX341-641 Paula Aparecida Costa verfasserin aut Nutritional and functional compounds in dahlia flowers and roots 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet. Dahlia spp. Bioactive compounds Percent composition Nutritional composition Antinutritional compounds Edible flowers Nutrition. Foods and food supply Douglas Correa de Souza verfasserin aut Paulo César Ossani verfasserin aut Marcelo Henrique Avelar Mendes verfasserin aut Maria Ligia de Souza Silva verfasserin aut Elisângela Elena Nunes Carvalho verfasserin aut Luciane Vilela Resende verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.02922 kostenfrei https://doaj.org/article/4f93f21f7c93460db699ea32bf9605d4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100444&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 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 25 2022 |
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10.1590/1981-6723.02922 doi (DE-627)DOAJ084435348 (DE-599)DOAJ4f93f21f7c93460db699ea32bf9605d4 DE-627 ger DE-627 rakwb eng spa por TX341-641 Paula Aparecida Costa verfasserin aut Nutritional and functional compounds in dahlia flowers and roots 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet. Dahlia spp. Bioactive compounds Percent composition Nutritional composition Antinutritional compounds Edible flowers Nutrition. Foods and food supply Douglas Correa de Souza verfasserin aut Paulo César Ossani verfasserin aut Marcelo Henrique Avelar Mendes verfasserin aut Maria Ligia de Souza Silva verfasserin aut Elisângela Elena Nunes Carvalho verfasserin aut Luciane Vilela Resende verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.02922 kostenfrei https://doaj.org/article/4f93f21f7c93460db699ea32bf9605d4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100444&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 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 25 2022 |
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10.1590/1981-6723.02922 doi (DE-627)DOAJ084435348 (DE-599)DOAJ4f93f21f7c93460db699ea32bf9605d4 DE-627 ger DE-627 rakwb eng spa por TX341-641 Paula Aparecida Costa verfasserin aut Nutritional and functional compounds in dahlia flowers and roots 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet. Dahlia spp. Bioactive compounds Percent composition Nutritional composition Antinutritional compounds Edible flowers Nutrition. Foods and food supply Douglas Correa de Souza verfasserin aut Paulo César Ossani verfasserin aut Marcelo Henrique Avelar Mendes verfasserin aut Maria Ligia de Souza Silva verfasserin aut Elisângela Elena Nunes Carvalho verfasserin aut Luciane Vilela Resende verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.02922 kostenfrei https://doaj.org/article/4f93f21f7c93460db699ea32bf9605d4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100444&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 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 25 2022 |
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10.1590/1981-6723.02922 doi (DE-627)DOAJ084435348 (DE-599)DOAJ4f93f21f7c93460db699ea32bf9605d4 DE-627 ger DE-627 rakwb eng spa por TX341-641 Paula Aparecida Costa verfasserin aut Nutritional and functional compounds in dahlia flowers and roots 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet. Dahlia spp. Bioactive compounds Percent composition Nutritional composition Antinutritional compounds Edible flowers Nutrition. Foods and food supply Douglas Correa de Souza verfasserin aut Paulo César Ossani verfasserin aut Marcelo Henrique Avelar Mendes verfasserin aut Maria Ligia de Souza Silva verfasserin aut Elisângela Elena Nunes Carvalho verfasserin aut Luciane Vilela Resende verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.02922 kostenfrei https://doaj.org/article/4f93f21f7c93460db699ea32bf9605d4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100444&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 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 25 2022 |
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Nutritional and functional compounds in dahlia flowers and roots |
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Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet. |
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Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet. |
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Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet. |
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