Phytochemical, Nutritional and Mineral Content of Four Edible Flowers

The growing interest in functional foods is driven by the exploration of new foods with positive health effects. Pleasant sensory features are essential for consumer acceptance. In this work, we investigated the composition of the bioactive compounds, antioxidant activity, and aroma profiles of four...
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Autor*in:	Ilaria Marchioni [verfasserIn] Morena Gabriele [verfasserIn] Giulia Carmassi [verfasserIn] Barbara Ruffoni [verfasserIn] Luisa Pistelli [verfasserIn] Laura Pistelli [verfasserIn] Basma Najar [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2024

Schlagwörter:	aroma profile vitamin B quantification mineral content polyphenols carotenoids soluble sugars

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 13(2024), 6, p 939
Übergeordnetes Werk:	volume:13 ; year:2024 ; number:6, p 939

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods13060939

Katalog-ID:	DOAJ100507573

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source	In Foods 13(2024), 6, p 939 volume:13 year:2024 number:6, p 939
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author	Ilaria Marchioni
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topic_title	TP1-1185 Phytochemical, Nutritional and Mineral Content of Four Edible Flowers aroma profile vitamin B quantification mineral content polyphenols carotenoids soluble sugars
topic	misc TP1-1185 misc aroma profile misc vitamin B quantification misc mineral content misc polyphenols misc carotenoids misc soluble sugars misc Chemical technology
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title	Phytochemical, Nutritional and Mineral Content of Four Edible Flowers
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title_sort	phytochemical, nutritional and mineral content of four edible flowers
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title_auth	Phytochemical, Nutritional and Mineral Content of Four Edible Flowers
abstract	The growing interest in functional foods is driven by the exploration of new foods with positive health effects. Pleasant sensory features are essential for consumer acceptance. In this work, we investigated the composition of the bioactive compounds, antioxidant activity, and aroma profiles of four edible flowers: <i<Cucurbita moschata</i< Duchesne, <i<Dianthus chinensis</i< L., <i<Fuchsia regia</i< (Vand. ex Vell.) Munz., and <i<Viola cornuta</i< L. For the first time, we quantified the water-soluble group of B vitamins. Significant variations in the content of soluble sugars, vitamins, and secondary metabolites were observed. <i<V. cornuta</i< showed the highest concentration of vitamin C and carotenoids, while <i<C. moschata</i< had the highest content of vitamin B and flavonoids. <i<F. regia</i< stood out for its exceptionally high content of total phenolics, while <i<D. chinensis</i< surpassed the other flowers in soluble sugar content. The aroma profile analysis revealed a diverse array of volatile organic compounds, with each species having its own unique composition. <i<C. moschata</i< was characterized by <i<p</i<-dimethoxybenzene and <i<D. chinensis</i< by non-terpene compounds; <i<F. regia</i< displayed high amounts of decanal and nonanal, while <i<V. cornuta</i< was rich in myrcene and α-farnesene. These findings provide valuable insights into the secondary metabolites and aroma profiles of these flowers, enhancing our understanding of their bioactive compounds and potential health benefits.
abstractGer	The growing interest in functional foods is driven by the exploration of new foods with positive health effects. Pleasant sensory features are essential for consumer acceptance. In this work, we investigated the composition of the bioactive compounds, antioxidant activity, and aroma profiles of four edible flowers: <i<Cucurbita moschata</i< Duchesne, <i<Dianthus chinensis</i< L., <i<Fuchsia regia</i< (Vand. ex Vell.) Munz., and <i<Viola cornuta</i< L. For the first time, we quantified the water-soluble group of B vitamins. Significant variations in the content of soluble sugars, vitamins, and secondary metabolites were observed. <i<V. cornuta</i< showed the highest concentration of vitamin C and carotenoids, while <i<C. moschata</i< had the highest content of vitamin B and flavonoids. <i<F. regia</i< stood out for its exceptionally high content of total phenolics, while <i<D. chinensis</i< surpassed the other flowers in soluble sugar content. The aroma profile analysis revealed a diverse array of volatile organic compounds, with each species having its own unique composition. <i<C. moschata</i< was characterized by <i<p</i<-dimethoxybenzene and <i<D. chinensis</i< by non-terpene compounds; <i<F. regia</i< displayed high amounts of decanal and nonanal, while <i<V. cornuta</i< was rich in myrcene and α-farnesene. These findings provide valuable insights into the secondary metabolites and aroma profiles of these flowers, enhancing our understanding of their bioactive compounds and potential health benefits.
abstract_unstemmed	The growing interest in functional foods is driven by the exploration of new foods with positive health effects. Pleasant sensory features are essential for consumer acceptance. In this work, we investigated the composition of the bioactive compounds, antioxidant activity, and aroma profiles of four edible flowers: <i<Cucurbita moschata</i< Duchesne, <i<Dianthus chinensis</i< L., <i<Fuchsia regia</i< (Vand. ex Vell.) Munz., and <i<Viola cornuta</i< L. For the first time, we quantified the water-soluble group of B vitamins. Significant variations in the content of soluble sugars, vitamins, and secondary metabolites were observed. <i<V. cornuta</i< showed the highest concentration of vitamin C and carotenoids, while <i<C. moschata</i< had the highest content of vitamin B and flavonoids. <i<F. regia</i< stood out for its exceptionally high content of total phenolics, while <i<D. chinensis</i< surpassed the other flowers in soluble sugar content. The aroma profile analysis revealed a diverse array of volatile organic compounds, with each species having its own unique composition. <i<C. moschata</i< was characterized by <i<p</i<-dimethoxybenzene and <i<D. chinensis</i< by non-terpene compounds; <i<F. regia</i< displayed high amounts of decanal and nonanal, while <i<V. cornuta</i< was rich in myrcene and α-farnesene. These findings provide valuable insights into the secondary metabolites and aroma profiles of these flowers, enhancing our understanding of their bioactive compounds and potential health benefits.
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title_short	Phytochemical, Nutritional and Mineral Content of Four Edible Flowers
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Phytochemical, Nutritional and Mineral Content of Four Edible Flowers

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