Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F21%3A43920236" target="_blank" >RIV/62156489:43510/21:43920236 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/21:63539061

Result on the web

<a href="https://doi.org/10.3390/foods10092053" target="_blank" >https://doi.org/10.3390/foods10092053</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods10092053" target="_blank" >10.3390/foods10092053</a>

Result language

angličtina

Original language name

Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species

Original language description

Ornamental edible flowers can be used as novel nutraceutical sources with valuable biological properties. The purpose of this study was to establish nutritional, chemical, and sensory characteristics, antioxidant capacity (AC), and the relationship between their bioactive components and AC. The selected flowers Begonia x tuberhybrida, Tropaeolum majus, Calendula officinalis, Rosa, Hemerocallis, and Tagetes patula, can be easily collected due to their larger size. Their methanolic extracts were spectrophotometrically determined for polyphenols, flavonoids, and AC. Mineral elements were analyzed by atomic-absorption spectroscopy; crude protein was quantified by the Kjeldahl method. Eventually, 30 panelists evaluated sensory properties in 11 attributes. In addition, this study may serve to popularize selected blossoms. In flowers the contents of minerals were in this order: K &gt; Ca &gt; P &gt; Mg &gt; Na &gt; Zn &gt; Mn &gt; Fe &gt; Cu &gt; Mo. AC ranged between 4.11 and 7.94 g of ascorbic acid equivalents/kg of fresh mass. The correlation coefficients between AC-total phenolics and AC-total flavonoids were r = 0.73* and r = 0.58*, respectively. It is also possible to observe a strong correlation between mineral elements and bioactive compounds. Hemerocallis was rated as the best and most tasteful; additionally, it exhibited the highest AC, total phenolic and flavonoid contents.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

10

Issue of the periodical within the volume

9

Country of publishing house

CH - SWITZERLAND

Number of pages

19

Pages from-to

2053

UT code for WoS article

000700451100001

EID of the result in the Scopus database

2-s2.0-85114239120