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

Mlcek J., Plaskova A., Jurikova T., Sochor J., Baron M., ERCİŞLİ S.

FOODS, cilt.10, sa.9, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 9
  • Basım Tarihi: 2021
  • Doi Numarası: 10.3390/foods10092053
  • Dergi Adı: FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: edible flower, antioxidant, bioactive compound, phenolic, flavonoid, mineral element, sensory evaluation, ANTIOXIDANT ACTIVITY, PHENOLIC-COMPOUNDS, MINERAL ELEMENTS, MEDICINAL-PLANTS, DIFFERENT ORGANS, DAYLILY FLOWERS, IN-VITRO, CAPACITY, MAJUS, ANTHOCYANINS
  • Atatürk Üniversitesi Adresli: Evet

Özet

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 > Ca > P > Mg > Na > Zn > Mn > Fe > Cu > 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.