Journal
FOOD CHEMISTRY
Volume 220, Issue -, Pages 337-343Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.10.026
Keywords
Edible petals; Infusions; Nutritional value; Chemical composition
Funding
- Foundation for Science and Technology (FCT, Portugal)
- FEDER under Program PT2020 [UID/AGR/00690/2013, UID/EQU/50020/2013, SFRH/BPD/107855/2015, SFRH/BD/84485/2012]
Ask authors/readers for more resources
Edible flowers provide new colours, textures and vibrancy to any dish, and apart from the glam factor, they can constitute new sources of bioactive compounds. In the present work, the edible petals and infusions of dahlia, rose, calendula and centaurea, were characterized regarding their nutritional value and composition in terms of hydrophilic and lipophilic compounds. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, glucose and sucrose were identified in all the petals and infusions. Rose petals and calendula infusions gave the highest content of organic acids, mainly due to the presence of malic and quinic acids, respectively. Polyunsaturated fatty acids predominated over saturated fatty acids, mainly due to the contribution of linoleic acid. Calendula presented the highest content in tocopherols, with alpha-tocopherol as the most abundant. These results highlight the interest of edible petals as and in new food products, representing rich sources of bioactive nutrients. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available