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Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception

Publication . Fernandes, Luana; Casal, Susana; Pereira, J.A.; Malheiro, Ricardo; Rodrigues, Nuno; Saraiva, Jorge A.; Ramalhosa, Elsa

The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolysable tannins, total flavonoids, and total reducing capacity) of five edible flowers: borage (Borage officinalis), calendula (Calendula arvensis), cosmos (Cosmos bipinnatus), Johnny Jump up (Viola tricolor), and pansies (Violaxwittrockiana), together with their sensory attributes. The sensory analysis (10 panelists) indicated different floral, fruity, and herbal odors and taste. From a total of 117 volatile compounds (SPME-GC-MS), esters were most abundant in borage, sesquiterpenes in calendula, and terpenes in cosmos, Johnny Jump up, and pansies. Some bioactive and volatile compounds influence the sensory perception. For example, the highest content of total monomeric anthocyanins (cosmos and pansies) was associated with the highest scores of colors intensity, while the floral and green fragrances detected in borage may be due to the presence of ethyl octanoate and 1-hexanol. Therefore, the presence of some volatiles and bioactive compounds affects the sensory perception of the flowers.

2019Journal article

Open access

Post-harvest technologies applied to edible flowers: a review

Publication . Fernandes, Luana; Saraiva, Jorge A.; Pereira, J.A.; Casal, Susana; Ramalhosa, Elsa

This review intends to summarize the current knowledge on the post-harvest technologies applied to edible flowers, to help producers to increase their market share and to inform consumers on the technologies that are available to maintain edible flowers’ quality and safety. Emerging post-harvest technologies as High Hydrostatic Pressure (HHP) or irradiation have given good results. Freeze- or vacuum-drying has shown to be highly effective in the preservation of flowers’ bioactive compounds in comparison with classical drying approaches. While osmotic dehydration is already in use, the application of edible coatings and films can be a healthier alternative, without increasing solute contents.

2019Journal article

Open access

Uma perspetiva nutricional sobre flores comestíveis

Publication . Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa

As flores comestíveis têm sido usadas na culinária de diversos países, tendo hoje em dia, o seu uso despertado a atenção com o intuito de melhorar a aparência, sabor e valor estético de pratos, aspetos que o consumidor aprecia e valoriza. No entanto, os consumidores também exigem alimentos com propriedades benéficas para a saúde, procurando produtos com qualidade nutricional interessante. Nesse sentido, o presente documento pretende abordar a composição nutricional de algumas flores comestíveis, incluindo os macro e micronutrientes, bem como alguns compostos bioativos que demonstram o valor e potencial das flores comestíveis.

2016Journal article

Open access

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

Publication . Fernandes, Luana; Casal, Susana; Pereira, J.A.; Pereira, Ermelinda; Saraiva, Jorge A.; Ramalhosa, Elsa

Edible flowers are a new gourmet product; however, they are not always available all years. Thus, it is essential to find out technologies to guarantee this product for a longer time. Flowers of four species (borage [Borago officinalis], heartsease [Viola tricolor], kalanchoe [Kalanchoe blossfeldiana], and dandelion [Taraxacum officinale]) were subjected to freezing (in their natural form and in ice cubes) and analyzed in terms of visual appearance, the content of flavonoids, hydrolysable tannins, phenolics, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power), and microbial quality after storage for 1 and 3 months. Flowers in ice cubes showed similar appearance to fresh ones during the 3 months of storage, whereas frozen flowers were only equivalent up to 1 month with the exception of kalanchoe. Even though flowers in ice cubes showed good appearance after 3 months of storage, they had the lowest values of bioactive compounds and antioxidant activity. On the contrary, when frozen, the content of bioactive compounds maintained or even increased up to 1 month of storage compared to fresh flowers, except for borage. Furthermore, in both freezing treatments, the microorganisms’ counts decreased or maintained when compared to fresh samples, except in dandelion. In general, both treatments may allow keeping the flowers after their flowering times.

2020Journal article

Open access

Edible flowers: a review of the nutritional, antioxidant, antimicrobial properties and effects on human health

Publication . Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa

Edible flowers have been traditionally used for human consumption in various cultures. They improve the appearance, taste and aesthetic value of food, aspects that consumers appreciate, justifying the increasing trend of fresh top quality flowers’ sales worldwide. However, consumers also demand foods with beneficial health properties, in addition to the nutrients they contain, looking for functional qualities such as antioxidant and antimicrobial properties. This review summarizes the data of more than 100 studies performed until now on edible flowers, focusing on nutritional, antioxidant and antimicrobial activities, as well as health effects. This review provides valuable information on edible flowers in order to better characterize them and to increase their popularization among the food industry and consumers.

2017Journal article

Restricted access