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Nutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during flowering

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dc.contributor.authorFernandes, Luana
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorBaptista, Paula
dc.contributor.authorPereira, J.A.
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorCasal, Susana
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T11:24:01Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T11:24:01Z
dc.date.issued2019
dc.description.abstractEdible flowers consumption and use are an increasing food trend worldwide, although information concerning their nutritional composition and nutraceutical value is still scarce. Thus, the aim of this study was to contribute to the popularization of pansies (Viola × wittrockiana), through the analysis of the nutritional and nutraceutical features of pansies with different colors (white, yellow, and red) and flowering stages. Both flower type and flowering stage influenced the flower composition. When completely open, white and yellow pansies had the highest contents of protein (>2.00 g/100 g fresh weight), while red pansies had the highest content of carbohydrates (8.0 g/100 g fresh weight). Regarding the fatty acid profiles, linoleic acid was always predominant (ranging between 18.7 and 51.0 g/100 g fatty acids), followed by the palmitic and linolenic acids. During flowering, there was an increase in protein, fat, and linolenic acid contents in white and yellow pansies, whereas in red pansies the values did not change. Red pansies were characterized by the highest contents of total carotenoids (873 to 1300 μg β-carotene/g dry weight) and monomeric anthocyanins (303 to 402 μg Cy-3 glu/g dry weight); however, white and yellow pansies showed an increase in the values of total reducing capacity (total phenols), hydrolysable tannins, flavonoids, monomeric anthocyanins, and antioxidant activity from the bud to completely open flower stage. Our results underline the nutritional differences between pansies with different colors at distinct stages of development and their potential health benefits, suggesting that they can be used as ingredient to improve the nutritional properties of foods.
dc.description.sponsorshipThe authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant SFRH/BD/95853/2013 to Luana Fernandes and FCT/MEC for the financial support to QOPNA research Unit (FCT UID/ QUI/00062/2013) and LAQV research Unit (UID/QUI/50006/2013-POCI/01/0145/ FEDER/007265) through national funds and co-financed by the FEDER, within the PT2020 Partnership Agreement. Furthermore, the authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/ AGR/00690/2013).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationFernandes, Luana; Ramalhosa, Elsa; Baptista, Paula; Pereira, José A.; Saraiva, Jorge A.; Casal, Susana I.P. (2019). Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering. Journal of Food Science. ISSN 0022-1147. 84, p. 490-498en_EN
dc.identifier.doi10.1111/1750-3841.14482en_EN
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10198/20003
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntioxidant activityen_EN
dc.subjectBioactive compoundsen_EN
dc.subjectFatty acidsen_EN
dc.subjectFlowering stagesen_EN
dc.subjectNutritional compositionen_EN
dc.subjectPansiesen_EN
dc.titleNutritional and nutraceutical composition of Pansies (Viola × wittrockiana) during floweringen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/QUI/50006/2013
oaire.awardNumberUID/AGR/00690/2013
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameFernandes
person.familyNameRamalhosa
person.familyNameBaptista
person.familyNamePereira
person.givenNameLuana
person.givenNameElsa
person.givenNamePaula
person.givenNameJosé Alberto
person.identifier.ciencia-id1219-7C60-1311
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0001-9377-2453
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id57204366348
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication27b7ab18-734e-473d-b117-d2f5b2f35dc6
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
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