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Valorization of edible flowers as new food ingredients: nutritional and chemical characterization of petals and corresponding infusions

2016Conference object Open access
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dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2017-01-16T10:32:56Z
dc.date.available2017-01-16T10:32:56Z
dc.date.issued2016
dc.description.abstractThe consumption habits are becoming more diversified and directed towards more sustainable food options [1]. The range of plant species used for food is also becoming more varied, seeking to combine new ingredients with some potential health benefits that could improve the health of the consumers but also with a major importance in ecological sustainability [2]. In this study, the edible petals of Dahlia mignon (commercial seeds mixture), Rosa damascena ‘Alexandria’ and R. gallica ‘Francesa’ draft in R. canina, Calendula officinalis L. and Centaurea cyanus L. provided by the company RBR Foods (Portugal), were characterized in terms of macronutrients, energy value and individual profile of fatty acids and tocopherols (GC-FID and HPLC-fluorescence, respectively). The petals and respective infusions were further characterized regarding its composition in soluble sugars and organic acids (HPLC coupled to RI and DAD detectors, respectively). Carbohydrates were the most abundant macronutrients, followed by protein and ash. The polyunsaturated fatty acids predominated over saturated fatty acids, mainly due to the presence of linoleic acid. C. officinalis petals had the highest concentration of tocopherols, especially α-tocopherol. Fructose, glucose and sucrose were identified in all petals and infusions (Fig. 1). Rose petals and the infusion of calendula gave the highest levels of organic acids, mainly due to the presence of malic acid and quinic acids, respectively (Fig. 2).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires, Tânia C.S.; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R. (2016). Valorization of edible flowers as new food ingredients: nutritional and chemical characterization of petals and corresponding infusions. In XXII Encontro Luso-Galego de Química. Bragança. ISBN 978-989-8124-17-3pt_PT
dc.identifier.isbn978-989-8124-17-3
dc.identifier.urihttp://hdl.handle.net/10198/13784
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationPEst-OE/AGR/UI0690/2015pt_PT
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.relationIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleValorization of edible flowers as new food ingredients: nutritional and chemical characterization of petals and corresponding infusionspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardTitleIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F84485%2F2012/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.titleXXII Encontro Luso-Galego de Químicapt_PT
person.familyNamePires
person.familyNameDias
person.familyNameBarros
person.familyNameFerreira
person.givenNameTânia C.S.P.
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier2118829
person.identifier469085
person.identifier144781
person.identifier.ciencia-id321E-2D96-00CA
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-2842-2018
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
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.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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