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

2017Journal article 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.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:30Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:30Z
dc.date.issued2017
dc.description.abstractEdible 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 contr ibution of linoleic acid. Calendula presented the highest content in tocopherols, with a-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.pt_PT
dc.description.sponsorshipWe thank the Foundation for Science and Technology (FCT, Portugal) and also thank FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013), LSRE (Project UID/EQU/50020/2013), L. Barros (SFRH/BPD/107855/2015) and I. Dias (SFRH/BD/84485/2012) grants. The authors are also grateful to Prof. Carlos Aguiar (CIMO) for systematic identification of the studied species.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. Food Chemistry. ISSN 0308-8146. 220, p. 337-343en_EN
dc.identifier.doi10.1016/j.foodchem.2016.10.026pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/15301
dc.language.isoeng
dc.peerreviewedyespt_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.subjectChemical compositionen_EN
dc.subjectEdible petalsen_EN
dc.subjectInfusionsen_EN
dc.subjectNutritional valueen_EN
dc.titleNutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredientsen_EN
dc.typejournal article
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/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F84485%2F2012/PT
oaire.fundingStream5876
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
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person.identifier.ciencia-id321E-2D96-00CA
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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.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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