Study analyzes the bioactive compounds, antioxidant activities, and aroma profiles of four edible flowers, contributing to their nutritional and health value understanding.
By Priyanjana Pramanik, MSc.Mar 22 2024Reviewed by Susha Cheriyedath, M.Sc. In a recent study published in the journal Foods, researchers examined the bioactive compound compositions, aroma profiles, and antioxidant activity levels of four edible flower species. Their findings contribute to the scientific understanding of edible flowers' nutritional and health benefits.
While some species of edible flowers have been studied to characterize their nutritional properties, others are relatively unknown, including some commonly consumed varieties. Analyzing their mineral, nutritional, and phytochemical content can lead to the development of new functional foods and natural remedies to improve public health and nutrition.
Related StoriesAdditionally, the B vitamins and vitamin C or ascorbic acid were extracted and quantified. Fresh flowers were used to collect volatile organic compounds that were injected into a gas chromatograph to assess the aroma profile. Electron impact mass spectrometry was used to analyze the compounds after separation.
C. moschata and V. cornuta showed the highest crude protein content. Macroelements like calcium, potassium, and phosphorus were abundant, while the most common micronutrients were manganese, zinc, and iron. F. regia had far higher levels of total phenolic compounds than other known Fuchsia species while V. cornuta was richer in carotenoids than other Viola species. The analysis of radical scavenging activity validated these results.
VOC analysis revealed distinct aroma profiles. Each species had unique VOC compositions, with D. chinensis and F. regia sharing similar profiles. Notably, C. moschata and V. cornuta exhibited different compositions, with specific compounds contributing to their aroma. Specifically, V. cornuta emitted high levels of monoterpene hydrocarbons and sesquiterpene hydrocarbons.
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