Autor(es):
Fernández-Pintor, Begoña ; Perestrelo, Rosa ; Morante-Zarcero, Sonia ; Sierra, Isabel ; Câmara, José S. ; Perestrelo, Rosa ; Câmara, José
Data: 2025
Identificador Persistente: http://hdl.handle.net/10400.13/7365
Origem: DigitUMa - Repositório da Universidade da Madeira
Assunto(s): Fresh edible flowers; Headspace solid-phase microextraction; Volatile compounds; Gass chromatography-mass spectrometry; Aroma; Bioactive compounds; .; Centro de Química da Madeira; Facultade de Ciências Exatas e da Engenharia
Descrição
Given the transformation that gastronomy has undergone in recent years, there is a need to characterize some new foods that are being incorporated into the modern diet. Among them, edible flowers stand out, which are used today not only to enhance the organoleptic properties of gourmet dishes but also for some of the beneficial properties they provide to human health. In this study, the volatilomic fingerprint of seven edible flowers that are used daily in Michelin-starred restaurants on Madeira Island was established. For this purpose, the extraction of volatile organic metabolites (VOMs) was carried out using the headspace solid-phase microextraction (HS-SPME) technique followed by gas chromatography coupled to mass spectrometry (GC-MS). The results showed a wide variability among the analyzed flowers. While fewer VOMs were detected in some flowers, other flowers, such as Viola tricolor and Rosa spp., exhibited a greater number of these compounds. Acmella oleracea had the highest number of detected VOMs. Each of these VOMs contributes to the characteristic aroma representative of the respective flower, highlighting their potential health benefits, as some are known for their anti-inflammatory, antimicrobial, and even anticancer properties.
