Publicação
Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
| Resumo: | Edible 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. |
|---|---|
| Autores principais: | Pires, Tânia C.S.P. |
| Outros Autores: | Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R. |
| Assunto: | Chemical composition Edible petals Infusions Nutritional value |
| Ano: | 2017 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173101920321536 |
|---|---|
| author | Pires, Tânia C.S.P. |
| author2 | Dias, Maria Inês Barros, Lillian Ferreira, Isabel C.F.R. |
| author2_role | author author author |
| author_facet | Pires, Tânia C.S.P. Dias, Maria Inês Barros, Lillian Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Pires, Tânia C.S.P.\",\"Person.identifier.orcid\":\"0000-0002-3954-3833\"},{\"Person.name\":\"Dias, Maria Inês\",\"Person.identifier.orcid\":\"0000-0001-8744-7814\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Pires, Tânia C.S.P. Dias, Maria Inês Barros, Lillian Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-25T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-25T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Chemical composition Edible petals Infusions Nutritional value |
| datacite.titles.title.fl_str_mv | Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Pires, Tânia C.S.P. Dias, Maria Inês Barros, Lillian Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-25T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-25T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/15301 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Chemical composition Edible petals Infusions Nutritional value |
| dc.title.fl_str_mv | Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Edible 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/d01e2636-5b9a-401d-a61e-96ba4f2236ed/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | SFRH/BPD/107855/2015 SFRH/BD/84485/2012 |
| funding_str_mv | SFRH/BPD/107855/2015 info:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT SFRH/BD/84485/2012 info:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F84485%2F2012/PT |
| id | ipb_bbac02e7e57d01cfc539443b2f2002ee |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/15301 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/15301 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Pires, Tânia C.S.P. Pires, Tânia C.S.P. https://www.ciencia-id.pt/321E-2D96-00CA 321E-2D96-00CA http://orcid.org/0000-0002-3954-3833 0000-0002-3954-3833 Dias, Maria Inês Dias, Maria Inês https://www.ciencia-id.pt/2A13-4BE6-C7CF 2A13-4BE6-C7CF http://orcid.org/0000-0001-8744-7814 0000-0001-8744-7814 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2017 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTEdible 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.application/pdfen_ENNutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredientsPersonalPires, Tânia C.S.P.DSpacehttp://dspace.org/items/34af4d18-b8ae-4329-9450-69dc35ed448fDSpacehttp://dspace.org/items/34af4d18-b8ae-4329-9450-69dc35ed448fPiresTânia C.S.P.Ciência IDhttps://www.ciencia-id.pt321E-2D96-00CAORCIDhttp://orcid.org0000-0002-3954-3833Researcher IDhttps://www.researcherid.comQ-2842-2018Scopus Author IDhttps://www.scopus.com57057440000PersonalDias, Maria InêsDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDiasMaria InêsCiência IDhttps://www.ciencia-id.pt2A13-4BE6-C7CFORCIDhttp://orcid.org0000-0001-8744-7814Researcher IDhttps://www.researcherid.comM-8242-2013Scopus Author IDhttps://www.scopus.com54388787000PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0308-8146DOIIsPartOf10.1016/j.foodchem.2016.10.0262018-01-25T10:00:00Z20172017-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/15301http://purl.org/coar/access_right/c_abf2open accessChemical compositionEdible petalsInfusionsNutritional value1191150 bytesFundação para a Ciência e a TecnologiaProviding 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 developmentinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PTSFRH/BPD/107855/2015Crossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaImproving secondary metabolites production through in vitro culture technique: chemical and genetic characterization of edible plants, bioactive properties and microencapsulation of phenolic fractionsinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F84485%2F2012/PTSFRH/BD/84485/2012Crossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/d01e2636-5b9a-401d-a61e-96ba4f2236ed/download |
| spellingShingle | Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients Pires, Tânia C.S.P. Chemical composition Edible petals Infusions Nutritional value |
| status | SINGLETON |
| subject.fl_str_mv | Chemical composition Edible petals Infusions Nutritional value |
| title | Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients |
| title_full | Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients |
| title_fullStr | Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients |
| title_full_unstemmed | Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients |
| title_short | Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients |
| title_sort | Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients |
| topic | Chemical composition Edible petals Infusions Nutritional value |
| topic_facet | Chemical composition Edible petals Infusions Nutritional value |
| url | http://hdl.handle.net/10198/15301 |
| visible | 1 |
Atividades financiadas
Carregando projetos financiados...