Ornamental edible flowers can be used as novel nutraceutical sources with valuable biological properties. The purpose of this study was to establish nutritional, chemical, and sensory characteristics, antioxidant capacity (AC), and the relationship between their bioactive components and AC. The selected flowers Begonia×tuberhybrida, Tropaeolum majus, Calendula officinalis, Rosa, Hemerocallis, and Tagetes patula, can be easily collected due to their larger size. Their methanolic extracts were spectrophotometrically determined for polyphenols, flavonoids, and AC. Mineral elements were analyzed by atomic-absorption spectroscopy; crude protein was quantified by the Kjeldahl method. Eventually, 30 panelists evaluated sensory properties in 11 attributes. In addition, this study may serve to popularize selected blossoms. In flowers the contents of minerals were in this order: K > Ca > P > Mg > Na > Zn > Mn > Fe > Cu > Mo. AC ranged between 4.11 and 7.94 g of...
Chemical, nutritional and sensory characteristics of six ornamental edible flowers species.
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech Republic. Tel. +420-576-033-030. E-mail firstname.lastname@example.org
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Mlcek, J., Plaskova, A., Jurikova, T., Sochor, J., Baron, M., Ercisli, S.; Chemical, nutritional and sensory characteristics of six ornamental edible flowers species.. IFIS Food and Health Sciences Database 2022; doi:
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