Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Fernandes, L (Author) Other; Ramalhosa, E (Author) Other; Pereira, JA (Author) Other; Saraiva, JA (Author) Other; Susana Casal (Author) FFUP

Journal

Title: Food Research International

Vol. 132

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 18 Citations

Scopus - 17 Citations

Other information

Authenticus ID: P-00R-RHR

DOI: 10.1016/j.foodres.2020.109070

Abstract (EN): The present study aimed to evaluate the nutritional and bioactive potential of four edible flowers (borage, centaurea, camellia, and pansies). Significant differences were observed among the four. Water was the main constituent (>76%, fresh weight - fw). Linoleic and palmitic acids were the major fatty acids found in borage and red and yellow pansies, while in camellia it was the arachidic acid. In white pansies, behenic and arachidic acids were predominant. Concerning vitamin E, alpha-tocopherol was the major vitamer. Carotenoids values varied between 5.8 and 181.4 mg beta-carotene/100 g dry weight (dw) in centaurea and borage, respectively, being particularly rich in lutein. Malic acid was the major organic acid, except in centaurea, where succinic acid was predominant. Fructose, glucose and sucrose were detected in all flowers. These results can contribute to the knowledge of these edible flowers and consequently increase their popularity among consumers and in the food industry.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9