Edible Flowers

Açıkgöz, Funda Eryılmaz

doi:10.9734/jeai/2017/34564

Cited by 12 publications

(8 citation statements)

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“…However, only in recent years, edible flowers have gained space in contemporary cuisine. Such an increase in flower consumption is mainly attributed to the beauty of its shapes, colors, and aromas, ensuring sophistication to elaborated dishes (Fernandes et al, 2016;Acikgoz, 2017;Albán et al, 2018). Research studies also point out that flowers have high nutritional value, being considered functional and nutraceutical (Skrajda, 2017;Amarante et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive compounds in gladiolus flowers

et al. 2021

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Flowers have received special attention not only for their ornamental nature but also for their nutraceutical, cosmetic, aromatic, and culinary properties. This study aimed to characterize physicochemical attributes and the antioxidant capacity of flowers of four gladiolus cultivars. The cultivars used were White Friendship, Rose Supreme, Jester, and T704. We analyzed the content of total soluble solids (SS), total titratable acidity (TA), SS/TA ratio, pH, vitamin C, anthocyanin, flavonoids, total phenolic compounds (TPC), total antioxidant activity (TAA), and the relationship of TPC with flavonoids and TAA for each cultivar. The results showed that the Jester flowers had the lowest TA and highest SS/TA ratio, indicating the best flavor. Jester also had the highest flavonoid content, similarly to the White Friendship and Rose Supreme. As a result, these cultivars have flowers with higher TPC and TAA content than T704. The anthocyanin content was the characteristic attribute of cultivar T704, due to its purple pigmentation. Gladiolus flowers, traditionally used in landscaping and as cut flowers, have the potential for use in human nutrition, particularly the White Friendship, Rose Supreme, and Jester cultivars.

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Section: Introductionmentioning

confidence: 99%

“…Among the flowers considered edible and with medicinal properties, the gladiolus (Gladiolus x grandiflorus Hort.) stands out (Lim, 2014;Acikgoz, 2017;Suram, 2020). It is an important cut flower, extensively cultivated throughout the world, which has gone through a long hybridization process, ensuring a wide variety of colors.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds in gladiolus flowers

et al. 2021

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“…In medieval France, the flowers of Calendula (Calendula officinalis) were used as a salad ingredient. In Central Europe, the inflorescences of breaded elder (Sambucus nigra) were often consumed (Acikgoz, 2017).A wide range of flowers are available in different regions of the world but all of them are not suitable for consumption. Some of them are toxic and make the proper identification of edible flowers becoming very important.…”

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confidence: 99%

“…Some of them are toxic and make the proper identification of edible flowers becoming very important. Generally, edible flowers are defined as nontoxic, innocuous flowers with health benefits consumed in the human diet (Acikgoz, 2017). Utilization of these edible flowers has begun with the consumption of floral parts including the stalk and flower nectar as…”

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Nutraceutical potential of dietary phytochemicals in edible flowers—A review

2021

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Culinary aspects of flowers have been traced back to civilizations of antiquity. They have been a part of the human diet for centuries in various forms as they were considered as medicinal plant foods associated with beneficial health effects (Navarro-González et al., 2015).Previous studies reveal that people from China, the Middle East, Rome, and India used flowers in cooking. Edible flowers were popular in North America and Europe during Queen Victoria's period (Newman & O'Connor, 2013). The usage of flowers as ingredients in a variety of recipes by Chinese can be traced back as far as 3,000 BCE.Edible flowers in ancient China served not only as food ingredients but also as components in herbal treatments (Wongwattanasathien et al., 2010). Early reports indicate that in ancient Rome, the edible flowers of violets and roses were used in purees, omelets and Lavender was used in sauces. In medieval France, the flowers of Calendula (Calendula officinalis) were used as a salad ingredient. In Central Europe, the inflorescences of breaded elder (Sambucus nigra) were often consumed (Acikgoz, 2017).A wide range of flowers are available in different regions of the world but all of them are not suitable for consumption. Some of them are toxic and make the proper identification of edible flowers becoming very important. Generally, edible flowers are defined as nontoxic, innocuous flowers with health benefits consumed in the human diet (Acikgoz, 2017). Utilization of these edible flowers has begun with the consumption of floral parts including the stalk and flower nectar as

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Nutritional Profile, Bioactive Components, and Therapeutic Potential of Edible Flowers of Chhattisgarh, India

Hait,

Kashyap

2023

Reference Series in Phytochemistry

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Edible Flowers

Cited by 12 publications

References 0 publications

Bioactive compounds in gladiolus flowers

Bioactive compounds in gladiolus flowers

Nutraceutical potential of dietary phytochemicals in edible flowers—A review

Nutritional Profile, Bioactive Components, and Therapeutic Potential of Edible Flowers of Chhattisgarh, India

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