Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition

Abstract

On a global scale, people are demanding more attractive and tasty food. Both the quality of foodstuffs and aesthetic aspects contribute to the appearance of consumed meals. The attraction and appeal of individual dishes could be enhanced by edible flowers. New information concerning the composition and nutritional value of edible flowers is also important and represents a sufficient reason for their consumption. The aim of this study is to contribute to the popularization of some selected edible flowers of ornamental plants involving altogether 12 species. The flowers were used to determine their antioxidant capacity, which fluctuated between 4.21 and 6.96 g of ascorbic acid equivalents (AAE)/kg of fresh mass (FM). Correlation coefficients between antioxidant capacity and the contents of total phenolics and flavonoids were r2 = 0.9705 and r2 = 0.7861, respectively. Moreover, the results were supplemented with new data about the mineral composition of edible flowers (mostly, not found in the available literature). The highest levels of mineral elements were observed in the flowers of species Chrysanthemum, Dianthus or Viola. The most abundant element was potassium, the content of which ranged from 1,842.61 to 3,964.84 mg/kg of FM.

Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

“…In particular, the nutritional and chemical composition of rose (Rosa canina L.) and calendula flowers have already been studied (Barros, Carvalho, & Ferreira, 2011;Miguel et al, 2016), also the fatty acids composition of calendula seeds oils (Dulf, Pamfil, Baciu, & Pintea, 2013) and the crude protein of centaurea (Centaurea cyanus L.) flowers (Rop et al, 2012). Despite the existence of some publications regarding edible flowers, it is important to compare their potential to be used in different forms, namely as fresh produces or in infusion preparations.…”

“…The range of plant species used for food is also becoming more varied, seeking to combine new ingredients with some potential health benefits, that could improve the health of the consumers but also with a major importance in ecological sustainability (Leonti, 2012). This search for new food products is also a pursuit for new colours, textures and flavours that can be achieved with the use of edible flowers, such as has been done by several restaurant chefs worldwide (Kelley, Behe, Biernbaum, & Poff, 2001;Łuczaj et al, 2012); leading to the recovery of earlier lifestyles in which flower cookery had an important role in old civilizations (Cunningham, 2015;Rop, Mlcek, Jurikova, Neugebauerova, & Vabkova, 2012).…”

“…The composition on proteins, vitamins, fat and carbohydrates of flowers is not very distinct from other parts of the plant, however protein and fat content are considered to be low (NavarroGonzález et al, 2015); water represents more than 80% of the flower composition, and carotenoids, phenolic compounds and essential oils have been the most studied bioactive compounds (Navarro-González et al, 2015;Rop et al, 2012). Edible flower consumption is being encouraged, through the sell of packed bunches and boxes, and also through dietary supplements, functional ingredients, and additives (Loizzo et al, 2016;Rop et al, 2012).…”

“…Edible flower consumption is being encouraged, through the sell of packed bunches and boxes, and also through dietary supplements, functional ingredients, and additives (Loizzo et al, 2016;Rop et al, 2012). The innumerous phytochemicals present in edible flowers are related to their health benefits, such as antioxidant, anti-inflammatory, anti-cancer, anti-obesity, hypoglycemic, neuro, hepatic and gastro protective properties (Cunningham, 2015;Loizzo et al, 2016;Lu, Li, & Yin, 2016).…”

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“…Full development was established based on the flower's size, degree of opening and colour (Rop et al, 2012). After harvest, the fresh flowers were immediately transported to the laboratory under refrigeration.…”