Edible flowers. Benefits and risks pertaining to their consumption

Matyjaszczyk, Ewa; Śmiechowska, Maria

doi:10.1016/j.tifs.2019.07.017

Cited by 62 publications

(49 citation statements)

References 33 publications

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“…EF bring interesting elements to culinary and dietary habits; therefore, chefs find in EF valuable allies to their gastronomic preparations due to their aromas and bouquet, their color, shapes and the sensations they evoke [30]. Because of their nutritive and bioactive compounds, such as polyphenols and their antioxidant properties, they also contain important dietary elements with nutritional and health benefits, recognized by the professionals linked with nutrition and health [31,32].…”

Section: Questionmentioning

confidence: 99%

“…Because of their nutritive and bioactive compounds, such as polyphenols and their antioxidant properties, they also contain important dietary elements with nutritional and health benefits, recognized by the professionals linked with nutrition and health [31,32]. The cultivation of EF has to obey special requirements, usually in organic mode, and farmers are expected to be aware of the effects of the utilization of chemical products in their farms [6,30]. Nevertheless, despite these aspects, it was found that the professional area did not significantly impact the level of knowledge about EF.…”

Section: Questionmentioning

confidence: 99%

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Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Guiné

Florença

Moya

et al. 2020

Foods

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This study investigated the knowledge and use of edible flowers (EF) in two countries, Portugal, in Europe, and Costa Rica, in Latin America, and aimed to evaluate the similarities and/or differences regarding the utilization of EF in gastronomy. This work consisted of a questionnaire survey, undertaken on a sample of 290 participants. The results indicate that most people surveyed (87%) have heard about EF but believe there is not enough information about them (96%). Only one third of participants consider there are risks associated with the consumption of EF, being those related to toxicity and pesticides. Significant differences (p < 0.05) were found between participants from the two countries but not with different professional areas. About half (48%) of the participants had already consumed EF, mostly for decoration or confection of dishes (77% positive answers) and in salads (75%). The flowers consumed most frequently were chamomile and rose, respectively, in Costa Rica and Portugal. Reasons pointed out to consume EF include decoration, taste, novelty and aroma, while aspects such as nutritional value or antioxidant capacity are prized by fewer consumers. EF were mostly acquired in supermarkets, cultivated at home or collected in the wild. In general, most participants (85%) consider the use of EF in gastronomy interesting, but less than one third (27%) believe we should eat EF more often. Finally, discriminant function analysis revealed that country was the variable for which the differences in the consumption of EF was more pronounced, while education level and age group showed the lowest variability between groups.

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Section: Questionmentioning

confidence: 99%

Section: Questionmentioning

confidence: 99%

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Guiné

Florença

Moya

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Today, food is becoming increasingly diverse, striving to combine new ingredients with some potential health benefits which can improve consumer health (Leonti 2012;Pires et al 2017;Zheng et al 2019). This search for new food products is also a pursuit of the visual and taste attractiveness of dishes that can be achieved by using edible flowers (Grzeszczuk et al 2016;Matyjaszczyk and Śmiechowska 2019;Rezende et al 2019). Some restaurant chefs around the world use them in their dishes (Kelley et al 2001;Łuczaj et al 2012;Pires et al 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, they present a wide range of high antioxidant molecules, such as phenolic compounds, carotenoids, vitamins (Nurul and Asmah 2012;Loizzo et al 2016;Pires et al 2017). Among other things, it is the colour of flowers that depends mainly on the content of carotenoids and anthocyanins (Friedman et al 2010;Benvenuti et al 2016;Matyjaszczyk and Śmiechowska 2019). Natural antioxidants are present in all parts of plants, but flowers have the highest concentrations of these compounds (Kaisoon et al 2012;González-Barrio et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of Drying Temperature and Method of Extract Preparation on Antioxidant Activity of Edible Flowers of Some Ornamental Plant Species

Stefaniak¹,

Grzeszczuk²

2020

Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Z

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Edible flowers are a popular food ingredient in many regional cuisines, especially Asian and Middle Eastern ones. Drying is one of the most popular methods of preserving flowers. On the other hand, a common method of consuming dried edible flowers is to use them for preparing various kinds of beverages, both alcoholic and non-alcoholic ones. The paper presents the results of the laboratory analyses concerning the content of biologically active compounds in dried flowers in three temperature variants (~25 o C, 35 o C and 70 o C), which were used to select the material constituting the basis for obtaining various types of water (infusions, decoctions, macerates) and alcohol extracts (with the use of 50%, 80% and 96% ethanol and repeated extractiong method using 96% EtOH), and then their antioxidant activity evaluation. The research material consisted of ornamental plant species with flowers of high biological value: Mimulus × hybridus L. ('Magic Yellow' and 'Magic Red'), Hemerocallis × hybrida Hort., Monarda didyma L., Paeonia lactiflora Pall. ('Sarah Bernardt', 'Dr. Alexander Fleming' and 'Karl Rosenfield'). The experiment was carried out in the years 2014-2015 in the Department of Horticulture of the West Pomeranian University of Technology in Szczecin. On the base of the chemical analyses results the most favourable drying temperature variant was selected for each tested flower cultivar. For flowers M. × hybridus L., M. didyma L. and H. × hybrida Hort. it was 35 o C; dried flowers were characterised by the highest content of biologically active compounds and the highest antioxidant activity. In the case of three cultivars of P. lactiflora Pall. the most favourable drying temperature was ~25 o C. Among the water and alcohol extracts of the studied edible flower species, the decoction indicated a higher content of antioxidant compounds. The highest values of antioxidant activity were observed in extracts prepared on the basis of peony flowers.

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“…Indeed, they are essential for composing a balanced diet. However, the protection problems also affect the other crop groups like seed production (EU Minor Uses Coordination Facility 2019), edible flowers (Matyjaszczyk and Śmiechowska 2019), forests and numerous arable crops.…”

Section: Introductionmentioning

confidence: 99%

Protection possibilities of agricultural minor crops in the European Union: a case study of soybean, lupin and camelina

Matyjaszczyk

2019

J Plant Dis Prot

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Edible flowers. Benefits and risks pertaining to their consumption

Cited by 62 publications

References 33 publications

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Effect of Drying Temperature and Method of Extract Preparation on Antioxidant Activity of Edible Flowers of Some Ornamental Plant Species

Protection possibilities of agricultural minor crops in the European Union: a case study of soybean, lupin and camelina

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