Evaluation of the antimicrobial activity of cinnamaldehyde in the preservation of edible dahlia flowers, under different storage conditions

Lara-Cortés, Estrella; Troncoso‐Rojas, Rosalba; Hernández‐López, Mónica; Bautista‐Baños, Silvia

doi:10.5154/r.rchsh.2016.02.002

Cited by 4 publications

(7 citation statements)

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“…The variability with respect to colour tonality can be explained by the same colour differences in each species analysed as a result of the concentration of secondary pigments, as indicated for flowers of 10 species of Rhododendron (Liu et al, 2016). Likewise, it is important to point out that colour is one of the most important factors in the selection and use of flowers as food (Lee et al, 2009;Lara-Cortés et al, 2016) and its conservation is influenced by a great diversity of factors, among them the genotype and the management conditions postharvest (Ren et al, 2017). However, a low concentration of carbohydrates can accelerate the degradation of pigments and contribute to discoloration in cut flowers (Li et al, 2015;Azuma et al, 2019).…”

Section: Physicochemical Qualitymentioning

confidence: 84%

“…The accumulation of citric acid on day 1 was higher for D. brevis, D. merckii and D. coccinea (1.4, 1.2 and 1.3 %, respectively), however, on day 3, it decreased to 0.7 and 0.9% (D. merckii and D. coccinea), increasing again on day 5 to 2.7 and 3.1%, while the lowest values were present in D. × hortorum in the yellow, white and cherry ligules. In this regard, Ahmad and Tahir (2016) indicate that cut flowers have a temporary variation in their fresh weight due to the opening of the floral bud; however, this fresh weight decreases as translocation of nutrients from other organs occurs (leaves and stems), which concludes with senescence (Ren et al, 2017), since, according to Lara-Cortés et al (2016) and Azuma et al (2019), dahlia inflorescences do not show sensitivity to the presence of external ethylene.…”

Section: Physicochemical Qualitymentioning

confidence: 99%

“…They produce flowers with a great diversity of colours (red, purple, pink, white and variegated) (Ohno et al, 2013;Ahmad and Tahir, 2016), and that is why they are cultivated mainly for the production of cut flowers, potted plants and elements for the design and construction of gardens (Younis et al, 2014). The flowers of dahlias also have nutritional and functional properties that make them suitable for consumption as food (Lara-Cortés et al, 2013;Lara-Cortés et al, 2016). However, there are very few or no references pertaining to this topic.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

Espejel

Cruz-Álvarez

Mejía-Muñoz

et al. 2019

Folia Horticulturae

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Mexico is the centre of origin and domestication of the dahlia, which has the widest distribution worldwide as an ornamental plant; however, due to changes in eating habits in some sectors of the population (vegetarians and vegans), it has also been incorporated as an ingredient in the gastronomic field. The aim of this research was to determine the attributes of physicochemical quality, antioxidant capacity and nutritional value of ligulate flowers of some wild dahlia species. A completely randomized experimental design with five repetitions was used. Fresh weight, total titratable acidity (TTA), total soluble solids (TSS), ascorbic acid (AA), colour, total phenols (TP), total flavonoids (TFl), total anthocyanins (TAn), antioxidant capacity (AC) and proximate composition were evaluated. The highest fresh weight was observed in D. × hortorum, with similar values among its different flower colours. Likewise, D. merckii and D. coccinea stood out for their high TTA value; however, D. coccinea also had the highest AA content (0.77-0.9 mg g−1 FW), TP (12.87-19.92 mg GAE g−1 FW), TFl (6.78-11.32 mg QE g−1 DW) and AC (47.28-60.43 mg AAEVC g−1 FW). On the other hand, D. campanulata was notable for its high levels of moisture, fat and raw fibre; similarly, D. coccinea stood out for its high amounts of dry matter and total carbohydrates. The ligulate flowers of wild dahlias have a high concentration of bioactive compounds and a nutritional composition with beneficial contributions to health care, so they could be used for consumption as fresh products.

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Section: Physicochemical Qualitymentioning

confidence: 84%

Section: Physicochemical Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

Espejel

Cruz-Álvarez

Mejía-Muñoz

et al. 2019

Folia Horticulturae

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“…A key factor in the quality of flowers is color, which has a great influence on the consumption of edible flowers (Lara-Cortés et al, 2016). In the present study, the flowers analyzed had a purple color, with mean C* values of 34.59, h° of 351.25, and L* of 50.17.…”

Section: Nutritional Compositionmentioning

confidence: 47%

“…Substances considered bioactive act in the neutralization of excess free radicals caused by oxidative stress, reducing the risk of chronic noncommunicable diseases, such as cancer, diabetes, obesity, and cardiovascular diseases. Many edible flowers have been recognized for having such substances in their composition (Lara-Cortés et al, 2016). Anthocyanins are the main chromophores that belong to the flavonoid group, and confer red, purple, or blue color to food.…”

Section: Nutritional Compositionmentioning

confidence: 99%

Nutritional and functional compounds in dahlia flowers and roots

Costa

Souza

Ossani

et al. 2022

Braz. J. Food Technol.

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The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet.

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Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage

Wilczyńska¹,

Kukułowicz²,

Lewandowska³

2023

Pol. J. Food Nutr. Sci.

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Edible flowers are food products that are usually eaten fresh without prior heat treatment. Due to their chemical composition and low degree of processing, they can be an excellent breeding ground for microorganisms, and thus a source of infection. Methods of their preservation include proper packaging and storage at low temperatures. Therefore the aim of this study was to evaluate the effect of type of packaging (vacuum-sealed polyamide/polyethylene bag and polyethylene terephthalate box) on the microbial contamination of edible flowers including nasturtium, calendula, and daisy during refrigerated storage. The counts of selected pathogenic bacteria, total yeasts and moulds on the day of harvesting and after 1-3 days of refrigerated storage were determined. The results showed that the edible flowers did not contain Salmonella sp. or Escherichia coli (except nasturtiums), while all flowers contained both yeast and moulds at counts about 4-5 log cfu/g, and Staphylococcus aureus at numbers ranging from 1.89 to 2.72 log cfu/g. The differences in the counts of moulds and S. aureus were statistically significant depending on the type of flower. Neither the type of packaging nor storage time under refrigerated conditions influenced the degree of microbial contamination of the flowers.

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Evaluation of the antimicrobial activity of cinnamaldehyde in the preservation of edible dahlia flowers, under different storage conditions

Cited by 4 publications

References 0 publications

Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

Nutritional and functional compounds in dahlia flowers and roots

Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage

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