Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers

Silva, Lorena Aguiar da; Fischer, Síntia Zitzke; Zambiazi, Rui Carlos

doi:10.1016/j.ijgfs.2020.100236

Cited by 13 publications

(15 citation statements)

References 19 publications

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“…This result is higher than the values found by studies on other species: da Silva and colleagues (2020) found in yellow V. × wittrockiana flowers a total phenolic content of 725.50 mg GAE 100 g −1 FW, similar to data found by Demasi et al (2020) in V. cornuta fresh flowers (767.26 mg GAE 100 g −1 FW). The CV and VB values (719.30 mg GAE 100 g −1 FW and 845.63 mg GAE 100 g −1 FW, respectively) are in agreement with data regarding the blue V. × wittrockiana flowers (716.50 mg GAE 100 g −1 FW) [32] and the V. cornuta flowers [2]. Conversely, CW showed a higher phenolic content than V. × wittrockiana white flowers (73.00 mg GAE 100 g −1 FW) [32].…”

Section: Resultssupporting

confidence: 89%

“…The CV and VB values (719.30 mg GAE 100 g −1 FW and 845.63 mg GAE 100 g −1 FW, respectively) are in agreement with data regarding the blue V. × wittrockiana flowers (716.50 mg GAE 100 g −1 FW) [32] and the V. cornuta flowers [2]. Conversely, CW showed a higher phenolic content than V. × wittrockiana white flowers (73.00 mg GAE 100 g −1 FW) [32]. All the four V. calcarata subspecies showed a higher phenolic content than V. odorata (428.40 mg GAE 100 g −1 FW) [11].…”

Section: Resultssupporting

confidence: 89%

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Preliminary Observations on Viola calcarata as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies

et al. 2021

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Viola L. is a botanical genus with approximately 525 to 620 species, spread worldwide. Several violets are traditionally used as edible flowers and have been recently proved to be a source of bioactive compounds, including flavonols, flavanols, benzoic acids, and cinnamic acids. However, no information is available about the phytochemical profile of the Viola calcarata complex, which is found in the Alpine environment. Thus, the present research aimed to assess the antioxidant activity and the presence of bioactive compounds (anthocyanins and phenolic compounds) in V. calcarata subspecies, to promote their biodiversity and use in the agrifood sector. Two V. calcarata subspecies were chosen, with different colors: V. calcarata subspecies calcarata L., with white (CW), yellow (CY), and violet flowers (CV); and V. calcarata subspecies villarsiana (Roem & Schult.) Merxm., with bicolor (violet and yellow—VB) flowers. CY showed a significantly higher phenolic content (1116.43 mg GAE 100 g−1 FW) than the other subspecies, while CV showed higher values in anthocyanins content (44.73 mg C3G 100 g−1 FW). Regarding the antioxidant activity, CW (215.07 mmol Fe2+ kg−1 FW, 99.53 µmol TE g−1 FW, and 32.30 µmol TE g−1 FW for FRAP, DPPH, and ABTS, respectively) and VB (217.33 mmol Fe2+ kg−1 FW, 90.97 µmol TE g−1 FW, and 29.17 µmol TE g−1 FW for FRAP, DPPH, and ABTS, respectively) showed the highest values. Through HPLC, a total of eight phenolic compounds were quantitatively identified among the two subspecies, including flavonols, cinnamic acids, benzoic acids, catechins, and vitamin C. Though different in their composition, the two subspecies are rich in phenolic compounds, highlighting the importance of preserving their biodiversity and their potential use in the agrifood sector.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 89%

Preliminary Observations on Viola calcarata as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies

et al. 2021

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“…Uma interpretação prática desse intervalo pode ser colocada da seguinte forma: com 95% de confiança, a perda média de massa da flor da Viola × wittrockiana está entre 0,15g e 0,25g, aproximadamente, considerando-se o tempo de desidratação de 170 minutos. Assim, o tempo de secagem das pétalas de Viola × wittrockiana pode ser obtido de forma a preservar as melhores características físico-químicas, biológicas e nutricionais e o tempo encontrado está de acordo com os estudos de compostos fenólicos realizados por Silva et al (2020) , que constataram que o tempo de 3 h proporciona as melhores condições para a extração desses compostos.…”

Section: Resultsunclassified

“…DISCUSSÃODe modo geral, os valores obtidos para cada um dos modelos avaliados mostram que o coeficiente de determinação variou entre 0,9498 e 0,9843, o coeficiente de determinação ajustado variou entre 0,9487 e 0,9843, o erro médio estimado relativo entre 7,5281 e 14,77 e o erro médio estimado variou entre 0,0299 e 17,56 (Tabela 3).Dentre os modelos avaliados e, de acordo com os resultados obtidos para o coeficiente de determinação, coeficiente de determinação ajustado, erro médio estimado e erro médio relativo, o Modelo de Midilli et al apresentou os melhores indicadores de qualidade de ajuste (Tabela 3). Podese observar que, para este modelo, o coeficiente de determinação ajustado foi de 0,9843 e, conformeSilva et al (2020), valores superiores a 98% indicam um bom ajuste dos modelos aplicados para representação do fenômeno de desidratação. Por sua vez, o erro médio relativo foi de 7,5281 e o erro médio estimado foi de 0,0299, e erros médios relativos abaixo de 10% indicam ajuste adequado dos valores observados em relação ao modelo ajustado(RADÜNZ et al, 2011).…”

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Modelos Não-Lineares Aplicados Na Cinética De Secagem Da Flor Comestível De Amor Perfeito

Volponi

Fonseca

Rodrigues

et al. 2023

NAT

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Um dos principais problemas no consumo de flores comestíveis é o fato de que elas possuem alta perecibilidade pós-colheita, o que dificulta a sua comercialização e consumo. Por isso, é importante aplicar métodos de conservação para evitar perdas, e um desses métodos é a desidratação, comumente descrita pela cinética de secagem por meio de uma curva de secagem. O objetivo desse trabalho foi utilizar modelos matemáticos de regressão de modo a descrever o comportamento da flor Viola × wittrockiana durante a sua secagem. Dez modelos de regressão não-linear foram ajustados ao conjunto de dados de secagem obtido através de experimentação em uma temperatura de 30°C. Concluiu-se que o modelo que melhor se ajustou foi o de Midilli et al., e que, com o auxílio dele, pode-se prever a perda de massa da flor durante sua desidratação. Palavras-chave: regressão não-linear; secagem de flores; flores comestíveis; Viola × wittrockiana. Non-linear models applied to the drying kinetics of pansy edible flower ABSTRACT: One of the main problems in the consumption of edible flowers is the fact that those possess high perishability post-harvest, and it difficult its commercialization and consumption. Therefore, it is important to apply conservation methods to avoid losses, and one of these methods is dehydration, commonly described by drying kinetics through a drying curve. This work aims to use mathematical regression models to describe the behavior of the flower Viola × wittrockiana during its drying period. Ten non-linear regression models were adjusted to the data set, which was obtained by experimentation in a 30°C temperature. The study concluded that the model that was the foremost adjusted was the Midilli et al., and that, with the assistance of this model, it is possible to predict the weight loss of the flower during its dehydration. Keywords: non-linear regression; flower drying; edible flowers; Viola × wittrockiana.

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“…polyphenols, while light yellow flowers contained only 73.0 mg/100 g F.W. polyphenols [ 59 ]. The authors observed a strong interaction between the production system and flower pigmentation.…”

Section: Resultsmentioning

confidence: 99%

Identification and Quantification of Bioactive Compounds in Organic and Conventional Edible Pansy Flowers (Viola × wittrockiana) and Their Antioxidant Activity

Hallmann

2023

Plants

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The use of edible flowers has become increasingly popular as a good source of bioactive compounds. Many flowers can be consumed, but there is a lack of information about the chemical composition of organic and conventional flowers. Organic crops represent a higher level of food safety because pesticides and artificial fertilizers are prohibited. The present experiment was carried out with organic and conventional edible pansy flowers of different colors: double-pigmented violet/yellow and single-pigmented yellow flowers. In fresh flowers, the contents of dry matter and polyphenols (including phenolic acids, flavonoids, anthocyanins, carotenoids, and chlorophylls) and the antioxidant activity were determined by the HPLC-DAD method. The results showed that organic edible pansy flowers contained significantly more bioactive compounds, especially polyphenols (333.8 mg/100 g F.W.), phenolic acids (40.1 mg/100 g F.W.), and anthocyanins (293.7 mg/100 g F.W.) compared to conventional methods. Double-pigmented (violet/yellow) pansy flowers are more recommended for the daily diet than single-pigmented yellow flowers. The results are unique and open the first chapter in a book on the nutritional value of organic and conventional edible flowers.

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Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers

Cited by 13 publications

References 19 publications

Preliminary Observations on Viola calcarata as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies

Preliminary Observations on Viola calcarata as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies

Modelos Não-Lineares Aplicados Na Cinética De Secagem Da Flor Comestível De Amor Perfeito

Identification and Quantification of Bioactive Compounds in Organic and Conventional Edible Pansy Flowers (Viola × wittrockiana) and Their Antioxidant Activity

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