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Nutritional composition and antioxidant capacity in edible flowers: characterisation of phenolic compounds by HPLC-DAD-ESI/MSn.
Int J Mol Sci. 2014 Dec 31; 16(1):805-22.IJ

Abstract

Edible flowers are commonly used in human nutrition and their consumption has increased in recent years. The aim of this study was to ascertain the nutritional composition and the content and profile of phenolic compounds of three edible flowers, monks cress (Tropaeolum majus), marigold (Tagetes erecta) and paracress (Spilanthes oleracea), and to determine the relationship between the presence of phenolic compounds and the antioxidant capacity. Proximate composition, total dietary fibre (TDF) and minerals were analysed according to official methods: total phenolic compounds (TPC) were determined with Folin-Ciocalteu's reagent, whereas antioxidant capacity was evaluated using Trolox Equivalent Antioxidant Capacity (TEAC) and Oxygen Radical Absorbance Capacity (ORAC) assays. In addition, phenolic compounds were characterised by HPLC-DAD-MSn. In relation to the nutritional value, the edible flowers had a composition similar to that of other plant foods, with a high water and TDF content, low protein content and very low proportion of total fat-showing significant differences among samples. The levels of TPC compounds and the antioxidant capacity were significantly higher in T. erecta, followed by S. oleracea and T. majus. Thirty-nine different phenolic compounds were tentatively identified, with flavonols being the major compounds detected in all samples, followed by anthocyanins and hydroxycynnamic acid derivatives. In T. erecta small proportions of gallotannin and ellagic acid were also identified.

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Authors+Show Affiliations

Navarro-González I
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo 30071 (Murcia), Spain. inmanago@yahoo.es.
González-Barrio R
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo 30071 (Murcia), Spain. rgbarrio@um.es.
García-Valverde V
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo 30071 (Murcia), Spain. verogv@um.es.
Bautista-Ortín AB
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo 30071 (Murcia), Spain. abautista@um.es.
Periago MJ
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo 30071 (Murcia), Spain. mjperi@um.es.

MeSH

AnthocyaninsAntioxidantsAsteraceaeChromatography, High Pressure LiquidFlavonoidsFlowersPhenolsSpectrometry, Mass, Electrospray IonizationTagetesTropaeolum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25561232

Citation

Navarro-González, Inmaculada, et al. "Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds By HPLC-DAD-ESI/MSn." International Journal of Molecular Sciences, vol. 16, no. 1, 2014, pp. 805-22.
Navarro-González I, González-Barrio R, García-Valverde V, et al. Nutritional composition and antioxidant capacity in edible flowers: characterisation of phenolic compounds by HPLC-DAD-ESI/MSn. Int J Mol Sci. 2014;16(1):805-22.
Navarro-González, I., González-Barrio, R., García-Valverde, V., Bautista-Ortín, A. B., & Periago, M. J. (2014). Nutritional composition and antioxidant capacity in edible flowers: characterisation of phenolic compounds by HPLC-DAD-ESI/MSn. International Journal of Molecular Sciences, 16(1), 805-22. https://doi.org/10.3390/ijms16010805
Navarro-González I, et al. Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds By HPLC-DAD-ESI/MSn. Int J Mol Sci. 2014 Dec 31;16(1):805-22. PubMed PMID: 25561232.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nutritional composition and antioxidant capacity in edible flowers: characterisation of phenolic compounds by HPLC-DAD-ESI/MSn. AU - Navarro-González,Inmaculada, AU - González-Barrio,Rocío, AU - García-Valverde,Verónica, AU - Bautista-Ortín,Ana Belén, AU - Periago,María Jesús, Y1 - 2014/12/31/ PY - 2014/10/10/received PY - 2014/12/19/accepted PY - 2015/1/7/entrez PY - 2015/1/7/pubmed PY - 2015/9/15/medline SP - 805 EP - 22 JF - International journal of molecular sciences JO - Int J Mol Sci VL - 16 IS - 1 N2 - Edible flowers are commonly used in human nutrition and their consumption has increased in recent years. The aim of this study was to ascertain the nutritional composition and the content and profile of phenolic compounds of three edible flowers, monks cress (Tropaeolum majus), marigold (Tagetes erecta) and paracress (Spilanthes oleracea), and to determine the relationship between the presence of phenolic compounds and the antioxidant capacity. Proximate composition, total dietary fibre (TDF) and minerals were analysed according to official methods: total phenolic compounds (TPC) were determined with Folin-Ciocalteu's reagent, whereas antioxidant capacity was evaluated using Trolox Equivalent Antioxidant Capacity (TEAC) and Oxygen Radical Absorbance Capacity (ORAC) assays. In addition, phenolic compounds were characterised by HPLC-DAD-MSn. In relation to the nutritional value, the edible flowers had a composition similar to that of other plant foods, with a high water and TDF content, low protein content and very low proportion of total fat-showing significant differences among samples. The levels of TPC compounds and the antioxidant capacity were significantly higher in T. erecta, followed by S. oleracea and T. majus. Thirty-nine different phenolic compounds were tentatively identified, with flavonols being the major compounds detected in all samples, followed by anthocyanins and hydroxycynnamic acid derivatives. In T. erecta small proportions of gallotannin and ellagic acid were also identified. SN - 1422-0067 UR - https://www.unboundmedicine.com/medline/citation/25561232/Nutritional_composition_and_antioxidant_capacity_in_edible_flowers:_characterisation_of_phenolic_compounds_by_HPLC_DAD_ESI/MSn_ DB - PRIME DP - Unbound Medicine ER -