Nutritional Value of Some Flowers Found in Green Spaces as New Food Sources

Journal of Ornamental Plants

مقاله 5، دوره 12، شماره 2، شهریور 2022، صفحه 143-155   

نوع مقاله: Research Paper

نویسندگان

Samira Nicknezhad¹؛ Davood Hashemabadi^{* 1}؛ Mohammad Sadegh Allahyari²

¹Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran

²Department of Agricultural Management, Rasht Branch, Islamic Azad University, Rasht, Iran

چکیده

Supplying safe, natural, and inexpensive food sources for the growing population of the world is a need of contemporary societies. Edible flowers are a new natural source in humans’ food basket. In this regard, the nutritional value of five edible flowers including Tagetes erecta L., gladiolus, yucca (Yucca gloriosa), chrysanthemum, and Hibiscus syriacus were explored. According to the results, the African marigold flowers had the highest total flavonoids (16.13 mg CE g^-1 FW), total phenols (14.48 mg GAE g^-1 FW), antioxidant capacity (87.89 % DPPH inhibition), vitamin C (30.60 mg 100 g^-1 FW), and proteins (1.56 %). The highest carotenoids (482.57 μg g^-1 FW), Fe (2.54 mg 100 g^-1 FW), and Zn (0.27 mg 100 g^-1 FW) were recorded by the yucca flowers. The chrysanthemum flowers exhibited the highest Ca (47.25 mg 100 g^-1 FW) and Mg (2.60 mg 100 g^-1 FW), and the H. syriacus flowers exhibited the highest anthocyanins (30.86 mg/100 g^-1 FW). In addition, the gladiolus flowers showed the lowest total flavonoids (11.17 mg CE g^-1 FW), anthocyanins (2.14 mg 100 g^-1 FW), proteins (0.52 %), Fe (0.36 mg 100 g^-1 FW), Ca (9.11 mg/100 g^-1 FW), and Zn (0.14 mg 100 g^-1 FW). The chrysanthemums had the lowest total phenols (0.54 mg GAE g^-1 FW) and vitamin C (8.16 mg 100 g^-1 FW), the yuccas had the lowest antioxidant capacity (47.76% DPPH inhibition), and the H. syriacus flowers had the lowest carotenoids (362.17 μg g^-1 FW). So, given the phenol and antioxidant compounds, minerals, and proteins of the studied flowers, they can be included in the food basket of households as natural food sources.

کلیدواژه‌ها

Nutritional value؛ Ornamental plants؛ Phenol compounds؛ Vegetarianism

مراجع

Alasalvar, C., Pelvan, E., Ozdemir, K.S., Kocadagl, T., Mogol, B.A., Paslı, A.A., Ozcan, N., Ozçelik, B. and Gokmen, V. 2013. Compositional, nutritional, and functional characteristics of instant teas produced from low-and high-quality black teas. Journal of Agricultural and Food Chemietry, 61 (31): 7529-7536.

Albakaa, A.R.M., Ameen, D.S.M., Abed, N.K., Jabbar, Z.A. and Musaa, L.A. 2020. Quantification of Ca, K, Mg, Zn and Fe elements in grape leaves from different regions of Iraq by atomic absorption spectroscopy. The International Conference of Chemistry, 1835: 1-10. doi:10.1088/1742-6596/1853/1/012018

Arts, I.C. and Hollman, P.C. 2005. Polyphenols and disease risk in epidemiologic studies. American Journal of Clinical Nutrition, 81: 317–325.

Asensi-Fabado, M.A. and Munné-Bosch, S. 2010. Vitamins in plants: Occurrence, biosynthesis and antioxidant function. Trends in Plant Science, 15: 582–592. doi: 10.1016/j.tplants.2010.07.003.

Bajaj, S. and Khan, A. 2012. Antioxidants and diabetes. Indian journal of endocrinology and metabolism, 16 (2): S267–S271. https://doi.org/10.4103/2230-8210.104057

Bondonno, N.P., Dalgaard, F., Kyro, C., Murray, K., Bondonno, C.P., Lewis, J.R., Croft, K.D., Gislason, G., Scalbert, A., Cassidy, A., Tjonnel, A., Overvad, K. and Hodgson, J.M. 2019. Flavonoid intake is associated with lower mortality in the Danish diet cancer and health cohort. Natur Communications, 3651: 1-10. https://doi.org/10.1038/s41467-019-11622-x |.

Brand-Williams, W., Cuvelier, M.E. and Berset, C. 1995. Use of free radical method to evaluate antioxidant activity. Journal of Food Science and Technology, 28 (1): 25-30.

Cazzonelli, C.I., Nizar, A., Hussain, D., Carmody, M.E. and Pogson, B.J. 2010. Biosynthesis and regulation of carotenoids in plants micronutrients, vitamins and health benefits. Plant Developmental Biology - Biotechnological Perspectives, pp. 117-137.

Davies, M.B., Partridge, D.A. and Austin, J.A. 1991. Vitamin C: Its chemistry and biochemistry. Royal Society of Chemistry, 176 pages.

de Pascual-Teresa, S. and Sanchez-Ballesta, M.T. 2008. Anthocyanins: From plant to health. Phytochemistry Reviews, 7: 281–299. doi: 10.1007/s11101-007-9074-0.

Denga, G.F., Lina, X., Xub, X.R., Li, G., Xiea, J.F. and Lia, H.B. 2013. Antioxidant capacities and total phenolic contents of 56 vegetables. Journal of Functional Foods, 5 (1): 260 –266. https://doi.org/10.1016/j.jff.2012.10.015

Domonkos, I., Kis, M., Gombos, Z. and Ughy, B. 2013. Carotenoids, versatile components of oxygenic photosynthesis. Progress in Lipid Research, 52: 539–561. doi: 10.1016/j.plipres.2013.07.001.

Du, G., Li, M., Ma, F. and Liang, D. 2009. Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chemistry, 113: 557-562.

Falleh, H., Ksouri, R., Lucchessi, M.E., Abdelly, C. and Magné, C. 2012. Ultrasound-assisted extraction: Effect of extraction time and solvent power on the levels of polyphenols and antioxidant activity of Mesembryanthemum edule L. Aizoaceae shoots. Tropical Journal of Pharmaceutical Research, 11 (2): 243-429.

Fazeli Nasab, B. and Mirzaei, N. 2017. Evaluation of total phenol and flavonoid content in a wide range of local and imported plants. Scientific Journal of Ilam University of Medical Sciences, 26 (2): 141-154.

Fernandes, L., Casal, S., Pereira, J.A., Saraiva, J.A. and Ramalhosa, L. 2017. Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health. Journal of Food Composition and Analysis, 60: 38-50

Gazdik, Z., Zitka, O., Petrlova, J., Adam, V., Zehnalek, J., Horna, A., Reznicek, V., Beklova, M. and Kizek, R. 2008. Determination of vitamin C (ascorbic acid) using high performance liquid chromatography coupled with electrochemical detection. Sensors, 8: 7097-7112. doi: 10.3390/s8117097

George, S., Brat, P., Alter, P. and Amiot, M.J. 2005. Rapid determination of polyphenols and vitamin C in plant-derived products. Journal of Agricultural and Food Chemistry, 53: 1370 - 1373.

Ghasemnezhad, M., Ashournezhad, M. and Gerailoo, S. 2011. Changes in postharvest quality of loquat (Eriobotrya japonica) fruits influenced by chitosan. Horticulture, Environment, and Biotechnology, 52 (1): 40-45.

Grzeszczuk, M., Stefaniak, A. and Pachlowska, A. 2016. Biological value of various edible flower species. Acta Scientiarum Polonorum Hortorum Cultus, 15 (2): 109–119.

He, J. and Giusti, M.M. 2010. Anthocyanins: Natural colorants with health-promoting properties. Annual Review of Food Science and Technology, 1: 163–87.

Kalra, P.Y. 1998. Handbook of reference methods for plant analysis. CRC Press. Boca Raton, USA.

Kaur, C. and Kapoor, H.C. 2002. Antioxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology, 37: 153 -61.

Koga, T. and Meydani, M. 2001. Effect of plasma metabolites of catechin and quercetin on monocyte adhesion to human aortic endothelial cells. American Journal of Clinical Nutrition, 73: 941–948.

Kwok, C.Y., Wong, C.N., Yau, M.Y., Yu, P.H., Shanau, A.L., Cpoon, C.C., Cseto, S.W., Clam, T.Y., Ckwan, Y.W. and Chan, S.W. 2010. Consumption of dried fruit of Crataegus pinnatifida (hawthorn) suppresses high-cholesterol diet-induced hypercholesterolemia in rats. Journal of Functional Foods, 2 (3): 179-186. doi:10.1016/j.jff.2010.04.006.

Lauderdale, C. and Bradley, L. 2014. Choosing and using edible flowers. NC State Extension, 20 pages.

Li, L., Lu, S., Cosman, K.M., Earle, E.D., Garvin, D.F. and O’Neill, J. 2006. β-Carotene accumulation induced by the cauliflower or gene is not due to an increased capacity of biosynthesis. Phytochemistry, 67: 1177–1184.

Li, L., Paolillo, D.J., Parthasarathy, M.V., Di Muzio, E.M. and Garvin, D.F. 2001. A novel gene mutation that confers abnormal patterns of β-carotene accumulation in cauliflower (Brassica oleracea var. Botrytis). Plant Journal, 26: 59–67.

Lu, B., Li, M. and Yin, R. 2016. Phytochemical content, health benefits, and toxicology of common edible flowers: A review (2000–2015). Critical Reviews in Food Science and Nutrition, 56 (1): S130–S148.

Mazumdar, B.C. and Majumder, K. 2003. Methods on physicochemical analysis of fruits. University College of Agriculture, Calcutta University, 187 pages.

Mlcek, J. and Rop. O. 2011. Fresh edible flowers of ornamental plants are a new source of nutraceutical foods. Trends in Food Science and Technology, 22 (10): 561-569

Morazzoni, P. and Bombardelli, E. 1996. Vaccinium myrtillus L. Fitoterapia, 67: 3–29.

Mortazaei, S., Rafian, M., Ansari Samani, R., and Shahinfard, N. 2013. Comparison of phenolic compounds concentrations and antioxidant activity of eight medicinal plants. Journal of Rafsanjan University of Medical Sciences, 12 (7): 519-530. (In Persian with an English Abstract)

Mukherjee, V. and Mishra, P.K. 2012. Broccoli-an underexploited nutraceutical. Science Research Reporter, 2 (3): 291-294.

Navarro-González, I., González-Barrio, R., García-Valverde, V., Bautista-Ortín, A.B. and Periago, M.J. 2015. Nutritional composition and antioxidant capacity in edible flowers: Characterisation of phenolic compounds by HPLC-DAD-ESI/MSn. International Journal of Molecular Sciences, 16: 805-822. doi:10.3390/ijms16010805.

Ohmiya, A. 2013. Qualitative and quantitative control of carotenoid accumulation in flower petals. Scientia Horticulturae, 163: 10–19. doi: 10.1016/j.scienta. 2013.06.018.

Ohmiya, A., Kishimoto, S., Aida, R., Yoshioka, S., and Sumitomo, K. 2006. Carotenoid cleavage dioxygenase (CmCCD4a) contributes to white color formation in chrysanthemum petals. Plant Physiology, 142 (3): 1193–1201. doi: 10.1104/pp.106.087130.

Pham-Huy, L.A., He, H. and Pham-Huy, C. 2008. Free radicals, antioxidants in disease and health. International Journal of Biomedical Science, 4 (2): 89–96.

Prasad, N.K., Yang, B., Dong, X., Jiang, G., Zhang, H., Xie, H. and Jiang, Y. 2009. Flavonoid contents and antioxidant activities from Cinnamomum species. Innovative Food Science and Emerging Technologies, 10 (4): 627–632.

Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J. and Vabkova, J. 2012. Edible flowers—a new promising source of mineral elements in human nutrition. Molecules, 17 (6): 6672–6683.

Sharafzadeh, S. and Alizadeh, O. 2012. Some medicinal plants cultivated in Iran. Journal of Applied Pharmaceutical Science, 2 (1): 134-137.

Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M.1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in enzymology, 299: 152-178.

Sotelo, A., Lopez-García, S. and Basurto-Pena, F. 2007. Content of nutrient and antinutrient in edible flowers of wild plants in Mexico. Plant Foods for Human Nutrition, 62 (3): 133–138.

Stefaniak, A. and Grzeszczuk, M. 2019. Nutritional and biological value of five edible flower species. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47 (1): 128-134.

Wach, A., Pyrzyńska, K. and Biesaga, M.Q. 2007. Quercetin content in some food and herbal samples. Food Chemistry, 100 (2): 699-704. doi: 10.1016/j.foodchem.2005.10.028.

Wang, Y., Chao, Z., Bin, D., Jianxin, F., Shaoqing, H. and Hongbo, Zh. 2018. Carotenoid accumulation and its contribution to flower coloration of Osmanthus fragrans. Frontiers in Plant Science, 9 (1499): 1-17. doi: 10.3389/fpls.2018.01499.

Wu, X.L., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. and Prior, R.L. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry, 54: 4069–4075.

Yuan, H., Zhang, J., Nageswaran, D. and Li, L. 2015. Carotenoid metabolism and regulation in horticultural crops. Horticulture Research, 2 (15036): 1-11. doi: 10.1038/hortres.2015.36.

Zamora-Ros, R., Knaze, V., Luján-Barroso, L., Slimani, N., Romieu, I., Touillaud, M., Kaaks, R., Teucher, B., Mattiello, A., Grioni, S., Crowe, F., Boeing, H., Förster, J., Quirós, J.R., Molina, E., Huerta, J.M., Engeset, D., Skeie, G., Trichopoulou, A., Dilis, V., Tsiotas, K., Peeters, P.H., Khaw, K.T., Wareham, N., Bueno-de-Mesquita, B., Ocké, M.C., Tjønnel, O.A., Tumino, R., Johansson, G., Johansson, I., Ardanaz, E., Sacerdote, C., Sonestedt, E., Ericson, U., Clavel-Chapelon, F., Boutron-Ruault, M.C., Fagherazzi, G., Salvini, S., Amiano, P., Riboli, E. and González, C.A. 2011. Estimation of the intake of anthocyanidins and their food sources in the European prospective investigation into cancer and nutrition (EPIC) study. British Journal of Nutrition, 106 (7): 1090-1099. doi: 10.1017/S0007114511001437. Epub 2011 Apr 12. PMID: 21481290.

Zhao, B. 2009. Natural antioxidants protect neurons in Alzheimer's disease and Parkinson's disease. Neurochemical Research, 34 (4): 630-638. doi: 10.1007/s11064-008-9900-9.