Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization

• Main Author: Fernandes, Luana
• Publication Date: 2018
• Other Authors: Ramalhosa, Elsa, Pereira, J.A., Saraiva, Jorge A., Casal, Susana
• Format: Article
• Language: eng
• Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
• Download full: http://hdl.handle.net/10198/20368
• topic: Carotenoids; Edible flowers; Fatty acids; Free sugars; Organic acids; Vitamin E

The present study aimed to evaluate the nutritional and bioactive potential of four edible flowers (borage, centaurea, camellia, and pansies). Significant differences were observed among the four. Water was the main constituent (> 76%, fresh weight - fw). Linoleic and palmitic acids were the major fatty acids found in borage and red and yellow pansies, while in camellia it was the arachidic acid. In white pansies, behenic and arachidic acids were predominant. Concerning vitamin E, α-tocopherol was the major vitamer. Carotenoids values varied between 5.8 and 181.4 mg β-carotene/100 g dry weight (dw) in centaurea and borage, respectively, being particularly rich in lutein. Malic acid was the major organic acid, except in centaurea, where succinic acid was predominant. Fructose, glucose and sucrose were detected in all flowers. These results can contribute to the knowledge of these edible flowers and consequently increase their popularity among consumers and in the food industry.