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Vol. 15 No. 2 (2016)

Articles

BIOLOGICAL VALUE OF VARIOUS EDIBLE FLOWER SPECIES

Submitted: October 27, 2020
Published: 2016-04-30

Abstract

Flowers are an important part of a plant which contains a great variety of natural antioxidants, such as polyphenols, carotenoids and many other bioactive and nutraceutical compounds. Edible flowers have been used in culinary preparations for centuries to improve the nutritional and sensorial qualities of food. The aim of the experiment was to compare the biological value of Borago officinalis, Lavandula angustifolia, Oenothera biennisViola tricolor, Bellis perennis, Salvia splendens, Tagetes tenuifolia, Verbena × hybridBegonia semperflorens and Begonia × tuberhybrida flowers. Among the compared edible flower species, signet marigold showed the highest biological value due to the highest amounts of L-ascorbic acid, total carotenoid and total polyphenol content and the highest antioxidant activity. Moreover, the flowers of heartsease were characterized by the highest content of total ash, saccharose, and chlorophylls; lavender flowers – by the
highest content of dry matter, crude fibre, total soluble and reducing sugars; scarlet sage flowers – by the highest content of total nitrogen and total protein; while wax begonia flowers – by the highest titratable acidity and the least sugar/acid ratio.

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