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Edible flowers in modern gastronomy: a study of their volatilomic fingerprint and potential health benefits

2025-04-17Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
dc.contributor.authorFernández-Pintor, Begoña
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorMorante-Zarcero, Sonia
dc.contributor.authorSierra, Isabel
dc.contributor.authorCâmara, José S.
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorCâmara, José
dc.date.accessioned2025-09-02T15:28:35Z
dc.date.available2025-09-02T15:28:35Z
dc.date.issued2025-04-17
dc.description.abstract<jats:p>Given the transformation that gastronomy has undergone in recent years, there is a need to characterize some new foods that are being incorporated into the modern diet. Among them, edible flowers stand out, which are used today not only to enhance the organoleptic properties of gourmet dishes but also for some of the beneficial properties they provide to human health. In this study, the volatilomic fingerprint of seven edible flowers that are used daily in Michelin-starred restaurants on Madeira Island was established. For this purpose, the extraction of volatile organic metabolites (VOMs) was carried out using the headspace solid-phase microextraction (HS-SPME) technique followed by gas chromatography coupled to mass spectrometry (GC-MS). The results showed a wide variability among the analyzed flowers. While fewer VOMs were detected in some flowers, other flowers, such as Viola tricolor and Rosa spp., exhibited a greater number of these compounds. Acmella oleracea had the highest number of detected VOMs. Each of these VOMs contributes to the characteristic aroma representative of the respective flower, highlighting their potential health benefits, as some are known for their anti-inflammatory, antimicrobial, and even anticancer properties.</jats:p>eng
dc.identifier.citationFernández-Pintor, B.; Perestelo, R.; Morante-Zarcero, S.; Sierra, I.; Câmara, J.S. Edible Flowers in Modern Gastronomy: A Study of Their Volatilomic Fingerprint and Potential Health Benefits. Molecules 2025, 30, 1799. https://doi.org/ 10.3390/molecules30081799
dc.identifier.doi10.3390/molecules30081799
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10400.13/7365
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofMolecules
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFresh edible flowers
dc.subjectHeadspace solid-phase microextraction
dc.subjectVolatile compounds
dc.subjectGass chromatography-mass spectrometry
dc.subjectAroma
dc.subjectBioactive compounds
dc.subject.
dc.subjectCentro de Química da Madeira
dc.subjectFacultade de Ciências Exatas e da Engenharia
dc.titleEdible flowers in modern gastronomy: a study of their volatilomic fingerprint and potential health benefitseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue8
oaire.citation.titleMolecules
oaire.citation.volume30
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePerestrelo
person.familyNameCâmara
person.givenNameRosa
person.givenNameJosé
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscovery003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isProjectOfPublicatione30e13d9-be9a-4f34-91ea-a1682abce74e
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