Edible Flowers as Innovative Ingredients for Future Food Development: Anti-Alzheimer, Antimicrobial and Antioxidant Potential

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dc.creatorFlavia Rezende
dc.creatorDenise Sande Santos
dc.creatorAmanda Cristina Coelho
dc.creatorGeane Pereira de Oliveira
dc.creatorMaria Amélia Boaventura
dc.creatorJacqueline Aparecida Takahashi
dc.date.accessioned2023-10-17T23:31:28Z
dc.date.accessioned2025-09-08T23:37:16Z
dc.date.available2023-10-17T23:31:28Z
dc.date.issued2019
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.3303/CET1975057
dc.identifier.issn2283-9216
dc.identifier.urihttps://hdl.handle.net/1843/59574
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofChemical Engineering Transactions
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectAlzheimer, Doença de
dc.subjectFlores
dc.subject.otherFlower
dc.subject.otherFunctional food
dc.subject.otherHibiscus
dc.subject.otherAlzheimer
dc.titleEdible Flowers as Innovative Ingredients for Future Food Development: Anti-Alzheimer, Antimicrobial and Antioxidant Potential
dc.typeArtigo de periódico
local.citation.epage342
local.citation.spage337
local.citation.volume75
local.description.resumoSeveral flowers used as food, such as artichoke, cauliflower and broccoli have high nutritional value and huge gastronomic acceptance. However, they are only a few representatives of myriads of flowers recognized as strategic sources of bioactive natural antioxidants and anti-microbial compounds, which can be exploited as natural food preservatives and to decrease microbial spoilage. The potential of flowers as human food is still underestimated, although they have been lately utilized to bring flavor, color and visual appeal to food. Development of products containing edible ornamental flowers can be a sustainable solution to the industry of cut flowers, since tons of flowers are discarded every day regardless of their nutritional and functional value, because they lack ornamental quality. In this work, we evaluated anti-Alzheimer (acetylcholinesterase inhibition), antimicrobial and antioxidant activities of flowers from five plant species, orange hibiscus (Hibiscus sabdariffa), carnation (Dianthus caryophyllus), sunflower (Helianthus annuus), purple and pink violet (Saintpaulia ionantha), aiming at the future development of innovative foods or ingredients for food supplements industries. The flowers were dried at 40 °C and maintained good color quality. Both purple and pink violet species showed efficiency in inhibiting acetylcholinesterase (57.00 e 55.00%, respectively); the latter was also active against S. aureus (46.82%). Orange hibiscus was the most active species, possessing high concentration of phenolic compounds (4.04 g/100 g), and an excellent overall antioxidant activity in ferric reducing power (67.40%), DPPH capture (IC 50% 739.60 µg.mL-1) and ABTS capture (IC 50% 96.21 µg.mL-1) assays, in addition to antimicrobial activity against S. aureus (45.82%). This species was also able to inhibit acetylcholinesterase (42.37%). These results point out the potential of these edible flowers as innovative food for health and colorful diet or to be incorporated in new products as natural food preservatives and supplements. They can also be employed as a synergic resource for Alzheimer’s patients, already using prescription drugs, due to their antioxidant and acetylcholinesterase inhibition capacity.
local.identifier.orcidhttps://orcid.org/0000-0002-8831-1609
local.publisher.countryBrasil
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.aidic.it/cet/19/75/057.pdf

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