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The Unexplored Potential of Edible Flowers Lipids

Author

Listed:
  • Luana Fernandes

    (Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
    Organic Chemistry, Natural Products and Agrifood (QOPNA), Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
    LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal)

  • Elsa Ramalhosa

    (Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal)

  • José A. Pereira

    (Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal)

  • Jorge A. Saraiva

    (Organic Chemistry, Natural Products and Agrifood (QOPNA), Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal)

  • Susana Casal

    (LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal)

Abstract

Edible flowers have been historically linked to traditional world cuisine and culture. They are often used as ingredients in food and beverages for medicinal or pharmaceutical purposes. However, little attention has been paid to the quality of their lipids, and therefore to their potential for oil extraction and use in the food and food supplements industries. This review summarizes the current knowledge on the lipid composition of several edible flowers, including fat content, fatty acids, vitamin E, and carotenoids profiles. Edible flower lipids were found to be rich in linoleic (C18:2) and α-linolenic (C18:3) acids, which are essential fatty acids. Furthermore, most flowers are a good source of α-tocopherol and xanthophylls, such as lutein and zeaxanthin. This review provides valuable information on the lipid profile of some edible flowers in order to better characterize them and to increase their popularization among the food industry and consumers, boosting agriculture demand for these products.

Suggested Citation

  • Luana Fernandes & Elsa Ramalhosa & José A. Pereira & Jorge A. Saraiva & Susana Casal, 2018. "The Unexplored Potential of Edible Flowers Lipids," Agriculture, MDPI, vol. 8(10), pages 1-23, September.
    • Handle: RePEc:gam:jagris:v:8:y:2018:i:10:p:146-:d:171031
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