An Investigation of Minerals, Vitamin C, and Antioxidant Capacity of Four Bougainvillea spp. Cultivars

Subject Areas : Journal of Ornamental Plants

Nayereh Naziri Moghaddam ¹ , Davood Hashemabadi ² , Mohammad Sadegh Allahyari ³

1 - Department of Horticulture, Rasht Branch, Islamic Azad University, Rasht, Iran
2 - Department of Horticulture, Rasht Branch, Islamic Azad University, Rasht, Iran
3 - Department of Agricultural Management, Rasht Branch, Islamic Azad University, Rasht, Iran

Received: 2024-05-15 Accepted : 2024-08-06 Published : 2024-09-03

Keywords: Anthocyanin, Antioxidants, Edible flower, Nutritional value, Ornamental plants,

Abstract :

The Bougainvillea spp. is an ornamental, medicinal, and edible flower whose edibility has been less addressed in previous studies. This research explored the edible application of four paper flower cultivars (B. glabra, B. glabra ‘Snow White’, B. glabra ‘Scarlett O’Hara’, and B. glabra ‘Louis Wathen’). The paper flowers were purchased at the full blooming stage from a commercial producer in Talesh County, Guilan province, and their petals were used to determine the contents of minerals, vitamin C, anthocyanin, and antioxidant activity. The results showed that B. glabra ‘Scarlett O’Hara’ had the highest P (32.10 mg/100 g FW), Ca (98 mg/100 g FW), Fe (3.79 mg/100 g FW), and anthocyanin content (31.14 mg/100 g FW). The highest K contents (181.81 and 181.52 mg/100 g FW) were obtained from B. glabra and B. glabra ‘Scarlett O’Hara’, and the highest Zn content (0.35 mg/100 g FW) was recorded by B. glabra. Also, B. glabra ‘Snow White’ was the weakest in Zn, Fe, P, and anthocyanin contents. B. glabra ‘Snow White’ and B. glabra ‘Louis Wathen’ were the best in vitamin C content, and B. glabra ‘Snow White’ and B. glabra were the best in antioxidant capacity. In general, it was found that all four cultivars had nutritional value. However, the best were B. glabra ‘Scarlett O’Hara’ due to its mineral content and B. glabra ‘Snow White’ due to its vitamin C content and antioxidant capacity.

 

References:

Araújo, S., Matos, C., Correia, E. and Antunes, M. C. 2019. Evaluation of phytochemicals content, antioxidant activity and mineral composition of selected edible flowers. Quality Assurance and Safety of Crops and Foods, 11(5): 471-478.
Barani, Y. H., Zhang, M., Mujumdar, A. S. and Chang, L. 2022. Preservation of color and nutrients in anthocyanin-rich edible flowers: Progress of new extraction and processing techniques. Journal of Food Processing and Preservation, 00: 1–19. https://doi.org/10.1111/jfpp.16474
Bayanifar, H., Hashemabadi, D., Allahyari, M. S. and Kaviani, B. 2024. Antioxidant compounds, minerals, and nutrients of different chrysanthemum genotypes. Journal of Ornamental Plants, 14 (1): 37-50.
Benvenuti S., Bortolotti E. and Maggini R. 2016. Antioxidant power, anthocyanin content and organoleptic performance of edible flowers. Scientia Horticulturae, 199: 170-177.
Brand-Williams, W., Cuvelier, M.E. and Berset, C. 1995. Use of free radical method to evaluate antioxidant activity. Journal of Food Science and Technology, 28 (1): 25-30.
Chen, N.H. and Wei, S. 2017. Factors influencing consumers' attitudes towards the consumption of edible flowers. Food Quality and Preference, 56: 93–100.
Cruz-Rus, E., Amaya, I. and Valpuesta, V. 2012. The challenge of increasing vitamin c content in plant foods. Biotechnology Journal, 7(9): 1110–1121.
Demasi, S., Mellano, M.G., Falla, N.M., Caser, M. and Scariot, V. 2021. Sensory profile, shelf life, and dynamics of bioactive compounds during cold storage of 17 edible flowers. Horticulturae, 7: 166.
El-Sayed, M.A., Abbas, F.A., Refaat, S., El-Shafae, A.M. and Fikry, E. 2020. Macro-and micromorphological study of Bougainvillea 'Scarlett Ohara' cultivated in Egypt. European Journal of Pharmaceutical and Medical Research, 7 (11): 815-833.
Espejel, E.A.R., Alvarez, O.C., Muñoz, J.M.M., Mateos, M.D.R.G., León, M.T.B.C. and Damián, M.T.M. 2019. Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species. Folia Horticulturae, 31(2):331-342.
Fenanndes, L., Ramalhosa, E., Baptista, P., Pereira, J. A., Saraiva, J. A. and Casal, S. I. P. 2019. Nutritional and nutraceutical composition of pansies (Viola × wittrockiana) during flowering. Journal of Food Science, 84 (3): 490-498.
Gupta, V., George, M., Joseph, L., Singhal, M. and Singh, H. P. 2009. Evaluation of antibacterial activity of Bougainvillea glabra ‘Snow White’ and Bougainvillea glabra ‘Choicy’. Journal of Chemical and Pharmaceutical Research, 1(1): 233-237.
Huang, S., Wang, P., Yamaji, N. and Ma, J.F. 2020. Plant nutrition for human nutrition: Hints from rice research and future perspectives. Molecular Plant, 13(6): 825-835.
Ikeura, H., Kobayashi, F., Kai, T., Tsuchiya, Y. and Tamaki, M. 2023. Flower color and antioxidant activity of violas (Viola× wittrockiana) as edible flowers. The Journal of Horticultural Science and Biotechnology, 98(5): 678-684.
Islam, S. 2016. Anthocyanin compositions in different colored gladiolus species: A source of natural food colorants. American Journal of Food Science and Technology, 4(4): 109-114.
Jadhav, H. B., Badwaik, L. S., Annapure, U., Casonova, F. and Alaskar, K. 2023. A review on the journey of edible flowers from farm to consumer's plate. Applied Food Research, 100312. https://doi.org/10.1016/j.afres.2023.100312
Kalisz, A., Włodarczyk, Z., Bieniasz, M., Smoleń, S., Neugebauerová, J., Szewczyk-Taranek, B. and Pawłowska, B. 2023. Petals of different ornamental rose cultivars as a rich source of bioactive compounds for functional foods. Scientia Horticulturae, 321: 112240.
Kumar, S.N.A., Ritesh, S.K., Sharmila, G. and Muthukumaran, C. 2017. Extraction optimization and characterization of water soluble red purple pigment from floral bracts of Bougainvillea glabra. Arabian Journal of Chemistry, 10: S2145-S2150.
Lee, J.H., Lee, H.J. and Choung, M.G. 2011. Anthocyanin compositions and biological activities from the red petals of Korean edible rose (Rosa hybrida cv. Noblered). Food Chemistry, 129(2): 272-278.
Mazumdar, B.C. and Majumder, K. 2003. Methods on physicochemical analysis of fruits. University College of Agriculture, Calcutta University, 187 pages.
Mlcek, J., Plaskova, A., Jurikova, T., Sochor, J., Baron, M. and Ercisli, S. 2021. Chemical, nutritional and sensory characteristics of six ornamental edible flowers species. Foods, 10: 2053. https://doi.org/10.3390/foods10092053
Nicknezhad, S., Hashemabadi, D. and Allahyari, M. S. 2022. Nutritional value of some flowers found in green spaces as new food sources. Journal of Ornamental Plants, 12(2): 143-155.
Park, C.H., Chae, S.C., Park, S.Y., Kim, J.K., Kim, Y.J., Chung, S.O., Arasu, M.V., Al-Dhabi, N.A. and Park, S.U., 2015. Anthocyanin and carotenoid contents in different cultivars of chrysanthemum (Dendranthema grandiflorum Ramat.) flower. Molecules, 20(6): 11090-11102.
Pensamiento-Niño, C. A., Castañeda-Ovando, A., Añorve-Morga, J., Hernández-Fuentes, A. D., Aguilar-Arteaga, K. and Ojeda-Ramírez, D. 2024. Edible flowers and their relationship with human health: Biological activities. Food Reviews International, 40(1): 620-639.
Pires Jr, E. D. O., Di Gioia, F., Rouphael, Y., García-Caparrós, P., Tzortzakis, N., Ferreira, I. C. and Caleja, C. 2023. Edible flowers as an emerging horticultural product: A review on sensorial properties, mineral and aroma profile. Trends in Food Science & Technology, 137: 31-54.
Pourzarnegar, F., Hashemabadi, D. and Allahyari, M.S. 2023. A study on six rose cultivars in terms of minerals, vitamins, and antioxidant compounds. Journal of Ornamental Plants, 13 (4): 238-295.
Rezaee, M., Naderi Hagy Bagher Candy, M. and Tabaei Aghdaei, S. 2004. Comparative study on inorganic elements of different genotypes of Rosa damascena Mill. from different provinces of Iran. Iranian Journal of Medicinal and Aromatic Plants Research, 20(3): 291-299.
Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J. and Vabkova, J. 2012. Edible flowers—a new promising source of mineral elements in human nutrition. Molecules, 17 (6): 6672-6683.
Sadighara, P., Gharibi, S., Jafari, A.M., Khaniki, G.J. and Salari, S. 2012. The antioxidantand flavonoids contents of Althaea officinalis L. flowers based on their color. Avicenna Journal of Phytomedicine, 2: 113–117.
Saleem, H., Usman, A., Mahomoodally, M. F. and Ahemad, N. 2021. Bougainvillea glabra (choisy): A comprehensive review on botany, traditional uses, phytochemistry, pharmacology and toxicity. Journal of Ethnopharmacology, 266: 113356.
Saurabh, V. and Barman, K. 2020. Flowers: A potential source of human nutrition. Journal of Postharvest Technology, 8 (1): 75-81.
Thompson, B. 2011¬. Bougainvillea x buttiana cv. Louis Wathen (cultivated). Available Electronically from https: //hdl .handle .net /1969 .1 /104937.
Zhao, L., Fan, H., Zhang, M., Chitrakar, B., Bhandari, B. and Wang, B. 2019. Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies. Food Research International, 126: 108660.