Nutritional Value of Some Flowers Found in Green Spaces as New Food Sources
محورهای موضوعی : مجله گیاهان زینتی
Samira Nicknezhad
1
(
Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran
)
Davood Hashemabadi
2
(
Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran
)
Mohammad Sadegh Allahyari
3
(
Department of Agricultural Management, Rasht Branch, Islamic Azad University, Rasht, Iran
)
کلید واژه: ornamental plants, Nutritional value, Phenol compounds, vegetarianism,
چکیده مقاله :
Supplying safe, natural, and inexpensive food sources for the growing population of the world is a need of contemporary societies. Edible flowers are a new natural source in humans’ food basket. In this regard, the nutritional value of five edible flowers including Tagetes erecta L., gladiolus, yucca (Yucca gloriosa), chrysanthemum, and Hibiscus syriacus were explored. According to the results, the African marigold flowers had the highest total flavonoids (16.13 mg CE g-1 FW), total phenols (14.48 mg GAE g-1 FW), antioxidant capacity (87.89 % DPPH inhibition), vitamin C (30.60 mg 100 g-1 FW), and proteins (1.56 %). The highest carotenoids (482.57 μg g-1 FW), Fe (2.54 mg 100 g-1 FW), and Zn (0.27 mg 100 g-1 FW) were recorded by the yucca flowers. The chrysanthemum flowers exhibited the highest Ca (47.25 mg 100 g-1 FW) and Mg (2.60 mg 100 g-1 FW), and the H. syriacus flowers exhibited the highest anthocyanins (30.86 mg/100 g-1 FW). In addition, the gladiolus flowers showed the lowest total flavonoids (11.17 mg CE g-1 FW), anthocyanins (2.14 mg 100 g-1 FW), proteins (0.52 %), Fe (0.36 mg 100 g-1 FW), Ca (9.11 mg/100 g-1 FW), and Zn (0.14 mg 100 g-1 FW). The chrysanthemums had the lowest total phenols (0.54 mg GAE g-1 FW) and vitamin C (8.16 mg 100 g-1 FW), the yuccas had the lowest antioxidant capacity (47.76% DPPH inhibition), and the H. syriacus flowers had the lowest carotenoids (362.17 μg g-1 FW). So, given the phenol and antioxidant compounds, minerals, and proteins of the studied flowers, they can be included in the food basket of households as natural food sources.
تامین منابع غذایی ایمن، طبیعی و ارزان برای جمعیت روز‌افزون جهان یکی از نیازهای جامعه امروزی است. گل-های خوراکی منابع طبیعی جدیدی در سبد غذایی بشر هستند. در این راستا در پژوهش حاضر ارزش غذایی 5 نوع گل خوراکی شامل جعفری (Tagetes erecta L.)، گلایل ، یوکا (Yucca gloriosa)، داودی و ختمی درختی (Hibiscus syriacus) مورد بررسی قرار گرفت. نتایج نشان داد که گل جعفری از بیشترین مقدار فلاونوئید کل (16.13 میلی‌گرم کاتچین در گرم وزن‌تر)، فنل کل (14.48 میلی‌گرم گالیک اسید در گرم وزن‌تر)، ظرفیت آنتی‌اکسیدانی ( 87.89 درصد بازدارندگیDPPH)، ویتامین ث (30.60 میلی‌گرم در 100گرم وزن‌تر) و پروتئین (56/1 درصد) برخوردار است. بیشترین کاروتنوئید (482.57 میکروگرم در گرم وزن‌تر)، آهن (2.54 میلی‌گرم در 100گرم وزن‌تر) و روی (0.27 میلی‌گرم در 100گرم وزن‌تر) برای گل یوکا ثبت شد. گل داودی بیشترین کلسیم (47.25 میلی‌گرم در 100گرم وزن‌تر) و منیزیم (2.60 میلی‌گرم در 100گرم وزن‌تر) و گل ختمی بیشترین آنتوسیانین (30.86 میلی‌گرم در 100گرم وزن‌تر) را داشت. همچنین در بین پنج گل موردمطالعه، کمترین مقدار فلاونوئید کل (11.17 میلی‌گرم کاتچین در گرم وزن‌تر)، آنتوسیانین (2.14 میلی‌گرم در 100گرم وزن‌تر)، پروتئین (0.52 درصد)، آهن (0.36 میلی‌گرم در 100گرم وزن‌تر)، کلسیم (9.11 میلی‌گرم در 100گرم وزن‌تر) و روی (0.14 میلی‌گرم در 100گرم وزن‌تر) متعلق به گلایل بود. گل داودی کمترین مقدار فنل کل (0.54 میلی‌گرم گالیک اسید در گرم وزن‌تر) و ویتامین ث (8.16 میلی‌گرم در 100گرم وزن‌تر)، گل یوکا کمترین ظرفیت آنتی‌اکسیدانی ( 47.76درصد بازدارندگیDPPH) و گل ختمی کمترین مقدار کاروتنوئید (362.17 میکروگرم در گرم وزن‌تر) را بخود اختصاص دادند. بنابراین با توجه به وجود ترکیبات فنلی و آنتی‌اکسیدانی، عناصر معدنی و پروتئین در گل‌های مورد بررسی می‌توان جایگاهی را برای این منابع مغذی طبیعی در سبد غذایی خانواده‌ها در نظر گرفت.
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