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.
Highlights
Lipids are major and essential constituents of all plant cells, providing structural integrity and energy for various metabolic processes [1]
The majority of studies on edible flowers lipids have focused on their essential oils including basil (Ocimum basilicum L.) [8], chrysanthemum (Chrysanthemum indicum L.) [9], marigold (Tagetes minuta L.) [10], yarrow (Achillea millefolium L.) [11], calendula (Calendula officinalis L.) [12], and rose
In order to improve knowledge about the lipid composition of edible flowers, the purpose of this paper was to provide an overview of published data on the lipid content, fatty acids profile, tocols, and carotenoids in edible flowers, to increase their acceptability as potential food ingredients and
Summary
Lipids are major and essential constituents of all plant cells, providing structural integrity and energy for various metabolic processes [1]. The compartmentation of neutral lipids is mostly associated with seed tissues, where triacylglycerols are stored [2]. Most of the research on the lipid composition of plants has mainly focused on the oil from their seeds [3,4,5,6]. The majority of studies on edible flowers lipids have focused on their essential oils including basil (Ocimum basilicum L.) [8], chrysanthemum (Chrysanthemum indicum L.) [9], marigold (Tagetes minuta L.) [10], yarrow (Achillea millefolium L.) [11], calendula (Calendula officinalis L.) [12], and rose
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