Contenuto fitonutrizionale e profilo aromatico di nuovi fiori commestibili e loro valutazione durante la conservazione

Edible flowers (EFs) have been traditionally used for their decorative value, aroma and taste, and recently consumed for the relevant nutritional and antioxidant properties, playing an important role as dietary supplement. To enlarge the number of the species currently cultivated, the selection of new flowers has been carried out. Within the flowers belonging to the Lamiaceae family, Agastache spp. and Ocimum spp. showed the highest amount of nutritional and bioactive compounds. The flower shelf life is crucial to maintain aesthetic and nutritional qualities until consumption, and low temperature is the most common method used. The cold storage aptitude of four different EFs (Ageratum houstonianum, Tagetes lemmonii, Salvia dorisiana, Pelargonium odoratissimum) were evaluated up to 6 days cold stored. T. lemmonii showed the longest shelf life, keeping mostly unchanged the levels of antioxidant compounds and flowers visual quality. Regarding aroma profile, a general reduction of sesquiterpenes was observed, with a parallel increase of monoterpenes. Drying is an alternative technique to prolong EFs shelf life. Some phytonutritional components were investigated in freeze-dried rose petals and their respective infusion. The results showed that important healthy molecules are maintained during these treatments.