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4/2021 vol. 71
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ORIGINAL ARTICLE
Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion
Andrea Devecchi 1
,
 
Sonia Demasi 2
,
 
Francesca Saba 1
,
 
Rosalba Rosato 3
,
 
Roberto Gambino 1
,
 
Valentina Ponzo 1
,
 
Antonella De Francesco 4
,
 
Paola Massarenti 4
,
 
Simona Bo 1
,
 
Valentina Scariot 2
 
 
 
More details
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1
Department of Medical Sciences, University of Turin, Corso Dogliotti 14, 10126, Turin, Italy
 
2
Department of Agricultural, Forest and Food Sciences, University of Turin, Largo P. Braccini 2, 10095, Grugliasco (TO), Italy
 
3
Department of Psychology, University of Turin, Via Verdi 10, 10124, Turin, Italy
 
4
Azienda Ospedaliera Universitaria Città della Salute e della Scienza di Turin, Corso Bramante 88, 10126, Turin, Italy
 
 
Submission date: 2021-04-14
 
 
Final revision date: 2021-09-01
 
 
Acceptance date: 2021-09-28
 
 
Online publication date: 2021-10-27
 
 
Publication date: 2021-10-27
 
 
Corresponding author
Sonia Demasi   

Department of Agricultural, Forest and Food Sciences, University of Turin, Largo P. Braccini 2, 10095, Grugliasco (TO), Italy
 
 
Pol. J. Food Nutr. Sci. 2021;71(4):383-392
DOI: https://doi.org/10.31883/pjfns/142639
 
 
Article (PDF)
References (78) Citations (5)
 
KEYWORDS
anthocyanins
bioactive compounds
edible flowers
human study
polyphenols
 
TOPICS
Spectrometry
Diets and health
Nutraceuticals
Herbs and spices
Phenolic compounds
 
ABSTRACT
Petals of edible flowers (EF) are rich in biologically active compounds with many proven benefits for human health. However, studies on the effects of EF in humans after consumption are lacking. This pilot explorative study evaluated the changes in urinary phenolic excretion in healthy volunteers to whom different doses of phenolics from edible roses (Gourmet Roses™) have been added to a meal. Rose petals were picked fresh once a week for three weeks, showing significantly increasing values of total phenolic content, total anthocyanin content, and antioxidant activity (measured as ferric reducing antioxidant power (FRAP) and as DPPH• and ABTS•+ scavenging activities) from the first to the third week. After the meal, direct associations between urinary phenolics and both the EF phenolic content and the antioxidant activity were found in a multiple regression model. These new insights on EF consumption, to be confirmed by larger trials, suggest that the urinary phenolic excretion of healthy volunteers increases with increasing rose phenolic content.
ACKNOWLEDGEMENTS
Authors thank RZero Group s.r.l. for providing rose flowers, and Mina Novello for suggesting the recipes.
FUNDING
This research was partially funded by the program Interreg V-A Francia Italia Alcotra, project n. 1139 “ANTEA - Attività innovative per lo sviluppo della filiera transfrontaliera del fiore edule”.
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CITATIONS (5):
1.
Editorial: Edible flowers: Understanding the effect of genotype, preharvest, and postharvest on quality, safety, and consumption
Valentina Scariot, Antonio Ferrante, Daniela Romano
Frontiers in Plant Science
 
CrossRef
 
 
2.
Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage
Aleksandra Wilczyńska, Anita Kukułowicz, Anna Lewandowska
Polish Journal of Food and Nutrition Sciences
 
CrossRef
 
 
3.
From Fresh to Dried Lavender Flower: Changes in Phytochemical Profile According to Drying Method
Matteo Caser, Nicole Falla, Sonia Demasi, Valentina Scariot
Horticulturae
 
CrossRef
 
 
4.
Active Modified Atmosphere Packaging Helps Preserve Quality of Edible Flowers
Nicole Mélanie Falla, Negin Seif Zadeh, Stefania Stelluti, Valentina Guarino, Manuela Giordano, Vladimiro Cardenia, Giuseppe Zeppa, Valentina Scariot
Agronomy
 
CrossRef
 
 
5.
Comparative analysis of petal phytoconstituents reveals insights into the characteristics of an under-reported edible old rose variety native to Chongqing, China
Chan Xu, Yuan Chen, Zongli Hu, Qiaoli Xie, Hang Guo, Shibing Tian, Guoping Chen
Heliyon
 
CrossRef
 
 
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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