FLORES EDÍVEIS: UMA ALTERNATIVA ALIMENTAR COM PROPRIEDADES BIOLÓGICAS RECONHECIDAS

Abstract

: Currently, many plant species that produce flowers are already part of human diet, in particular edible petals and sepals. Usual in the kitchen since antiquity, the use of flowers has not been usual in Portugal, however, edible flowers have been used in the gastronomy of several countries. Nowadays, they are attracting increasing attention worldwide in order to improve the appearance, taste and aesthetic value of dishes, aspects that the consumer appreciates and valorizes. With new trends in picking up the bittersweet flavors and the multiple variants of the fusion cuisine, the flowers become highly prized ingredients. It is important to be aware that not all the flowers are edible. In addition to their identification, it is important the knowledge about their production practices, because if they were not for human consumption the food safety rules were not taken into account, such as in the case of ornamental decoration flowers. There is little information on some edible flowers species, namely calendula ( Calendula officinalis L.), camellia ( Camellia japonica L.) and rose ( Rosa canina L.). Thus, the present work intends to contribute to increase knowledge on the chemical characterization and the antioxidant properties of these botanical species. Although the studied species of flowers had bioactive compounds and antioxidant activity, C. officinalis presented the highest total phenolics and carotenoids content and, consequently, higher antioxidant activity.