Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems

Janne Santos de Morais; Lucélia Cabral; Whyara Karoline Almeida da Costa; Lilian Osmari Uhlmann; Marcos Dos Santos Lima; Melline Fontes Noronha; Silvana Alves Dos Santos; Marta Suely Madruga; Lary Souza Olegario; Roger Wagner; Anderson S Sant'Ana; Marciane Magnani

doi:10.1016/j.foodres.2022.111973

Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems

Food Res Int. 2022 Dec;162(Pt A):111973. doi: 10.1016/j.foodres.2022.111973. Epub 2022 Sep 24.

Affiliations

¹ Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil.
² Department of General and Applied Biology, Institute of Biosciences, State University of São Paulo, Rio Claro, SP, Brazil.
³ Department of Phytotechnics, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil.
⁴ Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil.
⁵ Research Informatics Core, Research Resource Center, University of Illinois at Chicago, Chicago, IL, USA.
⁶ Empresa Paraibana de Abastecimento e Serviços Agrícolas - EMPASA, João Pessoa, Paraíba 58071-000, Brazil.
⁷ Laboratory of Flavor Analysis, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
⁸ Department of Food Science Technology, Federal University Santa Maria (UFSM), Santa Maria, RS, Brazil.
⁹ Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, State of São Paulo, Brazil.
¹⁰ Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: magnani2@gmail.com.

PMID: 36461288
DOI: 10.1016/j.foodres.2022.111973

Abstract

Edible flowers have been widely consumed fresh in drinks, salads, desserts and salty dishes. This study evaluated the color parameters, chemical composition (phenolics, sugars, organic acids), volatiles compounds and microbiota (bacterial and fungal communities) in edible purple flowers (Torenia fournieri F. Lind.) cultivated in biocompost and traditional organic systems. Torenia flowers cultivated in biocompost had high (p < 0.05) contents of anthocyanins (cyanidin 3,5-diglucoside, delphinidin 3-glucoside), flavonols (quercitin 3-glycoside, myricetin and rutin), sugars (rhamnose and glucose), organic acids (citric and succinic), aldehydes (hexanal, cis-2-hexenal and trans-2-hexenal), and alcohols (trans-2-hexenol and 3-ethyl-4-methylpentan-1-ol). Flowers cultivated in biocompost showed higher (p < 0.05) abundance Cyanobacteria and Basidiomycota bacterial and fungal phyla, respectively, than flowers cultivated in traditional system. The high abundance of Oxyphotobacteria and Dothideomycetes classes, Acetobacterales and Cladosporiales orders, Oxyphotobacteriaceae and Cladosporiaceae families, and Raoultella and Cladosporium genera characterized torenia flowers cultivated in biocompost. The cultivation system influenced the torenia flowers microbiota and composition, primarily due to environmental response and enhanced uptake of nutrients. Our findings indicate that cultivation of torenia using the agroindustrial based-biocompost improves bioactive and volatiles contents in more purple and fruity flavored flowers, rendering flowers more attractive for consumption.

Keywords: Agro-industrial residues; Anthocyanin; Edible flowers; Flavor compounds; Microbiota; Organic cultivation.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins
Flowers
Humans
Microbiota*
Mycobiome*
Sugars

Substances

Anthocyanins
Sugars