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

Página do item simplificado
dc.contributor.authorSantos de Morais, Janne
dc.contributor.authorCabral, Lucélia
dc.contributor.authorKaroline Almeida da Costa, Whyara
dc.contributor.authorOsmari Uhlmann, Lilian
dc.contributor.authordos Santos Lima, Marcos
dc.contributor.authorFontes Noronha, Melline
dc.contributor.authorAlves dos Santos, Silvana
dc.contributor.authorSuely Madruga, Marta
dc.contributor.authorSouza Olegario, Lary
dc.contributor.authorWagner, Roger
dc.contributor.authorSant'Ana, Anderson S.
dc.contributor.authorMagnani, Marciane
dc.contributor.institutionFederal University of Paraíba
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal de Sergipe (UFS)
dc.contributor.institutionFederal Institute of Sertão Pernambucano
dc.contributor.institutionUniversity of Illinois at Chicago
dc.contributor.institutionEmpresa Paraibana de Abastecimento e Serviços Agrícolas – EMPASA
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.date.accessioned2023-07-29T12:27:32Z
dc.date.available2023-07-29T12:27:32Z
dc.date.issued2022-12-01
dc.description.abstractEdible 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.en
dc.description.affiliationLaboratory of Microbial Processes in Foods Department of Food Engineering Center of Technology Federal University of Paraíba, Campus I
dc.description.affiliationDepartment of General and Applied Biology Institute of Biosciences State University of São Paulo, SP
dc.description.affiliationDepartment of Phytotechnics Federal University of Santa Maria (UFSM), RS
dc.description.affiliationDepartment of Food Technology Federal Institute of Sertão Pernambucano, Pernambuco
dc.description.affiliationResearch Informatics Core Research Resource Center University of Illinois at Chicago
dc.description.affiliationEmpresa Paraibana de Abastecimento e Serviços Agrícolas – EMPASA, Paraíba
dc.description.affiliationLaboratory of Flavor Analysis Department of Food Engineering Center of Technology Federal University of Paraíba
dc.description.affiliationDepartment of Food Science Technology Federal University Santa Maria (UFSM), RS
dc.description.affiliationDepartment of Food Science and Nutrition Faculty of Food Engineering University of Campinas, State of São Paulo
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2022.111973
dc.identifier.citationFood Research International, v. 162.
dc.identifier.doi10.1016/j.foodres.2022.111973
dc.identifier.issn1873-7145
dc.identifier.issn0963-9969
dc.identifier.scopus2-s2.0-85138466700
dc.identifier.urihttp://hdl.handle.net/11449/245945
dc.language.isoeng
dc.relation.ispartofFood Research International
dc.sourceScopus
dc.subjectAgro-industrial residues
dc.subjectAnthocyanin
dc.subjectEdible flowers
dc.subjectFlavor compounds
dc.subjectMicrobiota
dc.subjectOrganic cultivation
dc.titleChemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systemsen
dc.typeArtigo

Arquivos

Coleções

Artigos