Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers

Plants

Andrea Copetta¹  Barbara Ruffoni¹  Basma Najar²  Luisa Pistelli²  Ilaria Marchioni³  Laura Pistelli³ 

[1] CREA—Centro di Ricerca Orticoltura e Florovivaismo, Corso Inglesi 508, 18038 Sanremo, IM, Italy;Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy;Dipartimento di Scienze Agrarie, Alimentari e Agro-alimentari, Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy;

关键词: Salvia spp.;    Ocimum spp., Nepeta × faassenii;    Monarda didyma;    VOCs;    nutraceutical properties;    essential oil;   

DOI  :  10.3390/plants9060691

来源: DOAJ

【 摘 要 】

Edible flowers are consumed for their appearance, colours, nutritional and healthy properties, but the use is limited by the actual number of the species. Seven edible flowers of the Lamiaceae family (Ocimeae and Mentheae tribes) were investigated: Monarda didyma ‘Fireball’, Nepeta × faassenii ‘Six Hills Giant’, Ocimum basilicum ‘Blue Spice’, O. basilicum ‘Cinnamon’, Ocimum × citriodorum, Salvia discolor, and Salvia microphylla ‘Hot Lips’. Total soluble sugars, proteins, polyphenols, carotenoids, ascorbic acid and antioxidant activity were detected. The species of the Mentheae tribe contained higher sugar content than Ocimeae flowers, the opposite with regard to protein content. Ocimeae tribe flowers showed high polyphenols and carotenoids content. The Ocimeae tribe together with two specie of the Mentheae tribe showed an aroma profile dominated by sesquiterpene hydrocarbons (58.0% in S. discolor to 77.9% in Ocimum × citriodorum). Oxygenated monoterpenes prevailed in Nepeta and Monarda, also present in the essential oil of this latter species (84.5%). By contrast, Nepeta and S. discolor evidenced non-terpenes as the principal class (41.2% and 77.5%, respectively), while the oxygenated sesquiterpene was the main one in S. microphylla. The two varieties of Ocimum spp. showed oxygenated monoterpenes as the main class of volatiles.

【 授权许可】

Unknown