45 research outputs found
From Fresh to Dried Lavender Flower: Changes in Phytochemical Profile According to Drying Method
Adaptation to iron deficiency and high pH in evergreen azaleas (Rhododendron spp.): potential resources for breeding.
Sustainable processing of floral bio-residues of saffron (Crocus sativus l.) for valuable biorefinery products
Tepals constitute the most abundant bio-residues of saffron (Crocus sativus L.). As they are a natural source of polyphenols with antioxidant properties, they could be processed to generate valuable biorefinery products for applications in the pharmaceutical, cosmetic, and food industries, becoming a new source of income while reducing bio-waste. Proper storage of by-products is important in biorefining and dehydration is widely used in the herb sector, especially for highly perishable harvested flowers. This study aimed to deepen the phytochemical composition of dried saffron tepals and to investigate whether this was influenced by the extraction technique. In particular, the conventional maceration was compared with the Ultrasound Assisted Extraction (UAE), using different solvents (water and three methanol concentrations, i.e., 20%, 50%, and 80%). Compared to the spice, the dried saffron tepals showed a lower content of total phenolics (average value 1127.94 ± 32.34 mg GAE 100 g−1 DW) and anthocyanins (up to 413.30 ± 137.16 mg G3G 100 g−1 DW), but a higher antioxidant activity, which was measured through the FRAP, ABTS, and DPPH assays. The HPLC-DAD analysis detected some phenolic compounds (i.e., ferulic acid, isoquercitrin, and quercitrin) not previously found in fresh saffron tepals. Vitamin C, already discovered in the spice, was interestingly detected also in dried tepals. Regarding the extraction technique, in most cases, UAE with safer solvents (i.e., water or low percentage of methanol) showed results of phenolic compounds and vitamin C similar to maceration, allowing an improvement in extractions by halving the time. Thus, this study demonstrated that saffron tepals can be dried maintaining their quality and that green extractions can be adopted to obtain high yields of valuable antioxidant phytochemicals, meeting the requirement for a sustainable biorefining
Crocus sativus L. Cultivation in Alpine Environments: Stigmas and Tepals as Source of Bioactive Compounds
Saffron is a well-known spice, produced for a long time, mainly in the Mediterranean area. In the last few years, saffron has been seen as an alternative crop for the diversification of agricultural production and a new source of income, due to its high price, including in Alpine areas. Apart from the spice, constituted by the stigmas, saffron production provides a high amount of fresh tepals, which have so far been considered agricultural waste. Recently, studies on the composition of saffron tepals have been revealing their potential as a rich source of bioactive compounds. In this study, we evaluated the productive traits and the quality of the spice of saffron cultivated in open fields in the north western Italian Alps, for 2 years. In addition, in order to valorize the crop residues, we evaluated the bioactive compound content in tepals by using maceration and ultrasound assisted extraction with different rates of water and methanol as solvents. Higher yields in spice were obtained in the second year of cultivation. However, in both years, the spice had a high quality (ISO 3632), and a very high total phenolic content and antioxidant activity. Thirteen bioactive compounds were identified, including flavonols, cinnamic acids, benzoic acids, catechins, and vitamin C, with few differences between sites and year of cultivation. In tepals, the extraction method and the solvent used influenced the evaluated parameters, i.e., total phenolics and total anthocyanins content, antioxidant activity, and the amount of the four phenolic compounds found (hyperoside, rutin, ellagic acid, and epicatechin). Overall, this study revealed that both saffron spice and its by-product, the fresh tepals, produced in the north western Italian Alps can be considered a source of bioactive compounds with nutraceutical properties, having an antioxidant capacity that is often similar or higher than those of some vegetables and fruits
Environmental Impact of Edible Flower Production: A Case Study
Nowadays the heightened awareness of the critical trend in resource depletion impels to improve the eco − sustainability of any productive process. The research presented in this paper aims to quantify the environmental impact of the emerging productive process of edible flowers, focusing on two model species, i.e., Begonia x semperflorens − cultorum hort and Viola cornuta L., and two types of product, i.e., flowering potted plants sold in plastic vases and packaged flowers ready to be consumed. The study was carried out in an Italian nursery located in Tuscany, interviewing the owners in order to complete the Life Cycle Inventory, assessing the value of the impact categories, and using the “cradle to gate” approach. The information about the production of flowering potted plants and packaged flowers were inserted in a database and elaborated by the appropriate software. The results of the Life Cycle Assessment (LCA) analysis referred to 1 g of fresh edible flowers and were expressed in four impact categories. Global Warming Potential (GWP) values ranged from 24.94 to 31.25 g CO2 eq/g flowers, Acidification Potential (AP) ranged from 8.169E − 02 to 1.249E − 01 g SO2 eq/g flowers, Eutrophication Potential (EP) ranged from 3.961E − 02 to 5.284E − 02 g PO43 − eq/g flowers, and Photochemical Ozone Creation Potential (POCP) ranged from 8.998E − 03 to 1.134E − 02 g C2H4 eq/g flowers. Begonias showed lower emissions than violas in the GWP and POCP indexes, whereas violas showed lower values in the AP and EP impact categories. The most impactful phase was the propagation, accounting on average for 42% of the total emissions. Overall, the findings highlighted a higher environmental load for the production of both begonias and violas packaged flowers, especially if in small containers, rather than as potted plants, with an emission percentage increase from 8% to 17% among the impact categories