Eleomar de O. Pires

Bio: Eleomar de O. Pires is an academic researcher from Instituto Politécnico Nacional. The author has contributed to research in topics: Business & Impatiens walleriana. The author has an hindex of 2, co-authored 4 publications receiving 8 citations. Previous affiliations of Eleomar de O. Pires include Federal University of Technology - Paraná.

Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits

Abstract: Background The market for edible flowers has grown exponentially due to consumers demand This has been motivated by the concern to include healthier foods in the daily diet, leading to a great interest in these natural matrices However, and although the consumption of this type of matrices are popularly associated with health benefits, scientific studies are still scarce The industry seeks to satisfy the consumers demands and, at the same time, seeks to launch new challenges in the sector, in order to outline new conservation and production strategies Although there are several flowers with edible potential in nature, many are still little explored or unnoticed, so this type of study is increasingly sought after Scope and approach The present review intendeds to explore the context of edible flowers as well as their conditions of production and consumption Then, focusing on the characterization of the genus Impatiens, which, although is still little explored, gathers data on its chemical and nutritional characterization, bioactivities, and the possible exploration of natural pigments and industrial application Key findings and conclusions Several studies have been focused on the chemical characterization of flowers, evaluation their edibility, as well as validating their bioactive potential In particular, the genus Impatiens is characterized by presenting perennial and succulent herbs with attractive colors, normally found in tropical forests There are countless studies on the bioactive activities present in these edible flowers In addition, its pigmentation has a direct relationship with the presence of several compounds, especially anthocyanins and their derivatives These bioactive compounds have a great interest to the food industry and consumers, due to their diverse health benefits that are provided by their regular consumption

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product.

Abstract: Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.

Chemical Composition and Bioactive Characterisation of Impatiens walleriana

Abstract: The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.

Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product.

Abstract: Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.

Edible flowers as an emerging horticultural product: A review on sensorial properties, mineral and aroma profile

Abstract: The current consumer needs for functional and healthy foods, as well as for diversified diets that include a variety of food sources have created a market niche for novel horticultural products such as edible flowers and related food formulations. Considering the increasing interest on this crop production sector during the last few years, this review aims to compile the most relevant data regarding the production and marketing aspects of edible flowers, focusing on pre- and postharvest parameters that should be taken into account to facilitate their successful marketing. Moreover, this review presents the most important flower species that have been traditionally used or suggested for edible uses, while the sensorial attributes and the mineral profile of edible flowers are also presented. A special section is dedicated to the aroma components and the essential oils of several flower species focusing on those reports which refer to species with edible uses, while the bioactivities of these compounds are also cited. Finally, future remarks regarding the next steps that are required for the establishment of this new food segment in the market and the consumer awareness for related products are discussed. Edible flowers is a promising and challenging horticultural crop which could provide alternative solutions to farmers under the ongoing climate changing, having also in mind the sustainable use of natural resources, the diversification of agroecosystems and the preservation of biodiversity. Moreover, food industry could benefit by covering market demands for functional and healthy foods through the development of novel floral-based foods and food formulations, thus allowing the valorization of species that are unexplored or underexplored so far.

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product.

Abstract: Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.

Phytochemicals and Antioxidant Properties of Edible Flowers

Abstract: Nowadays there is a growing interest among consumers for functional food products, and edible flowers could be a solution to fulfill this demand. Edible flowers have been used throughout the centuries for their pharmaceutical properties, but also in some areas for culinary purposes. There is a great variety of edible flowers, and numerous studies are available regarding their chemical composition and potential antioxidant and functional characteristics. Therefore, the present work focuses on gathering a vast amount of data regarding edible flowers. Phytochemical content, total phenolic content, total flavonoid content and antioxidant activity (DPPH, FRAP, ABTS, etc.) of more than 200 edible flowers are presented. The main phytochemicals belong to the groups of phenolic acids, flavonoids, carotenoids and tocols, while great variability is reported in their content. The present study could be a useful tool to select the edible flowers that can be served as sources of specific phytochemicals with increased antioxidant activity and evaluate them for their safety and potential application in food industry, during processing and storage.

In Vitro and In Silico Studies to Assess Edible Flowers’ Antioxidant Activities

Abstract: The incorporation of edible flowers in the human diet and culinary preparations dates back to ancient times. Nowadays, edible flowers have gained great attention due to their health-promoting and nutritive effects and their widespread acceptance by consumers. Therefore, edible flowers are ideal candidates for use in the design and development of functional foods and dietary supplements, representing a new and promising trend in the food industry. Thus, the present study attempts to assess the potential of various edible flowers against oxidative stress by applying a combination of in vitro, in silico and spectroscopic techniques. Specifically, the spectroscopic profiles of edible flower extracts were evaluated using ATR-FTIR spectroscopy, while their total phenolic contents and antioxidant/antiradical activities were determined spectrophotometrically. The most abundant phytochemicals in the studied flowers were examined as enzyme inhibitors through molecular docking studies over targets that mediate antioxidant mechanisms in vivo. Based on the results, the red China rose followed by the orange Mexican marigold exhibited the highest TPCs and antioxidant activities. All samples showed the characteristic FTIR band of the skeletal vibration of phenolic aromatic rings. Phenolic compounds seem to exhibit antioxidant activity with respect to NADPH oxidase, myeloperoxidase (MP), cytochrome P450 and, to a lesser extent, xanthine oxidase (XO) enzymes.

Mini-Review on the Enzymatic Lipophilization of Phenolics Present in Plant Extracts with the Special Emphasis on Anthocyanins

Abstract: Different plant extracts have the potential to be important sources of phenolic compounds. Their antibacterial, antifungal and antioxidant properties are of interest to researchers due to various possibilities for use in the pharmacy, cosmetic and food industries. Unfortunately, the direct application of phenolics in food is limited because of their hydrophilic nature and low solubility. The review is devoted to the recent advances in the methods of lipophilization of phenolic extracts along with the use of enzymes. The concept of extract modification instead of single compound modification is based on the expected synergistic effect of many phenolic compounds. The main focus is on the phenolic compounds found in fruits, flowers and leaves of different common and underutilized as well as medicinal, folk-medicinal or endemic plants. The compiled papers point to the great interest in the modification of anthocyanins, highly active but often unstable phenolics. Some examples of other flavonoids are also outlined. The possible applications of the lipophilized plant extracts are presented for improving the stability of edible oils, decreasing the content of acrylamide, exhibiting higher color stability in thermal processing and increasing the nutritional value.