The influence of various drying methods on the quality of edible flower petals
2019
Dorozko, J., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kunkulberga, D., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Sivicka, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences | Kruma, Z., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Edible flowers are used in many different styles of cuisine and can be found on menus all over the world. They are receiving renewed interest as rich sources of bioactive compounds. In culinary, edible flowers can be used fresh, dried, candied etc. The drying prolongs shelf life as well as enables the transporting, packaging and use of edible flowers. The aim of this research was to analyse the influence of various drying methods on the quality of edible flower petals. The study was carried out at the scientific laboratories of the Faculty of Food Technology at Latvia University of Life Sciences and Technologies. Such drying methods as drying hot air-drying, microwave drying, and freeze-drying were used in this research. Edible petals of garden marigold (Calendula officinalis L.), common daisy (Bellis perennis L.), and true lavender (Lavandula angustifolia L.) from collection of the Laboratory of Horticulture and Apology, attached to the Faculty of Agriculture of Latvia University of Life Sciences and Technologies, were used as plant material. Total phenolic, total flavonoid content and antioxidant activity were determined in this research. All three drying methods had adverse effects on biologically active compounds of the analysed edible flowers petals. Despite the fact that freeze-drying is the most popular method, microwave drying had the most positive effect in terms of bioactive component content in this study. Analysed samples contained a high amount of phenolic compounds (fresh lavender 1026±52 mg GAE 100 gE-1 DW and fresh marigold 1058±66 mg GAE 100 gE-1 DW) and showed eligible antioxidant effects.
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