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

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorFederal University of Paraíba-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Federal de Sergipe (UFS)-
Autor(es): dc.contributorFederal Institute of Sertão Pernambucano-
Autor(es): dc.contributorUniversity of Illinois at Chicago-
Autor(es): dc.contributorEmpresa Paraibana de Abastecimento e Serviços Agrícolas – EMPASA-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.creatorSantos de Morais, Janne-
Autor(es): dc.creatorCabral, Lucélia-
Autor(es): dc.creatorKaroline Almeida da Costa, Whyara-
Autor(es): dc.creatorOsmari Uhlmann, Lilian-
Autor(es): dc.creatordos Santos Lima, Marcos-
Autor(es): dc.creatorFontes Noronha, Melline-
Autor(es): dc.creatorAlves dos Santos, Silvana-
Autor(es): dc.creatorSuely Madruga, Marta-
Autor(es): dc.creatorSouza Olegario, Lary-
Autor(es): dc.creatorWagner, Roger-
Autor(es): dc.creatorSant'Ana, Anderson S.-
Autor(es): dc.creatorMagnani, Marciane-
Data de aceite: dc.date.accessioned2025-08-21T18:02:18Z-
Data de disponibilização: dc.date.available2025-08-21T18:02:18Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2022-11-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2022.111973-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/245945-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/245945-
Descrição: dc.descriptionEdible 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.-
Descrição: dc.descriptionLaboratory of Microbial Processes in Foods Department of Food Engineering Center of Technology Federal University of Paraíba, Campus I-
Descrição: dc.descriptionDepartment of General and Applied Biology Institute of Biosciences State University of São Paulo, SP-
Descrição: dc.descriptionDepartment of Phytotechnics Federal University of Santa Maria (UFSM), RS-
Descrição: dc.descriptionDepartment of Food Technology Federal Institute of Sertão Pernambucano, Pernambuco-
Descrição: dc.descriptionResearch Informatics Core Research Resource Center University of Illinois at Chicago-
Descrição: dc.descriptionEmpresa Paraibana de Abastecimento e Serviços Agrícolas – EMPASA, Paraíba-
Descrição: dc.descriptionLaboratory of Flavor Analysis Department of Food Engineering Center of Technology Federal University of Paraíba-
Descrição: dc.descriptionDepartment of Food Science Technology Federal University Santa Maria (UFSM), RS-
Descrição: dc.descriptionDepartment of Food Science and Nutrition Faculty of Food Engineering University of Campinas, State of São Paulo-
Idioma: dc.languageen-
Relação: dc.relationFood Research International-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAgro-industrial residues-
Palavras-chave: dc.subjectAnthocyanin-
Palavras-chave: dc.subjectEdible flowers-
Palavras-chave: dc.subjectFlavor compounds-
Palavras-chave: dc.subjectMicrobiota-
Palavras-chave: dc.subjectOrganic cultivation-
Título: dc.titleChemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems-
Tipo de arquivo: dc.typelivro digital-
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