Edible rose flowers: A doorway to gastronomic and nutraceutical research. (December 2022)

• Record Type: Journal Article
• Authors: Hegde, Athrinandan S.; Gupta, Smriti; Sharma, Shivani; Srivatsan, Vidyashankar; Kumari, Poonam
• Is Part Of: Food research international. Volume 162(2022)Part A
• Publication Date: 2022-12
• Subjects: Rose -- Edible flowers -- Phytochemical -- Nutraceutical -- Functional food; HPLC-PDA-MS High-Performance Liquid Chromatography- Photometric Diode Array Mass Spectrometry -- HPLC-DAD-ESI High-Performance Liquid Chromatography with Diode-Array Detection- Electrospray Ionization -- HPLC-DAD-MS High-Performance Liquid Chromatography with Diode-Array Detection-Mass Spectrometry -- NMR Nuclear Magnetic Resonance -- UPLC-ESI-MS Ultra-Performance Liquid Chromatography- Electrospray Ionization- Mass Spectrometry -- ROS Reactive Oxygen Species -- GAE Gallic acid equivalents; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111977
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Rose is one of the commercial flower crops with several bioactive compounds like phenolic acids, flavonoids, and anthocyanins, as well as other nutrients. Rich content of phytochemicals in rose flowers attributes to various health benefits which makes it excellent candidate for food and nutraceutical industry. Nutritional and phytochemical composition of edible flowers have been discussed. Utilization of edible flowers in development of functional foods has been explained. This article helps to popularize the edible flowers among consumers, food and nutraceutical industry. Abstract: The world is moving towards a healthier lifestyle where people are changing their eating habits, which influenced edible rose flowers to emerge as a pioneer in the field of nutraceutical and food industries. Roses are a good source of dietary phytochemicals viz., flavonoids (anthocyanins, flavonols, and flavonols), carotenoids, and phenolic acids. The presence of such phytochemicals makes rose as an anti-oxidant, anti-inflammatory, anti-cancerous, anti-aging, anti-microbial, hepatoprotective, and neurogenic agent. Historically edible rose flowers have been used in the preparation of traditional food products and delicacies such as gulkand, punkhuri, and rose petal tea and have found application in traditional medicine such as Ayurveda to treat hyperacidity, vata, pitta, constipation, abdominal pains, and various other illnesses. Over a period of time, concept of edible flowers has gotten more recognition and now roses are used in the preparation of many food products such as jams, jellies, cookies, salads, ice-creams, juices, and wines. In this review, we established a connection between phytochemicals and their biological activity, nutritional composition, traditional usage, and functional food aspects of edible rose flowers. Overall, these concepts help to set a new trend in culinary science and further research on the nutraceutical composition, and health benefits of edible rose flowers.