Aromatic Profiling and Bioactive Potentials of Thai Edible Flowers from the <i>Curcuma</i> spp. (Zingiberaceae)

Aromatic Profiling and Bioactive Potentials of Thai Edible Flowers from the <i>Curcuma</i> spp. (Zingiberaceae)

This study investigated the aroma profiles, nutritional composition, and bioactive potential of three edible <i>Curcuma</i> species, namely <i>Curcuma candida</i>, <i>C. singularis</i>, and <i>C. petiolata</i>, traditionally consumed in Northern Thaila...

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Bibliographic Details
Main Authors:	Sarana Rose Sommano, Sureerat Thomya, Pasin Norkum Ai, Julaluk Khemacheewakul, R. Sindhu, Shashanka K. Prasad, Pawenud Thongdang, Apinya Rachkeeree, Methee Wongnak, Prateep Panyadee, Ratchadawan Puangpradab, Ratchuporn Suksathan
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Series:	Diversity
Subjects:	<i>Curcuma</i> inflorescence functional foods food diversity food security local food underutilized species
Online Access:	https://www.mdpi.com/1424-2818/17/4/224
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Summary:	This study investigated the aroma profiles, nutritional composition, and bioactive potential of three edible <i>Curcuma</i> species, namely <i>Curcuma candida</i>, <i>C. singularis</i>, and <i>C. petiolata</i>, traditionally consumed in Northern Thailand. An aroma analysis revealed distinct volatile profiles for each species. <i>C. petiolata</i> was qualitatively characterized by high sabinene levels, while β-pinene, limonene, caryophyllene, and humulene were prominent markers for <i>C. candida,</i> and <i>C. singularis</i> exhibited the highest abundance of camphor. A nutritional analysis showed the edible floral tissue of <i>C. petiolata</i> to possess the highest carbohydrate (83.47 g/100 g DW), protein (18.04 g/100 g DW), and energy content (342.83 g/100 g DW). The mineral composition of the edible flowers revealed high levels of macronutrients, including phosphorus (0.36 g/100 g DW), potassium (1.82 g/100 g DW), sodium (0.33 g/100 g DW), and calcium (1.30 g/100 g DW). Palmitic acid (31,098 mg/100 g DW) was the predominant saturated fatty acid, while linoleic acid (45,356 mg/100 g DW) was the most abundant unsaturated fatty acid from these edible flora species. The ethanolic extracts of floral tissues of <i>C. singularis</i> exhibited the highest total phenolic content (0.26 mg GAE/g DW), followed by <i>C. petiolata</i>. Conversely, <i>C. petiolata</i> demonstrated the highest total flavonoid content (0.20 mg QE/g sample), followed by <i>C. singularis</i> (0.11 mg QE/g sample). Antioxidant potential exhibited a significant positive correlation with the quantified total flavonoid content. This research contributes to a deeper understanding of the nutritional and bioactive properties of edible <i>Curcuma</i> flowers, providing valuable information for the development of novel functional foods with unique flavor profiles and potential health benefits.
ISSN:	1424-2818