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...
Saved in:
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Diversity |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1424-2818/17/4/224 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850144123981398016 |
|---|---|
| author | 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 |
| author_facet | 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 |
| author_sort | Sarana Rose Sommano |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-20ad98f8adf84ec19e7e21e7735e9cc1 |
| institution | OA Journals |
| issn | 1424-2818 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Diversity |
| spelling | doaj-art-20ad98f8adf84ec19e7e21e7735e9cc12025-08-20T02:28:28ZengMDPI AGDiversity1424-28182025-03-0117422410.3390/d17040224Aromatic Profiling and Bioactive Potentials of Thai Edible Flowers from the <i>Curcuma</i> spp. (Zingiberaceae)Sarana Rose Sommano0Sureerat Thomya1Pasin Norkum Ai2Julaluk Khemacheewakul3R. Sindhu4Shashanka K. Prasad5Pawenud Thongdang6Apinya Rachkeeree7Methee Wongnak8Prateep Panyadee9Ratchadawan Puangpradab10Ratchuporn Suksathan11Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, ThailandFaculty of Agriculture, Chiang Mai University, Chiang Mai 50200, ThailandFaculty of Agriculture, Chiang Mai University, Chiang Mai 50200, ThailandCenter of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandDepartment of Microbiology, JSS Academy of Higher Education and Research, Mysuru 570 015, Karnataka, IndiaDepartment of Biotechnology and Bioinformatics, JSS Academy of Higher Education and Research, Mysuru 570 015, Karnataka, IndiaQueen Sirikit Botanic Garden, the Botanical Garden Organisation, Chiang Mai 50180, ThailandQueen Sirikit Botanic Garden, the Botanical Garden Organisation, Chiang Mai 50180, ThailandQueen Sirikit Botanic Garden, the Botanical Garden Organisation, Chiang Mai 50180, ThailandQueen Sirikit Botanic Garden, the Botanical Garden Organisation, Chiang Mai 50180, ThailandQueen Sirikit Botanic Garden, the Botanical Garden Organisation, Chiang Mai 50180, ThailandQueen Sirikit Botanic Garden, the Botanical Garden Organisation, Chiang Mai 50180, ThailandThis 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.https://www.mdpi.com/1424-2818/17/4/224<i>Curcuma</i> inflorescencefunctional foodsfood diversityfood securitylocal foodunderutilized species |
| spellingShingle | 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 Aromatic Profiling and Bioactive Potentials of Thai Edible Flowers from the <i>Curcuma</i> spp. (Zingiberaceae) Diversity <i>Curcuma</i> inflorescence functional foods food diversity food security local food underutilized species |
| title | Aromatic Profiling and Bioactive Potentials of Thai Edible Flowers from the <i>Curcuma</i> spp. (Zingiberaceae) |
| title_full | Aromatic Profiling and Bioactive Potentials of Thai Edible Flowers from the <i>Curcuma</i> spp. (Zingiberaceae) |
| title_fullStr | Aromatic Profiling and Bioactive Potentials of Thai Edible Flowers from the <i>Curcuma</i> spp. (Zingiberaceae) |
| title_full_unstemmed | Aromatic Profiling and Bioactive Potentials of Thai Edible Flowers from the <i>Curcuma</i> spp. (Zingiberaceae) |
| title_short | Aromatic Profiling and Bioactive Potentials of Thai Edible Flowers from the <i>Curcuma</i> spp. (Zingiberaceae) |
| title_sort | aromatic profiling and bioactive potentials of thai edible flowers from the i curcuma i spp zingiberaceae |
| topic | <i>Curcuma</i> inflorescence functional foods food diversity food security local food underutilized species |
| url | https://www.mdpi.com/1424-2818/17/4/224 |
| work_keys_str_mv | AT saranarosesommano aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT sureeratthomya aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT pasinnorkumai aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT julalukkhemacheewakul aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT rsindhu aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT shashankakprasad aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT pawenudthongdang aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT apinyarachkeeree aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT metheewongnak aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT prateeppanyadee aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT ratchadawanpuangpradab aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae AT ratchupornsuksathan aromaticprofilingandbioactivepotentialsofthaiedibleflowersfromtheicurcumaisppzingiberaceae |