We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Volatilomic Analysis of Four Edible Flowers from Agastache Genus.
- Authors
Najar, Basma; Marchioni, Ilaria; Ruffoni, Barbara; Copetta, Andrea; Pistelli, Laura; Pistelli, Luisa
- Abstract
Volatilomes emitted from edible flowers of two species of Agastache (A. aurantiaca (A.Gray) Lint & Epling, and A. mexicana (Kunth) Lint & Epling) and from two hybrids (Agastache 'Arcado Pink' and Agastache 'Blue Boa') were investigated using a solid-phase microextraction technique as well as the extraction of its essential oils. Oxygenated monoterpenes were almost always the predominant class (>85%) of volatile organic compounds (VOCs) in each sample of A. aurantiaca, A. 'Blue Boa' and A. mexicana, with the exception of A. 'Arcado Pink' (38.6%). Pulegone was the main compound in A. aurantiaca (76.7%) and A. 'Blue Boa' (82.4%), while geranyl acetate (37.5%) followed by geraniol (16%) and geranial (17%) were the principal ones in A. mexicana. The essential oil composition showed the same behavior as the VOCs both for the main class as well as the major constituent (pulegone) with the same exception for A. mexicana. Total soluble sugars, secondary metabolites (polyphenols, flavonoids and anthocyanins) and antioxidant activity were also investigated to emphasize the nutraceutical properties of these edible flowers.
- Subjects
PLANT polyphenols; METABOLITES; ANTHOCYANINS; VOLATILE organic compounds; ESSENTIAL oils; MENTHENONE; FLOWERS; EXTRACTION techniques
- Publication
Molecules, 2019, Vol 24, Issue 24, p4480
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules24244480