Phytochemicals and Volatiles in Developing Pelargonium ‘Endsleigh’ Flowers

Characterization of the aroma profile of edible flowers using HS-SPME/GC-MS and chemometrics

In recent years the consumption of edible flowers has gained new popularity, and their use seems destined to grow thanks to their potential as functional elements and their ability to impart aroma to traditional foods. In this study, the volatile profile of several edible flowers was investigated to identify characteristic compounds to be used as product markers. 85 samples belonging to four cultivars were analyzed by HS-SPME/GC-MS. A PLS-DA was used to build a model capable of differentiating the investigated classes. The resulting model correctly predicted over 95% of the validation samples, highlighting a significant difference between the four types of edible flowers. The VIP analysis highlighted 29 compounds relevant for the characterization of different flowers, many of which were biologically active. The study aims to broaden the framework of objectively measurable tools useful for enhancing the qualitative peculiarity of one product compared to another and offering growth opportunities to emerging food chains.

Exploring the Sustainable Exploitation of Bioactive Compounds in Pelargonium sp.: Beyond a Fragrant Plant

This review article aims to present an overview regarding the volatile compounds in different scented species of Pelargonium and their biological activities, immunomodulatory activity, cytotoxic activity, high larvicidal activity and ethnopharmacological uses. Although the Pelargonium genus includes many species, we focused only on the scented ones, with the potential to be used in different domains. Pelargonium essential oil showed great properties as antioxidant activity, antibacterial activity (against K. pneumonie, S. aureus or E. coli strains) and antifungal activity (against many fungi including Candida sp.), the responsible compounds for these properties being tannins, flavones, flavonols, flavonoids, phenolic acids and coumarins. Due to the existence of bioactive constituents in the chemical composition of fresh leaves, roots, or flowers of Pelargonium sp. (such as monoterpenoid compounds-citronellol, geraniol, linalool, and flavonoids-myricetin, quercetin and kaempferol), this species is still valuable, the bio-compounds representing the base of innovative substitutes in food processing industry, nutraceuticals, or preventive human or veterinary medicine (substitute of antibiotics). Highlighting the volatile chemical composition and properties of this scented plant aims to rediscover it and to emphasize the vast spectrum of health-promoting constituents for a sustainable approach. Future research directions should point to the application of plant biotechnology with a significant role in conservation strategy and to stimulate commercial interest.

The Green Leaf Volatile (Z)-3-Hexenyl Acetate Is Differently Emitted by Two Varieties of Tulbaghia violacea Plants Routinely and after Wounding

While studying aromas produced by the edible flowers of Tulbaghia violacea, we noticed a different production of (Z)-3-Hexenyl acetate (a green-leaf volatile, GLV) by purple (var. ‘Violacea’) and white (var. ‘Alba’) flowers. The white Tulbaghia flowers constantly emits (Z)-3-Hexenyl acetate, which is instead produced in a lower amount by the purple-flowered variety. Thus, we moved to analyze the production of (Z)-3-Hexenyl acetate by whole plants of the two varieties by keeping them confined under a glass bell for 5 h together with a SPME (Solid Phase Micro Extraction) fiber. Results show that six main volatile compounds are emitted by T. violacea plants: (Z)-3-Hexenyl acetate, benzyl alcohol, nonanal, decanal, (Z)-3-Hexenyl-α-methylbutyrate, and one unknown compound. By cutting at half-height of the leaves, the (Z)-3-Hexenyl acetate is emitted in high quantities from both varieties, while the production of (Z)-3-Hexenyl-α-methylbutyrate increases. (Z)-3-Hexenyl acetate is a GLV capable of stimulating plant defenses, attracting herbivores and their natural enemies, and it is also involved in plant-to-plant communication and defense priming. Thus, T. violacea could represent a useful model for the study of GLVs production and a ‘signal’ plant capable of stimulating natural defenses in the neighboring plants.

Volatile Compounds and Total Phenolic Content of Perilla frutescens at Microgreens and Mature Stages

Microgreens are considered products of high biological value because they contain natural and beneficial metabolites and antioxidants in high amounts; also, consumers appreciate them very much for their aromas. In this work, we focused our attention on the volatile organic compounds (VOCs) emitted from whole fresh leaves of two Chinese basil varieties (Perilla frutescens var. frutescens and var. crispa) at the microgreens stage; to show that the emission is microgreens specific we tested whether this capacity remains during subsequent growth of the plants. We found differences between the VOCs produced by the leaves of the two varieties at the microgreens stage and significantly reduced emission after development (additional four weeks of growth) particularly for the green variety (var. frutescens). The main volatiles emitted by whole leaves were D-Limonene for the red variety (crispa) and 2-Hexanoylfuran for the green one. In addition, the total phenolic content (TPC) and antioxidant power increase in adult leaves. These results clearly indicate that the particular smell of microgreens Perilla leaves depends on the specific variety and is not related to the amount of total phenols or antioxidant capacity of the leaves.