Iconic Arable Weeds: The Significance of Corn Poppy (Papaver rhoeas), Cornflower (Centaurea cyanus), and Field Larkspur (Delphinium consolida) in Hungarian Ethnobotanical and Cultural Heritage

Yogurt with cornflower (Centaurea cyanus L.) petals as a source of antioxidant compounds and dietary fiber: Physicochemical and spectroscopic research during storage

An extensive study was undertaken using the petals of cornflower (Centaurea cyanus [Cyani flos]) flowers in yogurt production as a source of dietary fiber and antioxidant compounds, and as a natural dye, taking into account a 21-d refrigerated storage period. An additional aim of the study was to use cornflower petals in natural form rather than an extract. Four forms of cornflower petals were tested: fresh, dried, frozen, and freeze-dried. In terms of physicochemical properties, including the amount of dietary fiber and bioactive compounds and antioxidant status, the freeze-dried form proved most beneficial. Two variants of yogurts were made, one without the addition of cornflower petals (control) and one with cornflower. The yogurts were stored for 21 d and analyzed every 7 d (at 0, 7, 14, and 21 d). In total, 4 forms of cornflower petals, 3 batches of bulk cow milk, and 288 yogurt samples were analyzed. Freeze-dried cornflower petals added to yogurt contributed to a significant increase in the content of total protein (by ∼4%), fiber (from 0.00 to 0.56 g/100 g), and selected bioactive compounds, including AA (by ∼2% in total), vitamin C (over 3-fold), and phenolic (by ∼16% in total) and mineral (on average by 8%) compounds, as well antioxidant activity. The presence of antioxidant compounds not only in the processed milk (sulfur AA, whey proteins [especially β-LA], vitamins A, E, and C, or β-carotene) but also in the petals (sulfur AA, vitamin C, and phenolic compounds) contributed to a significant increase in the antioxidant activity of fresh yogurt with cornflower (d 0 of storage; i.e., ferric reducing antioxidant power [FRAP] increased by 18%, 2,2-diphenyl-1-picrylhydrazyl by 50%, and 2,2'-azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid) [ABTS] by 60%), in comparison with the control yogurt. Significant changes in the content of selected bioactive compounds occurred during the 21-d storage, which affected the antioxidant activity (i.e., FRAP and ABTS increased by 20%). In addition, Fourier-transform infrared (FTIR) spectroscopy analyses of the yogurts showed mainly changes in the intensity of vibrations characteristic of this type of product, associated with polysaccharide structures, as well as vibrations associated with protein structures contained in dietary fiber. The regions with the most pronounced changes in the intensity of the bands were ∼3,300, 1,640, 1,550, and 1,240 cm-1, and there were noticeable changes at ∼1,030 cm-1. The maxima also correspond to the vibrations of C=O groups, amide bands, and the polysaccharide fraction, as well as stretching vibrations of the hydroxylic group. The analyses conducted using FTIR spectroscopy demonstrated that the product was highly stable during the refrigerated storage, as reflected in particular by the vibrations in the spectral region below 1,000 cm-3.

Long-Term Monitoring of the Traditional Knowledge of Plant Species Used for Culinary Purposes in the Valencia Region, South-Eastern Spain

The aim of this study is to inventory and study ethnobotanical knowledge of edible plants in the Valencian Community (Spain). In respect to culinary uses, 92 species of plant were reported to be edible, finding the following uses: 58 raw, 52 cooked, 16 fried, 7 dried, 21 in liquors and beverages, 25 in dessert and sweets, 11 as seasoning, 17 in pickles, and 10 to curdle milk. We prepared a database that includes genus, family, scientific, and vernacular names in Spanish and Catalan for each plant. We also created a classification of nine edible uses and plant parts used, being Asteraceae (n = 18), Brassicaceae (n = 7), Chenopodiaceae (n = 6), and Rosaceae (n = 6) the families most characterized for gastronomic purposes. The species with the most elevated cultural importance (CI) values were Foeniculum vulgare (CI = 1.389), Cynara scolymus (CI = 1.374), Papaver rhoeas (CI = 1.211), Beta vulgaris (CI = 1.167), and Juglans regia (CI = 1.155). The most used parts were the leaves (71), flowers (25), and branches (19), while the least used were roots (9) and seeds (8). Traditional knowledge of these plants helps to preserve traditional cuisine, promote the local economy and, in several species, encourage their cultivation.

Historical Ethnobotany: Interpreting the Old Records

For centuries, knowledge about the use of plants has been collected, published, or simply left in archives [...].

Botanical Analysis of the Baroque Art on the Eastern Adriatic Coast, South Croatia

The analysis of plants featured in Baroque artworks on the eastern Adriatic coast has not previously been the subject of an in-depth study. The study of plant iconography in Baroque sacred artworks, which are mostly paintings, was carried out in eight churches and monasteries on the Pelješac peninsula in southern Croatia. Taxonomic interpretation of the painted flora on 15 artworks led to the identification of 23 different plant taxa (species or genera) belonging to 17 families. One additional plant was identified only by family taxonomic rank. The number of plants was relatively high, and most species were considered non-native (71%, "exotic" flora) phanerophytes. In terms of geographic origin, the Palaearctic region (Eurasia) and the American continent were identified as the main areas of plant origin. Lilium candidum, Acanthus mollis, and Chrysanthemum cf. morifolium, were the most common species. We think that the plants were selected for decorative and aesthetic reasons, as well as for their symbolic significance.

Catching the Green—Diversity of Ruderal Spring Plants Traditionally Consumed in Bulgaria and Their Potential Benefit for Human Health

The global climate and societal challenges in the recent years urge us to strengthen food security; thus, the rediscovery of wild foods and foraging practices is also part of the sustainability agenda. Utilization of underappreciated sources such as ruderal plants could be a valuable option, especially for vulnerable parts of the society. We present data on traditional knowledge on spring edible ruderal plant taxa preserved in rural regions of Bulgaria, combining field studies in the period 2017–2022 that were compared to the available recent and historical ethnographic and (ethno)botanical literature. Semi-structured interviews were performed with representatives of 94 households in North and South Bulgaria, focusing on collection practices, used parts, and preparation methods. We list 65 edible ruderals, belonging to 22 plant families, of which 19 appeared only in the literature sources. Unlike in the Mediterranean tradition, edible ruderal plants in Bulgaria were regarded unfavorably, as poverty food. Amaranthaceae and Asteraceae were the most represented families, with 10 taxa each. About half of the taxa were collected for their leaves or whole young herbage that is used as pastry fillings, in stewed, and in cooked dishes. Taxa used in raw salads were mostly from the literature sources. The most diverse utilization was recorded in the southern-most regions of Bulgaria, where immediate tasting of the gathered plants was reported by the participants as the way to collect food plants. The bitter ones or those with an unappealing smell were considered non-edible and were avoided. References about biologically active compounds and potential benefits were collected, classified, and discussed in regard to their potential benefits for human health.