The rising demand for health-promoting functional foods has sparked interest in diversifying diets by incorporating innovative items like edible flowers. A new study highlights the nutritional composition, bioactive properties, and antinutritional factors present in the flowers of eight marigold genotypes (Tagetes sp.), aiming to elucidate their value and safety as functional food sources. The findings indicate significant nutrient variations among the genotypes, with the study confirming their potential as functional foods to diversify and improve dietary health.
Researchers conducted the study at Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU) in Gazipur, Bangladesh, where they analyzed eight marigold genotypes differing in flower size and color, from deep maroon to bright yellow. The motivation behind this research is the increasing demand for functional foods—products offering health benefits beyond basic nutrition—prompting the exploration of unconventional food sources.
Among the genotypes examined, the study measured various components, including anthocyanins, carotenoids, sugars, vitamins (C and E), and minerals like sodium, potassium, calcium, magnesium, and iron. The outcomes revealed varying levels across the genotypes, with anthocyanin content ranging from 0.02 to 1.90 mg/100 g, providing insights on how these flowers can be integrated as health-promoting ingredients. Notably, genotype M1 had the highest content of anthocyanin and showed strong antioxidant activities.
Further analysis uncovered substantial levels of total phenolic content (TPC) and flavonoids, highlighting the richness of bioactive compounds inherent to marigold flowers. The TPC ranged from 428.58 to 592.71 mg gallic acid equivalent (GAE)/100 g, making these marigold genotypes exceptional candidates due to their potential health-protecting properties.
Nevertheless, the study also identified antinutritional factors, including elevated levels of alkaloids, tannins, and saponins, which exceeded permissible safety limits. The authors caution, “Among the assessed antinutrients, alkaloid, tannin, and saponin exceeded permissible limits, but processing methods like soaking or boiling can mitigate these risks.” Such precautions assure the safety of these flowers for consumption.
Genotype M5 stood out for its highest levels of total soluble solids (TSS), β-carotene, vitamin C, and calcium, demonstrating its exceptional nutritional profile. “These marigold genotypes could be considered as promising options to improve and diversify healthy diets,” the authors suggest, advocating for the incorporation of these flowers not only for their aesthetic appeal but for their functional attributes.
Principal component analysis and clustering confirmed M1, M5, and M6 as prime candidates for future research and utilization as functional food ingredients. The findings of this study offer valuable insights for nutritionists, chefs, food industry professionals, and consumers, emphasizing the role of marigold genotypes as healthful dietary components.
On concluding this analysis, it becomes evident how integrating edible flowers, especially marigold genotypes, can enrich our diets. Their diversified nutritional composition, coupled with adequate processing methods to reduce antinutrients, positions them uniquely within the growing functional food market. Continuing to explore these avenues could transform discarded floral resources from aesthetic elements to valuable dietary supplements, enhancing both culinary experiences and nutritional intake.