Phytonutritional and aromatic profiles of Tulbaghia simmleri Beauv. edible flowers during cold storage

Edible flowers are appreciated due to their aesthetic features, nutritional value and antioxidant properties. Tulbaghia simmleri Beauv. (Amaryllidaceae family) characterized by a pleasant garlic taste consumed both as fresh dried products. The aim of this work was assess the effect chilling temperature (+4°C) on visual quality, content, aroma profile T. after two (T2) six (T6) days storage. Colorimetric analysis highlighted reduction in petal brightness at T6 hence darkening, significant increase a* coordinate decrease b* one. Total polyphenols flavonoids content remained unchanged until end experiment, while total anthocyanins increased T2. Flowers activity (DPPH assay) decreased progressively during cold storage, catalase (CAT) ascorbate peroxidase (APX) activities increased. analyzed HS-SPME associated with GC-MS, underlining that were dominated high monoterpenes (around 80%), 1,8-cineol main compound (53.1%). Cold storage reduced class volatiles sesquiterpenes non-terpenes increased; between them, benzyl benzoate reached 12%.