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Edible flowers, old tradition or new gastronomic trend: a first look at consumption in Portugal versus Costa Rica

2020Journal article Open access
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dc.contributor.authorGuiné, Raquel P.F.
dc.contributor.authorFlorença, Sofia G.
dc.contributor.authorVillalobos Moya, Keylor
dc.contributor.authorAnjos, O.
dc.date.accessioned2020-10-23T14:34:11Z
dc.date.available2020-10-23T14:34:11Z
dc.date.issued2020
dc.description.abstractThis study investigated the knowledge and use of edible flowers (EF) in two countries, Portugal, in Europe, and Costa Rica, in Latin America, and aimed to evaluate the similarities and/or differences regarding the utilization of EF in gastronomy. This work consisted of a questionnaire survey, undertaken on a sample of 290 participants. The results indicate that most people surveyed (87%) have heard about EF but believe there is not enough information about them (96%). Only one third of participants consider there are risks associated with the consumption of EF, being those related to toxicity and pesticides. Significant differences (p < 0.05) were found between participants from the two countries but not with different professional areas. About half (48%) of the participants had already consumed EF, mostly for decoration or confection of dishes (77% positive answers) and in salads (75%). The flowers consumed most frequently were chamomile and rose, respectively, in Costa Rica and Portugal. Reasons pointed out to consume EF include decoration, taste, novelty and aroma, while aspects such as nutritional value or antioxidant capacity are prized by fewer consumers. EF were mostly acquired in supermarkets, cultivated at home or collected in the wild. In general, most participants (85%) consider the use of EF in gastronomy interesting, but less than one third (27%) believe we should eat EF more often. Finally, discriminant function analysis revealed that country was the variable for which the differences in the consumption of EF was more pronounced, while education level and age group showed the lowest variability between groups.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods9080977pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7282
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEdible flowerspt_PT
dc.subjectFood securitypt_PT
dc.subjectGourmet kitchenpt_PT
dc.subjectKnowledgept_PT
dc.subjectQuestionnaire surveypt_PT
dc.titleEdible flowers, old tradition or new gastronomic trend: a first look at consumption in Portugal versus Costa Ricapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue8pt_PT
oaire.citation.startPage977pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameFlorença
person.familyNameAnjos
person.givenNameRaquel
person.givenNameSofia Guiné
person.givenNameOfélia
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id5E15-B350-302D
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0003-2541-4448
person.identifier.orcid0000-0003-0267-3252
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id23395659700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationaf95c7a7-c9ea-4561-88a6-203a7a8fe2de
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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