Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.42, 2025 (SCI-Expanded, Scopus)
Dishes within Turkish culinary culture are categorized according to their ingredients and preparation techniques. Edible flowers such as violets, begonias, poppies, and daisies are incorporated in various traditional and modern recipies. Edible flowers have gained increasing attention for their aesthetic appeal, cultural significance, and nutritional, medicinal, and functional properties. This study provides a comprehensive characterization of four edible flower species-violet, begonia, poppy, and zucchini collected from various regions in T & uuml;rkiye. Three complementary analytical techniques were employed: GC-MS to determine fatty acid methyl ester (FAME) profiles, FTIR to identify key functional groups, and ED-XRF spectroscopy to assess elemental composition. GCMS analysis identified thirteen FAMEs, with methyl linoleate, methyl palmitate, and methyl stearate being predominant. FTIR results confirmed the presence of ester carbonyl (C=O), aliphatic C-H, and C-O groups, indicating successful transesterification and lipid-rich content. ED-XRF analysis revealed essential micronutrients such as Zn, Cu, and Fe within typical ranges for plant tissues. However, slightly elevated levels of Pb and Br in begonia and poppy samples suggest potential environmental contamination, underlining the importance of continuous safety monitoring in edible flower production. The integrated analytical results emphasize the nutritional richness and functional potential of edible flowers, supporting their broader application in food systems, nutraceuticals, and bioresource-based industries.