Volatilomic Analysis of Four Edible Flowers from Agastache Genus

Abstract

Volatilomes emitted from edible flowers of two species of <i>Agastache</i> (<i>A. aurantiaca</i> (A.Gray) Lint & Epling, and <i>A. mexicana</i> (Kunth) Lint & Epling) and from two hybrids (<i>Agastache</i> 'Arcado Pink' and <i>Agastache</i> 'Blue Boa') were investigated using a solid-phase microextraction technique as well as the extraction of its essential oils. Oxygenated monoterpenes were almost always the predominant class (>85%) of volatile organic compounds (VOCs) in each sample of <i>A. aurantiaca</i>, <i>A</i>. 'Blue Boa' and <i>A. mexicana</i>, with the exception of <i>A</i>. 'Arcado Pink' (38.6%). Pulegone was the main compound in <i>A. aurantiaca</i> (76.7%) and <i>A</i>. 'Blue Boa' (82.4%), while geranyl acetate (37.5%) followed by geraniol (16%) and geranial (17%) were the principal ones in <i>A. mexicana</i>. The essential oil composition showed the same behavior as the VOCs both for the main class as well as the major constituent (pulegone) with the same exception for <i>A. mexicana</i>. Total soluble sugars, secondary metabolites (polyphenols, flavonoids and anthocyanins) and antioxidant activity were also investigated to emphasize the nutraceutical properties of these edible flowers.