A common ornamental flower may hold untapped potential as a heat-stable, functional protein source.Rising demand for protein-rich diets has fueled a surge in plant-based ingredients, but most come from crops grown specifically for that purpose. Researchers are now looking at a different opportunity: turning overlooked plant materials into useful nutrients. One candidate is the pot marigold, an edible flower that is widely cultivated yet frequently discarded once its ornamental value fades.
To test its potential, scientists examined dried marigold flowers and evaluated their protein content and behavior, with findings published in ACS Food Science & Technology.
“Marigold flowers are widely cultivated, yet an estimated 40% of production is discarded as waste, especially after ornamental use,” says Anand Mohan, the corresponding author of the study. “We saw an opportunity to valorize this agricultural byproduct by exploring its protein fraction, given the growing demand for plant-based and sustainable food ingredients.”
Extracting and Analyzing Marigold Proteins
The team processed pot marigold flowers into a fine powder, then used four stepwise liquid extraction stages to separate different protein groups. Each stage produced a distinct mixture for further testing.
Their analysis revealed that some extracts were rich in glutamic acid and aspartic acid, compounds linked to an umami flavor that can enhance taste. The proteins also showed strong heat stability, remaining intact at temperatures up to 221 degrees Fahrenheit (105 degrees Celsius, about 221 degrees Fahrenheit). This exceeds the tolerance of common plant proteins such as pea and chickpea, suggesting marigold proteins may better withstand cooking conditions.
