Could Marigolds Become a New Plant-Based Protein? UGA Researchers See Promise in Edible Flowers

Scientists at the University of Georgia have discovered that marigold flowers could be a new source of plant-based protein. The researchers studied a type of marigold called Calendula officinalis, also known as the pot marigold. They found that this flower holds about as much protein as quinoa, a grain many people eat for its health benefits. The study was published in a science journal called ACS Food Science and Technology.

The research team measured how much protein could be pulled from the dried marigold flowers. They found that about 9.2% of the flower's dry weight is crude protein. The biggest share of that protein, about 65%, came from a type called albumin. That is the same kind of protein found in egg whites.

The scientists also looked at how well the marigold proteins could work in food. They found that the proteins could hold onto water and oil, which is helpful when making things like salad dressing or sauce. This ability to mix oil and water together is called emulsifying, and it keeps ingredients from separating. These qualities could make marigold protein a useful tool for food makers.

Another useful quality is that the proteins stay stable at high temperatures. That means they would not break down when used in baked goods like bread or muffins. Researchers said this makes the marigold even more interesting as a food ingredient. Not many plant proteins can handle heat that well.

Marigold flowers also contain other good things besides protein. The flowers have antioxidants, fiber, and minerals like calcium, potassium, and iron. Researchers also found that the proteins may add a savory, umami flavor to food. That is the same rich taste found in foods like mushrooms and soy sauce.

One of the lead researchers, Anand Mohan, is a professor at UGA's College of Agricultural and Environmental Sciences. He pointed out that huge amounts of flowers are thrown away every year. 'Billions of dollars of flowers are thrown away each year,' Mohan said. 'Can you imagine if we were able to take those flowers and use them for food instead?'

The study also raises an important point about the environment. A large amount of plant material from flowers is wasted each year by flower farms and other producers. Using that leftover material for food could help reduce waste. This idea fits into a growing movement to find food sources that are better for the planet.

Fidele Benimana, a doctoral student who was the first author of the study, said the findings might change how people think about flowers. 'Most people see marigolds as ornamental plants, but they also contain proteins with unique functional properties that could be useful in food formulation,' he said. In other words, flowers are not just pretty — they might also be nutritious and practical.

However, the researchers were careful to point out that not all marigolds are safe to eat. The study only focused on Calendula officinalis, which has a long history of use in food and herbal medicine in some cultures. People should not assume that all types of marigolds can be eaten. More research will be needed before marigold protein shows up on store shelves.