Abstract
Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.
Highlights
IntroductionThe existence of edible flowers has attracted attention in various corners of the world
The existence of edible flowers has attracted attention in various corners of the world.Since ancient Greece and Rome, edible flowers have been widely used in cooking and are still developing up to date [1,2]
Several studies reported that roselle (Hibiscus sabdariffa) flowers were used in food product development such as jelly, ready-to-drink beverages, carbonated beverages, fermented products, infusion, sauces, and jams [3,4]
Summary
The existence of edible flowers has attracted attention in various corners of the world. The most practical way to consume roselle flowers is by brewing the stock of simplicia with hot water; this infusion is commonly accompanied by Clitoria ternatea (butterfly pea) flower Another bloom with various colors viz., Viola sp. Unlike torch ginger flowers, which give a pink or red extract color, butterfly pea flowers are commonly found in purple or blue petals, even though there are other colors such as red, white, and pink Apart from their role in fragrance and natural dye industries, edible flowers are essential in food seasoning, i.e., a variety of roses species [12]. A systematic review related to the antioxidant compounds of edible flower and their functional properties, such as antioxidant, anti-inflammatory, antimicrobial, anticancer, neuroprotective, antidiabetic, uricosuric, and antihemolytic, was performed
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