Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production

Maria Śmiechowska,Przemysław Dmowski,Larysa Skowierzak

doi:10.3390/app112110095

Maria Śmiechowska, Przemysław Dmowski + Show 1 more

Open Access

https://doi.org/10.3390/app112110095

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Journal: Applied Sciences	Publication Date: Oct 28, 2021
Citations: 2	License type: CC BY 4.0

Affiliation: Gdynia Maritime University

Abstract

The growing interest of consumers in regional and traditional products drew our attention to innovative products manufactured at home and using craft methods, which include, among others, alcohol tinctures of edible flowers. The aim of this paper is to present selected tinctures of edible flowers from home and craft production, their phenol content, antioxidant properties and colour. Novel alcoholic beverages obtained from edible flowers are characterized. The tinctures from wild rose flowers, elderberry, marigold and cornflower were studied. The content of phenolic compounds, the antioxidant properties and the colour of tinctures in the CIE L*a*b* system were analysed. The study showed that edible flower tinctures are characterized by an intense colour, which is not adversely affected by the maceration process. The determined parameters were influenced by the form of flowers (fresh or dried). The total content of polyphenolic compounds and antioxidant activity in the studied tinctures were lower than in the fresh flowers. Edible flower tinctures can be an interesting alternative for both consumers looking for product innovations and alcohol connoisseurs.

Highlights

Tinctures produced at home and by craft manufacturers were analysed for total polyphenol content, DPPH
To aid in the discussion of the colour parameters in the CIE L*a*b* system, in Figure 1 we present the photographic documentation of the actual colour of tinctures
This paper presents tinctures of rose petals, elderberry flowers, marigold and cornflower flowers obtained at home, as well as rose and elderberry tinctures produced by craft manufactures

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Tinctures are a category of traditional alcoholic beverages, often produced regionally, locally, and at home. The popularity of tinctures, especially those related to a specific geographical region, has been raised due to tourism and to consumers’ desire to familiarize themselves with new products. Tinctures are usually made by pouring various alcohols or diluted spirits over the edible parts of plants, mainly fruits and seeds [1]. This type of obtaining alcoholic extracts is known as maceration and is often found in pharmaceutical practice to obtain extracts of medicinal herbs [2]

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