Abstract
AbstractRecently, edible flowers (EF) have aroused increased interest because of their aesthetic properties as well as potential health benefits related to the occurrence of some bioactive compounds. Therefore, the aim of this work was to evaluate the total phenolics, anthocyanins, flavonoids, and antioxidant activity (AOA) (following DPPH and ABTS methods) in eleven EF. The samples were subjected to three successive extraction steps using methanol, and these extracts were then analysed for the aforementioned properties using spectrophotometric methods. The obtained extracts were used for the quantification of phenolic composition and AOA. The results indicated that, among the flowers analysed in this study, red rose, pink rose, and red carnation possessed the highest total phenolic contents (27.53, 23.30, and 18.17 mg g−1gallic acid equivalents, respectively), total anthocyanins (3.07, 1.97, and 4.47 mg g−1catechin equivalents [CE], respectively), and AOA (12.07, 15.77, and 12.93 mg g−1TE, respectively, as given by the DPPH method or 8.23, 9.27 and 8.00 mg g−1TE, respectively, as given by the ABTS method). The flowers with highest flavonoids contents were red carnation, Mexican marigold, and pink rose (17.50, 16.90, and 16.57 mg g−1CE, respectively). Cluster analysis grouped the analysed flowers into two groups, those richest in phenolics with AOA and those not so rich. Finally, some important correlations were observed between the total phenolics and the AOA. In conclusion, these flowers could represent a potential source of natural compounds with antioxidant capacity.
Highlights
The use of edible flowers (EF) in culinary practices dates back thousands of years
The quantification of total phenolic compounds (TPC) as well as antioxidant activity (AOA) was made on the extracts that were obtained using methanol as extraction solvent, following an adaptation of the method proposed by Guiné et al (2015)
The highest value was obtained for the correlation between DPPH and ABTS AOA (r = 0.966, correlation significant at 1% level), which is expected, because these two values measure the same property according to different methods
Summary
The use of edible flowers (EF) in culinary practices dates back thousands of years. In the middle ages some types of aromatic herbs and flowers were grown in gardens, being used as materials for the preparation of infusions or syrups, and in confectionaries or jams, besides their use as ingredients in food preparations (diversified meals, from soups, to main courses or deserts) (Kaisoon et al 2011; Mlcek and Rop 2011; Takahashi et al 2020). Some flowers can be consumed as a whole, in other cases only some specific portions of the flower are appropriate for human consumption. One must take into consideration that some flowers are safe at appropriate dosages and they can only be consumed in small quantities. As to prevent possible problems along the digestive tract, it is important to consume EF only in small amounts and preferably without mixing different species when ingesting them for the first time. This work is licensed under the Creative Commons Attribution 4.0
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