Comprehensive Analysis of 34 Edible Flowers by the Determination of Nutritional Composition and Antioxidant Capacity Planted in Yunnan Province China

Abstract

The main purpose of this study was to reveal the nutritional value and antioxidant activity of 34 edible flowers that grew in Yunnan Province, China, through a comprehensive assessment of their nutritional composition and antioxidant indices. The results showed that sample A3 of Asteraceae flowers had the highest total flavonoid content, with a value of 8.53%, and the maximum contents of vitamin C and reducing sugars were from Rosaceae sample R1 and Gentianaceae sample G3, with values of 143.80 mg/100 g and 7.82%, respectively. Samples R2 and R3 of Rosaceae were the top two flowers in terms of comprehensive nutritional quality. In addition, the antioxidant capacity of Rosaceae samples was evidently better than that of three others, in which Sample R1 had the maximum values in hydroxyl radical (·OH) scavenging and superoxide anion radical (·O2−) scavenging rates, and samples R2 and R3 showed a high total antioxidant capacity and 2,2-diphenyl-1-pyridylhydrazine (DPPH) scavenging rate, respectively. Taken together, there were significant differences in the nutrient contents and antioxidant properties of these 34 flowers, and the comprehensive quality of Rosaceae samples was generally better than the other three families. This study provides references for 34 edible flowers to be used as dietary supplements and important sources of natural antioxidants.

The amount of antioxidants in honey has a strong relationship with the plants selected by honey bees

“…The results of this study showed that the Rosaceae family has the greatest effect in increasing the antioxidant activity of honey because the plant species of the Rosaceae family are considered an important natural source of antioxidants 57 . Also, increasing the abundance of plant species of the Fabaceae family in honey compared to other families has a greater impact on increasing the antioxidant activity of honey 18 .…”

Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea

“…Carbohydrates were the most abundant macronutrients in both dried petals. Considering that the contents of total soluble sugars significantly influence the taste of edible flowers, it was crucial to assess their content [32]. Rivas-García et al [33] mentioned that the most prevalent monosaccharides in flowers are fructose, glucose, and sucrose.…”