Edible flowers as sources of phenolic compounds with bioactive potential

Abstract

A B S T R A C TThe edible flowers are widely used, but there is still a lot to be done in relation to its bioactive potential and its correlation with the presence of phenolic compounds. The aim of this study was determined the individual phenolic profile in the hydromethanolic extracts and infusion preparations of four different flower samples (Dahlia mignon, Rosa damascena 'Alexandria' and R. gallica 'Francesa' draft in R. canina, Calendula officinalis L., and Centaurea cyanus L.) and their bioactive potential (antioxidant, antiproliferative, and antibacterial capacity). All the studied flowers presented different profiles regarding their phenolic composition and revealed biological potential. The bioactive potential of the studied flowers was moderate, the hydromethanolic extracts of rose petals showed the best results for antioxidant and antibacterial assays, while the antiproliferative properties were only present in some of the tested cell lines, for the hydromethanolic extracts, in which dahlia and rose showed the best results. These results demonstrate that edible flowers can be used as a source of phenolic compounds with bioactive potential, which can be applied in the food sector, as foods and as sources natural ingredients.

Screening of Antioxidant Potentials and Bioactive Properties of the Extracts Obtained from Two Centaurea L. Species (C. kroumirensis Coss. and C. sicula L. subsp sicula)

“…Treatment with UE extracts, in concentrations between 0.02 and 0.32 µg GAE/mL, has not induce any significant decrease in cells viability compared to non-treated cells, as shown in Figure 4. Our results appear to be well supported by previous investigations that report a hardly any or no cytotoxicity and antiproliferative effect of Centaurea extracts at low dose against human cell lines, e.g., NALM-6, REH, NB4, KMM-1 [42], HepG2 [43], Caco-2 [44], and A549 [19].…”

Evaluation of Antioxidant Systems and Ascorbate-Glutathione Cycle in Feijoa Edible Flowers at Different Flowering Stages

“…A peak was observed in F2 petals with a subsequent decrease up to F5 (Figure 2E). Different studies reported that bioactivity of edible flowers is highly correlated to bioactive compounds especially to phenolic compounds composition [48][49][50][51]. Significant differences in both phenolic compounds and antioxidant activity between edible flowers have been found [49].…”

Intensive Agriculture Production in Low Consumption Energy Environment

“…In the food area, there are trends related to the vegan food movement and the potentialities of edible flowers (like dahlia and rose) as a source of phenolic compounds, with bioactive potential that can be incorporated in human diet [9], [10]. The antioxidant activity of the edible flowers can be very high, when compared to conventional vegetables and fruits used in human diet (from 3.6 for Calendula officinalis to 70.4 for Tagetes erecta) [11].…”