Edible Flowers Extracts as a Source of Bioactive Compounds with Antioxidant Properties—In Vitro Studies

Abstract

Edible plants began to play an important role in past decade as a part of therapy, a recovery process or a healthy life style. The availability and relatively low price of the raw material, as well as proven bioactive health benefits, are key to consumers’ choice of nutrients. The red clover (Trifolium pratense) is a popular plant with healthy properties such as antiseptic and analgesic effects. The less known white clover (Trifolium repens), a fodder and honey plant, has anti-rheumatic and anti-diabetic properties. Both species may serve as a potential source of bioactive substances with antioxidant properties as a food additive or supplement. The study material consisted of flower extracts of Trifolium repens and Trifolium pratense. The total content of polyphenols and DPPH (2.2-diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power (FRAP) were measured using spectrophotometry methods. Oxidative stress in THP1 cells was induced via sodium fluoride. Subsequently, flower extracts were added and their influences on proliferation, antioxidant potential and the activity of antioxidant enzymes were evaluated. The extracts have a high total content of polyphenols as well as high antioxidant potential. We also demonstrated positive extracts impact on cells proliferation, high antioxidant potential and increasing activity of antioxidant enzymes on cell cultures under high oxidative stress induced by fluoride. Both red clover and the less known white clover may serve as valuable sources of antioxidants in the everyday diet.

Extraction and characterization of polyphenols from non-conventional edible plants and their antioxidant activities

“…A characteristic of the selected non-conventional edible plants is their high antioxidant capacities attributed to their polyphenol composition (Bahadori et al, 2020;Jakubczyk et al, 2021), minerals and vitamins. While vitamin and mineral composition of these plants have been well documented in various scientific reports (Dodd et al, 2017;Minneé, McCready & Woodward, 2017), knowledge of their polyphenolic profiles and their related antioxidant activity is limited.…”

The Effect of Traditional and Cyclodextrin-Assisted Extraction Methods on Trifolium pratense L. (Red Clover) Extracts Antioxidant Potential

“…In the literature, it was reported that red clover flowers have a low (0.0251 mg FE(II)/g dw) or even undetected reducing antioxidant power [ 53 , 54 ]. The test samples results obtained in this study were significantly higher than compared to controls.…”

Edible Flowers Used in Some Countries of the Mediterranean Basin: An Ethnobotanical Overview

“…Clovers flowers (11 papers, three countries) are used in salads, cakes, fritters, and soups or for tea preparation. Trifolium extracts have a high total content of polyphenols as well as a high antioxidant potential [ 145 ]. T. repens extract contains a high level of rutin and quercetin, while T. pratense extract contains luteolin and kaempferol; these data support the use of clover flowers as healthy food ingredients [ 146 ].…”