Total phenolics and antioxidants profiles of commonly consumed edible flowers in China

Abstract

Edible flowers are referred to the non-toxic flowers that can be consumed by human beings for their additional nutritional or medical properties. These flowers are rich source of natural antioxidants, thus exert specific positive health effects on chronic diseases and act as a potential function food. This research paper is focused on the determination of total phenolic content (TPC), total flavonoids content (TFC), and antioxidant capacities of different kinds of edible flowers in China and compared systematically. Sixty-five flower samples were collected from parks in Guangzhou and also purchased from Qingping Market. TPC, TFC, and three anti-oxidative assays (DPPH free radical scavenging activity, ABTS radical scavenging activity, and Ferric reducing antioxidant capacity (FRAP) assay) were conducted. Different flowers presented diverse range of antioxidant capacities, phenolic contents, and flavonoid contents. A high correlation between TPC and antioxidant activity (as accessed using three different methods) was reported. However, a low relationship was observed between TFC value and antioxidant capacities. This study revealed that five Rosa species exhibited strong antioxidant capacities among other samples, and these can be used as potential functional foods to counterbalance the effect of reactive oxygen species (ROS) and oxidative stress. ARTICLE HISTORY

Potentials of rose (Rosa damascena) petals and receptacles extract as antioxidant and antihyaluronidase

“…Shameh et al (2019) reported that the total flavonoid of R. canina was 2.53 mg QE/g FW. The flavonoid content of China rose 24.13 mg Catechin equivalent/g (Zheng et al, 2018). This data was in line with previous data that the petal of R. canina contained 776 QE mg/ml higher than fruit of R. canina 450 QE mg/mL (Moghaddam and Shaaban, 2018).…”

“…Rose types affected phenolic content. Yunnan rose (R. centifolia), China rose (R. chinensis), French rose (R. gallica), Rose (R. rugosa), White rose (R. rugosa) have phenolic content as much as 108.94; 248.8; 111.34; 312.21; 39.47 mg GAE/g, respectively (Zheng et al, 2018). Their phenolic contents were higher compared to this data result.…”

An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

“…Free radicals are involved in the etiology of various diseases by damaging various biochemicals such as DNA, proteins, carbohydrates, unsaturated lipids, and micronutrients [3]. It is widely known that the antioxidants from plants and plant-based foods are responsible for the reduction of radical-related pathogenicity [5]. Legumes are also reported to exhibit strong antioxidant capacities due to the presence of a wide range of various types of phenolic compounds [3,4].…”

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

“…In comparison, Zheng et al. [ 34 ] reported significantly lower AOA values of 0.26 and 0.28 m m TE g −1 for acetone/water/acetic acid extract. Despite BHT is a widely known as powerful antioxidant, other research papers also stated lower AOA of BHT compared to other synthetic antioxidants.…”