Extracts of 19 selected edible flowers were investigated for their free radical scavenging activity (FRSA), polyphenolic contents and flavonoid contents in the paper. The results showed the extracts of Paeonia suffruticosa Andr., Paeonia lactiflora Pall., and Rosa rugosa Thunb. possessed obviously stronger DPPH FRSA (94.221 ± 0.102; 93.739 ± 0.424 and 94.244 ± 0.163%, respectively), superoxide FRSA (55.818 ± 1.518; 52.142 ± 1.374 and 57.321 ± 0.608%, respectively), hydroxyl FRSA (85.872 ± 0.873; 89.307 ± 0.803 and 88.560 ± 0.277%, respectively) and polyphenolic contents (96.208 ± 0.689; 87.938 ± 1.187 and 92.164 ± 0.799 mg CE/g, respectively) that were superior or comparable to black and green teas. Polyphenolic contents did correlate well with DPPH FRSA (r = 0.943, P < 0.01), superoxide FRSA (r = 0.833, P < 0.01), and hydroxyl FRSA (r = 0.500, P < 0.05). It indicated that this potent FRSA may be attributed to its phenolic compounds. These findings showed that the tested flowers could be considered as new sources of safe natural antioxidants and preservatives of food industry.

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