Edible flowers: traditional and current use

Santos, Izabel Cristina dos; Reis, Simone Novaes

doi:10.1590/2447-536x.v27i4.2392

Cited by 21 publications

(12 citation statements)

References 22 publications

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“…5 Edible flowers can be consumed directly, brewed in tea, or served as a processed food mixture. 6 The content includes phytochemical compounds, namely anthocyanins, flavonoids, phenolics, and carotenoids, which are useful as antioxidants. 7 Indonesia is rich in biodiversity, with various types of plants grown, including telang (Clitoria ternatea L.), known as bunga telang.…”

Section: Introductionmentioning

confidence: 99%

Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha

2024

TJNPR

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Kombucha is a popular traditional tea prepared from different parts (leaves and flowers) of medicinal plants, including the leaves of telang (Clitoria ternatea L.). The fermented tea is usually flavoured with sugar. However, the concentration of added sugar affects the content of kombucha phytochemicals. Therefore, this study aimed to analyse the content of phenols and flavonoids and the antioxidant activity (DPPH) of telang flower kombucha sweetened with sugar. Three tea formulas were prepared with sugar concentrations of 20%, 30%, and 40%, respectively. The tea's total phenols and flavonoid contents and DPPH free radical scavenging activity were assessed using UV-Vis spectrophotometric analysis. The results showed an increase in total phenols and flavonoid contents after the fermentation process of telang flower tea into kombucha, from 87.2 to 110.8 ppm and 2.14 to 3.44 ppm, respectively. The highest phenolic content value of 129.6 ppm was obtained at 30% sugar (p<0.05). Results also show that adding sugar was directly proportional to the total flavonoid content (p<0.05). The antioxidant activity increased proportionally to 83.2 ppm at 30% sugar concentration, hence classified under the strong category (p>0.05). Based on the results, the fermentation process and adding sugar could increase the total phenols, flavonoids, and antioxidant activity in the formulation of telang flower kombucha.

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Section: Introductionmentioning

confidence: 99%

Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha

2024

TJNPR

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“…The use of plants with edible flowers to compose gardens and landscapes are highly desirable, since the flowers bring not only beauty and balance to the environment, but they are a great source of antioxidant compounds and essential oils, being well appreciated in the high world gastronomy (Kinupp & Lorenzi, 2014;Santos & Reis, 2021). The edible flowers are highlighted, among functional foods, due to the presence of bioactive compounds, which are capable of neutralizing free radicals and contributing to a healthy and balanced diet (Gonçalves et al, 2019b;Janarny et al, 2021;Wu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Production of edible flowers: irrigation and biotechnology

et al. 2023

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Garden pansy is a versatile gardening plant -it produces beautiful colorful edible-flowers with high value in gourmet cuisine. The use of irrigation and biotechnology in garden pansy cultivation can provide gains in flower productivity and nutritional value. The goal of this study was to evaluate the growth and edible flower production in garden pansy plants, submitted to different levels of irrigation and mycorrhizal inoculation. The experiment was conducted in randomized blocks in the 2 x 5 factorial design, with the presence and absence of mycorrhizal inoculation in combination with 5 levels of irrigation with 6 replicates, in a greenhouse. There was no significant interaction between the factors mycorrhizal inoculation and irrigation levels by the F test. Under the tested conditions, the mycorrhizal inoculation was unable to provide significant changes in the growth, development and flowering of garden pansy plants. It was concluded that no symbiotic efficiency was pointed out between the mycorrhizal fungus used and garden pansy plants. The best growth and yield results for cultivating and producing edible flowers of garden pansy were obtained at the 100% replenishment level of water evaporation.

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“…The edible flowers have been consumed as food in several cultures worldwide as part of traditional cuisine or alternative medicine [ 2 , 4 ]. They may contain several natural constituents with antioxidant potential.…”

Section: Introductionmentioning

confidence: 99%

Hibiscus acetosella: An Unconventional Alternative Edible Flower Rich in Bioactive Compounds

et al. 2023

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The interest in the consumption of edible flowers has increased since they represent a rich source of bioactive compounds, which are significantly beneficial to human health. The objective of this research was to access the bioactive compounds and antioxidant and cytotoxic properties of unconventional alternative edible flowers of Hibiscus acetosella Welw. Ex Hiern. The edible flowers presented pH value of 2.8 ± 0.00, soluble solids content of 3.4 ± 0.0 °Brix, high moisture content of about 91.8 ± 0.3%, carbohydrates (6.9 ± 1.2%), lipids (0.90 ± 0.17%), ashes (0.4 ± 0.0%), and not detectable protein. The evaluation of the scavenging activity of free radicals, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), of the flower extract was better than the results observed for other edible flowers (507.8 ± 2.7 μM TE and 783.9 ± 30.8 μM TE, respectively) as well as the total phenolic composition (TPC) value (568.8 ± 0.8 mg GAE/g). These flowers are rich in organic acids and phenolic compounds, mainly myricetin, and quercetin derivatives, kaempferol, and anthocyanins. The extract showed no cytotoxicity for the cell lineages used, suggesting that the extract has no directly harmful effects to cells. The important bioactive compound identified in this study makes this flower especially relevant in the healthy food area due to its nutraceutical potential without showing cytotoxicity.

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Edible flowers: traditional and current use

Cited by 21 publications

References 22 publications

Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha

Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha

Production of edible flowers: irrigation and biotechnology

Hibiscus acetosella: An Unconventional Alternative Edible Flower Rich in Bioactive Compounds

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