Nutraceutical potential of tree flowers: A comprehensive review on biochemical profile, health benefits, and utilization

Pinakin, Dave Jaydeep; Kumar, Vikas; Suri, Sarabjeet Singh; Sharma, Rakesh; Kaushal, Manisha

doi:10.1016/j.foodres.2019.108724

Cited by 65 publications

(23 citation statements)

References 85 publications

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“…Several biological activities have been reported for plant extracts, which show antiviral, antibacterial and antifungal properties [9][10][11][12]. Medicinal plants, which contain a wide range of phytochemicals are one of the most readily available sources of such compounds [13][14][15][16][17]. Sausurea costus (S. costus) is well known in Islamic medicine, and is recorded in the holy hadiths that Prophet Muhammad (peace and blessings be upon him) said [18].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of bioactive compounds extract from Saussurea costus against food spoilage microorganisms

Deabes¹,

Fatah

Salem

et al. 2021

Egypt. J. Chem.

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Saussurea costus had a wide range of antimicrobial activities which used as alternative for synthetic preservatives that threaten human health. This study aimed to identify the bioactive compounds in S. costus extract (SCE) and to evaluate its antimicrobial activity against some pathogenic microorganisms. HPLC and GC-MS were used to quantify the bioactive compounds in SCE. The results indicated that ethanol and ethyl acetate extracts had the highest levels of polyphenols followed by n-butanol, and then n-hexane extracts. The main phenolic compounds are Naringenin, Chlorogenic acid, Ferulic acid, Ellagic acid, Gallic acid and coffeic acid followed by taxifolin, catechin, syringic acid, methyl gallate, vanillin, kaempferol, cinnamic acid and rutin. GC-MS results showed 14 compounds in S. costus extract. The antibacterial activity of S. costus ethanol extract increased by increasing the concentration of extract from 10 µl to 50 µl for each wells .The inhibition zones were 13 mm and 23mm for S. typhi and Staphylococccus aureus, respectively. Gram (+ve) bacteria found to be more sensitive to SCE than Gram (-ve) bacteria. Similarly; the antifungal activity was increased by increasing the concentration of SCE the inhibition zones were 15.5 mm and 22.5 mm for P. verecossum and A. ochraceous, respectively. A. ochraceous appeared to be more sensitive towards all concentration of the extract. The minimum inhibitory concentration (MIC) of SCE for both bacteria and fungi strains ranged from 0.08 -0.3 mg/ml and 0.25 -1.17 mg/ml, respectively. The results revealed that the SCE can play an important role against the human multi-drug resistant pathogens and can alternate the antibiotics as well as chemical preservatives to control infection and food spoilage contaminants.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of bioactive compounds extract from Saussurea costus against food spoilage microorganisms

Deabes¹,

Fatah

Salem

et al. 2021

Egypt. J. Chem.

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“…Some flowers like roselle, butterfly pea, varieties of roses, and jasmine are consumed as beverages, decorations on salads, and desserts. They improve the quality of food products by their unique taste, color, odor, and various beneficial nutrients [13]. Edible flowers have different characteristics, such as shape, color, brightness, crown thickness, taste, and even nutrient content.…”

Section: The Variant Of Edible Flowersmentioning

confidence: 99%

“…Apart from their role in fragrance and natural dye industries, edible flowers are essential in food seasoning, i.e., a variety of roses species [12]. Moreover, edible flowers have become an excellent natural food source because of having various bioactive compounds, such as phenolic acids, flavonoids, and other antioxidant compounds that contribute to health benefits [13,14].…”

Section: Introductionmentioning

confidence: 99%

Edible Flowers: Antioxidant Compounds and Their Functional Properties

et al. 2021

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Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.

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“…which possess numerous health benefits (antioxidant, anti-inflammatory, anti-cancerous, antidiabetic activity) and are successfully being utilized by tribal people in their daily diet (as food and medicine). A wide range of food processing techniques and food products should be developed using these flowers with the help of ethnic knowledge for effective delivery to the consumers [7]. The utilization of Rhododendron flower petals for the development of a variety of foods and nutraceutical products can help in the availability of these flower-based product during the year which can aid sustainability in the development of rural tribal populations with great promise of employment [8].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Edible Rhododendron (Rhododendron arboreum Sm.) Flowers for Development of Spiced Beverage (Appetizer) and Its Shelf Life Evaluation during Storage

Thakur

Aarti

Hamid

et al. 2020

IRJPAC

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In India, various types of unexplored edible flowers are being utilized traditionally as food and medicine by the rural communities since ancient time only during their flowering time due to short post harvest life. These flowers are rich in phytochemical (e.g. polyphenolics, anthocyanins) which possess numerous health benefits. So, the present investigations were conducted to develop a spiced beverage/appetizer (spiced squash) from rhododendron flower petals and its quality evaluation during storage. Different combinations of petals extract and total soluble solids (TSS) were tried to standardize proper combination for spiced beverage. Appetizer recipe (T3) prepared with 35% extract, 40°B TSS and 1.20% acid was found to be best based on quality characteristics of the product. The best-selected appetizer recipe was packed in glass and PET bottles and stored for 6 months under ambient (15-25°C) and refrigerated temperature conditions (4-7°C). Overall effect of packaging and storage revealed that various quality characteristics like TSS, apparent viscosity, reducing and total sugars of appetizer increased slightly, whereas, other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased slightly during storage. The quality of beverage was retained better in glass bottles under refrigerated condition as compare to ambient storage condition.

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Nutraceutical potential of tree flowers: A comprehensive review on biochemical profile, health benefits, and utilization

Cited by 65 publications

References 85 publications

Antimicrobial activity of bioactive compounds extract from Saussurea costus against food spoilage microorganisms

Antimicrobial activity of bioactive compounds extract from Saussurea costus against food spoilage microorganisms

Edible Flowers: Antioxidant Compounds and Their Functional Properties

Utilization of Edible Rhododendron (Rhododendron arboreum Sm.) Flowers for Development of Spiced Beverage (Appetizer) and Its Shelf Life Evaluation during Storage

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