The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

Abstract

Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.

Mini-Review on the Enzymatic Lipophilization of Phenolics Present in Plant Extracts with the Special Emphasis on Anthocyanins

“…In acidic conditions, anthocyanins appear red but turn blue when the pH increases. Therefore, both solubility and resistance to changes under acid pH are important [ 26 , 27 ].…”

Phytochemicals and Antioxidant Properties of Edible Flowers

“…As already mentioned, there are several works available regarding the functional characteristics of edible flowers; however, the majority of them focus on the health benefits, and in some of them a brief description of the main compounds is presented [3][4][5][6][7][8]. The aim of the present study is to provide a detailed presentation of the main compounds detected in edible flowers and the possible antioxidant activity.…”

“…Sci. 2022, 12, 9937 2 of 25 some other compounds in lower concentrations may also be detected, such as alkaloids, nitrogen-containing compounds and organosulfur compounds [7,8].…”

Edible Flower Species as a Promising Source of Specialized Metabolites

“…However, regardless of the unquestionable role in the reproductive life of the plant, flowers are also a rich source of various SM such as phenols, ascorbic acid (AsA) and pigments, which highlight this type of food as a nutritious, valuable and highly appreciated antioxidant source [ 3 , 4 ]. The chemical composition of edible flowers is heterogeneous, but the most abundant chemical compounds are phenols, of which the most common and the most important are phenolic acids, flavonoids and anthocyanins, followed by carotenoids (carotenes, xantophylls) and chlorophylls; alkaloids, betalains, betacyanins and betaxanthins; nitrogen-containing and organosulfur compounds, etc., [ 5 ]. Thanks to the rich content of various SM, edible flower species can have significant biological and functional values, such as: antioxidant [ 6 ], immunomodulatory [ 7 ], anticancer [ 8 , 9 ], antiviral, antibacterial, anti-inflammatory, antiallergic, cardioprotective, hepatoprotective, neuroprotective and antimalarial properties [ 10 , 11 ].…”