Edible Flowers: Antioxidant Compounds and Their Functional Properties

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 compound...

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Bibliographic Details
Published in:Horticulturae 2021-04, Vol.7 (4), p.66
Main Authors: B. Prabawati, Nadhila B., Oktavirina, Viki, Palma, Miguel, Setyaningsih, Widiastuti
Format: Article
Language:English
Subjects:
Acids
Anniversaries
Antioxidants
Aroma
Beverages
Bioactive compounds
Cancer
Consumers
Flavonoids
Flowers
Food
Free radicals
Fruits
functional food
Functional foods & nutraceuticals
functional properties
phenolics
Phenols
Product development
Signal transduction
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Summary: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.
ISSN:2311-7524
2311-7524
DOI:10.3390/horticulturae7040066