Edible Flowers: Antioxidant Compounds and Their Functional Properties

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
Main Authors: Nadhila B. Prabawati, Viki Oktavirina, Miguel Palma, Widiastuti Setyaningsih
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Horticulturae
Subjects:
bioactive compounds
phenolics
functional properties
functional food
Online Access:https://www.mdpi.com/2311-7524/7/4/66
id doaj-5141bd18ca9e41cfa8f49053821efc86
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spelling doaj-5141bd18ca9e41cfa8f49053821efc862021-04-01T23:04:46ZengMDPI AGHorticulturae2311-75242021-04-017666610.3390/horticulturae7040066Edible Flowers: Antioxidant Compounds and Their Functional PropertiesNadhila B. Prabawati0Viki Oktavirina1Miguel Palma2Widiastuti Setyaningsih3Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora No. 1, Bulaksumur, Sleman, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora No. 1, Bulaksumur, Sleman, Yogyakarta 55281, IndonesiaDepartment of Analytical Chemistry, Faculty of Sciences, IVAGRO, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, University of Cadiz, 11510 Puerto Real, Cadiz, SpainDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora No. 1, Bulaksumur, Sleman, Yogyakarta 55281, IndonesiaEdible 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.https://www.mdpi.com/2311-7524/7/4/66bioactive compoundsphenolicsfunctional propertiesfunctional food
collection DOAJ
language English
format Article
sources DOAJ
author Nadhila B. Prabawati
Viki Oktavirina
Miguel Palma
Widiastuti Setyaningsih
spellingShingle Nadhila B. Prabawati
Viki Oktavirina
Miguel Palma
Widiastuti Setyaningsih
Edible Flowers: Antioxidant Compounds and Their Functional Properties
Horticulturae
bioactive compounds
phenolics
functional properties
functional food
author_facet Nadhila B. Prabawati
Viki Oktavirina
Miguel Palma
Widiastuti Setyaningsih
author_sort Nadhila B. Prabawati
title Edible Flowers: Antioxidant Compounds and Their Functional Properties
title_short Edible Flowers: Antioxidant Compounds and Their Functional Properties
title_full Edible Flowers: Antioxidant Compounds and Their Functional Properties
title_fullStr Edible Flowers: Antioxidant Compounds and Their Functional Properties
title_full_unstemmed Edible Flowers: Antioxidant Compounds and Their Functional Properties
title_sort edible flowers: antioxidant compounds and their functional properties
publisher MDPI AG
series Horticulturae
issn 2311-7524
publishDate 2021-04-01
description 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.
topic bioactive compounds
phenolics
functional properties
functional food
url https://www.mdpi.com/2311-7524/7/4/66
work_keys_str_mv AT nadhilabprabawati edibleflowersantioxidantcompoundsandtheirfunctionalproperties
AT vikioktavirina edibleflowersantioxidantcompoundsandtheirfunctionalproperties
AT miguelpalma edibleflowersantioxidantcompoundsandtheirfunctionalproperties
AT widiastutisetyaningsih edibleflowersantioxidantcompoundsandtheirfunctionalproperties
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