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Edible flowers are widely consumed for their potential health benefits. This study assessed the active components and in vitro antioxidant properties of 50 edible flowers from Yunnan to explore their potential uses. A 70% ethanol extract was prepared, and the total polyphenol content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) were analyzed. Antioxidant capacity was evaluated using the ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays. Additionally, tyrosinase inhibition and antimicrobial activities were determined, and the correlation between active components and antioxidant capacity was investigated. The results showed that Prunus mume had high polyphenol content, Osmanthus fragrans Lour. had high flavonoid content, and Rosa rugosa Thunb. (Dianhong) had high anthocyanin content. Rosa rugosa Thunb. (Mohong) exhibited the strongest DPPH and ABTS radical scavenging activities. Clerodendranthus spicatus (Thunb.) C. Y. Wu demonstrated the highest FRAP activity, whereas Punica granatum L. showed the highest tyrosinase inhibition activity. Nymphaea coerulea exhibited significant antimicrobial effects against Escherichia coli and Staphylococcus aureus. Extracts from Hibiscus rosa-sinensis and Platycodon grandiflorus (Jacq.) A. DC. demonstrated excellent antimicrobial effects against Pseudomonas aeruginosa. Correlation analysis indicated a positive relationship between TPC and antioxidant activities, suggesting that polyphenols are closely linked to antioxidant capacity. This study highlights the potential of these edible flowers as antimicrobial agents and natural antioxidants. Analysis using the membership function identified N. coerulea, R. rugosa, P. granatum, and Lagerstroemia indica L. as having the highest comprehensive scores, indicating their superior quality as sources of bioactive compounds.
Pubmed ID: 40697708
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