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Journal articles on the topic 'Edible flowers'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Kresnapati, I. Nyoman Bagus Aji, Salsabila Yunita Kurniawan, Novitarini Novitarini, and Baiq Yulia Hasni Pratiwi. "Hepatoprotector Edible Flower in Indonesia: A Review." Jurnal Pijar Mipa 20, no. 3 (2025): 544–53. https://doi.org/10.29303/jpm.v20i3.8983.

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Hepatotoxicity is an agent that causes damage to human liver function, and every year, cases of liver damage are increasing. Agents that cause liver damage, such as drugs (Paracetamol), chemicals, Carbon Tetrachloride (CCL4), cause liver damage, which is characterized by an increase in the liver enzymes Serum Glutamic Oxaloacetic Transaminase (SGOT) and Serum Glutamic Pyruvic Transaminase (SGPT). Giving natural ingredients such as edible flower extracts (hepatoprotectors) can reduce SGOT and SGPT levels in liver damage (Hepatoxicity). Indonesia is a country rich in biodiversity, including edib

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Kelley, K. M., B. K. Behe, J. A. Biernbaum, and K. L. Poff. "496 Consumer Preference of Edible Flower Color, Container Size, and Price." HortScience 35, no. 3 (2000): 480B—480. http://dx.doi.org/10.21273/hortsci.35.3.480b.

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Two surveys were conducted to determine the importance of characteristics of containers of edible flower which could be sold to consumers in retail outlets. Self-selected participants at Bloomfest at Cobo Hall in Detroit, Mich., were assigned to one group that rated the importance of attributes such as edible flower color of Viola × wittrockiana `Accord Banner Clear Mixture', color combinations, container size, and price of the container. Participants assigned to a second group rated color, color combinations, and size. Flower color was allocated the most points in the purchasing decision (63%

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I Nyoman Bagus Aji Kresnapati, Muhammad Eka Putra Ramandha, and Nurul Indriani. "Familiar Edible Flowers in Indonesia." PCJN Pharmaceutical and Clinical Journal of Nusantara 1, no. 01 (2022): 63–70. http://dx.doi.org/10.58549/pcjn.v1i01.7.

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Flowers besides being used as ornamental plants, they can also be consumed. Flowers that can be consumed are called Edible Flowers. Edible flowers in general can be consumed directly, usually in tea or can be served in the form of processed food. Edible flowers contain phytochemical compounds such as anthocyanins, flavonoids, phenolics, carotenoids which are useful as antioxidants. Indonesia is rich in biodiversity with a variety of plant species that can grow, including edible flowers. There is diversity, but only a few edibles that can grow and are familiar to Indonesian people will be revie

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Darmawati, Emmy Darmawati, and Mila Anisya Rahmi. "Aplikasi teknologi coating untuk peningkatan daya simpan bunga anyelir guna memperluas pasar edible flower." Agrointek : Jurnal Teknologi Industri Pertanian 17, no. 3 (2023): 589–98. http://dx.doi.org/10.21107/agrointek.v17i3.17141.

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Flowers that can be consumed safely are known as edible flowers. Currently, edible flowers are becoming a trend in the floricultural business, besides ornamental flowers. The problem with fresh edible flower agribusiness is that the quality quickly declines, so the market is limited. Transpiration and respiration are one of the causes of fresh flowers being easily damaged. The proper coating will reduce transpiration and respiration and even microbial damage. Carnations are one of the most popular flowers because of their exotic colors. This study aimed to increase the shelf life of carnations

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Śmiechowska, Maria, Przemysław Dmowski, and Larysa Skowierzak. "Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production." Applied Sciences 11, no. 21 (2021): 10095. http://dx.doi.org/10.3390/app112110095.

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The growing interest of consumers in regional and traditional products drew our attention to innovative products manufactured at home and using craft methods, which include, among others, alcohol tinctures of edible flowers. The aim of this paper is to present selected tinctures of edible flowers from home and craft production, their phenol content, antioxidant properties and colour. Novel alcoholic beverages obtained from edible flowers are characterized. The tinctures from wild rose flowers, elderberry, marigold and cornflower were studied. The content of phenolic compounds, the antioxidant

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B. Prabawati, Nadhila B., Viki Oktavirina, Miguel Palma, and Widiastuti Setyaningsih. "Edible Flowers: Antioxidant Compounds and Their Functional Properties." Horticulturae 7, no. 4 (2021): 66. http://dx.doi.org/10.3390/horticulturae7040066.

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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 presen

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7

Acikgoz, Funda. "Edible Flowers." Journal of Experimental Agriculture International 17, no. 1 (2017): 1–5. http://dx.doi.org/10.9734/jeai/2017/34564.

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8

Kelley, Kathleen M., Bridget K. Behe, John A. Biernbaum, and Kenneth L. Poff. "Consumer Preference for Edible-flower Color, Container Size, and Price." HortScience 36, no. 4 (2001): 801–4. http://dx.doi.org/10.21273/hortsci.36.4.801.

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Two surveys were conducted to determine characteristics important in containerized edible flowers that could be sold in retail outlets. Self-selected participants at Bloomfest at Cobo Hall, Detroit, were assigned to one group that rated the importance of attributes such as color of pansy (Viola ×wittrockiana Gams. `Accord Banner Clear Mixture'), color combinations, container size, and price. Participants assigned to a second group rated color, color combinations, and container size. Flower color was allocated the most points in the purchasing decision (63% for the first group and 95% for the s

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Lucarini, Massimo, Andrea Copetta, Alessandra Durazzo, et al. "A Snapshot on Food Allergies: A Case Study on Edible Flowers." Sustainability 12, no. 20 (2020): 8709. http://dx.doi.org/10.3390/su12208709.

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This perspective study addresses the main causes of adverse reactions to foods in humans, by taking into account the main allergic reactions that may occur as a result of food ingestion, as well the main allergens present in food and how their allergenicity change as a result of food preparation. In addition, European legislation on food labeling and novel foods was taken into account. The case study of this perspective is on the potential allergenicity of edible flowers as well as evidence of phytochemistry and toxic compounds and the risk associated with their ingestion. Regarding edible flo

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Carter, Johnny, Bharat P. Singh, and Young W. Park. "348 Mineral Nutrient Composition of Edible Parts of the Daylily Plant." HortScience 34, no. 3 (1999): 503C—503. http://dx.doi.org/10.21273/hortsci.34.3.503c.

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In the United States, the common daylily is cultivated as an ornamental. However, in other countries, such as China and Japan, it is an important food crop. With this in mind, a study was conducted to determine the mineral nutrient content of edible parts (flower buds, flowers and tubers) of the daylily plant. Edible parts were analyzed for P, K, Ca, Mg, Mn, Fe, B, Cu, Al, and Na. Results of this study showed that flower buds had significantly higher level of P and Mg than tubers and flowers. The K and B concentration in flower buds were similar to flowers, but significantly greater than in th

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Dikshit, Ajay Rajendra. "The Role of Edible Flowers in Enhancing Customer Experience in Luxury Hotels." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 05 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem34380.

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Enhancing the dining experience for patrons, the use of edible flowers into culinary offerings has emerged as a unique trend in upscale hotels. The purpose of this study is to determine how edible flowers affect both the entire eating experience and client pleasure. The study investigates the aesthetic, tactile, and affective impacts of adding edible flowers to food and drink using a mixed-methods approach that includes surveys and interviews with hotel visitors and employees. According to research, edible flowers greatly increase the visual attractiveness and distinctiveness of dishes, which

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Kelley, Kathleen M., Bridget K. Behe, John A. Biernbaum, and Kenneth L. Poff. "Consumer Purchase and Use of Edible Flowers: Results of Three Studies." HortTechnology 12, no. 2 (2002): 282–87. http://dx.doi.org/10.21273/horttech.12.2.282.

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Three separate marketing studies were conducted during 2000 to determine consumer purchase behavior, use, and potential for purchasing edible flowers. First, a telephone survey was administered to 423 randomly selected residences in the Metro-Detroit area. Participants with some college education were more likely to have eaten edible flowers, would be more likely to eat them, and would be more likely to buy them. A second survey conducted with 25 Michigan Master Gardeners collected more detailed responses about edible flower purchase and use. Females were more likely to purchase edible flowers

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13

Falla, Nicole Mélanie, Negin Seif Zadeh, Stefania Stelluti, et al. "Active Modified Atmosphere Packaging Helps Preserve Quality of Edible Flowers." Agronomy 14, no. 10 (2024): 2409. http://dx.doi.org/10.3390/agronomy14102409.

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Edible flowers are becoming increasingly popular as food products, since they give aroma, color, and visual appeal and are also health-promoting compounds. However, they are a highly perishable product, thus post-harvest technologies are needed to extend their marketability. In this study, active (N2: 100%) and passive modified atmosphere packaging (MAP) technologies were applied to three edible flower species, namely Begonia grandiflora ‘Viking’, Tropaeolum majus, and Viola cornuta, stored at 4 °C. Even if the flowers’ quality decay occurred differently according to the species, active MAP be

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Marini, Sri. "Analisis Minat Beli: Dampak Dari Pengetahuan Produk Edible Flower (Studi Kasus Pada Restoran- Restoran di Kota bandung)." Tourism Scientific Journal 6, no. 1 (2020): 37–54. http://dx.doi.org/10.32659/tsj.v6i1.119.

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The development of the tourism and hospitality industry has encouraged the food industry to use edible flowers as an appetizing dish. The growth of gastronomy should stimulate its use to increase the value of local products, lifestyle, culture and even nutrition. Edible flowers, which are currently only used for garnishes, can actually be consumed. Hotels, restaurants, cake and pastry entrepreneurs have started using edible flowers as raw material for production. Apart from providing aesthetic value, flowers can create unique flavors to food. Purchase intention is influenced by product knowled

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Chandana, S.1 and Chandan S. 2. "Tasting Nature's Beauty: Exploring the Delightful World of Edible Flowers." Science World a monthly e magazine 3, no. 8 (2023): 2111–14. https://doi.org/10.5281/zenodo.8286417.

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Edible flowers are flowers that can be safely consumed and are often used as decorative elements in culinary dishes, beverages, and desserts. These flowers add color, flavor and sometimes unique textures to various dishes. However, it's important to note that not all flowers are edible, so it's crucial to positively identify the flowers before consuming them. Plant foods contain a plethora of natural chemicals which while not essential play a vital role in maintaining the proper functioning of the body. With over 25,000 phytonutrients present in edible flowers stand out as a notable ca

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Darmawati, Emmy, and Adinda Putri Ayu Hakim. "Aplikasi Penyalut Berbahan Tepung Lidah Buaya untuk Mempertahankan Mutu Bunga Edibel." Jurnal Ilmu Pertanian Indonesia 28, no. 2 (2023): 201–8. http://dx.doi.org/10.18343/jipi.28.2.201.

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Edible flower is a flower that is safe for consumption both in fresh and processed form. In fresh form, edible flowers are used as garnishes or food decorations and a unique flavor enhancer. Kenikir (Cosmos sulphureus) is one of the edible flowers that are safe for consumption in fresh form. However, in fresh condition, flowers are easily damaged so that their market share is limited. Coating using aloe vera, which can hold moisture while having antimicrobial properties, is a method to maintain flower freshness. The purpose of the study was to examine the effect of aloe vera coating applicatio

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Suppakittpaisarn, Pongsakorn, Sarana Rose Sommano, Ratchuporn Suksathan, et al. "Developing a Framework for Edible Flower Conservation in the Mekong Region." Asian Journal of Agriculture and Development 21, no. 2 (2024): 25–36. https://doi.org/10.37801/ajad2024.21.2.2.

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The rich cultural heritage and plant food diversity of the Mekong region face formidable challenges brought about by the negative effects of modernization and by environmental shifts. Among these plant foods, edible flowers are well rooted in rituals and traditions of the region’s local communities. Unfortunately, industrial-scale food cultivation practices pose threats to the edible flowers and the traditions in which these are entwined, such as the local culinary, slow food, and cultural practices. Researchers from Thailand, China, Myanmar, Lao PDR, and Vietnam collaborated to explore ways i

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Kuotsu, Ruokuonuo, Pallavi Sharma, Phejin Konyak, and Limasenla. "Traditional uses of edible flowers among the native tribal communities of Kohima district, Nagaland, India." Journal of Bioresources 11, no. 1 (2024): 64–70. https://doi.org/10.5281/zenodo.11468451.

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Edible flowers have been reported to play a significant role in human sustenance throughout history, serving multiple purposes such as culinary use, ornamental value, medicinal applications, decorative arrangements, essential oil production, nutraceutical support and being utilized in various religious rituals. This study aims to create a comprehensive record of the traditional use of edible flowers by the indigenous tribal communities residing in Kohima district of Nagaland, India. Traditional knowledge of plants holds immense importance in local culture and belief systems of various ethnic g

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Fernandes, Luana, Elsa Ramalhosa, José Pereira, Jorge Saraiva, and Susana Casal. "The Unexplored Potential of Edible Flowers Lipids." Agriculture 8, no. 10 (2018): 146. http://dx.doi.org/10.3390/agriculture8100146.

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Edible flowers have been historically linked to traditional world cuisine and culture. They are often used as ingredients in food and beverages for medicinal or pharmaceutical purposes. However, little attention has been paid to the quality of their lipids, and therefore to their potential for oil extraction and use in the food and food supplements industries. This review summarizes the current knowledge on the lipid composition of several edible flowers, including fat content, fatty acids, vitamin E, and carotenoids profiles. Edible flower lipids were found to be rich in linoleic (C18:2) and

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dos Santos Silva, Laila Yasmim, Andrezza da Silva Ramos, Débora Nogueira Cavalcante, et al. "Hibiscus Acetosella: An Unconventional Alternative Edible Flower Rich in Bioactive Compounds." Molecules 28, no. 12 (2023): 4819. http://dx.doi.org/10.3390/molecules28124819.

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The interest in the consumption of edible flowers has increased since they represent a rich source of bioactive compounds, which are significantly beneficial to human health. The objective of this research was to access the bioactive compounds and antioxidant and cytotoxic properties of unconventional alternative edible flowers of Hibiscus acetosella Welw. Ex Hiern. The edible flowers presented pH value of 2.8 ± 0.00, soluble solids content of 3.4 ± 0.0 °Brix, high moisture content of about 91.8 ± 0.3%, carbohydrates (6.9 ± 1.2%), lipids (0.90 ± 0.17%), ashes (0.4 ± 0.0%), and not detectable p

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Kritsi, Eftichia, Thalia Tsiaka, Alexandros-George Ioannou, et al. "In Vitro and In Silico Studies to Assess Edible Flowers’ Antioxidant Activities." Applied Sciences 12, no. 14 (2022): 7331. http://dx.doi.org/10.3390/app12147331.

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The incorporation of edible flowers in the human diet and culinary preparations dates back to ancient times. Nowadays, edible flowers have gained great attention due to their health-promoting and nutritive effects and their widespread acceptance by consumers. Therefore, edible flowers are ideal candidates for use in the design and development of functional foods and dietary supplements, representing a new and promising trend in the food industry. Thus, the present study attempts to assess the potential of various edible flowers against oxidative stress by applying a combination of in vitro, in

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Darmawati, Emmy Darmawati, and Aulia Indri Shacrudin. "Application of Chitosan and Citric Acid Coating to Increase The Storage of Marigold Flowers (Tagetes Patula L.)." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 12, no. 2 (2023): 277. http://dx.doi.org/10.23960/jtep-l.v12i2.277-287.

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Marigold is a flower that can be consumed (edible flower) in fresh condition. Marigold flower damage is characterized by withering and changing the color of the petals to brown (browning). Coating treatment combined with citric acid is expected to be one of the solutions to maintain quality and increase the shelf life of Marigold flowers.. This study aims to examine the effect of citric acid treatment and application of coating made from chitosan on changes in the quality of Marigold flowers as fresh edible flowers. The concentrations of chitosan (K) studied were 0.05% and 0.1%; while the conc

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Gao, Yifang, Xueting Liu, Wenqing Yang, Xixi Li, Mengru Li, and Fengjuan Li. "Dual inhibition of the renin and angiotensin converting enzyme activities of aqueous extracts of 22 edible flower petals." RSC Advances 12, no. 7 (2022): 4191–98. http://dx.doi.org/10.1039/d1ra08978a.

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In order to explore novel antihypertensive substances and fulfill high-value utilization of edible flowers, the inhibitory activities of aqueous extracts of 22 edible flower petals on renin and angiotensin converting enzyme (ACE) were investigated.

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Kelley, Kathleen M., Bridget K. Behe, John A. Biernbaum, and Kenneth L. Poff. "Combinations of Colors and Species of Containerized Edible Flowers: Effect on Consumer Preferences." HortScience 37, no. 1 (2002): 218–21. http://dx.doi.org/10.21273/hortsci.37.1.218.

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Do consumers prefer certain combinations of edible-flower species and colors over other assortments? Two hundred and sixteen people were self-selected for a survey at a Michigan flower show to rate 15 photographs of edible flowers arranged in 0.24-L, clear, plastic containers. Each container had either an individual species or combinations of Viola tricolor L. `Helen Mount' (viola), Borago officinalis L. (borage), and Tropaeolum majus L. `Jewel Mix' and `Tip Top Apricot' (nasturtium). To determine what color(s) of nasturtium participants would prefer, containers held either orange and crimson,

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STEFANIAK, Anna, and Monika Elżbieta GRZESZCZUK. "Nutritional and Biological Value of Five Edible Flower Species." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 47, no. 1 (2018): 128–34. http://dx.doi.org/10.15835/nbha47111136.

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The introduction of edible flowers into our menu and their consumption significantly increases as a result of decorative, taste or aroma qualities. Current research on the chemical composition of edible flowers indicates a high content of vitamins, mineral compounds, essential oils, fibre, mucilage and other compounds characterized by a very high antioxidant activity. The aim of the experiment was to compare the nutritional value and antioxidant activity of three annual and two perennial ornamental plant species with edible flowers: Mimulus x hybridus L. ‘Magic Yellow’ and ‘Magic Red’, Antirrh

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Kelley, Kathleen M., Bridget K. Behe, John A. Biernbaum, and Kenneth L. Poff. "Consumer Ratings of Edible Flower Quality, Mix, and Color." HortTechnology 11, no. 4 (2001): 644–47. http://dx.doi.org/10.21273/horttech.11.4.644.

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Two identical surveys were conducted with separate samples to determine consumer perceptions of the quality of five edible flower species. Participants were either members of a class that reviewed the history and uses of edible flowers at an annual, 1-day event (Garden Days) or Michigan Master Gardeners who attended a similar class. Participants were shown a randomized series of projected photographic slides of five edible flower species and asked to indicate whether they found the flower quality acceptable. The slides depicted a range of ratings of mechanical damage, insect damage, or flower

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Carboni, Angela Daniela, Tiziana Di Renzo, Stefania Nazzaro, Pasquale Marena, Maria Cecilia Puppo, and Anna Reale. "A Comprehensive Review of Edible Flowers with a Focus on Microbiological, Nutritional, and Potential Health Aspects." Foods 14, no. 10 (2025): 1719. https://doi.org/10.3390/foods14101719.

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Edible flowers have been used since ancient times directly as food, flavoring agents, and garnish in food products, and are now reappearing in modern cuisine. Edible flowers have gained popularity due to changing consumer habits focused on healthier food options. In addition to contributing to the esthetics and flavor of various dishes, edible flowers are now recognized for their nutritional value, as they contain bioactive components with different health benefits. However, a significant concern regarding edible flowers is the potential contamination by undesirable microorganisms. Since edibl

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Chai, Qiu-ju, and Xi Cai Zhang. "Research progress on nutritional functional ingredients and biological activity of edible flowers." International Journal of Multidisciplinary Research and Growth Evaluation 5, no. 3 (2024): 755–61. http://dx.doi.org/10.54660/.ijmrge.2024.5.3.755-761.

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Edible flowers have a long history of development, rich in a variety of nutrients and functional ingredients, and have great market development potential. Based on the latest research results on edible flowers at home and abroad, the nutrients of common edible flowers and functional ingredients such as anthocyanins, carotenoids, flavonoids, phenolic acids, and plant essential oils are reviewed, and the biological activities of edible flowers are summarized and analyzed in order to provide a reference for the product development and deep processing and utilization of edible flowers.

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Karthik, D. R. Shruti Mallikarjun Kolur and R. Vasantha Kumari. "Edible Flowers as a Source of Nutraceuticals." Science World a monthly e magazine 3, no. 7 (2023): 1339–42. https://doi.org/10.5281/zenodo.8148382.

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Floriculture is an important wing of horticulture which contribute to the economic development of the country. Its diversified products are exported to the foreign countries especially to USA, UK and Arab countries. This made India to compete with other countries in the global trade. Government of India has identified floriculture as a sunrise industry and accorded it with 100% export-oriented status. The floriculture products mainly include cut flowers, potted plants, cut foliage, seed bulbs, tubers, dried flowers and dry flower based artistic products.

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Demir, Dilek, Ayşe Büşra Madenci, and Eda Güneş. "Usability of Geothermal Resources in Edible Flower Production in Gastronomy." Gastroia: Journal of Gastronomy And Travel Research 9, no. 1 (2025): 107–19. https://doi.org/10.32958/gastoria.1578203.

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In recent years, edible flowers, noted for their significant sensory characteristics and health benefits, have emerged as a new trend in global gastronomy. However, a review of the literature clearly shows the limited cultivation of these flowers in our country, despite their current usage. This study aims to determine the potential of using geothermal resources in greenhouse activities for edible flower cultivation. The research employed a semi-structured interview technique, one of the qualitative research methods, and the data were collected through face-to-face interviews conducted in Apri

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Nagy, Attila, and Károly Ecseri. "Edible flowers : The rose." Gradus 7, no. 2 (2020): 59–61. http://dx.doi.org/10.47833/2020.2.agr.011.

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Sood, Yachna, Manmohan Lal, Ayush Kalia, and Sakshi Verma. "Edible Flowers: Super Foods with Potential Health Benefits." International Journal of Plant & Soil Science 36, no. 3 (2024): 213–21. http://dx.doi.org/10.9734/ijpss/2024/v36i34417.

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Edible flowers have become popular in recent years as a unique and visually tempting addition to culinary creations. This review article explores the assorted world of edible flowers, focusing on their potential health benefits, bioactive compounds, and associated toxicological risks, with particular attention to the anti-nutritional compounds and toxic flowers. Edible flowers from different plant species provide a variety of bioactive compounds that contribute to their flavor, aroma, and potential health benefits. These bioactive compounds, including antioxidants, vitamins, minerals and phyto

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Magri, Anna, Giuseppina Adiletta, and Milena Petriccione. "Evaluation of Antioxidant Systems and Ascorbate-Glutathione Cycle in Feijoa Edible Flowers at Different Flowering Stages." Foods 9, no. 1 (2020): 95. http://dx.doi.org/10.3390/foods9010095.

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Background: Feijoa (Acca sellowiana (O. Berg)) was initially introduced as an ornamental plant, but nowadays, it is widely cultivated for the numerous beneficial properties of its edible fruits. Feijoa flowers have been included in the list of edible flowers, but despite this, they are still considered niche products due to consumer skepticism and lack of publicity. Methods: This study evaluated the physicochemical traits, antioxidant system, and ascorbate-glutathione cycle in feijoa flowers at five flowering stages based on the Biologische Bundesanstalt, Bundessortenamt und CHemische Industri

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Madurangi, A. D. R., and S. D. T. Maduwanthi. "Edible Flowers in Herbal Beverage Development." Asian Food Science Journal 23, no. 8 (2024): 1–21. http://dx.doi.org/10.9734/afsj/2024/v23i8731.

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Herbal beverages with nutraceutical benefits are becoming more widely acknowledged as healthy dietary choices among mindful consumers. There are numerous types of herbal beverages prepared from different morphological plant elements. Edible flowers, with their unique flavors, distinct aromas, vivid colors, and nutraceutical properties, have gained predominance among all the other botanical ingredients utilized in the formulation of herbal beverages. This review elaborates on applications of edible flowers used in the preparation of herbal teas, infusions, and a few other novel developments in

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Dastidar, Avisikta Ghosh, Swagatalakshmi Chakraborty, Arnab Saha, Saptarshi Das, and Quazi Farheen Zaman. "Edible Flowers: A New Source of Minerals." International Journal for Research in Applied Science and Engineering Technology 11, no. 3 (2023): 38–54. http://dx.doi.org/10.22214/ijraset.2023.49312.

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Abstract: Edible flowers have become very popular in recent years as a potent and natural source of various important minerals, vitamins, flavonoids, enzymes and aromatic compounds. Various anti-bacterial, anti-viral, anti-fungal & anti-inflammatory substances have been found in various edible flowers e.g. Rose, Marigold, Lilac, Chrysanthemum, Chinese hibiscus, Roselle, Tulip, Magnolia, Water lily etc. These flowers are almost calorie-free, high in antioxidants, have inhibitory effects against cancer, obesity and inflammation, prevent neuronal degradation, help to diminish blood pressure,

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Rosli, N. F., M. F. Abu Bakar, F. I. Abu Bakar, and S. Y. Lim. "Anti-gout potential of selected edible flowers." Food Research 6, no. 1 (2022): 146–53. http://dx.doi.org/10.26656/fr.2017.6(1).156.

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Gout is a form of inflammatory arthritis triggered by the interaction between monosodium urate crystals and tissues during the purine metabolism by xanthine oxidase. This study aimed to determine the xanthine oxidase inhibitory activity, total phenolic content, total flavonoid content and total anthocyanin content of 10 selected edible flowers, namely Rosa sp., Malus sp., Lavandula sp., Lilium sp., Hibiscus sabdariffa L., Chrysanthemum sp., Matricaria sp., Gomphrena sp., Myosotis sp. and Jasminum sp. extracted using hot water infusion method. Phytochemical contents and the anti-gout activity o

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Regmi, Abishkar, Shital Poudyal, Sukhbir Singh, Cade Coldren, Naima Moustaid-Moussa, and Catherine Simpson. "Biochar Influences Phytochemical Concentrations of Viola cornuta Flowers." Sustainability 15, no. 5 (2023): 3882. http://dx.doi.org/10.3390/su15053882.

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Edible flowers are a rich source of phytochemicals with potential health benefits. Yet, changes in production practices can influence the phytochemical composition of edible flowers. Practices such as the addition of biochar have been used to affect growing media properties as well as to conserve peat resources. However, there is little known about how biochar affects the phytochemical composition of edible flowers. To determine if biochar affects phytochemicals in Viola cornuta, four cultivars were subjected to different rates of biochar, with and without fertilizer. At the rate of 10% biocha

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McGuire, Christopher M. "Field Performance and Phenotypic Variation of Passiflora incarnata L. in New York State." HortScience 33, no. 2 (1998): 240–41. http://dx.doi.org/10.21273/hortsci.33.2.240.

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Passiflora incarnata L., a perennial vine native to southeastern North America, bears fruit containing an edible juice. I observed the growth, flowering, fruit yield, and fruit traits of P. incarnata plants grown in the field for one season in Ithaca, N.Y. Plants flowered throughout the summer and were pollinated by carpenter bees, but fruit set was low without additional hand-pollination. Fruits set before mid-August matured in 52 to 113 days, but fruits set after mid-August usually failed to mature. Following hand-pollination of some flowers, plants matured 0 to 14 fruits, and yield of edibl

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McGuire, Christopher M. "Field Performance and Phenotypic Variation of Passiflora incarnata L. in New York State." HortScience 33, no. 2 (1998): 240–41. http://dx.doi.org/10.21273/hortsci.33.2.0240.

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Passiflora incarnata L., a perennial vine native to southeastern North America, bears fruit containing an edible juice. I observed the growth, flowering, fruit yield, and fruit traits of P. incarnata plants grown in the field for one season in Ithaca, N.Y. Plants flowered throughout the summer and were pollinated by carpenter bees, but fruit set was low without additional hand-pollination. Fruits set before mid-August matured in 52 to 113 days, but fruits set after mid-August usually failed to mature. Following hand-pollination of some flowers, plants matured 0 to 14 fruits, and yield of edibl

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Jakubczyk, Karolina, Klaudia Koprowska, Aleksandra Gottschling, and Katarzyna Janda-Milczarek. "Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete’s Dietary Supplement." Nutrients 14, no. 12 (2022): 2470. http://dx.doi.org/10.3390/nu14122470.

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Edible flowers have been gaining popularity among researchers, nutritionists and chefs all around the world. Nowadays, flowers are used to make food look and/or taste better; however, they are also a very good source of valuable nutrients (antioxidants, vitamins, proteins, fats, carbohydrates, macro and microelements). The aim of our study was to determine the content of dietary fibre and total protein in selected edible flowers; we also compared the nutritional content of petals, differentiating between the representatives of the Oleaceae and Asteraceae families, as well as herbaceous vs. woo

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PETROVA, Ivanka, Nadezhda PETKOVA, Ivan IVANOV, and Mina TODOROVA. "Phytonutrients and Antioxidant Activity of Extracts from Five Edible Flowers Used in Culinary." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 77, no. 2 (2020): 26. http://dx.doi.org/10.15835/buasvmcn-fst:2020.0019.

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The aim of the current study was to evaluate the natural pigments (chlorophylls, carotenoids and anthocyanins), phenolic compounds and antioxidant activity of water and 95% ethanol extracts from five edible flowers - snapdragon (Antirrhinum majus), carnation (Dianthus plumarius), garden geranium (Pelargonium hortorum), petunia (Petunia integrifolia) and dahlia (Dahlia decorative). It was found that water extracts gave higher extractive yields. The highest carotenoids and total anthocyanins content were detected in snapdragon and dahlia flowers. The total phenolic content dominated in water ext

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Kandylis, Panagiotis. "Phytochemicals and Antioxidant Properties of Edible Flowers." Applied Sciences 12, no. 19 (2022): 9937. http://dx.doi.org/10.3390/app12199937.

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Nowadays there is a growing interest among consumers for functional food products, and edible flowers could be a solution to fulfill this demand. Edible flowers have been used throughout the centuries for their pharmaceutical properties, but also in some areas for culinary purposes. There is a great variety of edible flowers, and numerous studies are available regarding their chemical composition and potential antioxidant and functional characteristics. Therefore, the present work focuses on gathering a vast amount of data regarding edible flowers. Phytochemical content, total phenolic content

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Al Fillah, Viandy, and Eti Suminartika. "Kepuasan Konsumen terhadap Harga, Kualitas Pelayanan, dan Kualitas Produk Edible Flowers." Jurnal Agristan 6, no. 2 (2024): 282–98. https://doi.org/10.37058/agristan.v6i2.12627.

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Edible flowers merupakan komoditas agribisnis yang permintaannya diperkirakan selalu meningkat. Sayangnya, PT Ijo Kreasi Indonesia sebagai produsen edible flowers di Kota Bandung dihadapi masalah stagnasi penjualan pada tahun 2023 dan penurunan jumlah konsumen pada periode 2022-2023 dengan rendahnya tingkat pembelian ulang konsumen. Penelitian ini bertujuan mengidentifikasi karakteristik konsumen, menganalisis kepuasan konsumen terhadap harga, kualitas pelayanan, dan kualitas produk edible flowers, serta menganalisis atribut-atribut yang kinerjanya perlu diperbaiki dan dipertahankan. Penelitia

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Di Lorenzo, Ritamaria, Luigi Castaldo, Raffaele Sessa, et al. "Chemical Profile and Promising Applications of Cucurbita pepo L. Flowers." Antioxidants 13, no. 12 (2024): 1476. https://doi.org/10.3390/antiox13121476.

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Although edible flowers have been historically principally used due to their visual appeal and smell, the world is discovering their value as innovative and natural sources of bioactive compounds. Cucurbita pepo L. (CpL), a plant from the Cucurbitaceae family, is widely cultivated for its edible fruits and flowers, which are rich in polyphenols and carotenoids—compounds known for their potent antioxidant and anti-inflammatory properties. Despite their potential, the use of CpL flowers for skin-related applications remains underexplored. This study aimed to comprehensively analyze CpL flower ex

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Motti, Riccardo, Bruno Paura, Alessia Cozzolino, and Bruna de Falco. "Edible Flowers Used in Some Countries of the Mediterranean Basin: An Ethnobotanical Overview." Plants 11, no. 23 (2022): 3272. http://dx.doi.org/10.3390/plants11233272.

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Edible flowers are becoming an essential component of people’s nutrition in the Mediterranean basin. In the last decades, many researchers also have focused their attention on the nutritional composition of the edible flowers, as well as their antioxidant and antimicrobial properties, including studies on their safety issues. Despite the growing interest in the use of flowers in human nutrition, the ethnobotanical literature is lacking coverage of some important issues, particularly those which concern the use of flowers in the folk tradition. Only recently, a review regarding the contribution

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Nanda, Belekere Lakshmeesh. "Antioxidant and Anticancer Activity of Edible Flowers." Journal of Drug Delivery and Therapeutics 9, no. 3-s (2019): 290–95. http://dx.doi.org/10.22270/jddt.v9i3-s.2996.

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Cancer is the second major cause of deaths after cardiovascular diseases due to exposure to various carcinogens in the food we eat, the water we drink and the air we breathe. Excessive free radicals produced during cellular metabolism can attack the deoxyribose, DNA backbone and bases, which leads to cytotoxicity or mutation and finally it causes cancer. There is a necessity for research to search of new compounds with cytotoxic activity, as the treatment of cancer. The available anticancer drug is often unsatisfactory due to the problem, which cause cytotoxicity to the normal cells along with

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Zakie, Muhammad Reza, Diny Dinarti, and Agus Purwito. "Manajemen Panen dan Pasca Panen Edible Flower di Cidadap, Kota Bandung." Buletin Agrohorti 11, no. 1 (2023): 79–87. http://dx.doi.org/10.29244/agrob.v11i1.46577.

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Kegiatan penelitian telah dilaksanakan di Kecamatan Cidadap, Kota Bandung dari 27 Januari hingga 25 Mei 2019. Tujuan dari pelaksanaan penelitian ini adalah mengetahui permasalahan panen dan pasca panen edible flower di perusahaan dan dapat menemukan cara penanganan pasca panen yang baik. Edible flower memerlukan aspek pasca panen yang tepat agar tetap terjaga kesegaran dan penampilan bunga hingga sampai di tangan konsumen. Aspek teknis yang dilakukan adalah pemasangan instalasi NFT, pembuatan media tanam, persemaian, penanaman, pemeliharaan, panen, dan pasca panen. Aspek yang dipelajari bagian

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Kozicka, Michalina, and Ewelina Hallmann. "Identification and Quantification of Bioactive Compounds in Organic and Conventional Edible Pansy Flowers (Viola × wittrockiana) and Their Antioxidant Activity." Plants 12, no. 6 (2023): 1264. http://dx.doi.org/10.3390/plants12061264.

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The use of edible flowers has become increasingly popular as a good source of bioactive compounds. Many flowers can be consumed, but there is a lack of information about the chemical composition of organic and conventional flowers. Organic crops represent a higher level of food safety because pesticides and artificial fertilizers are prohibited. The present experiment was carried out with organic and conventional edible pansy flowers of different colors: double-pigmented violet/yellow and single-pigmented yellow flowers. In fresh flowers, the contents of dry matter and polyphenols (including p

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Guo, Yufang. "Microbial contamination of edible flowers." Nature Food 2, no. 7 (2021): 455. http://dx.doi.org/10.1038/s43016-021-00328-3.

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Rovik, Anwar, Laelatul Afifah, Nur Rokhmalia, Vania Uly Andyra, and Richad Richad. "Antibiofilm Activities of Bioactive Compounds of Local Edible Flowers in Indonesia: A Review." JPSCR: Journal of Pharmaceutical Science and Clinical Research 9, no. 2 (2024): 217. https://doi.org/10.20961/jpscr.v9i2.84411.

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<p>Antimicrobial resistance is a growing global health problem. Biofilm formation is a notable risk factor for patient mortality. Various efforts are needed to prevent biofilm formation. Plants have been utilized in traditional medicine practices for centuries. In this review, we present an ethnobotanical study of the use of edible flowers in Indonesia and their potential development as antibiofilm agents. Local communities in Indonesia have long used various flowering plants for traditional ceremonial purposes, aesthetics, cooking ingredients, and medicine. Only a few types of flowers a

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