Functional, Antioxidant, Antibacterial, and Antifungal Activity of Edible Flowers.

Edible flowers have been used since ancient times, but their potential for improving human health has not been explored. This study aimed to evaluate the profile of bioactive compounds (organic acids, phenolics, and carotenoids) and the antioxidant and antimicrobial activity of nine flower varieties with high concentrations of carotenoids or total phenolic compounds. Ninety-three edible flowers were analysed for physicochemical characteristics, total phenolic and carotenoid concentrations, and antioxidant activity (ABTS). Bioactive profiles were determined by rapid resolution liquid chromatography (RRLC), and antimicrobial activity was determined against , , and , and and orange, yellow, orange, red, and (orange1 and yellow) showed significant concentrations of total carotenoids. In contrast, orange2, red1, and variety medium yellow showed high levels of total phenolics. The predominant compounds in these species were citric acid (991.4 mg/g DW in red1), 4-hydroxybenzoic acid (936.2 mg/100 g DW in orange2), kaempferol (971. 9 mg/100 g DW in orange), quercetin glucoside (958.8 in ), quercetin (919.3 mg/100 g DW in ), α-carotene, and β-carotene in orange (989.5 and 601.2 mg/100 g DW, respectively). Regarding antimicrobial activity, orange and orange2 inhibited bacterial growth, while orange and orange2 inhibited and the latter inhibited . These results indicate the potential of edible flowers as a natural source of bioactive compounds and as a tool in the fight against antimicrobial resistance.