Comprehensive Analysis of 50 Edible Flowers From Yunnan Province: Active Components, Antioxidant Capacity, Tyrosinase Inhibition, and Antimicrobial Activity.

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 had high polyphenol content, Lour. had high flavonoid content, and Thunb. (Dianhong) had high anthocyanin content. Thunb. (Mohong) exhibited the strongest DPPH and ABTS radical scavenging activities. (Thunb.) C. Y. Wu demonstrated the highest FRAP activity, whereas L. showed the highest tyrosinase inhibition activity. exhibited significant antimicrobial effects against and . Extracts from and (Jacq.) A. DC. demonstrated excellent antimicrobial effects against . 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 , , , and L. as having the highest comprehensive scores, indicating their superior quality as sources of bioactive compounds.