Tao Yanxia, Zhang Xingkai, Li Zhuangyu, Tian Shouzheng, Li Li, Zhou Xuhong
School of Chinese Materia Medica Yunnan University of Chinese Medicine Kunming China.
Office of Science and Technology, Yunnan University of Chinese Medicine Kunming China.
Food Sci Nutr. 2025 Jul 21;13(7):e70666. doi: 10.1002/fsn3.70666. eCollection 2025 Jul.
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.
可食用花卉因其潜在的健康益处而被广泛食用。本研究评估了50种云南可食用花卉的活性成分和体外抗氧化特性，以探索它们的潜在用途。制备了70%乙醇提取物，并分析了总多酚含量（TPC）、总黄酮含量（TFC）和总花青素含量（TAC）。使用铁还原抗氧化能力（FRAP）、2,2-二苯基-1-苦基肼（DPPH）和2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）测定法评估抗氧化能力。此外，还测定了酪氨酸酶抑制和抗菌活性，并研究了活性成分与抗氧化能力之间的相关性。结果表明，[具体花卉名称1]多酚含量高，[具体花卉名称2]黄酮含量高，[具体花卉名称3]（滇红）花青素含量高。[具体花卉名称4]表现出最强的DPPH和ABTS自由基清除活性。[具体花卉名称5]表现出最高的FRAP活性，而[具体花卉名称6]表现出最高的酪氨酸酶抑制活性。[具体花卉名称7]对[具体微生物1]和[具体微生物2]表现出显著的抗菌作用。[具体花卉名称8]和[具体花卉名称9]的提取物对[具体微生物3]表现出优异的抗菌作用。相关性分析表明TPC与抗氧化活性之间呈正相关，表明多酚与抗氧化能力密切相关。本研究突出了这些可食用花卉作为抗菌剂和天然抗氧化剂所具有的潜力。使用隶属函数分析确定，[具体花卉名称10]、[具体花卉名称11]、[具体花卉名称12]和[具体花卉名称13]综合得分最高，表明它们作为生物活性化合物来源的品质优良。
