Nutrient profile, antioxidant activity and property analysis of selected edible flowers.

Abstract

Edible flowers have gained more attention in this era due to their bioactive compounds and mostly available in all seasons. They are less consumed and underutilized when compared to the green leafy vegetables due to lack of nutritional and medical knowledge that is yet to be scientifically documented. The study is a imprint to investigate
proximate, microbial load, antioxidant activity, functional and optical properties of the selected edible flowers namely agathi, hibiscus, moringa and rose in dry basis. Fully blossomed flowers were collected from a same location in spring season and shade dried. Hibiscus and rose were dried for lesser duration than other flowers and agathi flower yield
more quantity after drying. Ash content of the flowers was between eight to nine per cent. Agathi flower were rich in carbohydrate, protein and Vitamin C, whereas moringa flower were rich in calcium and iron. DPPH radical scavenging activity of the aqueous extracts of flowers powder 95 per cent of inhibition at different concentrations. FT-IR analysis of
flowers powder showed the presence of triglycerides and polysaccharides. Hibiscus flower showed more darkness with reddish shade and moringa flower exposed the least dullness. This study proves that all the selected four edible flowers contains quantifiable amount of nutrients and antioxidant activity. Due to the richness of color and antioxidant activity these edible flowers can be incorporated as natural colorant and preservative as well. It can be added to increase the sensory attributes, nutritive value of any product from bakery to conventional dishes either in liquid or powder form as such or in combination to enhance the product and can be included in special diet plans without much affecting the nature of the product.