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Edible flowers, with their increasing demand in the market, face a challenge in labor-intensive hand-picking practices, hindering their attractiveness for growers. This study explores the application of artificial intelligence vision for robotic harvesting, focusing on the fundamental elements: detection, pose estimation, and plucking point estimation. The objective was to assess the adaptability of this technology across various species and varieties of edible flowers. The developed computer vision framework utilizes YOLOv5 for 2D flower detection and leverages the zero-shot capabilities of the Segmentation Anything Model for extracting points of interest from a 3D point cloud, facilitating 3D space flower localization. Additionally, we provide a pose estimation method, a key factor in plucking point identification. The plucking point is determined through a linear regression correlating flower diameter with the height of the plucking point. The results showed effective 2D detection. Further, the zero-shot and standard machine learning techniques employed achieved promising 3D localization, pose estimation, and plucking point estimation. [ABSTRACT FROM AUTHOR]

Flowers have been commonly used in cooking to add color and flavor to dishes. In addition to enhancing the visual appeal of food, many edible flowers also contain bioactive compounds that promote good health. These compounds include antimicrobial, antihypertensive, nephroprotective, antiulcer, and anticancer agents. In the last 5 years, there have been 95 published reviews about edible flowers. Among these, 43% have concentrated on Food Science and Technology, while 32% have analyzed their effects on human health. Most of these edible flowers are commonly consumed, but some are less known due to limited distribution or seasonality. These lesser‐explored flowers often contain compounds that offer significant health advantages. Therefore, this review focuses on exploring the characteristics, phytochemical composition, and bioactive compounds found in less commonly examined edible flowers. The flowers included in this review are peonies, forget‐me‐nots, frangipani, alpine roses, wild roses, hibiscus species, common lilacs, woodland geraniums, camellias, Aztec marigolds, kiri flowers, sunflowers, yucca flower, hollyhocks, and cornflowers. Due to their diverse biological activities, these flowers provide various health benefits and can be used to be incorporated into food and supplements or develop mainly cancer‐fighting medications. [ABSTRACT FROM AUTHOR]

In this study, the impact of incorporating Bougainvillea spectabilis powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 °C. In addition, total polyphenolic content and presence of thiobarbituric acid reactive substances (TBARS) were evaluated and showed higher and lower scores, respectively, in the samples with the incorporation of bougainvillea compared to the control samples, suggesting their potential to replace nitrite salts by providing natural antioxidant protection. Sensorial analysis also revealed no significant differences in sensory attributes in hams with 0.1% bougainvillea powder compared to nitrite samples. The incorporation of the bougainvillea powders in the ham formulation improved the sensorial attributes and consumer overall acceptance even after 8-week cold storage at 4 °C. [ABSTRACT FROM AUTHOR]

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 are utilized as food ingredients or edible flowers. There are 25 types of edible flowers from 19 families in Indonesia. Not all edible flowers in Indonesia have been studied for their antibiofilm activities. The presence of bioactive compounds, e.g., alkaloids, saponins, steroids, terpenoids, flavonoids, and phenolics in edible flowers, suggests that they may have the potential to inhibit biofilm formation. Local communities also use edible flowers in traditional medicine practices, including Hibiscus sabdariffa, Jasminum sambac, Caesalpinia pulcherrima, Punica granatum, Blumea balsamifera, and Lantana camara. The bioactive compounds showed antimicrobial activity against Gram-positive and Gram-negative bacteria, including Acinetobacter baumannii, Vibrio cholerae, Staphylococcus aureus, Bacillus cereus, Listeria spp., Streptococcus spp., Enterococcus faecalis, Salmonella typhi, Shigella dysenteriae, Escherichia coli, Klebsiella spp., Proteus spp., Porphyromonas gingivalis, and Treponema denticola. We also highlight the need for further research to explore more edible flowers and their specific effects of the compounds on biofilm formation.

Butterfly pea (Clitoria ternatea) is a popular edible flower in Indonesia that is rich in antioxidants. However, they are perishable and sensitive to temperature changes during storage and transportation. The use of ice gel in distribution packaging has been identified as an effective solution to maintain its quality. This study aimed to determine the optimal positioning of ice gel in two types of distribution packaging: a Styrofoam box and an insulated box. The experiment involved cooling 36 g of flowers per distribution package over 2 h of simulation using six pieces of ice gel at two different positions (positions 1 and 2). The results showed that the ice gel placed in position 2 reduced the temperature inside the packaging more rapidly and maintained the lowest temperature for a longer period than the ice gel placed in position 1. Therefore, placing the ice gel in position 2 is the best option for application in the distribution package. Ice gel position 2 can reduce the flower’s temperature from 20°C to 10.7°C in the Styrofoam box and from 20°C to 11°C in the insulated box during simulation. [ABSTRACT FROM AUTHOR]

Edible flowers have been consumed from ancient times and it was believed to deliver medicinal properties. This study explored some common edible flowers from Assam, India, such as Night Jasmine (Nyctanthus arbortristis), Drumstick (Moringa oleifera), Pumpkin (Cucurbita spp.), and Nongmangkha (Phlogacanthus thyrsiflorus), to assess their nutritional values, phytochemical characteristics, antioxidant potential, and mineral content. Additionally, the study aimed to analyze the presence of various phenolic compounds in these flowers using HPLC. Nongmangkha flowers exhibited the highest total phenolic content (TPC) of 118.12 mg GAE/g and total flavonoid content (TFC) of 75.36 mg QE/g. Drumstick flowers showed the highest ash content at 6.55 % and also the highest DPPH radical scavenging activity at 89.76 %. Potassium was found among all these flowers ranged from 11.95 to 4.412 mg/g, zinc 0.046 to 0.130 mg/g and iron 0.235 to 0.513 mg/g. HPLC screening showed that, Night jasmine flowers had gallic acid, resorcinol, caffeic acid, p-coumeric acid, ferulic acid. The findings of this study are valuable for understanding the nutritional composition of these edible flowers. Additionally, further scientific research is needed on their bioaccessibility and bioavailability, as well as on the application of these flowers in the development of food products

Pomelo flowers emit a strong fragrance and give aromatic odors. Volatile compounds from pomelo flowers were analyzed at three developmental stages and in the main organs by molecular sensory science. A total of 134 volatiles including 25 odorants, were analyzed by gas chromatography–mass spectrometry/pulsed flame photometric detector (GC–MS/PFPD) and multidimensional GC–MS/olfactory (MDGC–MS/O). The total volatile content varied among pomelo flowers at different developmental stages (stage-III > stage-II > stage-I) and among different organs of pomelo flowers (petal > pistil > stamen). Linalool was an important odorant with a high OAV, and floral/fruity comprised the predominant aroma profile. Four odorants, ethyl 2-methylbutanoate, linalool, β-myrcene, and 2-butenal, were selected based on variable importance in projection (VIP) values and contributed mainly to the discrimination of pomelo flowers at three different developmental stages. Linalool, β-myrcene, d-limonene, and ethyl hexanoate were potential markers for evaluating flavor differences in pomelo floral organs.

The food sector faces difficulty meeting the expectations for high-quality food items with safe and clean perceptions in light of customers' increased concern and economic sanctions of synthetic and hazardous chemicals. Besides their widespread use as decoration, flowers are known to be consumed as a traditional food or a component of complementary therapy in many different civilizations worldwide. Because of their nutritional importance as a source of nutrients, proteins, essential amino acids, bioactive compounds, etc., many edible flowers can be viewed as a food source rather than just a delicacy or decoration. Polyphenols, flavonoids, and carotenoids are the phytochemicals that make up the bioactive components of edible flowers. These substances have anti-inflammatory, antibacterial, and antioxidant properties that can improve the nutritional profile of dairy products. Nanoparticles have become a cutting-edge strategy to make use of these advantages. In addition to encapsulating and protecting medicinal substances, nanoparticles made from edible flowers also enable regulated release, increasing bioavailability and durability. Numerous opportunities exist for the addition of edible flower- nanoparticles to dairy products. Their inclusion can add distinctive flavours, colours, and sensations, boosting the consumer's sensory perception. This review quotes the recent studies and discusses different aspects such as nanoparticle synthesis, quantification and characterization, health benefits, novel ingredient for the development of functional food, and the bioactive compounds for different varieties of edible flowers.Kindly check and confirm the edit made in the title. The final title is : "Bioactive compounds,nanoparticles synthesis, health benefits andpotential utilization of edible flowers for thedevelopment of functional dairy products: areview" [ABSTRACT FROM AUTHOR]

Foods enriched with plants have gradually become an area of increasing research interest because plant ingredients may offer several positive effects on human health and the body. The aim of our study was to develop biscuits fortified with three different types of edible flowers (marigold, lavender, and rose) and examine their physical and antioxidant characteristics, as well as consumer acceptability. The antioxidant properties and characterization of biscuits highlighted that edible flowers may cause increased total polyphenol and total flavonoid yields, as well as DPPH radical scavenging activities. Concerning biscuits fortified with rose petals, the total monomer anthocyanin content was also raised. In addition, the results showed that the antioxidant properties of biscuits increased with increasing concentration (from 2.5% to 5.0%) of edible flowers. Despite this, the consumer acceptability results clearly showed that the addition of marigold and lavender at a concentration of 5.0% caused significantly decreased overall acceptance. We found that the fortification step may increase the spread ratio, which is an important quality attribute of biscuits. We found slight variations in the diameter, thickness, and baking loss parameters of fortified biscuits compared to the control. All in all, the best results were obtained when the biscuits were fortified with rose petals at a concentration of 5%. [ABSTRACT FROM AUTHOR]

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Edible flowers, with their increasing demand in the market, face a challenge in labor-intensive hand-picking practices, hindering their attractiveness for growers. This study explores the application of artificial intelligence vision for robotic harvesting, focusing on the fundamental elements: detection, pose estimation, and plucking point estimation. The objective was to assess the adaptability of this technology across various species and varieties of edible flowers. The developed computer vision framework utilizes YOLOv5 for 2D flower detection and leverages the zero-shot capabilities of the Segmentation Anything Model for extracting points of interest from a 3D point cloud, facilitating 3D space flower localization. Additionally, we provide a pose estimation method, a key factor in plucking point identification. The plucking point is determined through a linear regression correlating flower diameter with the height of the plucking point. The results showed effective 2D detection. Further, the zero-shot and standard machine learning techniques employed achieved promising 3D localization, pose estimation, and plucking point estimation.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Edible flowers are regaining interest among both the scientific community and the general population, not only for their appealing sensorial characteristics but also from the growing evidence about their health benefits. Among edible flowers, those that contain anthocyanins are among the most consumed worldwide. However, little is known regarding the bioaccessibility and absorption of their bioactive compounds upon ingestion. The aim of this work was to explore, for the first time, the behavior of anthocyanin-rich extracts from selected edible flowers under different food processing conditions and after ingestion using simulated digestions, as well as their absorption at the intestinal level. Overall, the results showed that the monoglucoside and rutinoside anthocyanin extracts were less stable under different pH, temperature, and time conditions as well as different digestive processes in the gastrointestinal tract. There was a prominent decrease in the free anthocyanin content after the intestinal phase, which was more pronounced for the rutinoside anthocyanin extract (78.41% decrease from the oral phase). In contrast, diglucoside and rutinoside anthocyanin extracts showed the highest absorption efficiencies at the intestinal level, of approximately 5% after 4 h of experiment. Altogether, the current results emphasize the influence of anthocyanins' structural arrangement on both their chemical stability as well as their intestinal absorption. These results bring the first insights about the bioaccessibility and absorption of anthocyanins from wild pansy, cosmos, and cornflower and the potential outcomes of such alternative food sources. [ABSTRACT FROM AUTHOR]

Traditionally, edible flowers have been used in alternative medicine by several cultures around the world. Recently, they have gained in popularity as a new trend in worldwide gastronomy because they have been added as ingredients in food and beverages since they have important organoleptic properties and beneficial health effects. In fact, edible flower consumption has increased in the last years, and many works have demonstrated that they are essential sources of macronutrients, vitamins, and antioxidant compounds, which give benefits like prevention against illness associated with oxidative stress, some cardiovascular illness, and cancers, among others. Nowadays, the main studies about edible flowers are focused on their nutritional, functional, antioxidant, antimicrobial, and anti-inflammatory properties. This review summarizes relevant information about the properties and bioactive compounds content of edible flowers, likewise, the acceptance and security risks of their consumption, highlighting the importance of their incorporation in human nutrition and the main biological activities. According to the revision process, the consumer acceptability of edible flowers and their inclusion in the human diet have been increased due to their positive health effects. [ABSTRACT FROM AUTHOR]

Yucca flowers are of great importance in traditional Mexican cuisine for their flavor and nutritional properties; however, they are rarely consumed raw. This study aimed to evaluate the effect of different cooking methods (stir-frying, boiling, and steaming) on Yucca spp. flowers on their chemical composition (moisture, protein, and glucose-derived carbohydrate content), microstructure, total bioactive compounds (carotenoids: CAR, chlorophyll: CHLO, and phenolic compounds: TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and ferric reducing antioxidant power (FRAP), as well as their bioaccessibility. In general, cooking methods modified the chemical composition of flowers and decreased the concentration of their bioactive compounds and antioxidant capacity. However, steaming was the method that best preserved bioactive compounds of the flowers. Stir-frying and boiling improved the bioaccessibility of fat-soluble compounds (CHLO and CAR), but also caused great loss of flower microstructure. The importance of these results lies in finding processing conditions that generate the least impact on the nutritional and bioactive compounds of the flowers, in order to take full advantage of their initial concentrations in the raw flowers. In this sense, steaming the flowers for a short time (3 min) seems to be a viable alternative to preserve their chemical composition and bioactive compounds.

Edible flower of Hemerocallis citrina Baroni (H. citrina), commonly known as “Huang Huacai” in China, is a medicinal and edible vegetable with high nutritional value. Two major kinds of secondary metabolites identified in H. citrina flower are flavonoids and phenolic acids. H. citrina flower have been found to possess beneficial effects including anti-inflammatory, antioxidant, anticancer, antidepressant, antimicrobial, anti-constipation, anti-aging, sleep-improving, and lactation-promoting effects. These health benefits are carried through various mechanisms with different signaling pathways. However, the research on identification and mechanism of other types phytochemicals for H. citrina flower are not systematic and in-depth. In addition, the antidepressant actions show more significant effects in H. citrina flower, providing new insights for future clinical medicine development. This reviews the current research status of the secondary metabolites and health promoting effects of H. citrina edible flower, providing theoretical basis for the exploitation and utilization of H. citrina edible flower resources.

With the increasing demand for high quality food products, there is a growing interest in functional foods and nutritional supplements, and edible flowers are widely consumed due to their health benefits. Since Yunnan (China) is the “Flower Kingdom” and most of them have a variety of ethnological applications, it is essential to take advantage of the rich resources to explore the bioactive potential of edible flowers and develop various types of nutritional and functional foods to meet people's nutritional needs. This paper presents a comprehensive review of edible flowers in Yunnan with the most ethnically distinctive and biologically active flowers as representatives. Among them, flavonoids, terpenoids, phenolic acids, and coumarins are the major chemical constituents. They showed diverse pharmacological effects including antioxidant, anti-inflammatory, anti-tumor, anti-diabetic, and hypoglycemic, and the mechanisms presented the characteristics of multi-target of the active ingredients. This paper aimed to provide a sound scientific basis for the development and utilization of edible flowers in Yunnan.

In this study, the impact of incorporating Bougainvillea spectabilis powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 °C. In addition, total polyphenolic content and presence of thiobarbituric acid reactive substances (TBARS) were evaluated and showed higher and lower scores, respectively, in the samples with the incorporation of bougainvillea compared to the control samples, suggesting their potential to replace nitrite salts by providing natural antioxidant protection. Sensorial analysis also revealed no significant differences in sensory attributes in hams with 0.1% bougainvillea powder compared to nitrite samples. The incorporation of the bougainvillea powders in the ham formulation improved the sensorial attributes and consumer overall acceptance even after 8-week cold storage at 4 °C.

Abstract Background Edible flowers (EFs) represent valuable sources of both food and medicinal resources, holding the promise to enhance human well-being. Unfortunately, their significance is often overlooked. Ethnobotanical studies on the EFs are lacking in comparison with their botanical and phytochemical research. The practice of consuming flowers as food has a rich culture and long history in China, especially among different linguistic groups in Xishuangbanna, Yunnan. However, economic activities have led to a decline of this tradition. Consequently, preserving the traditional knowledge and culture tied to the EFs in Xishuangbanna becomes both essential and pressing. Methods The field ethnobotanical survey was conducted in Xishuangbanna during five visits in April 2021 and May 2023, covering 48 villages and 19 local markets of all three county-level areas and 9 different linguistic groups. By conducting a comprehensive literature review and on-site field surveys, relevant information regarding the EFs of Xishuangbanna was systematically collected and documented. Additionally, the relative frequency of citation (RFC) values were calculated from the survey data. Results A total of 212 taxa (including species and varieties) of EFs from 58 families and 141 genera were documented in the study area. The edible parts of flowers were classified into 13 categories including peduncle, petal, flower buds, inflorescence as a whole, and etc. They were consumed in 21 ways and as 8 types of food. The inflorescence was the most commonly consumed category, accounting for 85 species (40.1%) of the total categories. They always eat flowers as vegetables (184 species, 86.8%). The preparing form of stir-frying was the preferred food preparation method (138, 65.1%). The Xishuangbanna locals had profound knowledge of which EFs required specific processing to remove their toxicity or bitterness. The dishes can be made from either exclusively from the flowers themselves or by incorporating them alongside other plant parts like stems and leaves. Some EFs with high RFC value, such as Musa acuminata and Bauhinia variegata var. candida, showed significant cultural meanings. These edible flowers occupy specific positions in local traditional culture. Conclusion Traditional knowledge regarding edible flowers holds substantial significance and serves as a representative element of the flower-eating culture in Xishuangbanna. Nevertheless, this knowledge and cultural practice are currently decreasing. Serving as a bridge between tradition and modernity, the flower-eating culture, which derives from local people’s practical experience, shows the potential of EFs and can be applied to the conservation of biocultural diversity, healthy food systems, and sustainable development.

Salinity is an increasing problem worldwide that limits crop production. The cultivation of salt-tolerant flowers is a potential sustainable strategy for the exploitation of saline soils while avoiding the use of freshwater resources. However, our understanding of how flowers can adapt to salinity is still limited. In this study, we investigated the effects of salinity on a widely-used ornamental plant (Tagetes patula) by submitting three cultivars (cv. Aurora Orange, Fireball, Safari Scarlet) to different salinity levels (0, 50, 100, 300 mM). The plants were grown under controlled conditions and followed over two weeks. We tested the effect of salinity on plant growth and flower production, as well as on the levels of total carotenoids, polyphenols, and flavonoids, and the activities of antioxidant enzymes (catalase, peroxidase activity, ascorbate peroxidase). The findings indicate a substantial decline in both plant growth and flower production under saline conditions. Overall, plant height was ¼ lower, and there were 1/3 less flowers under salinity. Additionally, there was a consistent rise in antioxidant compounds, highlighting the swift response of defense mechanisms, both enzymatic and non-enzymatic, to combat stress. The high levels of antioxidant compounds sustain the use of marigold flowers as a new source of nutritional compounds, with enriched nutritional contents. Yet, cultivation of these plants in saline conditions should carefully consider the pronounced adverse effects observed at high salinity levels (e.g., 100 and 300 mM) on both plant and flower production. [ABSTRACT FROM AUTHOR]

Flowers have played a significant role in society, focusing on their aesthetic value rather than their food potential. This study's goal was to look into flowering plants for everything from health benefits to other possible applications. This review presents detailed information on 119 species of flowers with agri-food and health relevance. Data were collected on their family, species, common name, commonly used plant part, bioremediation applications, main chemical compounds, medicinal and gastronomic uses, and concentration of bioactive compounds such as carotenoids and phenolic compounds. In this respect, 87% of the floral species studied contain some toxic compounds, sometimes making them inedible, but specific molecules from these species have been used in medicine. Seventy-six percent can be consumed in low doses by infusion. In addition, 97% of the species studied are reported to have medicinal uses (32% immune system), and 63% could be used in the bioremediation of contaminated environments. Significantly, more than 50% of the species were only analysed for total concentrations of carotenoids and phenolic compounds, indicating a significant gap in identifying specific molecules of these bioactive compounds. These potential sources of bioactive compounds could transform the health and nutraceutical industries, offering innovative approaches to combat oxidative stress and promote optimal well-being. [ABSTRACT FROM AUTHOR]

Salinization is an increasing problem worldwide, limiting crop production. Soil salinity causes ion toxicity, osmotic stress, nutrient deficiency, and oxidative stress in plants, leading to the overproduction of reactive oxygen species (ROS). To counterbalance these effects, plants activate a complex detoxification system through the action of antioxidant pigments, carotenoids, phenolics, and flavonoids, and the accumulation of minerals, that play an important role in human health against several diseases. In this study, we investigated the impacts of salinity (0, 50, 100, and 300 mM NaCl) on the flowers of three Tagetes patula cultivars harvested after 14 days, recording mineral, total phenol and protein contents. Overall, all compounds increased with an increase in salinity levels, in comparison with control conditions. Results showed that edible marigold flowers are a promising crop with enriched nutritional contents and antioxidant activity that can be a new source of source of nutraceuticals. However, further tests are needed to evaluate the implications that salinity might have on the viability and yield of flowers. [ABSTRACT FROM AUTHOR]

Infusions of different species of edible flowers have been used since ancient times as remedies for several disorders. Ocimum sanctum is a herb used in Ayurvedic treatment due to its bioactive composition and potential therapeutic properties. However edible flowers of this herb have been under-explored and there are no much studies which validate their health potential scientifically. Therefore the present study aims to investigate the bioactivities of O.sanctum flower infusions. The total phenolic content and total flavonoid content of the infusion was 68.41±0.91 µmol gallic equivalents per g and 8.32±1.44 µmol rutin equivalents per g respectively. Considering the antioxidant activity, the infusion was able to scavenge hydrogen peroxide, inhibit lipid peroxidation and expressed reducing power. The infusion also expressed good anti-diabetic property by inhibiting a-amylase, a-glucosidase and amyloglucosidase activities with IC50 values 2.05±0.21, 97.21±1.21 and 2.84±0.72 µg/mL respectively. The ability of the infusion to inhibit angiotensin converting enzyme and acetylcholinesterase enzyme indicates the potential of the infusion to be used as anti-hypertensive agent and anti-Alzheimer's agent respectively. O.sanctum infusion is a good source of phenolic compounds which could exert antioxidant, anti-inflammatory, anti-diabetic, antihypertensive and anti-Alzheimer's activity. Therefore, it can be used as functional ingredient with wide applications in food and pharmaceutical industry. [ABSTRACT FROM AUTHOR]

Agastache aurantiaca 'Sunset Yellow' and A. mexicana 'Sangria' are aromatic plants with edible flowers characterized with good flavors, nutritional values and pleasant aromas. The aim of this study was to establish a successful protocol to ensure fast shoot propagation, rooting and in vivo acclimatization to obtain many vigorous plants for edible flower production. Micropropagation was tested with an agarized Murashige and Skoog (MS) medium enriched with different 6-benzylamino purine (BAP) levels. In vitro rooting trials were carried out using a half-strength MS medium comparing the traditional jar method with an agarized medium and the temporary immersion system (TIS) bioreactor with a liquid medium. After acclimatization in a greenhouse, the survival of plants and their development were recorded. Microscopical analyses were performed on both in-jar and in-TIS leaves at rooting stages and compared with in vivo leaves. In both species, the greatest number of new shoots was noted at 2.22 µM and 3.33 µM of BAP. In TIS, rooting started earlier, resulting in larger plants with more roots and longer roots than in the jar substrate. Any anatomical difference was observed in leaves collected from the jar and TIS during the rooting stage. The best acclimatization performances were recorded in plants coming from the TIS bioreactor. [ABSTRACT FROM AUTHOR]

Objective: To explore the changes of phenolic substances and antioxidant activities of five edible flowers after simulated gastrointestinal digestion in vitro. Method: Five flower include osmanthus, marigold, gardenia, magnolia, hibiscus as the research material, by comparing the content of polyphenols and flavonoids and their in vitro antioxidant activities before digestion, in vitro simulated gastric digestion, and in vitro simulated intestinal digestion. Results: The contents of flavonoids, polyphenols and antioxidant activities of the five edible flowers did not increase significantly in the simulated gastric digestion stage, but showed a larger increase trend in the simulated intestinal digestion stage. Through the whole simulated gastrointestinal digestion, polyphenols increased by 127.55% (osmanthus)~461.70% (marigold), and flavonoids increased by 46.50% (magnolia)~218.46% (marigold). Among which, the highest content of polyphenols and flavonoids were found in marigold with the value of (8.95±0.03) mg gallic acid equivalent (GAE)/g and (83.01±0.01) mg catechin equivalent (CE)/g, respectively. Among the three antioxidant activities, the DPPH free radical scavenging ability increased by 77.0% (hibiscus)~158.05% (gardenia), the ferric ion reducing antioxidant power increased 15.30% (osmanthus)~163.92% (gardenia), ABTS+ free radical scavenging ability increased by 142.35% (magnolia)~274.18% (gardensis). Conclusion: Five edible flowers had good bioavailability potential and would be expected to be used as raw material sources of natural antioxidant functional foods.

Background: Edible flowers (EFs) represent valuable sources of both food and medicinal resources, holding the promise to enhance human well-being. Unfortunately, their significance is often overlooked. Ethnobotanical studies on the EFs are lacking in comparison with their botanical and phytochemical research. The practice of consuming flowers as food has a rich culture and long history in China, especially among different linguistic groups in Xishuangbanna, Yunnan. However, economic activities have led to a decline of this tradition. Consequently, preserving the traditional knowledge and culture tied to the EFs in Xishuangbanna becomes both essential and pressing. Methods: The field ethnobotanical survey was conducted in Xishuangbanna during five visits in April 2021 and May 2023, covering 48 villages and 19 local markets of all three county-level areas and 9 different linguistic groups. By conducting a comprehensive literature review and on-site field surveys, relevant information regarding the EFs of Xishuangbanna was systematically collected and documented. Additionally, the relative frequency of citation (RFC) values were calculated from the survey data. Results: A total of 212 taxa (including species and varieties) of EFs from 58 families and 141 genera were documented in the study area. The edible parts of flowers were classified into 13 categories including peduncle, petal, flower buds, inflorescence as a whole, and etc. They were consumed in 21 ways and as 8 types of food. The inflorescence was the most commonly consumed category, accounting for 85 species (40.1%) of the total categories. They always eat flowers as vegetables (184 species, 86.8%). The preparing form of stir-frying was the preferred food preparation method (138, 65.1%). The Xishuangbanna locals had profound knowledge of which EFs required specific processing to remove their toxicity or bitterness. The dishes can be made from either exclusively from the flowers themselves or by incorporating them alongside other plant parts like stems and leaves. Some EFs with high RFC value, such as Musa acuminata and Bauhinia variegata var. candida, showed significant cultural meanings. These edible flowers occupy specific positions in local traditional culture. Conclusion: Traditional knowledge regarding edible flowers holds substantial significance and serves as a representative element of the flower-eating culture in Xishuangbanna. Nevertheless, this knowledge and cultural practice are currently decreasing. Serving as a bridge between tradition and modernity, the flower-eating culture, which derives from local people's practical experience, shows the potential of EFs and can be applied to the conservation of biocultural diversity, healthy food systems, and sustainable development. [ABSTRACT FROM AUTHOR]

Among the many sources of anthocyanins, edible flowers are regaining interest for both consumers and researchers due to their nutritional profile and the need for even more healthy dietary alternatives. In such context, anthocyanin-rich edible flowers may be one of the most interesting groups of such cultivars but also of anthocyanins source. In this review, we discuss the latest findings regarding such type of edible flowers, from their consumption patterns to their nutritional and anthocyanins composition, their reported health benefits, the challenges about the consumption of edible flowers and the future research necessities on this promising thematic. Anthocyanins have become a key group of natural compounds during the last years due to their broad applications in different areas. From a nutritional and health perspective, these compounds have been showing potential roles against different pathologies. The excellent aroma, taste and appearance of anthocyanin-rich edible flowers turns meals more appealing to consumers. Moreover, their nutritional profile, bioactive properties, and health benefits, encourages the development of functional foods with nutraceutical purposes, thus promoting the consumption of these type of edible flowers worldwide. Further knowledge in food processing methods is a key factor on the comeback and the addition of anthocyanin-rich edible flowers to our dietary habits. • Edible flowers have been used for centuries for their medicinal properties. • Edible flowers are a valuable source of mono and polyglycosylated anthocyanins. • Besides their organoleptic traits, these edible flowers offer nutritional benefits. • Anthocyanins' structural characteristics are on the basis of their health benefits. • Anthocyanin-rich edible flowers can be incorporated in different functional foods. [ABSTRACT FROM AUTHOR]

The main purpose of this study was to reveal the nutritional value and antioxidant activity of 34 edible flowers that grew in Yunnan Province, China, through a comprehensive assessment of their nutritional composition and antioxidant indices. The results showed that sample A3 of Asteraceae flowers had the highest total flavonoid content, with a value of 8.53%, and the maximum contents of vitamin C and reducing sugars were from Rosaceae sample R1 and Gentianaceae sample G3, with values of 143.80 mg/100 g and 7.82%, respectively. Samples R2 and R3 of Rosaceae were the top two flowers in terms of comprehensive nutritional quality. In addition, the antioxidant capacity of Rosaceae samples was evidently better than that of three others, in which Sample R1 had the maximum values in hydroxyl radical (·OH) scavenging and superoxide anion radical (·O2−) scavenging rates, and samples R2 and R3 showed a high total antioxidant capacity and 2,2-diphenyl-1-pyridylhydrazine (DPPH) scavenging rate, respectively. Taken together, there were significant differences in the nutrient contents and antioxidant properties of these 34 flowers, and the comprehensive quality of Rosaceae samples was generally better than the other three families. This study provides references for 34 edible flowers to be used as dietary supplements and important sources of natural antioxidants. [ABSTRACT FROM AUTHOR]

Azadirachta indica is a well-known tree for the medicinal use of its leaves, barks and flowers. It has been identified as a rich source of phenolics which attribute to its medicinal properties. However, these phenolics should be extracted appropriately to effectively utilize them in various applications. This study focused on maximizing the extraction yield of total phenolics and total anthocyanins along with maximum 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity from edible flowers of A. indica as a function of solid:liquid ratio, ethanol concentration, extraction temperature and time. The data was subjected to response surface methodology and the corresponding second order polynomial models were generated. The results showed that the polynomial models for all responses were significant, did not show lack of fit and presented determination of coefficients above 95%. This indicates the suitability of the models for prediction purposes. Using desirability function, the optimum extraction process parameters to obtain maximum values of all responses were found to be solid:liquid ratio 1:32.2, ethanol concentration 42.72%, extraction temperature 55 °C and time 39.25 minutes. Under these optimal conditions, the experimental values for total phenolic content was 85.44±2.41 mg gallic acid equivalents per gram of dry weight, total anthocyanin content was 44.32±2.75 µg cyanidin-3-glucoside per gram of dry weight and DPPH radical scavenging activity was 31.43±1.67%. These values were in close agreement with the predicted values and did not show any significant difference (p

Abstract The Mediterranean diet is acknowledged to be the healthiest dietary pattern around the world, mainly based on plant foods from the rich Mediterranean flora. It is also known to increase longevity and have positive effects on chronic diseases. This review aimed to investigate the knowledge about the use and consumption of edible flowers as part of the Mediterranean cuisine, based on ethnobotanical and ethnopharmacological studies especially from the last 10 years, and highlight their uses as a nutritious and functional food. In this review, a total of 32 edible flower species used in the Mediterranean diet were listed with their phytochemical composition, edible applications, bioactive properties, and dose, highlighting their nutritional contribution to the Mediterranean diet as well as their health effects. Edible flowers are consumed and widely contribute to the health‐promoting properties of the Mediterranean diet through being good sources of macro and micronutrients that enhance the nutritive value of Mediterranean dishes and foods, as well as providing more phytonutrients. Based on this, Mediterranean dishes have the remarkable characteristics of being conducive to mitochondrial health and anti‐metabolic diseases. The functional components in edible flowers are clarified here, which might be considered as a new factor for rational diet, natural product development, and medical improvement.

Several studies have highlighted the ability of snail mucus in maintaining healthy skin conditions due to its emollient, regenerative, and protective properties. In particular, mucus derived from Helix aspersa muller has already been reported to have beneficial properties such as antimicrobial activity and wound repair capacity. In order to enhance the beneficial effects of snail mucus, a formulation enriched with antioxidant compounds derived from edible flower waste (Acmella oleracea L., Centaurea cyanus L., Tagetes erecta L., Calendula officinalis L., and Moringa oleifera Lam.) was obtained. UVB damage was used as a model to investigate in vitro the cytoprotective effects of snail mucus and edible flower extract. Results demonstrated that polyphenols from the flower waste extract boosted the antioxidant activity of snail mucus, providing cytoprotective effects in keratinocytes exposed to UVB radiation. Additionally, glutathione content, reactive oxygen species (ROS), and lipid peroxidation levels were reduced following the combined treatment with snail mucus and edible flower waste extract. We demonstrated that flower waste can be considered a valid candidate for cosmeceutical applications due to its potent antioxidant activity. Thus, a new formulation of snail mucus enriched in extracts of edible flower waste could be useful to design innovative and sustainable broadband natural UV-screen cosmeceutical products. [ABSTRACT FROM AUTHOR]

Diabetes mellitus (DM) is a metabolic disease characterized by a high blood sugar level that can cause severe complications to the organism or even death when not treated. However, certain dietary habits and foods may have beneficial effects on this condition. A polyphenolic-rich extract (containing hyperoside, isoquercitrin, quercetin, ellagic acid, and vanillic acid) of Tageres erecta L. (T. erecta) was obtained from yellow and orange flowers using an ethanolic Soxhlet extraction. These extracts were screened for antidiabetic and anti-obesity properties using in vitro and in vivo procedures. The capacity to inhibit the enzymes lipase and α-glucosidase, as well as the inhibition of advance glycation end-products (AGEs) was tested in vitro. Caenorhabditis elegans (C. elegans) was used as an obesity in vivo model to assess extracts effects on fat accumulation using the wild-type strain N2 and a mutant with no N3 fatty acid desaturase activity BX24. Extracts from both cultivars (yellow and orange) T. erecta presented in vitro inhibitory activity against the enzymes lipase and α-glucosidase, showing lower IC50 values than acarbose (control). They also showed important activity in preventing AGEs formation. The polyphenol-rich matrices reduced the fat content of obese worms in the wild-type strain (N2) down to levels of untreated C. elegans, with no significant differences found between negative control (100% reduction) and both tested samples (p < 0.05). Meanwhile, the fat reduction was considerably lower in the BX24 mutants (fat-1(wa-9)), suggesting that N3 fatty acid desaturase activity could be partially involved in the T. erecta flower effect. Our findings suggested that polyphenols from T. erecta can be considered candidate bioactive compounds in the prevention and improvement of metabolic chronic diseases such as obesity and diabetes. [ABSTRACT FROM AUTHOR]

Edible flowers are a new "old" trend in modern gastronomy and healthy nutrition aimed at increasing food attractiveness and improving the consumption of beneficial phytocompounds that have valuable properties. Cucumber (Cucumis sativus L., Cucurbitaceae family) is a well-known agricultural product; it is an important crop that is commonly used across the globe. Despite sufficient knowledge of nutrients and secondary metabolites in cucumber fruits, the use of cucumber flowers for food purposes is still understudied. In this study, the total flavonoid fraction of cucumber flowers was isolated and purified after liquid–liquid and solid-phase extraction and polyamide and Amberlite XAD-2 separation followed by high-performance liquid chromatography with photodiode array detection and electrospray ionization triple quadrupole mass spectrometric detection (HPLC–PDA–ESI–tQ–MS/MS), resulting in the detection of 47 compounds. Identified flavonoids included luteolin, apigenin, and chrysoeriol-based flavones such as C-, O-, and C,O-glycosides, most of which were detected for the first time in C. sativus. Flower extracts from ten cucumber cultivars were quantified, and isoorientin, isoorientin-4′-O-glucoside, and cucumerins B and D were predominant. The use of in vitro assay potential to inhibit mammalian pancreatic lipases was demonstrated for the C. sativus extracts. The dominant compounds were studied separately, and luteolin derivatives were determined to be responsible for the bioactivity. To the best of our knowledge, this is the first study on cucumber flowers that has shown their wide potential for use as a beneficial dietary supplement. [ABSTRACT FROM AUTHOR]

Edible flowers are regaining interest among both the scientific community and the general population, not only for their appealing sensorial characteristics but also from the growing evidence about their health benefits. Among edible flowers, those that contain anthocyanins are among the most consumed worldwide. However, little is known regarding the bioaccessibility and absorption of their bioactive compounds upon ingestion. The aim of this work was to explore, for the first time, the behavior of anthocyanin-rich extracts from selected edible flowers under different food processing conditions and after ingestion using simulated digestions, as well as their absorption at the intestinal level. Overall, the results showed that the monoglucoside and rutinoside anthocyanin extracts were less stable under different pH, temperature, and time conditions as well as different digestive processes in the gastrointestinal tract. There was a prominent decrease in the free anthocyanin content after the intestinal phase, which was more pronounced for the rutinoside anthocyanin extract (78.41% decrease from the oral phase). In contrast, diglucoside and rutinoside anthocyanin extracts showed the highest absorption efficiencies at the intestinal level, of approximately 5% after 4 h of experiment. Altogether, the current results emphasize the influence of anthocyanins’ structural arrangement on both their chemical stability as well as their intestinal absorption. These results bring the first insights about the bioaccessibility and absorption of anthocyanins from wild pansy, cosmos, and cornflower and the potential outcomes of such alternative food sources.

Global consumers want more from their food, and adding edible flowers may improve the appearance of certain dishes. In Iran, some flowers, such as roses and saffron, have been utilized for over 3000 years. However, consuming editable flowers is a novelty and remains underutilized due to several socio-economic factors. Accordingly, this paper aims to determine the factors determining the acceptance and consumption of edible flowers in Iran and highlight the most popular of five edible flowers identified in Rasht County, Iran (chrysanthemum, marigold, gladiolus, yucca, and hibiscus). A four-stage investigation was carried out from 7 to September 30, 2020 to gather information on the evaluation of the flowers. The visual, aroma, and ability to consume and taste the flowers were all evaluated throughout these stages. After being chosen randomly, 82 residents of Rasht county, both male and female, from various socio-economic backgrounds, were invited to participate in the study. The research was based on a questionnaire consisting of six sections. The survey results suggested (i) most participants had previously consumed edible flowers, usually as herbal distillates and food garnishing; (ii) the viewing phase influenced the purchase and eating of edible flowers the most; (iii) the purple chrysanthemum was the most attractive flower, followed by orange marigold, white gladiolus, purple hibiscus, and yucca; (iv) the visual appeal of edible flowers was the essential element in the acceptability and readiness to eat these novel food resources; (v) the selection of edible flowers is influenced by a variety of factors, including product type, consumer experience, personal taste, budget, and social and cultural influences. Our findings indicated that edible flowers, such as those specified in the study, have several uses in cooking, promotion, and media representation beyond just being used as garnish or in salads. They can also be processed into valuable components and ingredients for desserts, aperitifs, and sweets. This highlights the potential for using edible flowers in beverages as well.

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 phenolic acids, flavonoids, anthocyanins, carotenoids, and chlorophylls) and the antioxidant activity were determined by the HPLC-DAD method. The results showed that organic edible pansy flowers contained significantly more bioactive compounds, especially polyphenols (333.8 mg/100 g F.W.), phenolic acids (40.1 mg/100 g F.W.), and anthocyanins (293.7 mg/100 g F.W.) compared to conventional methods. Double-pigmented (violet/yellow) pansy flowers are more recommended for the daily diet than single-pigmented yellow flowers. The results are unique and open the first chapter in a book on the nutritional value of organic and conventional edible flowers. [ABSTRACT FROM AUTHOR]

Cassia fistula is a well-known plant species for the medicinal use of it leaves, barks and flowers. It has been identified as a rich source of phenolics which can be attributed to its medicinal properties. However, these phenolics should be extracted appropriately to effectively utilize them in various applications. This study focused on maximizing the extraction yield of total phenolics and total anthocyanins along with maximum 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity from edible flowers of C.fistula as a function of solid:liquid ratio, ethanol concentration, extraction temperature and time. The data was subjected to response surface methodology and the corresponding second order polynomial models were generated. The results showed that the polynomial models for all responses were significant, did not show lack of fit and presented determination of coefficients above 95%. This indicates the suitability of the models for prediction purposes. Using desirability function, the optimum extraction process parameters to obtain maximum values of all responses was found to be 29.56% ethanol, 1:45 solid to liquid ratio at extraction temperature of 31°C and time 24 minutes. Under these optimal conditions, the experimental values were in close agreement with the predicted values and did not show any significant difference (p<0.05). The identified optimized conditions could be used to extracts phenolics from C.fistula flowers in a cost effective and efficient manner. [ABSTRACT FROM AUTHOR]

Allium cepa L., commonly known as onion, is one of the most-consumed vegetables. The benefits of the intake of its bulb are well studied and are related to its high polyphenol content. The flowers of onions are also edible; however, there are no studies about their biological properties. Our aim was to determine the polyphenolic profile and assess the antioxidant and anti-obesity capacity of an ethanolic extract from fresh flowers of A. cepa. The phenolic constituents were identified through LC-DAD-ESI/MSn. For the anti-obesity potential, the inhibitory activity against digestive enzymes was measured. Several in vitro assays were carried out to determine the antioxidant capacity. A Caenorhabditis elegans model was used to evaluate the effect of the extract on stress resistance and fat accumulation. For the first time, kaempferol and isorhamnetin glucosides were identified in the flowers. The extract reduced fat accumulation in the nematode and had a high lipase and α- glucosidase inhibitory activity. Regarding the antioxidant activity, the extract increased the survival rate of C. elegans exposed to lethal oxidative stress. Moreover, the activities of superoxide dismutase and catalase were enhanced by the extract. Our results demonstrate, for the first time, the antioxidant and anti-obesity activity of onion flowers and their potential use as functional foods and nutraceuticals. [ABSTRACT FROM AUTHOR]

(1) Background: Wild Edible Plants (WEPs) are plants that grow without human help, by simply using the available resources. These types of plants are undervalued, because there is a lack of knowledge about their bioactive composition and nutritional/functional potential. (2) Scope and Approach: The main aim of this review is to fully identify the potential uses and importance of WEPs in certain regions based on (i) their sustainability, because they grow with their own resources, (ii) their content of bioactive compounds and consequently nutritional and functional value, (iii) their socio-economic relevance, and (iv) their ability to be useful in the agri-food industry in the short term. (3) Results: This review found evidence that a consumption of between 100 and 200 g of some of these WEPs can cover up to 50% of the recommended daily intake of proteins and fiber, being also a natural source of macro- and micro-minerals. Regarding their bioactive composition, most of these plants contain phenolic compounds and flavonoids, which determine their antioxidant capacity. (4) Conclusions: These reported results clearly demonstrate the high potential of the WEPs from a nutritional, economic and social point of view; although further studies are needed to gather deeper scientific information about their potential role in the socio-economic sustainability of specific groups of farmers worldwide. [ABSTRACT FROM AUTHOR]

Trachyandra divaricata (Sandkool) is one of the most abundant wild edible inflorescence vegetables in South Africa. The dearth of literature on its edibility, nutrient composition, and conservation has contributed to its underutilisation. This study investigated mineral and proximate content, phytochemical compositions, and growth response of T. divaricata to light intensity and soilless media. Treatments comprised four media (LECA clay, silica sand, peat, and vermiculite) which were subjected to different shade levels (no shade, 20, 40, 60, and 80%) created from a factory-made 20% density net by doubling (40%), tripling (60%), and quadrupling (80%). All treatments were irrigated with a standard nutrient solution. The results showed that the treatments impacted the yield of T. divaricata significantly in terms of biomass and flower buds, especially in plants cultivated in peat under normal greenhouse lighting (no shade). Conversely, plants developed significantly more specific leaf size and total chlorophyll content under shade levels (20, 40, 60, and 80%) in different growth media, even though the values were comparable among treatments. The highest Ca, Mg, Cu, Fe, and Mn levels were consistently recorded in flowers of T. divaricata grown in LECA clay under 80% shade level, while other minerals varied in tested treatments. The peat medium under 20% shade optimised the neutral detergent fibre (NDF) and acid detergent fibre (ADF) content of the flowers, whereas both fat and protein contents were greatly enhanced by peat and vermiculite, respectively, under the 80% shade. Consistently, the lowest phytochemical contents were recorded in LECA clay subjected to 80% shade, whereas the highest polyphenols and DPPH antioxidants were produced by silica sand medium treated with 20% shade. Both TEAC and FRAP antioxidants were improved significantly in LECA clay under no shade and the 60% shade level. However, both 20% and 60% shade levels enhanced the flavonol content significantly. On the basis of these findings, T. divaricata is a promising inflorescent vegetable that may be considered for domestication and further research due to its potential pharmacological and nutraceutical values. [ABSTRACT FROM AUTHOR]

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This study evaluated the effect of dielectric barrier discharge (DBD) and glow discharge (glow) cold plasma treatments in color, sugars, organic acids, phenolics (concentration and bioaccessibility), antioxidant activity, volatiles, and microbiota of edible mini-roses. Plasma treatments did not affect the flowers' color, while they increased organic acids and phenolics. Flowers treated with DBD had a higher concentration of most phenolics, including hesperidin (84.04 μg/g) related to antioxidant activity, and a higher mass fraction of most volatiles, including octanal (16.46% after 5 days of storage). Flowers treated with glow had a higher concentration of pelargonidin 3,5-diglucoside (392.73 μg/g), greater bioaccessibility of some phenolics and higher antioxidant activity. Plasma treatments reduced the microbiota diversity in mini-roses. Regardless of the plasma treatment, phylum Proteobacteria, family Erwiniaceae, and genus Rosenbergiella were the dominant groups. Results indicate plasma treatments as promising technologies to improve the quality and increase phenolic and specific volatile compounds in mini-roses. [Display omitted] • Mini-roses treated by dielectric barrier (DBD) and glow discharge (glow) cold plasma. • DBD influences phenolics bioaccessibility in mini-roses. • Glow plasma treatments influence volatiles and antioxidant activity in mini-roses. • Mini roses treated with cold plasma had reduced bacterial diversity indices. [ABSTRACT FROM AUTHOR]

• The new LC-MS/MS strategy detects polyphenol metabolites in edible flowers. • The pseudo-targeted screening method enables accuracy and quantification. • Using the new strategy, 43 polyphenol metabolites were detected in 27 edible flowers. • Significant variations in polyphenol types and levels among the 27 flowers. • Enriched research on polyphenols in edible flowers;model applicable to other species. Edible flowers, as a food ingredient, are rich in bioactive substance and have received a lot of attention. In this study, we have established a pseudo-targeting method based on Multi Reaction Monitoring (MRM) - Enhanced Product Ions (EPI) in the Information Dependent Acquisition (IDA) mode. The results showed that a total of 43 metabolites, including flavonoids, phenolic acids, and terpenes were detected in 27 edible flowers using integrated liquid chromatography-tandem mass spectrometry (LC-MS/MS) strategy. Rutin was measured in all edible flowers, but the levels varied significantly among the different varieties of flowers, with the highest being about 3500 times the lowest. Albiflorin and paeoniflorin are polyphenolic substance unique to Paeonia suffruticosa. The cyanidin 3-O-glucoside chloride content in reddish-purple flowers is higher than that of other colors. Dicoumarin and 4-hydroxycoumarin were discovered in edible flowers for the first time. This study established a pseudo-targeted detection method to reveal the distribution of polyphenolic metabolites and enriched the research on polyphenolic metabolites in edible flowers. It can also serve as a general strategy to detect metabolites in other agricultural products, providing valuable information about potential metabolites for consumers. [ABSTRACT FROM AUTHOR]

The edible flowers are well known for their food, sensory, and nutritional attributes, as well as a wealth of natural phytochemicals, including secondary metabolites, essential oils, and antioxidants. Biotechnological tools are now used for the improvement of vibrant colors, stress tolerance, and enhanced phytochemicals and high value metabolites. Significant progress has been made in the field of in vitro propagation, somaclonal variation and mutagenesis for generating novel mutant varieties. Genetic transformation techniques have been established in most plants, and genetically modified rose and carnation varieties have been developed with altered flower colour. Despite the potential of the omics and genetic engineering tools for trait enhancement, the adoption of these in edible ornamentals remains relatively limited. With the rapid strides in genome sequencing of over 100 ornamental plants, the application of genome editing approaches is currently underway in fewer than 20 species which includes, two edible flower species. CRISPR/Cas9 genome editing is successfully applied in Lilium pumilum and Lilium longiflorum. Concerted efforts are required to effectively apply the omics technologies in edible flower crops, given their intricate genomic landscapes and breeding histories. This review covers biotechnological and genome editing strategies for the improvement of industrially important edible flowers for bioprospecting purposes. • Edible flowers have potential benefits for food, health and industrial applications. • Edible flowers have better preference for natural, functional, and healthy food products. • Biotechnological and omics technologies offer great scope for improving edible flowers traits. [ABSTRACT FROM AUTHOR]