Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production

Abstract

The growing interest of consumers in regional and traditional products drew our attention to innovative products manufactured at home and using craft methods, which include, among others, alcohol tinctures of edible flowers. The aim of this paper is to present selected tinctures of edible flowers from home and craft production, their phenol content, antioxidant properties and colour. Novel alcoholic beverages obtained from edible flowers are characterized. The tinctures from wild rose flowers, elderberry, marigold and cornflower were studied. The content of phenolic compounds, the antioxidant properties and the colour of tinctures in the CIE L*a*b* system were analysed. The study showed that edible flower tinctures are characterized by an intense colour, which is not adversely affected by the maceration process. The determined parameters were influenced by the form of flowers (fresh or dried). The total content of polyphenolic compounds and antioxidant activity in the studied tinctures were lower than in the fresh flowers. Edible flower tinctures can be an interesting alternative for both consumers looking for product innovations and alcohol connoisseurs.

Keywords

• edible flowers
• tinctures
• edible flowers
• antioxidant properties
• polyphenols
• colour