COMPARISON OF BIOACTIVE COMPOUNDS AND SENSORY EVALUATION ON EDIBLE FLOWERS TEA INFUSION
AbstractFrance Rose Buds, Jasmine Flower, and Osmanthus Flower are three edible flowers commonly available in Malaysia market. Composition of these 3 edible flowers are not widely studied. Hence, the caffeine, total phenolic content (TPC), volatile compounds, and overall acceptability of tea infusion from France Rose Buds, Jasmine Flower, and Osmanthus Flower were compared. Tea infusion from the edible flowers was prepared by boiling it with distilled water. None solvent extraction was carried out to determine the bioactive compounds. Tea infusion of Osmanthus Flower contains the highest caffeine (4.96 ± 1.94 µg/ml), total phenolic content (4.33 ± 0.03 mg GAE/g) and overall acceptability (6.16 ± 2.05) compared to France Rose Buds and Jasmine Flower. The Jasmine Flower was found to have the highest number of volatile compounds (13) compared to France Rose Buds and Osmanthus Flower. This study indicates that the edible flowers have the potential for application as food ingredient.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents