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

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 fr...

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Autores principales:	Maria Śmiechowska, Przemysław Dmowski, Larysa Skowierzak
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	edible flowers tinctures antioxidant properties polyphenols colour Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/0dffda782d84472480a062082f0e1112
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spelling	oai:doaj.org-article:0dffda782d84472480a062082f0e11122021-11-11T15:09:36ZEdible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production10.3390/app1121100952076-3417https://doaj.org/article/0dffda782d84472480a062082f0e11122021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/10095https://doaj.org/toc/2076-3417The 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 Lab* 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.Maria ŚmiechowskaPrzemysław DmowskiLarysa SkowierzakMDPI AGarticleedible flowerstincturesedible flowersantioxidant propertiespolyphenolscolourTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10095, p 10095 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	edible flowers tinctures edible flowers antioxidant properties polyphenols colour Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	edible flowers tinctures edible flowers antioxidant properties polyphenols colour Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Maria Śmiechowska Przemysław Dmowski Larysa Skowierzak Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production
description	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 Lab* 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.
format	article
author	Maria Śmiechowska Przemysław Dmowski Larysa Skowierzak
author_facet	Maria Śmiechowska Przemysław Dmowski Larysa Skowierzak
author_sort	Maria Śmiechowska
title	Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production
title_short	Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production
title_full	Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production
title_fullStr	Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production
title_full_unstemmed	Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production
title_sort	edible flowers’ antioxidant properties and polyphenols content reflect their applicability for household and craft tincture production
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0dffda782d84472480a062082f0e1112
work_keys_str_mv	AT mariasmiechowska edibleflowersantioxidantpropertiesandpolyphenolscontentreflecttheirapplicabilityforhouseholdandcrafttinctureproduction AT przemysławdmowski edibleflowersantioxidantpropertiesandpolyphenolscontentreflecttheirapplicabilityforhouseholdandcrafttinctureproduction AT larysaskowierzak edibleflowersantioxidantpropertiesandpolyphenolscontentreflecttheirapplicabilityforhouseholdandcrafttinctureproduction
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Edible Flowers’ Antioxidant Properties and Polyphenols Content Reflect Their Applicability for Household and Craft Tincture Production

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