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