Hot and cold drying of edible flowers affect metabolite patterns of extracts and decoctions

ABSTRACT Edible flowers are rich in bioactive compounds and pigments that on increasing demand nutraceutical, medicinal, food, cosmetic dyeing industries. This study evaluated the anthocyanins, phenolics antioxidant activity of eight edible ( Bellis perennis L., Centaurea cyanus Dianthus carthusianorum Lavandula angustifolia Mill., Primula vulgaris Huds., Rosa canina pendulina L. Viola odorata L.) after 24 h hot drying (50 °C; natural convection stove) or cold (CD) (22 heat-pump system). The hot-dried cold-dried materials were then used to prepare ultrasound-assisted extracts, which as food additives a source colourants, decoctions (DECs), for herbal teas. flower UAEs DECs had high amounts anthocyanins (up 3,284.6 mg C3G · 100 g -1 ), 9,034 ) (866 μmol TE , 4,901 mmol Fe 2+ kg with roses having highest amount. anthocyanin content phenolic profile (flavonols, benzoic acids, cinnamic acids flavanols) found be affected by extraction methods. For decoctions, CD was most efficient method all parameters. UAEs, resulted higher content, while particularly flavanols. Overall, studied extracts can contribute healthy coloured substances, designing innovative products. R. promising sources.