Effects of aging on the phenolic content and antioxidant activities of magnolia (Magnolia denudata) flower extracts

Analysis of Metabolites in White Flowers of Magnolia Denudata Desr. and Violet Flowers of Magnolia Liliiflora Desr

A total of seven phenolics and 44 metabolites was profiled in white flowers of Magnolia denudata and violet flowers of Magnolia liliiflora using high-performance liquid chromatography (HPLC), electrospray ionization-mass spectrometry (ESI-MS), and gas chromatography time-of-flight mass spectrometry (GC-TOFMS). Seven phenylpropanoid compounds were identified in white flowers by liquid chromatography mass spectrometry (LC-MS). An HPLC analysis showed that phenylpropanoid accumulation in violet flowers was 1.48 times higher than that in white flowers. Furthermore, superoxide dismutase (SOD)-like activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were determined to investigate the antioxidant properties of secondary metabolites in different flowers. Violet flowers showed higher SOD-like and DPPH activity than white flowers. In addition, anti-inflammatory activity measured using a nitric oxide assay was higher in violet flowers than in white flowers. Our results provide valuable information on the relationship between primary and secondary metabolites, and synergistic antioxidant and anti-inflammatory properties derived from phenolic compounds in different colored flowers.

Phytochemical Content, Health Benefits, and Toxicology of Common Edible Flowers: A Review (2000-2015)

Edible flowers contain numerous phytochemicals which contribute to their health benefits, and consumption of edible flowers has increased significantly in recent years. While many researchers have been conducted, no literature review of the health benefits of common edible flowers and their phytochemicals has been compiled. This review aimed to present the findings of research conducted from 2000 to 2015 on the species, traditional application, phytochemicals, health benefits, and the toxicology of common edible flowers. It was found in 15 species of common edible flowers that four flavonols, three flavones, four flavanols, three anthocyanins, three phenolic acids and their derivatives were common phytochemicals and they contributed to the health benefits such as anti-oxidant, anti-inflammatory, anti-cancer, anti-obesity, and neuroprotective effect. Toxicology studies have been conducted to evaluate the safety of common edible flowers and provide information on their dosages and usages.