Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion
France Rose Buds, Jasmine Flower, and Osmanthus Flower are three edible flowers commonly available in Malaysia market. Composition of these 3 edible flowers is not widely studied. Hence, the caffeine, total phenolic content (TPC), volatile compounds, and overall acceptability...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2019
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/80980/ http://psasir.upm.edu.my/id/eprint/80980/1/ROSE.pdf |
| _version_ | 1848858995126697984 |
|---|---|
| author | Hussain, Norhayati Ishak, Izzreen Mohd Harith, Norhazirah Leong, Gloria Pau Kuan |
| author_facet | Hussain, Norhayati Ishak, Izzreen Mohd Harith, Norhazirah Leong, Gloria Pau Kuan |
| author_sort | Hussain, Norhayati |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | France Rose Buds, Jasmine Flower, and Osmanthus Flower are three edible flowers commonly available in Malaysia market. Composition of these 3 edible flowers is 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. |
| first_indexed | 2025-11-15T12:22:18Z |
| format | Article |
| id | upm-80980 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:22:18Z |
| publishDate | 2019 |
| publisher | Chiriotti Editori |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-809802020-10-14T20:39:56Z http://psasir.upm.edu.my/id/eprint/80980/ Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion Hussain, Norhayati Ishak, Izzreen Mohd Harith, Norhazirah Leong, Gloria Pau Kuan France Rose Buds, Jasmine Flower, and Osmanthus Flower are three edible flowers commonly available in Malaysia market. Composition of these 3 edible flowers is 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. Chiriotti Editori 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80980/1/ROSE.pdf Hussain, Norhayati and Ishak, Izzreen and Mohd Harith, Norhazirah and Leong, Gloria Pau Kuan (2019) Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion. Italian Journal of Food Science, 31 (2). pp. 264-273. ISSN 1120-1770; ESSN: 2239-5687 https://www.researchgate.net/publication/333041910 10.14674/IJFS-1071. |
| spellingShingle | Hussain, Norhayati Ishak, Izzreen Mohd Harith, Norhazirah Leong, Gloria Pau Kuan Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion |
| title | Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion |
| title_full | Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion |
| title_fullStr | Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion |
| title_full_unstemmed | Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion |
| title_short | Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion |
| title_sort | comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion |
| url | http://psasir.upm.edu.my/id/eprint/80980/ http://psasir.upm.edu.my/id/eprint/80980/ http://psasir.upm.edu.my/id/eprint/80980/ http://psasir.upm.edu.my/id/eprint/80980/1/ROSE.pdf |