Nutritional and bioactive compound profiling of 13 ornamental and edible flowers supports their potential as functional ingredients in sustainable food systems

Abstract

This study characterized the nutritional composition and bioactive compound profile of thirteen ornamental and edible flower species to support discussion on their potential as functional ingredients within sustainable food systems. Proximate composition (carbohydrates, proteins, lipids, ash, and moisture), total phenolic and flavonoid contents, and antioxidant capacity (ABTS, DPPH, and FRAP) were determined, with selected phenolic markers identified by HPLC-DAD. The results revealed pronounced compositional variability among species and identified rutin and caffeic acid as major bioactive markers, reflecting the functional relevance of these plant resources. Importantly, many of the species evaluated are ornamental plants commonly cultivated in home gardens, urban landscapes, or occurring spontaneously, yet rarely recognized for their edible potential. Overall, the findings provide a scientific evidence base to guide future research and innovation focused on the valorization of underutilized ornamental plants as nutrient-rich, plant-based ingredients, contributing to sustainability-oriented food systems.