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KMID : 1145120210190020289
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Asian Journal of Beauty and Cosmetology
2021 Volume.19 No. 2 p.289 ~ p.301
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Evaluation of the Physicochemical Activities of Frequently Consumed Edible Flower Teas in Korea
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Yoo In-Seo
Park Ji-Min
Kim Ae-Jung
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Abstract
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Purpose: This study investigated the antioxidant and enzymatic activities of 20 species of the most widely consumed edible flowers in South Korea to provide basic data on their bioactivity.
Methods: After the selected edible flowers were processed based on the tea manufacturing method, the antioxidant activities (total polyphenol, flavonoid content, DPPH, and ABTS radical scavenging activities) were evaluated. Two species of edible flowers exhibiting exceptional antioxidant activities were selected and their enzymatic activities (tyrosinase, elastase, α-glucosidase, and ACE inhibitory activities) were assessed.
Results: Among the 20 species of edible flowers used for tea manufacturing, Viola tricolor L. (V. tricolor L.) and Chamomilla recutita (C. recutita) were found to have the highest overall antioxidant activity. Based on these results, V. tricolor L. and C. recutita were selected to determine their enzymatic activities; V. tricolor L. showed higher levels of tyrosinase, elastase, and ACE inhibitory activities, whereas C. recutita showed a higher level of α-glucosidase inhibitory activity.
Conclusion: Based on their exceptional antioxidant and enzymatic activities among the 20 species of edible flowers, V. tricolor L. and C. recutita are predicted to be of greater use in the development of inner beauty products.
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KEYWORD
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Edible flower, Antioxidant activity, Enzymatic activity, Chamomilla recutita, Viola tricolor L., Tea
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