Ble flowers has attracted the focus from the meals business, due to the fact they are able to be employed as organic options to artificial additives and meals preservatives presently accessible on the market [17]. The identification and quantification of phenolic compounds present in edible flowers is incredibly important for their inclusion in functional foods [19]. Amongst the numerous phenolic constituents current in nature, phenolic acids (hydroxycinnamic and Thioflavin T Protocol hydroxybenzoic acids) and flavonoids (anthocyanin, chalcone, flavanones, flavones, and flavonols) are highlighted as the majority and of higher bioactive potential in edible flowers [19,36]. Contemplating the importance of phenolic compounds, the next sections will concentrate on the scientific investigation concerning the presence in the various classes of phenolic compounds in edible flowers. two.1.1. Phenolic Acids Belonging towards the family of phenolic compounds, phenolic acids are characterized by the presence in the phenolic function in their structural arrangement, becoming divided into the classes of hydroxycinnamic acids (C6-C3) and hydroxybenzoic acids (C6-C1) (Table 1), which represent probably the most important portion of non-flavonoid phenolic compounds [37].Molecules 2021, 26,four ofHydroxybenzoic acid derivatives happen to be detected inside the edible flowers of various species, like Bougainvillea glabra Choisy [38], Abelmoschus manihot (L.) Medik. [39]. Though hydroxycinnamic acid has been reported in inflorescences of Butea monosperma (Lam.) Taub. and Sesbania grandiflora (L.) Pers. [40], and Calendula officinalis L. [41]. In a study around the chemical composition of 70 distinct species of Chinese edible flowers, Zheng, Meenu Xu [19] identified several phenolic acids, in certain high contents of p-hydroxybenzoic acid in Cymbidium sinense (Jacks.) Willd. (1859.0 /g) Canna indica L. (1792.7 /g) Magnolia denudata Desr. (1743.4 /g), Dianthus caryophyllus L. (1398.5 /g) and Calycanthus floridus L. (1350.six /g). Fifteen phenolic acids had been also identified in orange-colored specimens of Mexican Marigold (Tagetes erecta L.), in which hydroxybenzoic acids, namely, pyrogallol and Guggulsterone site gallic acid, have been probably the most abundant phenolic acids inside the flower extract (methanol and water (1:four)) [42]. The principal compounds detected inside the ethanolic extract (75) of Hibiscus roseus Thore flowers were mostly phenolic acid derivatives, namely p-Coumaric, chlorogenic, and trans-ferulic acids [43]. Within the current critique study of Demasi et al. [44], the authors pointed out the presence of various phenolic acids in the edible flower of 26 different species, which includes benzoic (ellagic acid and gallic acid) and cinnamic acids (caffeic acid, chlorogenic acid, coumaric acid and ferulic acid) which stood out because the principal derivatives of phenolic acids. In a different study, the detected phenolic acids in floral extracts (ethanolic, 1:10, v/v) from 21 rose cultivars incorporated gallic acid, p-coumaric acid, hesperidin and quercetin [45]. When investigating the influence of drying procedures on the phenolic composition of chrysanthemum flowers, Lu et al. [46] identified 5 phenolic acid derivatives. Within the identical study, it was also noted that phenolic acids showed higher stability when in comparison to flavonoids following the dehydration procedure of your flowers. When studying the ethanolic extract (12) from four distinct Brazilian edible flowers (Amaranthus hypochondriacus L., Tropaeolum majus L. (red), Tropaeolum majus L. (orange) and Spilanthes oleracea L.), p-coumaric and feru.