https://doi.org/10.17113/ftb.63.03.25.8738

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Antioxidant Capacity, Total Phenolic Content and Phytochemical Profile of Canned Dandelion (Taraxacum officinale L.) Flowers

Ayca Gülhan^1*, Mehmet Fuat Gülhan², Oğuz Çakır^3,4, Cihan Düşgün⁵ and Mustafa Abdullah Yılmaz^4,6

¹Department of Food Technology, Vocational School of Technical Sciences, Aksaray University, 68100, Aksaray, Türkiye

²Department of Medicinal and Aromatic Plants, Vocational School of Technical Sciences, Aksaray University, 68100, Aksaray, Türkiye

³Department of Nutrition and Dietetic, Atatürk Faculty of Health Sciences, Dicle University, Diyarbakır, 21280, Türkiye

⁴Science and Technology Application and Research Center, Dicle University, Diyarbakir, 21280, Türkiye

⁵Department of Biology, Faculty of Science Literature, Niğde Ömer Halisdemir University, 51200, Niğde, Türkiye

⁶Mustafa Abdullah Yılmaz, Department of Analytical Chemistry, Faculty of Pharmacy and Science and Technology Research and Application Center, Dicle University, Diyarbakir, 21280, Türkiye

Copyright © 2025 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 11 June 2024

Accepted: 18 February 2025

Published online: 5 September 2025

Keywords:

dandelion flower; canned food; antioxidant activity; phytochemicals; LC-MS/MS

Summary:

Research background. Dandelion flowers have a very short shelf life. The canning process is known not only to stabilise food and preserve its nutritional content at a high level, but also to significantly extend its shelf life. For this reason, canned dandelion flowers are believed to be beneficial for both consumers and the gastronomy sector.

Experimental approach. In this study, fresh dandelion (Taraxacum officinale L.) flowers were canned using sucrose syrup with different (20 and 30) degrees of Brix (°Bx) as filling medium and stored at 25 °C for 30 days. A total of 56 phytochemicals were identified using liquid chromatography-tandem mass spectrometry (LC-MS/MS), while the in vitro antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC) and the total phenolic content (TPC) were analysed in both the canned flowers and the syrup at different storage times (on days 10, 20 and 30).

Results and conclusions. The antioxidant activities of fresh dandelion flowers were 89.6 % and 0.8 mmol Trolox equivalents (TE) per gram, respectively. The lowest DPPH (41.4 %) and CUPRAC expressed as TE (0.3 mmol/g) activities were observed on day 20 in samples stored in the 30 °Bx syrup. The TPC in fresh flowers, expressed as gallic acid equivalents (GAE) per g of extract, was 367.4 mg/g. The highest TPC in canned flowers was determined on day 10 in the samples in syrup with both °Bx. LC-MS/MS analysis identified 24 phytochemicals in fresh flowers, including quinic acid, luteolin, siranoside, chlorogenic acid, fumaric acid, caffeic acid, protocatechuic acid, quercetin, cosmosiin, isoquercitrin and apigenin. A decrease in the polyphenol content of canned flowers was observed during storage. The results indicate that canning dandelion flowers in a 30 °Bx syrup and storing them for 20 days preserved their phenolic content and antioxidant capacity.

Novelty and scientific contribution. Numerous studies in the literature focus on extending the shelf life of fruit and vegetables by the canning method. However, this study fills a gap in the literature by successfully applying the canning technique to edible flowers for the first time. Furthermore, the results of this study contribute to future research on the potential commercialisation of canned dandelion flowers as a food product.