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<p>Edible flowers are increasingly recognized for their bioactive compounds and potential functional food applications. <i>Tupistra clarkei</i>, locally known as "<i>nakima</i>" in Sikkim, India and adjoining regions (Kalimpong and Darjeeling, India), is used in traditional medicine and its flowers are eaten as a vegetable, but has not received much scientific attention. <i>Nakima</i> flowers are thoroughly characterized in this study, with an emphasis on their physico-chemical, thermal, textural, and phytochemical characteristics. Significant amounts of bioactive chemicals, such as phenolics (19.75&#xa0;mg GAE/g), flavonoids (8.12&#xa0;mg QE/g), and anthocyanins (36.94&#xa0;mg/100&#xa0;g), are present in the flower together with a high moisture content (84.81%) and noteworthy nutritional components (protein, fiber, and vitamins). Additionally, it has good thermal chracteristics and high antioxidant activity (88.84%). These results demonstrate the potential of <i>nakima</i> as a nutraceutical and functional food, bolstering its wider use and research significance.</p>

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Physicochemical, nutritional, and antioxidant profiling of Tupistra clarkei (Nakima): a characterization of an underutilized edible flower from Eastern Himalayan Region

  • 期刊论文

  • 发表日期：

    2025年7月2日

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  • Dhamchoe Dolma Bhutia,
  • Sujata Jena,
  • Prashant Pandharinath Said

摘要

Edible flowers are increasingly recognized for their bioactive compounds and potential functional food applications. Tupistra clarkei, locally known as "nakima" in Sikkim, India and adjoining regions (Kalimpong and Darjeeling, India), is used in traditional medicine and its flowers are eaten as a vegetable, but has not received much scientific attention. Nakima flowers are thoroughly characterized in this study, with an emphasis on their physico-chemical, thermal, textural, and phytochemical characteristics. Significant amounts of bioactive chemicals, such as phenolics (19.75 mg GAE/g), flavonoids (8.12 mg QE/g), and anthocyanins (36.94 mg/100 g), are present in the flower together with a high moisture content (84.81%) and noteworthy nutritional components (protein, fiber, and vitamins). Additionally, it has good thermal chracteristics and high antioxidant activity (88.84%). These results demonstrate the potential of nakima as a nutraceutical and functional food, bolstering its wider use and research significance.