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<p><i>Shorea roxburghii</i> G. Don (SRD) flowers, traditionally consumed in various culinary forms in Southeast Asia, represent a promising source of bioactive compounds. Despite their popular use, the phytochemical composition and associated bioactivities at different developmental stages remain underexplored, limiting their effective utilization in nutraceutical and functional food products. This study utilized High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry (LC-MS/MS) to analyze phenolic acids, flavonoids, and amino acids in SRD flowers. Antioxidant and anti-glucosidase activities were assessed through in vitro assays and validated using a <i>Drosophila melanogaster</i> model. Additionally, permeation studies were conducted ex vivo using excised porcine jejunum tissue to evaluate bioavailability. The network pharmacology analysis revealed key biological processes, including oxidative stress response and metabolic regulation, linked to SRD’s therapeutic potential. The peduncle and pedicel exhibited the highest delicious amino acid (DAA) content (1226.39&#xa0;µg/g), highlighting their potential as savory taste enhancers in functional food applications. The bud-stage flowers demonstrated the strongest antioxidant and anti-glucosidase activities, correlating with higher phenolic and flavonoid contents. Ex vivo permeation studies revealed efficient intestinal absorption, especially at lower extract concentrations (250&#xa0;µg/mL), indicating promising oral bioavailability. The findings suggest that SRD flowers, especially the peduncle, pedicel, and bud-stage flowers, exhibit considerable potential for the development of nutraceutical products targeting oxidative stress and metabolic diseases. Optimizing harvesting at specific stages of development may improve its application in functional food, resulting to improved health benefits and dietary variability.</p>

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Developmental stage-dependent phytochemical composition and bioactivities of Shorea roxburghii G. Don edible flowers with potential for nutraceutical and functional food applications

  • 期刊论文

  • 发表日期：

    2025年6月6日

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  • Theeraphan Chumroenphat,
  • Nattapong Wongchum,
  • Chakkapong Thangthong,
  • Denchai Wongsrikaew,
  • Ananya Dechakhamphu

摘要

Shorea roxburghii G. Don (SRD) flowers, traditionally consumed in various culinary forms in Southeast Asia, represent a promising source of bioactive compounds. Despite their popular use, the phytochemical composition and associated bioactivities at different developmental stages remain underexplored, limiting their effective utilization in nutraceutical and functional food products. This study utilized High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry (LC-MS/MS) to analyze phenolic acids, flavonoids, and amino acids in SRD flowers. Antioxidant and anti-glucosidase activities were assessed through in vitro assays and validated using a Drosophila melanogaster model. Additionally, permeation studies were conducted ex vivo using excised porcine jejunum tissue to evaluate bioavailability. The network pharmacology analysis revealed key biological processes, including oxidative stress response and metabolic regulation, linked to SRD’s therapeutic potential. The peduncle and pedicel exhibited the highest delicious amino acid (DAA) content (1226.39 µg/g), highlighting their potential as savory taste enhancers in functional food applications. The bud-stage flowers demonstrated the strongest antioxidant and anti-glucosidase activities, correlating with higher phenolic and flavonoid contents. Ex vivo permeation studies revealed efficient intestinal absorption, especially at lower extract concentrations (250 µg/mL), indicating promising oral bioavailability. The findings suggest that SRD flowers, especially the peduncle, pedicel, and bud-stage flowers, exhibit considerable potential for the development of nutraceutical products targeting oxidative stress and metabolic diseases. Optimizing harvesting at specific stages of development may improve its application in functional food, resulting to improved health benefits and dietary variability.