# Phenolic Compounds and Antioxidant Activity in Edible Flower Species from Oxaxa
## 1 Introduction  
Edible flowers are used in the gastronomy of all cultures and give dishes a wide range of colors, flavors, aromas, and nutritional and nutraceuticalual values. There are approximately 300,000 floral species globally, with an estimated 21,000 to 26,000 species in Mexico [1]. In Mexico, Mapes and Basurto [2] estimated that more than 100 species with edible flowers were grouped into 49 genera and 25 families, among which the families Agavaceae, Leguminosae, Arecaceae, Cactaceae, and Cucurbiaceae stand out. In general, in recent decades, the use of flowers in gastronomy has increased. However, in Mexico, it has been common in traditional cuisine since pre-Columbian times; for example, the infloreses of huauzontle, tepeilote, mapeusy, izote, dahlia, maize, pumpkin, and others have been used. However, there is also ancient evidence of the consumption of flowers in Asia, ancient Greece, and Rome and, in the last decade, the consumption of dandelion (_Taraxacum officinal_ ([PERSON] [PERSON]) has become popular in Europe [3]. From a nutritional point of view, edible flowers can be grouped according to their contributions of pigments (e.g., carotenoids, anthocyanins, and chlorophylls), proteins, essential amino acids, minerals, saturated and unsaturated lipids, vitamins, and antioxidant bioactive compounds, although the concentrations vary according to the preparation used, from fresh to processed. One of the factors that has received the most attention inrecent research has been the use of flowers as sources of bioactive compounds, especially phenolic acids and flavonoids, which have functional potential in the prevention of chronic degenerative diseases, such as Alzheimer's disease and type II diabetes; they may also have antimicrobial, anti-cancer, and antiobesity effects, along with gastoprotective, cardioprotective, and diuretic properties [4; 5; 6; 7; 8]. However, the biosynthesis and accumulation of phenolic compounds in plants varies among species, populations, and phylogenetic origins, and their interactions with environmental factors (e.g., temperature, radiation, nutrition, and irrigation) as well as ontogenetic factors inherent to each plant species also have impacts [9; 10; 11]. One of the least-explored or unexplored aspects of edible flowers is the effect of environmental conditions during the growth of wild, ruderal, or backyard species on their contents of bioactive antioxidant compounds. [PERSON] et al. [12] noted that stressful environmental conditions induce the generation of reactive oxygen species, modify the activation of enzymatic and nonenzymatic systems, and, consequently, modify the processes of biosynthesis, translocation, and accumulation of bioactive compounds such as phenolic compounds, especially flavonoids, which are directly related to antioxidant activity. In this case, ecological conditions, the physicochemical characteristics of soils, and variations in soil moisture and climate conditions induce changes in the concentrations of phenolic compounds. [PERSON] et al. [13] highlighted that the secondary metabolites present in a specific plant or organ can vary between and within individuals of the same species or population and are linked to micro- and macroenvironmental variations, plant ontogeny, and genetic variations. The consumption of the infloresence of izote (_Yucca filifera_ Chabaud), magney pulquero (_Agave salmiana_ [PERSON]), cuachepil (_Diphysa americana_ (Mill.) [PERSON]), and tepejilote (_Chamaedorea tepejilote_) is common in Mexican gastronomic culture. The quantity and frequency of consumption of these flowers varies among regions, but the consumption of these flowers is preserved in traditional diets [6; 14]. Different concentrations of vitamins, minerals, fiber, crude protein, amino acids, fatty acids, and phenolic compounds, such as quercetin, coumaric acid, ferulic acid and kaempfer, have been reported in izote flowers [15; 16].