Phytochemical Profiling and Morphological Characterization of Hibiscus rosa-sinensis and Clitoria ternatea Flower Petal Extracts

Phytochemical profiling and morphological characterization of flower petals provide valuable insights into their bioactive constituents and potential therapeutic applications. This study investigates the phytochemical composition and morphological characteristics of the petals of Hibiscus rosa-sinensis (Hibiscus) and Clitoria ternatea (Blue Pea), two widely recognized plants with significant cultural and medicinal importance. The petals of both flowers were subjected to solvent extraction using methanol, and the resulting extracts examined the availability of key phytochemicals, A few examples are alkaloids, flavonoids, tannins, saponins, phenolic compounds, and anthocyanins, was assessed. The morphological features, such as petal color, shape, and size, were also documented and compared. Phytochemical screening revealed the presence of various bioactive compounds, with Hibiscus rosa-sinensis showing a higher concentration of anthocyanins and flavonoids, while Clitoria ternatea demonstrated abundant alkaloids and saponins. The morphological analysis indicated distinct petal shapes and vibrant colors, which are characteristic of their respective species. These findings suggest that both Hibiscus rosa-sinensis and Clitoria ternatea petals are rich in bioactive compounds, which may account for their traditional use in herbal medicine and food applications. The study provides a foundation for further investigation into the therapeutic potential and commercial utilization of these flowers. This article aims to promote the incorporation of edible flowers into consumer diets and the food industry, emphasizing the ability to serve as a plentiful supply of nutraceutical substances.