Astragalus cicer L. and Astragalus glycyphyllos L. Flowers as Potential Functional Foods: Nutritional Composition, Chemical Characterization, and Biological Activity

Investigations into the chemical composition and biological properties of Astragalus flowers remain limited. In this context, the present study aimed to investigate the nutritional profile, chemical composition, and in vitro biological activities of Astragalus cicer and Astragalus glycyphyllos hydroethanolic flower extracts. A. cicer flowers had a significantly higher content of ash and crude fats, whereas A. glycyphyllos flowers were richer in carbohydrates. The fatty acid profiles varied between the two species, while among tocopherols, only α-tocoferol was detected in both species. Moreover, ten phenolic compounds were identified, with cinnamic acid and rutin being the most abundant phenolic constituents in A. cicer and A. glycyphyllos flowers, respectively. Mineral analysis revealed that K and Ca were present at the highest levels. Antioxidant activity was determined using the DPPH, FRAP, ABTS and CUPRAC tests, and A. cicer flowers were characterized by higher antioxidant activity than A. glycyphyllos flowers. Regarding antibacterial activity, growth inhibition zones were observed only for Staphylococcus aureus, with diameters ranging from 12 to 14 mm. In conclusion, the results indicate the potential of A. cicer and A. glycyphyllos flowers as nutritional resources and important dietary sources of natural antioxidants.