Chemical Composition and Anti-Radical Activity of the “Boʻstonliq” Almond Flower

This study presents a comprehensive investigation of the chemical composition and antiradical activity of almond (Prunus amygdalus) flowers of the “Boʻstonliq” variety. The antioxidant potential of ethanolic and aqueous extracts was comparatively evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay. Dried almond flower samples were subjected to ultrasonic-assisted extraction in 96% ethanol and distilled water. The radical scavenging activity (ARF%) and IC₅₀ values were determined through spectrophotometric analysis at 517 nm and mathematical modeling. The results demonstrated that the ethanolic extract exhibited significantly higher antiradical activity (IC₅₀ = 338.66 μL) compared to the aqueous extract (IC₅₀ = 718.2 μL). This difference is attributed to the higher solubility and extraction efficiency of phenolic compounds in ethanol. The findings confirm that almond flowers are a promising natural source of antioxidants and highlight their potential application in food preservation, pharmaceuticals, and biotechnology. Moreover, this study emphasizes the importance of utilizing plant-based agro-industrial by-products for the development of high-value functional products.

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