Physicochemical and Phenolic Properties of Chamomile and Orange Blossom Powders in Terms of Functional Food Potential

This study comparatively evaluated the physicochemical properties, color parameters, water and oil holding capacities, bulk densities, total phenolic contents, and antioxidant activities of orange blossom powder (OBP) and chamomile flower powder (CFP). OBP exhibited a higher total phenolic content (9.30 mg GAE/g) compared with CFP (2.81 mg GAE/g), whereas CFP demonstrated stronger antioxidant activity, reflected by its lower IC₅₀ value (0.54 mg/mL) relative to OBP (0.82 mg/mL). Color measurements indicated that CFP had higher b, hue, and chroma values, indicating more intense yellow pigmentation, while the higher a value of OBP was consistent with red–orange pigment characteristics. Differences in water and oil holding capacities and bulk densities supported the distinct techno-functional behaviors of the two powders. Overall, the results highlight the distinct techno-functional and bioactive characteristics of OBP and CFP, demonstrating their potential as natural functional ingredients for the development of health-oriented and value-added food products.