More than Beauty—Edible Flowers of New Rosa × hybrida Genotypes Grown in Vojvodina (Serbia) as a Novel Source of Bioactive Compounds

Flowers have a long tradition of use beyond ornamental purposes, including incorporation into numerous food products. Roses stand out for their attractive colors and pleasant floral aromas, yet their nutraceutical potential remains largely underestimated. In this study, rose flowers from five new garden cultivars were evaluated for their potential use as food ingredients. Total phenolic, total flavonoid, total monomeric anthocyanin and vitamin C contents were quantified, along with quantitative analysis of 45 selected compounds by LC-MS-MS. Additionally, in vitro antioxidant, neuroprotective and hypoglycemic activities were assessed. They proved to be rich sources of polyphenols (TPC in the range of 122–240 mg GAE/g de, TFC in the range of 18.1–42.7 mg QE/g de) and vitamin C (0.24–0.31 mg/g fw), exhibiting strong antioxidant and moderate neuroprotective effects. They are weak inhibitors of α-amylase and strong inhibitors of α-glucosidase (23.7–81.6% inhibition at 2.50 μg/mL), suggesting potential benefits for managing blood sugar levels and metabolic health. Cultivar ‘Magic Aroma’ demonstrated the greatest potential for further research and incorporation into food products. Given modern consumers’ growing interest in natural and functional food ingredients, these findings highlight the untapped potential of rose flowers for innovative, health-promoting culinary uses.