Evaluation of Bioactive Compounds and Phenolic Profiles of Pansy (Viola x wittrockiana) Cultivars Grown in Ordu Province

This study was conducted to determine some biochemical and bioactive compounds of four pansy (Viola x wittrockiana) cultivars: ‘White with purple stain’, ‘Yellow with red stain’, ‘Violet yellow’ and ‘Red’. In this context, soluble solids content (SSC), titratable acidity (TA), vitamin C, total flavonoids, total phenols, antioxidant capacity (according to DPPH and FRAP), anthocyanins and individual phenolic compounds were analyzed. According to the findings, the 'Violet Yellow' pansy cultivar had the highest levels of SSC and vitamin C content. In terms of total flavonoids, total phenolics, antioxidant capacity and anthocyanin content, the ‘Violet yellow’ and ‘Red’ cultivars had higher values. In the evaluation of individual phenolic compounds, rutin was identified as the major phenolic compound in all cultivars. In conclusion, this study revealed that there are significant differences among edible pansy cultivars in terms of their biochemical and bioactive compound contents. The findings contribute to the potential use of pansy flowers in functional food ingredients and health-promoting products and show that variety selection is an important criterion.