To investigate the inhibitory effect of edible flowers on the formation of harmful substances in biscuits, this study incorporated floral powder as a food component into the biscuit formulation.Analysis was conducted on the basic nutritional components, polyphenolic composition, and changes in polyphenols before and after baking, alongside the correlation between polyphenols and harmful substance inhibition rates.This aimed to identify the key bioactive compounds in edible flowers responsible for inhibiting harmful substance formation, with validation through single-component addition experiments.Results indicated that among seven edible flowers, Osmanthus fragrans and Sophora japonica significantly inhibited acrylamide, 5-hydroxymethylfurfural, and advanced glycation end products by enhancing the antioxidant capacity of biscuits.Polyphenolic composition analysis revealed O. fragrans was rich in verbascoside. Following baking, all polyphenol contents in biscuits decreased significantly (P<0.05).Among these, cinnamic acid, p-hydroxybenzoic acid, and verbascoside showed strong correlations with harmful substance inhibition rates.The addition of verbascoside significantly inhibited the formation of harmful substances in the control biscuits, the negative control (S. japonica biscuits), and the positive control (rose biscuits).In summary, incorporating O. fragrans flower powder or verbascoside (1.54 mg/100 g wheat flour) into baked biscuits effectively inhibits the formation of heat-processed hazards, providing technical support and theoretical guidance for developing nutritious and healthy baked foods.
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