Nutraceutical Properties of the Hydroalcoholic Extract and Phenolic Compounds from Yucca aloifolia Edible Flowers

The flowers of Yucca aloifolia (“flor de izote”) are considered a millenary food in the Northeastern Highlands of Puebla, Mexico. The present investigation reports on the chemical and biological activities of the hydroalcoholic extract (YAHF) obtained from this edible source. HPLC‐MS profiling revealed twenty bioactive phenolic compounds with chlorogenic acid (16.5 mg g−1 DW), quercetin (9.5 mg g−1 FW), and their glycosides (rutin and quercitrin), as well as caffeic acid (8.4 mg g−1 DW) and ferulic acid (7.9 mg g−1 DW) as major compounds dissolved in YAHF. Six metabolites had potent anti‐lipase (IC50