No abstract

The antioxidant activity of rose petals harvested at six different stages of flower development was determined for two different-coloured cultivars, 'Carola' and 'Iceberg'. Antioxidant assayed included phenolic compounds, vitamins and 1, 1-diphenyl-2-picrylhydrazyl hydrate (DPPH). Significant variation in antioxidant properties and quantity was observed at six different maturity stages, but there was no significant difference in antioxidant activity between the two cultivars. Correlation analysis indicated that total phenols, total flavonoids, vitamin C and vitamin E might be the main contributors to the antioxidant activity of rose petal extracts. DPPH radical-scavenging activity peaked in the early bloom stage, and flowers in this stage possessed the highest functional benefits of all maturity stages.