CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (Rosa rugosa Thunb.) PETALS DURING STORAGE

Abstract

Rosa rugosa petals, which have long been used in traditional medicine due to their attractive flavor and presence of bioactive components, are also commonly applied to produce minimally processed and nonthermally treated products with the addition of sucrose. Therefore, to ensure safety and high value of such products during storage, it is crucial to investigate changes in quality indicators. The examined material was non-thermally treated and homogenized petals of wrinkled rose with sucrose concentrations of 50%, 60%, and 70%. Products were stored at 6°C and 21°C for 54 weeks in darkness. Throughout the storage, they were analyzed for microbiological contamination and changes in vitamin C content, color and pH stability. Over the storage period, in samples containing 60 and 70% sucrose, a gradual reduction was observed in the total bacteria count and the yeast and mold count. After the storage period, the value of pH decreased very slightly, while very distinct changes were observed in color parameters at 21°C. Vitamin C content decreased sharply during the first 18 days of storage at both temperatures.

Effect of Petal Color, Water Status, and Extraction Method on Qualitative Characteristics of Rosa rugosa Liqueur

“…The same authors also referred that b* values were higher in cultivars with white petals and lower in pink-flowered cultivars. Zawiślak and Michalczyk [ 14 ], in a study on the effect of sucrose addition and storage length of minimally processed products from R. rugosa petals, measured a b° value of −10.7 on fresh petals. The chroma (C°) was significantly influenced by the cultivars, with higher values recorded on cv.…”

“…Alba (4.41 and 2.14 mg/g). Zawiślak and Michalczyk [ 14 ] reported that R. rugosa petals contained β-carotene. Nowak et al [ 9 ], when investigating R. rugosa petals composition, determined the presence of carotenoids in a concentration of 1.39 µg g −1 .…”

“…The petals are characterized by a high concentration of different biologically active substances, such as anthocyanins, flavonoids, and phenolic acids, with a high antioxidant activity and consequently with protective effects against many human diseases such as intestinal and pathogenic bacteria and prostate cancer [ 11 , 12 ]. For these reasons, R. rugosa petals are commonly used as spices and for the preparation of healthy foods (jams, jellies, leavens, and syrups) and drinks (teas, juices, and wines) [ 9 , 13 , 14 ]. Among these latter products, liqueurs and alcoholic beverages obtained from hand-picked rose petals may show positive effects on human health, if moderately consumed [ 1 ].…”

Uji Aktivitas Inhibitor Enzim Tirosinase Kombinasi Ekstrak Bunga Mawar (Rosa Damascena Mill) Dengan Fraksi Umbi Bengkuang (Pachyrizus Erosus)

“…Bunga mawar (Rosa damascena mill.) dalam beberapa penelitian dinyatakan bahwa petal bunga mawar memiliki kandungan metabolit sekunder yang dilaporkan memiliki aktivitas antioksidan, metabolit sekunder pada petal bunga mawar ini diketahui mengandung vitamin C yang tinggi yang berpotensi sebagai antioksidan (Sengui, Sener, & Ercisli, 2017;Zawiślak & Michalczyk, 2018). Penelitian tersebut menyebutkan bahwa antosianin mayor yang terdapat pada petal bunga mawar merah adalah senyawa Cyanidin 3,5-di-O-glucoside yang menunjukkan aktivitas antioksidan DPPH tinggi dengan kadar nilai IC50 55,2 µg/mL (Choiriyah, 2020).…”