Extraction Conditions for Phenolic Compounds with Antioxidant Activities from White Rose Petals

Choi, Jae Kwon; Lee, Yoon Bok; Lee, Kyun Hee; Im, Hae Cheon; Kim, Yun-Bae; Choi, Eugene; Joo, Seong Soo; Jang, Sung Kyu; Han, Nam Soo; Kim, Chung Ho

doi:10.3839/jabc.2015.021

Cited by 15 publications

(4 citation statements)

References 28 publications

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“…If expressed per gram of fresh petals, the TFC ranged from 1.61 mg QE/g fw to 5.58 mg QE/g fw. The similar content of total flavonoids was found previously in ethanol-water extract of petals of white rose (23.7 mg catechin equivalents/g de) [45], as well as in ethanol extracts of nine cultivars of R. × hybrida (0.786-5.31 mg catechin equivalents/g fw) [42]. If the TFC and TPC results are compared, it is evident that the TFC of each sample is considerably lower than its TPC.…”

Section: Chemical Profile Of Methanol Extracts Of Rose Petalssupporting

confidence: 83%

Morphological Characters, Phytochemical Profile and Biological Activities of Novel Garden Roses Edible Cultivars

Simin,

Lesjak,

Živanović

et al. 2023

Horticulturae

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Modern roses (Rosa × hybrida) are among the most important and economically profitable horticultural plants. Besides their beauty and remarkable fragrance, they are also rich sources of biologically active compounds with potential health benefits. The aim of this study was to valorize the prospective of six new genotypes of edible roses to be utilized as functional foods. Rose flowers were subjected to detailed characterization of morphological traits, fragrance analysis, GC-MS analysis of aroma carriers, determination of phenolic profile and vitamin C content, and evaluation of biological activities. The results showed that all the investigated cultivars have a favorable aroma for human consumption (pear-like, strawberry-like or fruity), high contents of phenolics and vitamin C, strong antioxidant content and moderate neuroprotective activity. They are characterized by large amounts of quercetin 3-O-glycosydes and quinic acid. The genotype ‘Marija Frayla’ stands out from others due to facilitated flower morphology, the highest level of total phenolics (217 mg of galic acid equivalents/g of dry extract) and the strongest antioxidant activity (in the DPPH assay, IC50 = 9.24 µg/mL; and antioxidant potential in the FRAP assay was 220 mg ascorbic acid equivalents/g of dry extract), thus represents the most valuable amendment to the development of novel functional food products. The ‘Eveline Wild’ genotype has the highest neuroprotective activity (68.5 ng of eserine equivalents/g of dry extract), thus might be applied in the prevention of dementia. The ‘Pear’ cultivar with the lowest phenolics content and biological activity has a mild, fruity aroma, thus can be used in everyday eating.

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Section: Chemical Profile Of Methanol Extracts Of Rose Petalssupporting

confidence: 83%

Morphological Characters, Phytochemical Profile and Biological Activities of Novel Garden Roses Edible Cultivars

Simin,

Lesjak,

Živanović

et al. 2023

Horticulturae

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“…The total polyphenol and flavonoid contents of the GBE were quantified using modified colorimetric methodologies. To assess total phenolic content, we employed a slightly altered Folin-Denis method, based on prior research [37]. In brief, we mixed 10 µL of a GBE sample (1 mg/mL) with 10 µL of 1 N Folin-Ciocalteu's phenol reagent (Sigma-Aldrich, St. Louis, MO, USA) and 170 µL of distilled water, incubating the mixture in the dark at room temperature for 5 min.…”

Section: Determination Of Polyphenol and Flavonoid Contentsmentioning

confidence: 99%

Improvement of Cognitive Function by Fermented Panax ginseng C.A. Meyer Berries Extracts in an AF64A-Induced Memory Deficit Model

Yoon,

Ahn,

Kim

et al. 2023

Nutrients

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This study investigated the potential therapeutic properties of fermented ginseng berry extract (GBE) for Alzheimer’s disease (AD). Fermented GBE was examined for its ginsenoside content and physiological properties, which have been suggested to have neuroprotective effects and improve cognitive function. The results showed that fermented GBE contains high levels of major active ginsenosides and exhibits antioxidant and acetylcholinesterase inhibitory activities. Post-fermented GBE demonstrated therapeutic potential in AF64A-induced damaged neural stem cells and an animal model of AD. These findings suggest that fermented GBE may hold promise as a candidate for developing new therapeutic interventions for memory deficits and cognitive disorders associated with AD and other neurodegenerative conditions. However, further studies are needed to evaluate the safety, tolerability, and efficacy of fermented GBE in human subjects and to determine its clinical applications. In conclusion, our study provides evidence that fermented GBE has potential as a natural product for the prevention and treatment of AD. The high levels of active ginsenosides and antioxidant and acetylcholinesterase inhibitory activities of fermented GBE suggest that it may be a promising therapeutic agent for improving cognitive function and reducing neurodegeneration.

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“…Besides, it has an important role in the cosmetics industry, as well [7]. Especially, in the food industry, organic cultured roses are known as edible flowers, and phenolic compounds extracted from this plant have been used to make tea and functional beverages that exert beneficial effects on human health [8]. Considering that medicinal aromatic plants, such as roses, which can be used as a tea, are subjected to some thermal treatments during these processes, it is important to identify optimum conditions for extracting phenolic compounds from roses, due to the use of natural and functional ingredients derived from its flowers.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (Rose electron) Petals

Selvi

Kabutey

Gürdil

et al. 2020

Plants

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The effects of different drying temperatures (50, 60, 70 °C) on the quality of rose (Rose electron) petals were evaluated in this study. Drying time decreased from 1680 s to 600 s with increased infrared temperature. The temperature and time were increased from 50 °C to 70 °C and 30 min to 60 min, respectively, and a decrease in the fruit color quality was observed. The projected area (PA) of rose petals was affected significantly from temperature. After the drying process, the largest PA was observed as 33.35 cm2 (50 °C, 30 min), while the smallest achieved at 70 °C, 60 min (27.96 cm2). Depending on the temperature values (50, 60, 70 °C), the average projection area of dry samples of the rose petals decreased 2.17 times compared to the projection area of fresh samples. The dried samples demonstrated an increase in the total phenolic (TP) content compared to the fresh samples. The maximum TP (44.49 mg GAE/g) was achieved at 45 min and 70 °C rose petals sample. The results concluded that infrared drying for 45 min at 70 °C could be recommended for drying rose (rosa electron) petals.

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Extraction Conditions for Phenolic Compounds with Antioxidant Activities from White Rose Petals

Cited by 15 publications

References 28 publications

Morphological Characters, Phytochemical Profile and Biological Activities of Novel Garden Roses Edible Cultivars

Morphological Characters, Phytochemical Profile and Biological Activities of Novel Garden Roses Edible Cultivars

Improvement of Cognitive Function by Fermented Panax ginseng C.A. Meyer Berries Extracts in an AF64A-Induced Memory Deficit Model

The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (Rose electron) Petals

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