Phenolic Compounds and Antioxidant Activities of 21 Different Rose Flower Cultivar

Abstract

This study evaluated the functional components and antioxidant activities of 21 different rose flower extracts, to confirm their value as a food and cosmetics ingredient. The highest values of total polyphenol, flavonoid and tannin contents (379.70±1.64 mg GAE/extract g, 50.10±0.76 mg CE/extract g, and 339.44±1.20 mg TAE/extract g, respectively) were obtained in Lover Shy. The proanthocyanidin content ranged from 61.88 mg CE/extract g in the Unina cultivar to 5.34±0.13 mg CE/extract g in the Aileen cultivar. The phenolic acid content obtained was highest in the Lover Shy cultivar (27.40±0.26 mg/extract g), whereas highest levels of anthocyanin (8.83±0.03 mg/extract g) were obtained in the Unina cultivar. High ABTS and DPPH radical scavenging activities were determined in the Lover Shy cultivar (428.10±0.29 and 419.59±3.12 mg AAE/extract g, respectively). Taken together, these results indicate that the antioxidant activity and functional components of Lover Shy cultivar are superior, and this extract can potentially be applied as a food and cosmetic ingredient.

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

“…In the recent review study of Demasi et al [44], the authors pointed out the presence of various phenolic acids in the edible flower of 26 different species, including benzoic (ellagic acid and gallic acid) and cinnamic acids (caffeic acid, chlorogenic acid, coumaric acid and ferulic acid) which stood out as the main derivatives of phenolic acids. In another study, the detected phenolic acids in floral extracts (ethanolic, 1:10, v/v) from 21 rose cultivars included gallic acid, p-coumaric acid, hesperidin and quercetin [45].…”