The Effects of Pasteurization, Ultraviolet Radiation and Chemiclal Preservatives on Microbial Spoilage and Scent Composition of Rose Water

Baydar, Hasan; Kuleaşan, Hakan; Kara, Nimet; Secilmis-Canbay, Hale; Kineci, Süleyman

doi:10.1080/0972060x.2013.794043

Cited by 19 publications

(15 citation statements)

References 20 publications

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“…It was noted that percentages of phenylethyl alcohol in rose water volatiles investigated were comparable to those from Indian [3,[10][11] , Iranian [12] and Turkish [13][14] rose waters. Rose water is valued for high levels of phenylethyl alcohol, which is responsible for the characteristic aroma of fresh rose flowers [10][11][12] .…”

Section: Chemical Profiles Of Rose Water and Oilmentioning

confidence: 51%

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Fast Quantification of Phenylethyl Alcohol in Rose Water and Chemical Profiles of Rose Water and Oil of Rosa damascena and Rosa rugosa from Southeast China

Lei

Wang

Liu

et al. 2014

Journal of Liquid Chromatography & Related Technologies

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A new and effective high performance liquid chromatography (HPLC) method was developed for fast quantification of phenylethyl alcohol in rose water. Chemical profiles of rose water and oil of Rosa damascena and Rosa rugosa from Southeast China were investigated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Fast HPLC was achieved by rapid sample preparation and fast elution using acetonitrile-water (35:65, v/v) on Zorbax SB-C18. It was validated and applied to rapid analysis of different rose water samples, in which the contents of phenylethyl alcohol ranged from 454.6 to 526.7 μg/mL. GC and GC-MS revealed that rose water volatiles of R. damascena and R. rugosa mainly consisted of phenylethyl alcohol (90.2% and 78.7%, respectively) and citronellol (4.5% and 13.5%, respectively). This is the first report on fast HPLC quantification of phenylethyl alcohol in rose water and chemical profiles of rose water volatiles of R. damascena and R. rugosa from Southeast China. The developed HPLC method can serve as a fast quality control during rose water production.

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Section: Chemical Profiles Of Rose Water and Oilmentioning

confidence: 51%

“…Numerous studies have been carried out on chemical composition of rose oil [2][3][4][5][6][7][8][9] and water [3,[10][11][12][13][14] from different countries. Literature survey revealed that there is no chemical investigation on rose water volatiles of R. damascena and R. rugosa from Southeast China.…”

Section: Rosa Damascenamentioning

confidence: 99%

Fast Quantification of Phenylethyl Alcohol in Rose Water and Chemical Profiles of Rose Water and Oil of Rosa damascena and Rosa rugosa from Southeast China

Lei

Wang

Liu

et al. 2014

Journal of Liquid Chromatography & Related Technologies

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“…The production of 6-methyl-5-hepten-2-one in hydrosols was specific to the presence of N. capsulatum and could be used as a chemical marker for such contamination. All the identified bacterial contaminants could be eliminated by pasteurization (no spore-forming bacteria identified), but with a possible alteration of the aromatic profile (Baydar, Kuleasan, Kara, Secilmis-Canbay, & Kineci, 2013). In the absence of an aseptic packaging at the end of the distillation line and/or filtration, and because of the relative inefficiency of long term storage at low temperature, stability has to be obtained with chemical preservatives, which must comply with sanitary rules 584 C. Labadie et al / Food Research International 76 (2015) 576-586 …”

Section: Resultsmentioning

confidence: 99%

Hydrosols of orange blossom ( Citrus aurantium ), and rose flower ( Rosa damascena and Rosa centifolia ) support the growth of a heterogeneous spoilage microbiota

Labadie¹,

Giniès²,

Guinebretière³

et al. 2015

Food Research International

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“…Compounds' identification was based on mass spectra by comparison with MS spectral database from Wiley. The integrations were performed with MSDCHEM software [28]. …”

Section: Instrumentationmentioning

confidence: 99%

CHEMICAL CHARACTERIZATION OF Lavandula angustifolia Mill. WHICH IS A PHYTOCOSMETIC SPECIES AND INVESTIGATION OF ITS ANTIMICROBIAL EFFECT IN COSMETIC PRODUCTS

Turgut¹,

Emen²,

Canbay³

et al. 2016

Journal of the Turkish Chemical Society, Section A: Chemistry

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Abstract:The content of the extracts obtained from Lavandula angustifolia, which were grown in Burdur Örtülü locality, was determined via HPLC and GC-MS analysis and the anti-microbial effect of the essential oil L. angustifolia was also investigated. The dried flowers of L. angustifolia were extracted and the essential oil was distilled from the remaining part. Various phenolic compounds in the extract were quantitatively determined by HPLC. Quantitatively caffeic acid, rosmarinic acid, and 4-hydroxybenzoic acids were the most abundant phenolic acids in the content in decreasing order. 31 different compounds were determined by GC-MS analysis: Linalool and linalyl acetate have the highest concentration. Anti-microbial effects of the essential oil of L. angustifolia were determined against the most frequently encountered microorganisms in the cosmetics: Candida albicans, Staphylococcus aureus, Pseudomonas aeruginosa, and Aspergillus brasiliensis. It was observed that the essential oil L. angustifolia could completely remove the contamination caused by the microorganisms as of the 14 th day. According to the results it is concluded that the essential oil of L. angustifolia, can be used either directly or incorporated into the cosmetics without the necessity for any other extra preservative against the above mentioned microrganisms.

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The Effects of Pasteurization, Ultraviolet Radiation and Chemiclal Preservatives on Microbial Spoilage and Scent Composition of Rose Water

Cited by 19 publications

References 20 publications

Fast Quantification of Phenylethyl Alcohol in Rose Water and Chemical Profiles of Rose Water and Oil of Rosa damascena and Rosa rugosa from Southeast China

Fast Quantification of Phenylethyl Alcohol in Rose Water and Chemical Profiles of Rose Water and Oil of Rosa damascena and Rosa rugosa from Southeast China

Hydrosols of orange blossom ( Citrus aurantium ), and rose flower ( Rosa damascena and Rosa centifolia ) support the growth of a heterogeneous spoilage microbiota

CHEMICAL CHARACTERIZATION OF Lavandula angustifolia Mill. WHICH IS A PHYTOCOSMETIC SPECIES AND INVESTIGATION OF ITS ANTIMICROBIAL EFFECT IN COSMETIC PRODUCTS

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