THE DETERMINATION OF ANTIOXIDANT CAPACITIES AND CHEMICAL PROPERTIES OF ROSA (Rosa damascena Mill.) PRODUCTS
Memnune Sengul
Ataturk University, Agricultural Faculty, Department of Food Engineering, Erzurum, TurkeyDerya Sener
Ataturk University, Agricultural Faculty, Department of Food Engineering, Erzurum, TurkeySezai Ercisli
Ataturk University, Agricultural Faculty, Department of Horticulture, Erzurum, TurkeyAbstract
Some chemical properties, anthocyanin and total phenolic content and antioxidant capacity of some rosa products namely petals, syrups, jams and leavens were determined. Antimicrobial activities of rose petals and rosa leavens were also investigated. Total dry matter, total soluble solids, ash, pH, titratable acidity, reducing
sugar, sucrose, total sugar, color (L, a, b), total phenolic content, antioxidant capacity (β-caroten bleaching method, DPPH free radical-scavenging activity (IC50), TEAC, (IC50)) of rosa petals were determined as 18.43%; 10.35%; 0.90%; 5.30; 0.99%; 4.66 g·100 g–1; 1.72 g·100 g–1; 6.38 g·100 g–1; 38.98; +17.3; –3.44; 481.54 μg GAE·mg–1 sample; 88.6%; 0.97 μg·ml–1; 9.36 μg·ml–1, respectively. Rosa petals and leavens extracts showed significant antimicrobial activity against Acinetobacter lwoffii, Bacillus cereus, Proteus mirabilis GM 2644, Staphylococcus aureus ATCC 29213, Streptococcus mutans ATCC 35668 and Yersinia enterocolitica. In rosa leaven, the sample types were found effective significantly (p < 0.01) on total dry matter, total soluble solids, ash, titratable acidity, pH; L and b values; total anthocyanin content, total phenolic content and antioxidant capacity. In rosa syrup, the sample types were found effective significantly (p < 0.01) on total dry matter, total soluble solids, pH, titratable acidity, L, a, b, total phenolic content and antioxidant capacity. In rosa jam, the sample types were found effective significantly (p < 0.01) on total dry matter, total soluble solids, ash, titratable acidity, pH, total sugar, sucrose, reducing sugar, HMF, a value, total phenolic content and antioxidant capacity.
Keywords:
Rosa damascena, anthocyanin, HPLC, antioxidant activity, antimicrobial activityReferences
Baydar, N.G., Baydar, H. (2013). Phenolic compounds, antiradical activity and antioxidant capacity of oilbearing rose (Rosa damascena Mill.) extracts. Ind. Crops Prod., 41, 375–380.
Cemeroğlu, B. (2010). Food analysis. Food Society Publication, 34, pp. 634, Ankara.
Friedman, H., Agami, O., Vinokur, Y., Droby, S., Cohen, L., Refaeli, G., Resnick, N., Umiel, N. (2010). Charac-terization of yield, sensitivity to Botrytis cinerea and antioxidant content of several rose species suitable for edible flowers. Sci. Hortic., 123(3, 4), 395–401.
Ge, Q., Ma, X. (2013). Composition and antioxidant activity of anthocyanins isolated from Yunnan edible rose (An ning). Food Sci. Human Wellness, 2(2), 68–74.
Gliszczyńska-Świgło, A. (2006). Antioxidant activity of water soluble vitamins in the TEAC (trolox equivalent antioxidant capacity) and the FRAP (ferric reducing an-tioxidant power) assays. Food Chem., 96(1), 131–136.
Gulcin, I., Oktay, M., Kufrevioglu, O.I., Aslan, A. (2002). Determination of antioxidant activity of lichen Cetraria islandica (L) ach. J. Ethnopharmacol., 79, 325–329.
Gulcin, I. (2005). The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. Int. J. Food Sci. Nutr., 56, 491–499.
Gulcin, I., Elmastas, M., Aboul-Enein, H.Y. (2012). Antioxidant activity of clove oil-A powerful antioxidant source. Arabian J. Chem., 5(4), 489–499.
Hricova, A., Fejer, J., Libiakova, G., Szabova, M., Gazo, J., Gajdosova, A. (2016). Characterization of phenotypic and nutritional properties of valuable Amaranthus cruentus L. mutants. Turk. J. Agric. For., 40, 761–771
Ismail, H.I., Chan, K.W., Mariod, A.A., Ismail, M. (2010). Phenolic content and antioxidant activity of cantaloupe (Cucumis melo) methanolic extracts. Food Chem., 119(2), 643–647.
Javanmardi, J., Stushnoff, C., Locke, E., Vivanco, J.M. (2003). Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem., 83(4), 547–550.
Kaur, C., Kapoor, H.C. (2002). Antioxidant activity and total phenolic content of some Asian vegetables. Int. J. Food Sci., 37, 153–161.
Kubola, J., Siriamornpun, S. (2008). Phenolic contents and antioxidant activities of bitter gourd (Momordica char-antia L.) leaf, stem and fruit fraction extracts in vitro. Food Chem., 110(4), 881–890.
Kumar, N., Bhandari, P., Singh, B., Bari, S.S. (2009). Antioxidant activity and ultra-performance LC-electrospray ionization-quadrupole time-of-flight mass spectrometry for phenolics-based fingerprinting of Rose species: Rosa damascena, Rosa bourboniana and Rosa brunonii. Food Chem Toxicol., 47(2), 361–367.
Lee, S.K., Kader, A.A. (2000). Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Tec., 20(3), 207–220.
Sakar, E., Unver, H., Bakir, M., Ulas, M., Sakar, Z.M. (2016). Genetic relationships among olive (Olea europaea L.) cultivars native to Turkey. Biochem. Genet., 54(4), 348–359.
Saridas, M.A., Kafkas, N.E., Zarifikhosroshahi, M., Bozhaydar, O., Kargi, S.P. (2016). Quality traits of green plums (Prunus cerasifera Ehrh.) at different maturity stages. Turk. J. Agric. For., 40, 655–663.
Sengul, M., Yıldız, H., Gungor, N., Cetin, B., Eser, Z., Ercisli, S. (2009). Total phenolic content, antioxidant and antimicrobial activities of some medicinal plants. Pak. J. Pharm. Sci., 22(1), 102–106.
Shikov, V., Kammerer, D.R., Mihalev, K., Mollov, P., Carle, R. (2012). Antioxidant capacity and colour stability of texture-improved canned strawberries as affected by the addition of rose (Rosa damascena Mill.) petal extracts. Food Res. Int., 46(2), 552–556.
Solmaz, I., Kacar, Y.A., Simsek, O., Sari, N. (2016). Genetic characterization of Turkish snake melon (Cu-cumis melo L. subsp. melo flexuosus Group) accessions revealed by SSR markers. Biochem. Genet., 54(4), 534–543.
Sun, J., Yao, J., Huang, S., Long, X., Wang, J., Garcia-Garcia, E., 2009. Antioxidant activity of polyphenol and anthocyanin extracts from fruit of Kadsura coccinea (Lem) A.C. Smith. Food Chem., 117(2), 276–281.
Tural, S., Koca, I., (2008). Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Sci. Hortic., 116(4), 362–366. Velioğlu, S. (1990). Isparta Gülü (Rosa damascena) Yapraklarının Flavonoid Yapısı ve Reçel Üretimi Amacıyla Muhafaza Yöntemleri Üzerinde Araştırmalar. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Bilimi ve Teknolojisi Anabilim Dalı Doktora Tezi, An-kara, 1990.
Vinokur, Y., Rodov, V., Reznick, N., Goldman, G., Horev, B., Umiel, N. (2006). Rose petal tea as an antioxidantrich beverage: cultivar effects. J. Food Sci., 71, S42–S4.
Yang, Z., Zhai, W. (2010). Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.). Innov. Food Sci. Emerg. Technol., 11(1), 169–176.
Zhang, Z., Kou, X., Fugal, K., McLaughlin, J. (2004). Comparison of HPLC methods for determination of anthocyanins and anthocyanidins in bilberry extracts. J. Agric. Food Chem., 52, 688–691.
Ataturk University, Agricultural Faculty, Department of Food Engineering, Erzurum, Turkey
Ataturk University, Agricultural Faculty, Department of Food Engineering, Erzurum, Turkey
Ataturk University, Agricultural Faculty, Department of Horticulture, Erzurum, Turkey
License
Articles are made available under the conditions CC BY 4.0 (until 2020 under the conditions CC BY-NC-ND 4.0).
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.
The author signs a statement of the originality of the work, the contribution of individuals, and source of funding.
