Influence of harvest seasons on the chemical composition and antioxidant activity in Rosa rugosa petals

被引：14
作者：
Cendrowski, A. [1 ]
Scibisz, I [1 ]
Mitek, M. [1 ]
Kieliszek, M. [2 ]
机构：
[1] Warsaw Univ Life Sci SGGW, Fac Food Sci, Dept Food Technol, Div Fruit & Vegetable Technol, Warsaw, Poland
[2] Warsaw Univ Life Sci SGGW, Dept Biotechnol Microbiol & Food Evaluat, Fac Food Sci, Warsaw, Poland
来源：
AGROCHIMICA | 2018年 / 62卷 / 02期
关键词：
antioxidant activity; harvest season; petals; phenolics; Rosa rugosa; FLOWER DEVELOPMENT; CONSTITUENTS; ANTHOCYANIN; OIL;
D O I：
10.12871/00021857201825
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of harvest seasons on the total phenolic content, total anthocyanin content, fatty acid composition and antioxidant activity in Rosa rugosa petals was evaluated. Petals were collected from an industrial-scale plantation in Poland during three consecutive harvest seasons. Petals of R. rugosa were characterized by a high content of phenolic compounds (2600-2900 mg/100 g FW), anthocyanins (169-186 mg/100 g FW) and antioxidant activity (175-193 mu mol Trolox/g FW). In addition, the antioxidant properties showed a high correlation with the total phenolic content. The composition of fatty acids was similar in all the harvest seasons. Main fatty acids in rose petals were linoleic acid (24.9 to 28.9%), palmitic acid (18.0 to 19.4%), stearic acid (15.0 to 18.5%) and linolenic acid (13.9 to 15.3%). The essential fatty acid ratio (linoleic acid: linolenic acid) varied from 1.7:1 to 2:1. Results confirm that R. rugosa petals can be a valuable raw material for production of health-promoting nutrients with antioxidant activity.
引用
收藏
页码：157 / 165
页数：9
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