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KMID : 0380620170490060714
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 6 p.714 ~ p.716
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Effects of aging on the phenolics content and antioxidant activities of rose flower (Rosa hybrida L.) extracts
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Kim So-Young
Ko Seung-Hyun
Yoon Hyun-Geun
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Abstract
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Rose flower is widely used in the preparation of tea and contains a large variety of phytochemicals, including phenolics such as catechin, quercetin, and rutin. The effects of aging on rose (Rosa hybrida L.) flower extracts (RFE) were examined under conditions of varying temperature and relative humidity. The total phenolic content, antioxidative activity, and catechin levels were measured to evaluate the effects of temperature and relative humidity on the aging process. Performing the aging process at 30oC under 60% or 90% relative humidity for 24 h significantly increased the total phenolic content and the antioxidant activities of RFE (p<0.05). Additionally, an aging process performed at 30oC and 60% relative humidity for 24 h maximized the extraction rate of phenolics such as catechin and consequently led to increased antioxidative activity of RFE. In summary, this study indicates that the extraction rate of physiologically active phenolic compounds in rose flower can be increased by performing an aging process under optimized temperature and relative humidity conditions.
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KEYWORD
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rose, flower, phenolics, catechin, antioxidant
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