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KMID : 1134820210500040354
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 4 p.354 ~ p.361
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Phenolic Compounds and Antioxidant Activities of 21 Different Rose Flower Cultivar
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Jo Yeon-Jae
Seo Jeong-Hyun
Hong Chae-Young
Kim Seung-Tae
Choi Ehn-Kyoung
Kim Yun-Bae
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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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.
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KEYWORD
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Rosa, phenolic compound, antioxidant, phenolic acid, anthocyanin
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