Effect of the Drying Method and Optimization of Extraction on Antioxidant Activity and Phenolic of Rose Petals.

Content Provider	Europe PMC
Author	Baibuch, Sabrina Zema, Paula Bonifazi, Evelyn Cabrera, Gabriela Mondragón Portocarrero, Alicia del Carmen Campos, Carmen Malec, Laura
Editor	Zielinski, Acácio Antonio F. Alberti, Aline
Copyright Year	2023
Abstract	The effect of freeze and hot air drying methods on the retention of total phenolics, antioxidant activity (AA), and color of different cultivars of rose petals was analyzed. Both methods similarly preserved the phenolic content and AA, while freeze drying showed better red color retention. Furthermore, the conditions of total phenolics and AA extraction from two rose cultivars, Lovely Red and Malu, were optimized by response surface methodology through a Box–Behnken design. The solvent exhibited a major effect on the total phenolic content (TPC) and AA. The selected parameters were ethanol 38%, 75 °C, and 30 min. Under these conditions, the predicted values for Lovely Red were 189.3 mg GA/g dw (TPC) and 535.6 mg Trolox/g dw (AA), and those for Malu were 108.5 mg GA/g dw (TPC) and 320.7 mg Trolox/g dw (AA). The experimental values were close to the predicted values, demonstrating the suitability of the model. Ultrasound-assisted extraction increased the AA of the extracts but not the TPC. Fifteen compounds were identified in the Lovely Red cultivar, with no differences between the two drying methods. The results obtained suggest that the analyzed cultivars, particularly the red ones, can be considered a natural source of powerful antioxidant compounds.
Journal	Antioxidants (Basel, Switzerland)
Volume Number	12
PubMed Central reference number	PMC10045785
Issue Number	3
PubMed reference number	36978929
e-ISSN	20763921
DOI	10.3390/antiox12030681
Language	English
Publisher	MDPI
Publisher Date	2023-03-10
Access Restriction	Open
Rights License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). © 2023 by the authors.
Subject Keyword	rose petals phenolic compounds antioxidant activity response surface methodology modeling and optimization ultrasound-assisted extraction
Content Type	Text
Resource Type	Article
Subject	Biochemistry Cell Biology Molecular Biology Physiology Clinical Biochemistry Food Science