NDLI: Antioxidant compounds and activities of edible roses (Rosa hybrida spp.) from different cultivars grown in Korea

Content Provider	Springer Nature Link
Author	Yang, Haejo Shin, Youngjae
Copyright Year	2017
Abstract	Edible roses have been identified as a potential source of antioxidant compounds promoting human health. In order to assess this potential, nine cultivars of edible roses harvested in Jincheon, Chungbuk, were examined in this study. Extracts of flower petals of edible roses were prepared, and the constituent antioxidant compounds and their antioxidant activity were analyzed. Total anthocyanin concentrations and total flavonoid concentrations were significantly higher in the Mister Lincoln cultivar than those in others. Total phenolic compounds and total antioxidant activity in the cultivars Mister Lincoln and Orange Meillandina were significantly higher than those in other cultivars (p < 0.05). Total anthocyanin content was highly correlated with flavonoid content (R = 0.927), and the relationship between total phenolics and DPPH radical scavenging activity was also strongly correlated (R = 0.915). Overall, antioxidant compounds and antioxidant activity of edible roses were found to be greater than those of fruits and leafy vegetables. Thus, edible roses are a natural source of antioxidant compounds, and they are expected to have great potential for application in the production of functional foods and in the cosmetic industry.
Starting Page	129
Ending Page	136
Page Count	8
File Format	PDF
ISSN	24680834
Journal	Journal of the Korean Society for Applied Biological Chemistry
Volume Number	60
Issue Number	2
e-ISSN	24680842
Language	English
Publisher	Springer Netherlands
Publisher Date	2017-03-03
Publisher Place	Dordrecht
Access Restriction	Subscribed
Subject Keyword	Correlation Edible rose Applied Microbiology Phenolic Biological Techniques Antioxidant Bioorganic Chemistry Cultivar
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Biochemistry, Genetics and Molecular Biology

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