FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

AGNIESZKA ZAWIŚLAK, MAGDALENA MICHALCZYK

Title

Antioxidant properties of low-processed wrinkled rose (Rosa rugosa) petals

Abstract

The objective of the research study was to assess the impact of sucrose addition as well as of temperature and storage time of low-processed products produced from wrinkled rose (Rosa rugosa) petals on the content of phenolic compounds and antioxidant properties. The products to be analyzed were made by adding 0.5 % of citric acid and 50 – 75 % of sucrose. Next, those products were stored during a period of 378 days at a temperature of 6 and 21°C. It was found that the storage temperature had a significant impact on the anthocyanin content in the products analyzed; however, it did not significantly affect the content of polyphenols therein and their antioxidant properties. In the samples containing 50 and 60 % of sucrose, an increase in the content of total polyphenols was reported after a 126 day storage period (to a level of 1720 mg/100 g and 1150 mg/100 g, respectively); after that period, their quantity decreased along with the extension of storage time (to a level of 770 mg/100 g and 778 mg/100 g, respectively). The strongest antioxidant properties, expressed both as EC50 (1.6 g/g DPPH) and as the reducing power (1.67 A700), had the products with 50 – 55 % of sucrose, between the 84th and 126th day of storage. After this time, a decrease in the antioxidant activity was reported.

Keywords

low-processed Rosa rugosa petals, antioxidant activity, polyphenols, anthocyanins

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