Antioxidant Activities of Methanolic Extracts from Four Different Rose Cultivars

Lin Li¹, Hyeonmi Ham¹, Jeehye Sung¹, Younghwa Kim¹ and Heon-Sang Jeongand Junsoo Lee^1,

¹Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk, Republic of Korea

Cite this paper:
Lin Li, Hyeonmi Ham, Jeehye Sung, Younghwa Kim and Heon-Sang Jeongand Junsoo Lee. Antioxidant Activities of Methanolic Extracts from Four Different Rose Cultivars. Journal of Food and Nutrition Research. 2014; 2(2):69-73. doi: 10.12691/jfnr-2-2-2

Abstract

Rose petals have been used as a food ingredient in teas, cakes, and flavor extracts. The objectives of this study were to determine antioxidant components and antioxidant activities of methanolic extracts of four different rose cultivars (Macarena, Onnuri, Oklahoma, Colorado). The contents of total polyphenolics, flavonoids, and anthocyanins in rose methanol extracts (RMEs) were measured by spectrophotometric methods. 2,2’-Azino-bris-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, chelating activity and inhibition of lipid peroxidation have been used to investigate the antioxidant activities of RMEs. Results showed that Oklahoma had the highest polyphenol (129.8 ± 7.3 mg/1 g RMEs), flavonoids (23.7 ± 0.2 mg/1 g RMEs), and anthocyanins (18.699±0.354 mg/1 g RMEs) contents, Oklahoma also exhibited the highest DPPH, ABTS radical scavenging activity, reducing power, and inhibitory activity of lipid peroxidation except metal chelating effect. This study provides basic information useful to determine the best rose cultivar with high antioxidant components and activities.

Keywords:
rose antioxidant components antioxidant activities cultivar

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