1Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk, Republic of Korea
Journal of Food and Nutrition Research.
2014,
Vol. 2 No. 2, 69-73
DOI: 10.12691/jfnr-2-2-2
Copyright © 2014 Science and Education PublishingCite this paper: Lin Li, Hyeonmi Ham, Jeehye Sung, Younghwa Kim, 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.
Correspondence to: Heon-Sang Jeongand Junsoo Lee, Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk, Republic of Korea. Email:
junsoo@chungbuk.ac.krAbstract
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.
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