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Polska Bibliografia Naukowa

Issue 16 (4) 2017 pp. 63-72

Memnune Sengul1, Derya Sener1, Sezai Ercisli2

1 Ataturk University, Agricultural Faculty, Department of Food Engineering, Erzurum, Turkey
2
Ataturk University, Agricultural Faculty, Department of Horticulture, Erzurum, Turkey

THE DETERMINATION OF ANTIOXIDANT CAPACITIES AND CHEMICAL PROPERTIES OF ROSA (Rosa damascena Mill.) PRODUCTS

Abstract:

Some chemical properties, anthocyanin and total phenolic content and antioxidant capacity of some rosa products namely petals, syrups, jams and leavens were determined. Antimicrobial activities of rose petals and rosa leavens were also investigated. Total dry matter, total soluble solids, ash, pH, titratable acidity, reducing sugar, sucrose, total sugar, color (L, a, b), total phenolic content, antioxidant capacity (β-caroten bleaching method, DPPH free radical-scavenging activity (IC50), TEAC, (IC50)) of rosa petals were determined as 18.43%; 10.35%; 0.90%; 5.30; 0.99%; 4.66 g·100 g–1; 1.72 g·100 g–1; 6.38 g·100 g–1; 38.98; +17.3; –3.44; 481.54 μg GAE·mg–1 sample; 88.6%; 0.97 µg·ml–1; 9.36 µg·ml–1, respectively. Rosa petals and leavens extracts showed significant antimicrobial activity against Acinetobacter lwoffii, Bacillus cereus, Proteus mirabilis GM 2644, Staphylococcus aureus ATCC 29213, Streptococcus mutans ATCC 35668 and Yersinia enterocolitica. In rosa leaven, the sample types were found effective significantly (p < 0.01) on total dry matter, total soluble solids, ash, titratable acidity, pH; L and b values; total anthocyanin content, total phenolic content and antioxidant capacity. In rosa syrup, the sample types were found effective significantly (p < 0.01) on total dry matter, total soluble solids, pH, titratable acidity, L, a, b, total phenolic content and antioxidant capacity. In rosa jam, the sample types were found effective significantly (p < 0.01) on total dry matter, total soluble solids, ash, titratable acidity, pH, total sugar, sucrose, reducing sugar, HMF, value, total phenolic content and antioxidant capacity.

pub/16_4_63.pdf Full text available in Adobe Acrobat format:
http://www.hortorumcultus.actapol.net/volume16/issue4/16_4_63.pdf
Keywords: Rosa damascena, anthocyanin, HPLC, antioxidant activity, antimicrobial activity

DOI: 10.24326/asphc.2017.4.7

For citation:

MLA Sengul, Memnune, et al. "THE DETERMINATION OF ANTIOXIDANT CAPACITIES AND CHEMICAL PROPERTIES OF ROSA (Rosa damascena Mill.) PRODUCTS." Acta Sci.Pol. Hortorum Cultus 16.4 (2017): 16. DOI: 10.24326/asphc.2017.4.7
APA Sengul, M., Sener, D., & Ercisli, S. (2017). THE DETERMINATION OF ANTIOXIDANT CAPACITIES AND CHEMICAL PROPERTIES OF ROSA (Rosa damascena Mill.) PRODUCTS. Acta Sci.Pol. Hortorum Cultus 16 (4), 16. DOI: 10.24326/asphc.2017.4.7
ISO 690 SENGUL, Memnune, SENER, Derya, ERCISLI, Sezai. THE DETERMINATION OF ANTIOXIDANT CAPACITIES AND CHEMICAL PROPERTIES OF ROSA (Rosa damascena Mill.) PRODUCTS. Acta Sci.Pol. Hortorum Cultus, 2017, 16.4: 16. DOI: 10.24326/asphc.2017.4.7
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