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Rosa damascena also known as desi gulaab, belongs to the Damask variety of rose. It is deep red coloured variety with a sweet fragrance and has been used traditionally in different food preparations. Physico-chemical evaluation revealed that it is a rich source of phytochemicals. The content of phenolic compounds, anthocyanins, ascorbic acid and per cent radical scavenging activity in the fresh petals was 2230 mg GAE/100 g, 98.64 mg/100g, 293.37 mg/100 g and 83.91%, respectively. Fresh petals were also a good source of minerals. The content of potassium, phosphorus, calcium, copper and iron was 153.39 mg/100g, 34.59 mg/100g, 13.78 mg/100g, 1.82 mg/100g and 1.33 mg/100g, respectively. It was concluded from the optimization process that 30:70 of rose petals to sugars, produced syrup with high overall acceptability and in compliance with the specifications of Food Safety and Standardization Authority of India. Whereas, the optimization of temperature revealed that heat treatment at 70°C was most suitable to produce a syrup rich in phytochemicals and high sensorial acceptability.
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Intl. J. Food. Ferment. Technol. 7(2): 279-285, December 2017
©2017 New Delhi Publishers. All rights reserved
DOI: 10.5958/2321-5771.2017.00038.2
Rosa damascena: Quality Evaluation and Process
Optimization for the Development of Rose Syrup
Ashwani Kumar1,3*, Amarjeet Kaur1, V.K. Joshi2 and Vikas Kumar3
Dept. of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
Dept. of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, India
Dept. of Food Science and Nutrition, Lovely Professional University, Phagwara, India
*Corresponding author: ashwanichandel480@gmail.com
Paper No.: 190 Received: 25-07-2017 Revised: 08-11-2017 Accepted: 09-12-2017
Abstract
Rosa damascena also known as desi gulaab, belongs to the Damask variety of rose. It is deep red coloured variety with a
sweet fragrance and has been used traditionally in dierent food preparations. Physico-chemical evaluation revealed that
it is a rich source of phytochemicals. The content of phenolic compounds, anthocyanins, ascorbic acid and per cent radical
scavenging activity in the fresh petals was 2230 mg GAE/100 g, 98.64 mg/100g, 293.37 mg/100 g and 83.91%, respectively.
Fresh petals were also a good source of minerals. The content of potassium, phosphorus, calcium, copper and iron was
153.39 mg/100g, 34.59 mg/100g, 13.78 mg/100g, 1.82 mg/100g and 1.33 mg/100g, respectively. It was concluded from the
optimization process that 30:70 of rose petals to sugars, produced syrup with high overall acceptability and in compliance
with the specications of Food Safety and Standardization Authority of India. Whereas, the optimization of temperature
revealed that heat treatment at 70°C was most suitable to produce a syrup rich in phytochemicals and high sensorial
acceptability.
Keywords: Desi rose, phytochemicals, FSSAI, rose syrup.
Edible owers have been used traditionally to
improve the aesthetic appearance, taste and value
of foodstus. Among various civilizations such as
Asian, East Indian, European, Victorian English,
and Middle Eastern the owers have been used
for food and medicinal purpose since ancient time
(Kaisoon et al. 2012). Edible owers are emerging as
new source of nutraceuticals due to their nutritional
and medicinal value (Mlcek and Rop, 2011). In
European countries, the owers are generally used
for preparation of hot beverages (tisane or infusion)
like tea and a great advantage is that they are free
from caeine (Navarro-González et al. 2015). Rosa
spp. is diverse and at present over 200 species and
more than 18000 cultivars form of the plant has been
identied (Boskabady et al. 2011). Many species of
rose (Rosa spp.) were used in ancient Greece and
Rome as relishes and avour enhancers of many sweet
and savoury dishes while in the Indian Ayurveda
system, various rose preparations were used as tonic,
laxative, astringent and antibacterial agent (Verma et
al. 2011). In ancient India rose petals were preserved
in the form of Gulkand (rose petals preserve) or
fragrant syrup known as Gulkand Sharbat (Kumar,
2017). The health benets of rose are well known and
several pharmacological properties including anti-
HIV, antibacterial, antioxidant, antitussive, hypnotic,
antidiabetic, and relaxant eect on tracheal chains
have been reported for this plant (Boskabady et al.
2011). Rose and rose products are also used as a
cooling agent and as a vehicle for many Ayurvedic
medicines (Kaul, 1998). A range of traditional
RESEARCH PAPER
280
Kumar et al.
products have been produced using desi gulab (Rosa
damascena) in North India but a documented record
for its physicochemical composition as well as a
standard process which meets the Food Safety and
Standard Authority of India (FSSAI) specications
is lacking. Therefore, in the present study proximate
composition of the ower was determined and a
process was optimized to produce articial additives
free rose syrup according to the FSSAI specications.
MATERIALS AND METHODS
COLLECTION OF RAW MATERIAL
Fresh petals of desi gulab were collected from the
department of Floriculture and Landscaping, Punjab
Agricultural University, Ludhiana. The petals were
collected on a clear sunny day aer the evaporation
of dew. Crystalline table sugar used in the study was
purchased from the local market, PAU, Ludhiana.
The fresh petals were analysed for dierent physico-
chemical characteristics (Table 1).
Standardization of process for production of rose
syrup
The optimization was carried in two steps. In the rst
step the ratio of rose petals to sugar was optimised
to produce syrup with TSS in accordance to FSSAI
standards i.e. 65 °B. Six treatments comprising rose
petals to sugar ratios from 24:76 to 34:66 (Table 3)
were selected and the rose syrup was prepared using
the osmotic process. Cleaned petals and sugar were
lled in glass jars as per the selected treatments
and were covered. The lled jars were le at room
temperature for 2 days for the slow dissolution of
sugar. The jars were stirred occasionally in between.
Aer two days all the jars were subjected to heating
at 100°C for the complete dissolution of sugar and
to increase the extraction of colour and avour. In
the second optimization the eect of temperature
was studied on the quality of rose syrup. The best
combination selected for rose petals to sugar was
subjected to dierent temperatures i.e. 70, 80, 90
and 100°C for 1 hour. The schematic diagram of the
syrup preparation process is shown in Fig. 1. The
prepared syrups were analysed for various physico-
chemical and sensory aributes and on the basis of
these parameters best temperature was selected for
the production of rose syrup.
Fresh rose petals
Washing in clean tap water
Addition of sugar and petals in subsequent layers in
the glass jar
Application of lid
Maceration at room temperature for 2 days
Shaking the contents occasionally
Keeping the jars in a hot air oven at 70º C for 1 hour
Filtration through muslin cloth
Filling into clean glass boles
Corking and pasteurizing of boles
Cooled and stored for further use
Fig. 1: Schematic diagram for the production of rose
syrup
Physico-chemical analysis
The prepared syrups were analysed for dierent
physico-chemical characteristics, viz. TSS, totals
solids, pH, ash as per the standard methods (AOAC,
1980). Crude protein was measured using Micro
Kjeldhal method (AACC, 2000). Total anthocyanins
and ascorbic acid were measured as per the method
described by Ranganna (1986). Total phenols were
estimated using the spectrophotometer at 760nm
(Singleton and Rossi, 1965). Antioxidant activity
Rosa damascena: Quality Evaluation and Process Optimization for the Development of Rose Syrup
281
(free radical scavenging activity) was measured as
per the method of Brand-Williams et al. (1995) using
DPPH (2, 2-diphenyl-1-picrylhydrazyl) dye. Colour
was determined using Hunter color lab and the
value of the colour was presented as ‘L’ (lightness),
‘a’ (redness) and ‘b’ (yellowness). The value of L
varies from 0-100; higher the value of L whiter the
product. Lower value of L indicates dark colour. The
positive value of ‘a’ indicates redness while negative
value indicates green colour. The positive value of
the b indicates yellowness while the negative value
indicates blueness.
Minerals
Mineral content of rose petals was determined by
thermos-electron inductively coupled plasma atomic
emission spectrometry (ICP-AES), model iCAP-630
(Arora and Bajwa, 1994). For this determination 10
ml of diacid was added to one gram of powdered
sample and was le overnight. Then the mixture was
digested until white fumes were observed, as per the
routine practice.
Sensory analysis
Coded samples of the developed rose syrup were
served to sensory panel for evaluation aer diluting
4 times with potable water. The panelists were asked
to rank the intensity of each aribute of the product
on a 9 point hedonic scale. Where, 1 means ‘dislike
extremely’ and 9 means ‘like extremely’. The judges
rinsed their mouth with water in-between the testing
of products. All the details were used as prescribed
for sensory evaluation of Food (Joshi, 2006).
Statistical analysis
The data was analysed with SPSS 16.0 soware
and the results are represented as mean ± Standard
deviation (SD) of three replicate assays. Signicant
dierences were determined by one way analysis
of variance (ANOVA) compared by Duncan’s test
(P≤0.05).
RESULTS AND DISCUSSION
Physico-chemical analysis of fresh rose petals
Table 1 depicts the composition of the petals of desi
gulab locally grown in Punjab. Fresh petals had high
moisture content i.e. 86±2.15% and the juice extracted
from the petals had a total soluble solids content of
8.37±0.15 °B. Singh (2014) reported a moisture content
of 84±1% in fresh marigold owers.
Table 1: Physico-chemical properties of fresh rose petals
Parameter Value
TSS (°B) 8.37± 0.15
Moisture (%) 86± 2.15
Crude Protein (%) 1.70± 0.28
Crude fat (%) 0.46± 0.06
Crude bre (%) 2.57± 0.42
Total Phenols (mg GAE/100g) 2230± 26.40
Anthocyanins (mg/100g) 98.64±0.36
Antioxidants (% radical scavenging activity) 83.91±2.53
Ascorbic Acid (mg/100g) 293.37±7.49
pH 5.47±0.06
Ash (%) 0.36±0.02
Colour
L*- lightness 53.54
a*- + red; - green 17.25
b* - + yellow; - blue -0.6
The crude protein content of fresh rose petals was
1.70±0.28%. The results are in conformation with Rop
et al. (2012) who reported 2.66% of proteins in rose.
Data (Table 1) revealed that fresh rose petals were
rich source of phyto-chemicals such as total phenols,
anthocyanins, ascorbic acid and antioxidants. Fresh
petals had a total phenolic content of 2230±6.40 mg
gallic acid equivalent (GAE) per 100 g of fresh petals.
The total phenolic content was well in accordance
with Ge and Ma, (2013) who reported a total phenolic
content of 2087.43±17.37 mg GAE/100g in fresh
edible rose petals of Yunnan, China. The anthocyanin
content of desi gulab petals was 98.64±0.36 mg/100g
which was however; lower than 353.56± 2.50 mg/100g
reported for the edible roses of Yunnan region, China
282
Kumar et al.
(Ge and Ma, 2013). The dierence in anthocyanin
content might have been due to the variation in
the variety and region. The fat content of fresh rose
petals was 0.46± 0.06%. The damask rose petals have
been reported to have very low content of essential
oil and 3000 Kg of rose petals are required to obtain
1 Kg of essential oil (Verma et al. 2011). The ascorbic
acid content of desi gulab was higher (293.37±7.49
mg/100g) compared to 54.5 mg/100g reported by
Karami et al. (2016) for fresh petals of Persian musk
rose (Rosa moschata Hermm)). The dierence might
have been due to the white colour of Persian musk
rose. Ash and crude bre content of petals were
0.36% and 2.57%, respectively.
Colour estimation of rose petals revealed ‘L
(lightness) value of 53.54, ‘a’ value of 17.25 and ‘b’
value of -0.6. ‘L’ value of 53.54 revealed that the rose
variety used in study was rich in pigments. Positive
‘a’ value indicates the redness of colour while the
negative ‘b’ value is an indication of blue colour. The
intensity of blue and red colour might have been due
to the presence of the anthocyanins. The anthocyanins
range from red to blue colour (Mazza and Miniati,
1993) and are responsible for the colour of many fruit
and vegetables.
Table 2: Mineral content of rose petals per 100g fresh weight
basis
Mineral Content (mg/100g)
Potassium 153.39
Phosphorus 34.53
Calcium 13.78
Sulphur 16.72
Magnesium 12.75
Sodium 7.61
Copper 1.82
Iron 1.33
Zinc 0.29
Table 2 represents the mineral content per 100 g
of fresh rose petals. The data revealed that fresh
petals had 153.39 mg of potassium, 34.53 mg of
phosphorus, 13.78 mg of calcium, 1.82 mg of copper,
1.33 mg of iron and 0.29 mg of zinc per 100 g. These
results were in accordance with Rop et al. (2012),
who reported the content of potassium, phosphorus,
calcium, magnesium, iron, copper and zinc as 196.9
mg/100g, 22.5 mg/100g, 27.5 mg/100g, 0.35 mg/100g,
0.23 mg/100g and 0.45 mg/100g, respectively for the
variety Rosa odorata. The mineral content reects that
a good contribution to the product like syrup can be
made if rose petals are used in preparation of such
products. Further, the rose petals have appreciable
amounts of both macro and micro elements, as
revealed by the results (Table 2).
Optimization of rose petals and sugar
Table 3 represents the eect of dierent ratios of
rose petals to sugar on the quality of rose syrup. It
is evident from Table 3 that with increase in quantity
of rose petals there was a signicant increase in total
phenols, anthocyanins, antioxidants and ascorbic
content. The increase in these parameters might
have been due to richness of rose petals in these
phytochemicals (Yassa et al. 2009; Nowak et al. 2014)
and same has been also observed in the analysis of
fresh rose petals (Table 1).
A signicant decrease in total soluble solids was
found with decrease in the sugar level and it
is understandable as the increase in petal ratio
decreased the syrup content, hence TSS of the syrup.
The most desirable TSS content (as per the FSSAI
specications) was achieved in treatments T4 and T5.
The rose syrup proved to be an appreciable source of
total phenols and ascorbic acid and accordingly had
appreciable antioxidants. There was an increase in
the colour and aroma of rose syrup with increase in
petal content.
However, the petals content above 30 per cent
resulted in a bier aer taste. The bier taste might
have been due to the bier compounds i.e. tanning
maer, fay oil and organic acids in the rose (Joshi,
2004; Nayeem et al. 2006; Boskabady et al. 2010). Based
on the FSSAI specications, sensory parameters and
phytochemical contents of the treatment T4 was
selected for further research.
Rosa damascena: Quality Evaluation and Process Optimization for the Development of Rose Syrup
283
Fig. 2: Sensory profile of different rose syrups prepared in
laboratory
Where, T1- 24:76 of rose petals to sugar, T2- 26:74 of rose
petals to sugar; T3-28:72 of rose petals to sugar, T4-30:70 of
rose petals to sugar; T5- 32:68 of rose petals to sugar, T6:
34:66 of rose petals to sugar
Temperature optimization
To overcome the problems of rst standardization
i.e. bier aertaste and cooked avour the next
optimization was done for the selection of most
suitable temperature to prepare a product with
refreshing taste of rose, lowest possible bier aertaste
and maximum phytochemicals. Table 4 depicts
the eect of various temperatures on the physico-
chemical parameters of rose syrup. Temperature
had slight but signicant (P≤0.05) eect on the total
soluble solids, total solids and pH contents of the
rose syrup and an increase in these parameters was
recorded with increase in temperature. This increase
might have been due to the evaporation of water and
more leaching of the soluble compounds from petals
at a higher temperature. A signicant decrease was
found in total phenols and anthocyanins content on
decreasing the temperature which might have been
due to the incomplete leaching of soluble components
at low temperature. Heating is known to soen the
plant tissue and weaken the phenol-protein and
phenol-polysaccharide interactions (Mokrani et al.
2016) and hence more migration of phenols and
anthocyanins to the solvent from the petals takes
place at a high temperature. Ascorbic acid content
was decreased with increase in process temperature
which might have been due to the oxidation of
antioxidants at higher temperature and same has
been observed for pomegranate juice by Paul and
Ghosh, (2012). The least lightness value (36.27) for
syrup was obtained at 70°C while the redness value
was maximum at 70°C and minimum at 100°C which
might have been due to the leaching of chlorophyll at
high temperature.
Sensory analysis
Fig. 3 depicts the eect of temperature on the sensory
Table 3: Effect of different ratios of petal sugar ratio on quality attributes of rose syrup
Treatments T1(24:76) T2(26:74) T3(28:72) T4(30:70) T5(32:68) T6(34:66)
Parameters
TSS (°B) 72.63±1.07 a 70.43±0.91 b 68.63±0.25 c 67.50±0.75 c 64.4±0.81 d 62.47±1.00 e
Total Phenols (mg GAE/100g) 498±12.12a525±9.74ab 580±5.72bc 625±6.20cd 658±7.07de 716±5.80e
Anthocyanins
(mg/100g) 21.87±0.37 a 24.01±0.60 b 25.79±0.40 c 28.05±0.65 d 30.28±0.66 e 31.84±0.72 f
Antioxidants
(% radical scavenging activity) 10.20±0.27a13.30±0.30b15.51±0.40c16.75±0.38d18.43±0.26e19.34±0.19f
Ascorbic Acid
(mg/100g) 14.60±2.03 a 16.43±2.97 b 19.93±0.5bc 21.57±0.78c23.73±0.35d26.83±0.40d
*Values are means ± SD of 3 replications. Dierent superscripts in a column indicate that they are signicantly (p≤0.05)
dierent to each other determined by Duncan’s tests.
284
Kumar et al.
aributes of the rose drink on a 9 point hedonic scale.
Highest overall acceptability was obtained for the
syrup prepared at 70°C. The score for other sensorial
parameters like colour, avour and mouthfeel was
also found highest at this temperature.
Fig. 3: The effect of temperature on the sensory scores of
rose syrup on a 9 point hedonic scale
Flavour and mouthfeel had more eect of temperature
as compared to overall acceptability. Based on the
physico-chemical (Table 4) and sensory evaluation
(Fig. 3) of prepared syrups, it was concluded that a
temperature of 70 °C was most suitable to prepare
a product rich in phytochemicals and high sensory
acceptability.
CONCLUSION
Desi gulab (Rosa damascena) variety of rose is rich in
phyto-chemicals such as anthocyanins, phenols,
antioxidants and ascorbic acid. It is also a rich
source of vital minerals like calcium, phosphorus,
potassium, zinc and iron. Further, its deep red
colour and pleasant avour made it suitable for the
preparation of natural rose syrup free from chemical
colourants and avourings. A low temperature
processing retains maximum phyto-chemicals and
gives a relishing pleasant taste. Such syrups can be
used as a health tonic and an alternative to existing
products which make use of chemical additives.
ACKNOWLEDGEMENTS
The authors are thankful to Department of Science
and Technology, New Delhi for providing nancial
Table 4: Effect of temperature on physicochemical quality characteristics of rose syrup
Temperature 100°C 90°C 80°C 70°C
Parameters
Total soluble Solids (°B) 67.00±1.08 a 66.63±0.38 a 66.10±0.40 ab 65.20±0.26 b
Total Solids (%) 68.51±0.24a68.00±0.20a67.17±0.42b66.13±0.40c
pH 6.81±0.03b6.80±0.01b6.81±0.03b6.86±0.02a
Total phenols
(mg GAE/100g) 625±6.20 a 576±3.22 b 538±3.80 c 520±4.67 d
Antioxidants
(% radical scavenging activity) 16.75±0.38d20.19±0.94c22.80±0.60b24.53±0.76a
Ascorbic Acid (mg/100g) 21.57±0.78d25.57±1.76c30.11±1.03b34.87±2.73a
Anthocyanins
(mg/100g) 28.05±0.65a26.07±0.38b22.96±0.88c21.16±0.30d
L 37.31±0.02 a 37.21±0.03 a 36.93±0.153 a 36.27±0.15 a
a -.057±0.012d0.007±0.002c0.53±0.058b0.67±0.058a
b -2.34±0.006 a -2.32±0.010 a -2.31±0.006 a -2.31±0.006 a
*Values are means ± SD of 3 replications. Dierent superscripts in a column indicate that they are signicantly (P≤0.05)
dierent to each other determined by Duncan’s tests.
Rosa damascena: Quality Evaluation and Process Optimization for the Development of Rose Syrup
285
support through DST INSPIRE Fellowship vide IF
140519 during Ph.D. programme.
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Public Health, 2(6): 197-201.
... The variations in pH and TAC levels were monitored throughout a one-month storage period. [14] . Sodium content was 0.42±0.65% in Rosa indica L., 0.31±0.22% in Rosa damascene Mill., and 0.52±0.31% in Rosa bracteate J.C. Wendl., comparable to the 0.07 to 0.78 mg/100 g range found by Prata et al. (2017) [20] . ...
... mg/100 g for Rosa damascene Mill., and 5.97±0.06 mg/100 g for Rosa bracteate J.C. Wendl., which is lower than the 13.78 mg/100 g reported by Kumar et al. (2017) [14] . Potassium content was 14.77±0.12 ...
... mg/100 g for Rosa damascene Mill., and 5.97±0.06 mg/100 g for Rosa bracteate J.C. Wendl., which is lower than the 13.78 mg/100 g reported by Kumar et al. (2017) [14] . Potassium content was 14.77±0.12 ...
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International Journal of Advanced Biochemistry Research 2024 ; 8 (8): 615-622 Abstract This research explores the phytochemical profiles and juice characteristics of three rose varieties from Assam-Rosa indica L., Rosa damascene Mill., and Rosa bracteate J.C. Wendl. Each species is noted for its distinctive color and high anthocyanin content, which are valuable for their antioxidant and anti-inflammatory properties. The study aims to assess these properties and utilize the anthocyanin-rich extracts to enhance Assam lemon juice. Phytochemical analysis was conducted to determine the anthocyanin levels and other relevant compounds in the rose varieties. Rosa indica L. exhibited the highest anthocyanin concentration (115.26±0.54 mg/100 g), followed by and Rosa bracteate J.C. Wendl. (66.67±0.08 mg/100 g) and Rosa damascene Mill. (54.87±0.29 mg/100 g).These anthocyanins were then integrated into Assam lemon (C. limon L.) juice to boost its nutritional profile and color appeal. The process involved extracting the rose juices, analyzing their phytochemical content, and blending the anthocyanin extracts with Assam lemon juice. The resulting beverage was assessed for anthocyanin stability. Findings showed that the incorporation of rose-derived anthocyanins significantly enhanced the beverage's color and anthocyanin content. Rosa indica L. contributed the most vivid color enhancement. This study underscores the potential of using local rose varieties to develop healthful and visually appealing beverages, reflecting the benefits of regional plant resources. It offers a novel approach to creating functional drinks that combine traditional plant knowledge with modern dietary needs, advancing the field of functional food development.
... Good agricultural practices may also promote and enforce the cultivation of edible flowers, ensuring compliance with safety standards and minimizing the use of harmful agrochemicals. Standards for hygiene and sanitary practices in handling, processing, and storing edible flowers may also be specified to prevent contamination and ensure food safety [153][154][155][156]. Certain regulations prohibit the adulteration and misbranding of edible flowers to protect consumers from deceptive practices and ensure the integrity of the food supply chain [157]. Compliance with these regulations and standards is essential for businesses involved in producing, processing, and selling edible flowers to ensure consumer safety and regulatory compliance [152]. ...
... Enforcement mechanisms may include inspections, audits, and penalties for non-compliance. Additionally, the FSSAI periodically updates and revises regulations to reflect advancements in food safety science and address emerging challenges in the food industry [157]. ...
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This comprehensive examination delves into the multifaceted characteristics of edible flowers, underlining their significance as sources of natural ingredients and their medicinal properties. The review commences with an introductory section emphasizing edible flowers' cultural and health importance. It proceeds to explore the botanical diversity of edible flowers, encompassing their geographical distribution. Emphasis is placed on the bioactive constituents of these flowers, with a focus on their potential health benefits and various molecular targets for the treatment of several chronic disorders. Culinary and medicinal uses are examined, illustrating their adaptability across diverse cultural contexts. Their nutritional richness is highlighted through comparative analysis. Safety considerations and regulatory frameworks ensure consumer protection. Future prospects underscore innovation, discussing potential applications in the food industry and avenues for further research. The analysis concludes by summarizing key findings and discussing future implications, highlighting the intriguing potential of edible flowers as natural components for various applications in food, health, and beyond.
... The increased value implies that drying time, along with temperature, has a detrimental effect on the ascorbic acid content of samples. Conversely, a decreasing trend of ascorbic acid in rose petals was observed from 70 to 100 C drying temperature (Kumar et al., 2017). ...
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The present study investigated the effects of infrared and forced convective air at different infrared power levels (300, 400, and 500 W) and hot air temperatures (50, 57, and 65°C) on thin layer drying of rose petals. Infrared drying requires 50%–52% less time as compared with forced convective drying. The initial and final moisture content of rose petals were 84% (w.b.) and 4.5% (w.b.) respectively. The Midilli–Kucuk model gives a superior fit for both the drying methods followed by Avhad and Marchetti, and the Page model. The zero‐order, followed by the first‐order color kinetics model gives the best fitting for L*, a*, and b* values. Moisture diffusivity was increased by infrared power (1.7308 × 10⁻⁸ to 4.1495 × 10⁻⁸ m²/s) and hot air temperature (9.3715 × 10⁻⁹ to 1.1709 × 10⁻⁸ m²/s). The activation energy obtained for rose petals in hot air dryers and infrared dryers was 51.09 kJ/mol and 6.50 kW/kg, respectively. Samples dried at 500 W infrared drying for 18 min demonstrated higher retention of color, ascorbic acid (61.03 ± 2.6 mg/100 g), and anthocyanin content (295.75 ± 65.70 mg/100 g) in the rose petals. Practical Applications Several drying techniques are available, though continuous efforts have been made to improve drying methods in terms of energy efficiency and product quality attributes. The present work has been carried out considering the dearth of information on the influence of infrared power/intensity on drying behavior and product quality of rose petals. Mass and color kinetics has been studied for a better understanding of the process along with rehydration, ascorbic acid and anthocyanin content. Our results showed that the infrared drying has significant industrial importance as it provides an efficient way to dry flowers, preserving their quality and extending their shelf life.
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Rose flowers are considered an emerging nutraceutical due to their specific nutritional and medicinal properties. In ancient times, people used fresh rose petals or flowers to improve the flavor, taste and aesthetic appearance of foodstuffs. Petals of Rosa damascena, R. centifolia and R. indica, etc., are preferably used for extraction of rose oil and the making of gulkand and residual parts used as rose water. Among all the products, rose oil and gulkand are the most popular and demanding products due to their medicinal, fragrance and flavor value. It is also called rose petal jam or rose jam because the rose petals are preserved with sugar/honey/Jaggery/dry date fruit /coconut sugar and have a jam-like texture. Mostly, it is used as a laxative, tonic and flavoring purpose. The main objective of this review was to present the formulation, nutritional and medicinal value with health benefits of gulkand as it is prepared using high-value fresh rose petals and sugar with equal ratio (1:1) or different ratio (2:1) and is mainly manufactured in northern states of India. It has a rich nutraceutical value consisting of polyphenols, carbohydrates, dietary fibers, ash, vitamin C, etc. In Ayurveda, regular consumption of gulkand as a food supplement provides several health benefits and strengthens the body to fight excess heat, lethargy, muscular pain, improves eyesight and also provides relief in gastric and circulatory problems. Therefore, it is a safe and potent Ayurvedic preparation that plays a vital role in human nutrition and health and also creates self-employment opportunities.
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One of the ways to increase the amount of herbal medicinal preparations is a study of the pharmacological action of non-pharmacopoeial medicinal plants used in folk medicine. One of these plants Tamarix ramosissima Ledeb., which grows wild in the many countries, including Russia. Today Tamarix ramosissima Ledeb. is used mainly in folk medicine as an gastrointestinal disorders, wounds, diabetes and dental problems, has a diuretic eff ect, eliminate tooth pain. The benefi cial eff ect of drugs from the roots (extract or tincture) of Tamarix ramosissima Ledeb. on the hepatoprotective function of the liver was also established, explaining this process by the presence of antioxidant membrane-stabilizing properties of the plant roots. Conclusion. The conducted studies have shown the degree of knowledge of the species of the genus Tamarix L., including the Tamarix ramosissima Ledeb., as a promising resource species of the fl ora of the North Caucasus.
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Одним из путей увеличения количества лекарственных растительных препаратов является широкое изучение фармакологического действия нефармакопейных лекарственных растений, используемых в народной медицине. Одно из таких растений шлемник восточный, произрастающий в диком виде в Восточной Сибири, на Дальнем Востоке, в Бурятии, в том числе и в Среднем Приамурье. Сегодня шлемник восточный используется в основном в народной медицине как противовоспалительное, противоопухолевое, антикоагулянтное средство. Scutellaria orientates L. оказывает психотропное действие, нейтрализуя спазмы кишечника, предупреждает появление судорог, снижает возбудимость ЦНС, способствуют снижению стресса при физическом и умственном переутомлении. Установлено также благотворное влияние препаратов из корней (экстракт или настойка) шлемника на желчевыводящую функцию печени, обуславливая этот процесс наличием антиоксидантных и мембраностабилизирующих свойств корней растения. Проведенные исследования показали степень изученности видов рода Шлемник, в том числе Scutellaria orientalis L., как перспективного ресурсного вида для дальнейшего исследования. One of the ways to increase the amount of herbal medicinal preparations is a broad study of the pharmacological action of non-pharmacopoeial medicinal plants used in folk medicine. One of these plants Scutellaria orientalis L., which grows wild in the Eastern Siberia of Russia, Far East, Buryatia, including Middle Amur region. Today Scutellaria orientalis L. is used mainly in folk medicine as an anti-infl ammatory, anti-tumor, anticoagulant. Scutellaria orientalis L. has a psychotropic eff ect, eliminate interstinal spasms, prevent the appearance of seizures, reduce the excitability of the central nervous system, help to reduce stress during physical and mental fatigue. The benefi cial eff ect of drugs from the roots (extract or tincture) of skullcap on the biliary function of the liver was also established, explaining this process by the presence of antioxidant membrane-stabilizing properties of the plant roots. The conducted studies have shown the degree of knowledge of species of Scutellaria genus,including Scutellaria orientalis L., as a promising resource species for further research.
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In this study, flowers of Persian musk rose (Rosa moschata Hermm.) were harvested on May 11, May 21, June 1 and September 10 to evaluate the effect of harvest date on total phenols, ascorbic acid (AA), carotenoids, and mineral elements in the petals. The highest Total phenol and vitamin C content were observed in June 1 (25.67 mg GAE/100 ml and 54.5 mg/100 ml). Mineral compositions of petals were shown significantly different in harvest times, e.g., P, K was highest in June 1, Mg in May 21, Ca, Fe and Mn in September harvest time. Carotenoid content was decreased from the first to the third harvest and varied between 0.1951 and 0.1373 mg g-1 but was not significantly different in harvest dates.
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Background and the purpose of study: Rosa damascena Mill. (Rosaceae) has cooling, soothing, astringent, and anti-inflammatory effects, and has been used in the north of Iran as a cardiotonic agent. The aim of this study was to identify components of R. damascena (cultivated in Guilan Province) extract and essential oil and to study their biological activities. Methods: Essential oil of R. damascena was prepared by hydrodistillation and analyzed with GC/MS instrument. The antioxidant activity of hydro-alcohlic extract of petals and essential oil was measured using free radical scavenging activity with 2-2-diphenyl, 1-picrylhydrazyl (DPPH) and lipid peroxidation (ferric ammonium thiocyanate) methods. Results: Hydro-alcoholic extract showed strong free radical scavenging capacity compared to lipid peroxidation inhibitory effects. IC50 values of the extract were 2.24 μ g/mL and 520 μg/mL in free radical scavenging and lipid peroxidation assays, respectively. The major components of essential oil were linalool (3.8%), nerol (3.05%), geraniol (15.05%), 1-nonadecene (18.56%), n-tricosane (16.68%), hexatriacontane (24.6%) and n-pentacosane (3.37%). The bioassayguided fractionation of extract led to the isolation of three flavonol glycosides: quercetin-3-Oglucoside, kaempferol-3-O-rhamnoside and kaempferol-3-O-arabinoside. The IC50 value of the radical scavenging activity of kaempferol-3-O-rhamnoside which was, 530 μg/mL was weaker than the extract. Major conclusion: The petal of this cultivated rose has no bitter taste and because of its potential antioxidant activity and good taste, can be used as food flavor and a preventing agent for many diseases.
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Edible roses (An ning) are a good source of anthocyanins and grown widely in Yunnan Province of China. In this study, the contents of anthocyanins and total phenol as well as the antioxidant activity of methanol extract from specific variety of rose were systematically investigated. The results showed that anthocyanins and total phenolic content of the petals were (353.56 ± 2.50) mg cyanidin 3,5-diglucoside (Cy-3,5-diglu) equivalents and (2087.43 ± 17.37) mg gallic acid equivalents (GAE) per 100 g fresh weight (FW), respectively. Totally, 3 kinds of anthocyanins were detected and Cy-3,5-diglu was the predominant constituent which accounted for approximately 94.9% of total anthocyanins according to the analysis results of high performance liquid chromatography-photodiode array detection (HPLC-PAD). Data demonstrated that the extract from edible rose exhibited excellent ferric reducing capacity and free radical scavenging activity against both 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The equivalents of anthocyanins from roses on DPPH, ABTS and ferric reducing ability were 2089, 639 mg and 1400 mg GAE per 100 g FW, respectively. The high anthocyanins content and excellent antioxidant activity suggested that Yunnan edible roses could be applied in food industry as a good source of natural pigments.
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Drying experiments were carried out to optimise the drying conditions for French marigold (Tagetes patula Linn.) flowers (var. Jafri). The effects of temperature (45-65 °C) potassium metabisulphite (KMS) soaking (0.10.9%) and air velocity (2-3 m/s) on shrinkage ratio, colour change and organoleptic score were evaluated using response surface methodology. Air velocity in the selected range had no effect on the drying process. Application of graphical optimization technique revealed that drying of flowers in thin layers at 58 - 63 °C with pre-treatment of 0.85-0.90% KMS solution for 15 minutes at an air velocity of 2 m/s resulted in flowers with shrinkage ratio, SR>0.4; colour difference, ΔE<15; and organoleptic score, OS >8.0.
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This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and intensification factors, biosynthesis and intensification factors, biosynthesis, analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits, cereals, legumes, roots, tubers, bulbs, cole crops, oilseeds, herbs, spices, and minor crops is included as well.