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Influence of harvest seasons on the chemical composition and antioxidant activity in Rosa rugosa petals

机译：收获季节对罗萨·鲁瓦索花瓣化学成分及抗氧化活性的影响

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摘要

The effect of harvest seasons on the total phenolic content, total anthocyanin content, fatty acid composition and antioxidant activity in Rosa rugosa petals was evaluated. Petals were collected from an industrial-scale plantation in Poland during three consecutive harvest seasons. Petals of R. rugosa were characterized by a high content of phenolic compounds (2600-2900 mg/100 g FW), anthocyanins (169-186 mg/100 g FW) and antioxidant activity (175-193 mu mol Trolox/g FW). In addition, the antioxidant properties showed a high correlation with the total phenolic content. The composition of fatty acids was similar in all the harvest seasons. Main fatty acids in rose petals were linoleic acid (24.9 to 28.9%), palmitic acid (18.0 to 19.4%), stearic acid (15.0 to 18.5%) and linolenic acid (13.9 to 15.3%). The essential fatty acid ratio (linoleic acid: linolenic acid) varied from 1.7:1 to 2:1. Results confirm that R. rugosa petals can be a valuable raw material for production of health-promoting nutrients with antioxidant activity.
机译：None

著录项

  • 来源
    《Agrochimica》 |2018年第2期|共9页
  • 作者

    Cendrowski A.; Scibisz I; Mitek M.; Kieliszek M.;

  • 作者单位

    Warsaw Univ Life Sci SGGW Fac Food Sci Dept Food Technol Div Fruit &

    Vegetable Technol Warsaw Poland;

    Warsaw Univ Life Sci SGGW Fac Food Sci Dept Food Technol Div Fruit &

    Vegetable Technol Warsaw Poland;

    Warsaw Univ Life Sci SGGW Fac Food Sci Dept Food Technol Div Fruit &

    Vegetable Technol Warsaw Poland;

    Warsaw Univ Life Sci SGGW Dept Biotechnol Microbiol &

    Food Evaluat Fac Food Sci Warsaw Poland;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农业化学;
  • 关键词

    antioxidant activity; harvest season; petals; phenolics; Rosa rugosa;

    机译：抗氧化活动;收获季节;花瓣;酚类;罗萨·鲁瓦索;

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