Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of aging on the phenolics content and antioxidant activities of rose flower (Rosa hybrida L.) extracts

숙성조건이 장미꽃 추출물의 페놀화합물(phenolics) 함량과 산화방지 활성에 미치는 영향

  • Kim, Soyoung (Department of Food and Nutrition, Sungshin Women's University) ;
  • Ko, Seung Hyun (Department of Food and Nutrition, Sungshin Women's University) ;
  • Yoon, Hyungeun (Department of Food Science and Biotechnology, Sungshin Women's University)
  • 김소영 (성신여자대학교 식품영양학과) ;
  • 고승현 (성신여자대학교 식품영양학과) ;
  • 윤현근 (성신여자대학교 바이오식품공학과)
  • Received : 2017.08.21
  • Accepted : 2017.10.06
  • Published : 2017.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Rose flower is widely used in the preparation of tea and contains a large variety of phytochemicals, including phenolics such as catechin, quercetin, and rutin. The effects of aging on rose (Rosa hybrida L.) flower extracts (RFE) were examined under conditions of varying temperature and relative humidity. The total phenolic content, antioxidative activity, and catechin levels were measured to evaluate the effects of temperature and relative humidity on the aging process. Performing the aging process at $30^{\circ}C$ under 60% or 90% relative humidity for 24 h significantly increased the total phenolic content and the antioxidant activities of RFE (p<0.05). Additionally, an aging process performed at $30^{\circ}C$ and 60% relative humidity for 24 h maximized the extraction rate of phenolics such as catechin and consequently led to increased antioxidative activity of RFE. In summary, this study indicates that the extraction rate of physiologically active phenolic compounds in rose flower can be increased by performing an aging process under optimized temperature and relative humidity conditions.

장미꽃을 $30^{\circ}C$, 상대습도 60%의 조건에서 24시간 동안 숙성하여 총페놀화합물 함량, 산화방지 활성, 카테킨 함량을 최대로 증가시키는 조건을 수립하였다. 장미꽃을 차로 이용하기 전에 숙성공정을 통하여 생리활성 물질인 카테킨을 비롯한 페놀화합물의 추출 효율을 증가시킬 수 있고 이에 따라 장미꽃 차의 산화방지효과를 증대 시킬 수 있다.

Keywords

References

  1. Hertog MGL, Feskens EJM, Hollman PCH, Katan MB, Kromhout D. Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen elderly study. Lancet 342: 1007-1011 (1993) https://doi.org/10.1016/0140-6736(93)92876-U
  2. Chung TY, Kim MA, Jones AD. Antioxidative activity of phenolic acids isolated from jindalrae flower (Rhododendron mucronulatum Turzaninow). J. Koean Soc. Agric. Chem. Biotechnol. 39: 506-511 (1996)
  3. Chun HK, Choi N, Park SY, Yoo BS. Effect of edible flower extracts on antioxidative and biological activities. Korean J. Commun. Living Sci. 15: 67-76 (2004)
  4. Yoon H. Effects of aging on the phenolic content and antioxidant activities of magnolia (Magnolia denudata) flower extracts. Food Sci. Biotechnol. 23: 1715-1718 (2014) https://doi.org/10.1007/s10068-014-0234-x
  5. Yang M, Cho E, Ha J. Chemical composition of rose petals (Rosa hybrida L.) as a food material. J. Korean Soc. Food Sci. Nutr. 31: 539-542 (2002) https://doi.org/10.3746/jkfn.2002.31.3.539
  6. Cho YS, Chun HK, Park HJ, Yoo BS. Effects of domestic rose flower extracts on the growth of chinese hamster ovary cells. J. Korean Soc. Appl. Biol. Chem. 50: 132-135 (2007)
  7. Tateyama C, Honma NB, Namiki KK, Ukiyama TO. Polyphenol content and antioxidative activity of various flower petals. Nippon Shokuhin Kogyo Gakkaishi 44: 290-299 (1997)
  8. Kumar N, Bhandari P, Singh B, Gupta AP, Kaul VK. Reversed phase-HPLC for rapid determination of polyphenols in flowers of rose species. J. Sep. Sci. 31: 262-267 (2008) https://doi.org/10.1002/jssc.200700372
  9. Wolfe K, Wu X, Liu RH. Antioxidant activity of apple peels. J. Agr. Food Chem. 51: 609-614 (2003) https://doi.org/10.1021/jf020782a
  10. Kim DO, Lee KW, Lee HJ, Lee CY. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agr. Food Chem. 50: 3713-3717 (2002) https://doi.org/10.1021/jf020071c
  11. Kim DO, Heo HJ, Kim YJ, Yang HS, Lee CY. Sweet and sour cherry phenolic and their protective effects on neuronal cells. J. Agr. Food Chem. 53: 9921-9927 (2005) https://doi.org/10.1021/jf0518599
  12. Tateyama CG, Ohta MS, Ukiyama TO. Free radical scavenging activities of flower petal extracts. Nippon Shokuhin Kogyo Gakkaishi 44: 640-646 (1997)
  13. Kim JH, Pan JH, Heo W, Lee H, Kwon EG, Lee H, Shin DH, Liu RH, Kim YJ. Effects of cellulase from Aspergillus niger and solvent pretreatments on the extractability of organic green tea waste. J. Agr. Food Chem. 58: 10747-10751 (2010) https://doi.org/10.1021/jf102346p