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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(4): 494-500

Published online April 30, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Antioxidant Activities and Functional Components of Some Rose Flower Cultivars

Sun Young Choi1, Min Young Kim1, Yoon Jeong Lee1, Ehn-Kyoung Choi2, Yun-Bae Kim2, Junsoo Lee1, and Heon Sang Jeong1

1Department of Food Science and Biotechnology and 2College of Veterinary Medicine, Chungbuk National University

Abstract

This study examined the functional components and antioxidant activities of four different rose flower (Colorado, Onnuri, platyphylla Thory, and Icewing cultivars) extracts to promote the value of edible flowers as new agricultural products. platyphylla Thory showed the highest total polyphenol and flavonoid contents 93.59 mg gallic acid equivalent (GAE)/g and 9.12 mg catechin equivalent (CE)/g, respectively and Icewing showed the lowest 62.76 mg GAE/g and 2.72 mg CE/g, respectively. The 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities were high in Colorado at 0.45 and 0.52 mg ascorbic acid equivalent/mg, respectively. The phenolic acid compounds showed the highest value of 3.13 mg/g in platyphylla Thory. The anthocyanin content was as high as 8.58 mg/L in the platyphylla Thory but was not detected in Icewing. The proanthocyanidins contents in Colorado and platyphylla Thory cultivars were 1.82 and 2.50 mg CE/g, respectively but they were not detected in Onnuri and Icewing. These results suggest that the antioxidant activity and anthocyanin content of platyphylla Thory are high and they can be applied as a food material.

Keywords: Rosa hybrida, antioxidant activity, polyphenol, phenolic acid, anthocyanin

Article

Note

Journal of the Korean Society of Food Science and Nutrition 2019; 48(4): 494-500

Published online April 30, 2019

Copyright © The Korean Society of Food Science and Nutrition.

몇 가지 장미꽃 품종의 기능 성분과 항산화 활성

Antioxidant Activities and Functional Components of Some Rose Flower Cultivars

Sun Young Choi*1, Min Young Kim*1, Yoon Jeong Lee*1, Ehn-Kyoung Choi*2, Yun-Bae Kim*2, Junsoo Lee*1, and Heon Sang Jeong*1

*1Department of Food Science and Biotechnology and *2College of Veterinary Medicine, Chungbuk National University

Abstract

This study examined the functional components and antioxidant activities of four different rose flower (Colorado, Onnuri, platyphylla Thory, and Icewing cultivars) extracts to promote the value of edible flowers as new agricultural products. platyphylla Thory showed the highest total polyphenol and flavonoid contents 93.59 mg gallic acid equivalent (GAE)/g and 9.12 mg catechin equivalent (CE)/g, respectively and Icewing showed the lowest 62.76 mg GAE/g and 2.72 mg CE/g, respectively. The 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities were high in Colorado at 0.45 and 0.52 mg ascorbic acid equivalent/mg, respectively. The phenolic acid compounds showed the highest value of 3.13 mg/g in platyphylla Thory. The anthocyanin content was as high as 8.58 mg/L in the platyphylla Thory but was not detected in Icewing. The proanthocyanidins contents in Colorado and platyphylla Thory cultivars were 1.82 and 2.50 mg CE/g, respectively but they were not detected in Onnuri and Icewing. These results suggest that the antioxidant activity and anthocyanin content of platyphylla Thory are high and they can be applied as a food material.

Keywords: Rosa hybrida, antioxidant activity, polyphenol, phenolic acid, anthocyanin