Antioxidant activities of aqueous extracts from nine different rose cultivars

• Published in: International journal of food studies Vol. 7; no. 2; pp. 64 - 75
• Main Authors: Hamadia Khurshid, Syed Mubashar Sabir, Shahid Iqbal Awan, Syed Rizwan Abbas, Muhammad Irshad
• Format: Journal Article
• Language: English
• Published: ISEKI_Food Association (IFA) 18.10.2018
• Subjects: iron chelation; lipid peroxidation; phenolics; radical scavenging activity; rose
• ISSN: 2182-1054; 2182-1054
• DOI: 10.7455/ijfs/7.2.2018.a6

Rose petals have been applied as food additives in teas, cakes and flavor extracts. The aim of this research study was to explore and reveal the antioxidant potential of aqueous extracts of rose petals belonging to nine genotypes of rose (wild as well as hybrid). The in vitro antioxidant activities of roses were studied by lipid peroxidation assay, DPPH radical scavenging assay, iron chelation assay, phosphomolybdenum reduction assay and total phenolic and flavonoid contents. The aqueous extract showed inhibition against lipid peroxidation (TBARS), induced by prooxidants (10 µM FeSO4) in mice liver homogenate. The free radical scavenging activities of the extracts were determined by scavenging of the DPPH radical. Extracts also showed metal chelating activities and high antioxidant activity in the phosphomolybdenum assay. The high content of phenolics and flavonoids detected in aqueous extracts may be responsible for the antioxidant activity. Amongst the different rose genotypes, screened, Rosa moschata (musk rose) was found to carry slightly higher antioxidant potential, owing to its higher phytochemical content.