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

摘要

The effect of harvest seasons on the total phenolic content, total antho-cyanin 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 μmol 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 latty 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 lor production of health-promoting nutrients with antioxidant activity.