Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Mar 22;13(7):977.
doi: 10.3390/foods13070977.

Argentinian Rose Petals as a Source of Antioxidant and Antimicrobial Compounds

Sabrina Y Baibuch  1   2   3 , Laura I Schelegueda  1   3 , Evelyn Bonifazi  2   4 , Gabriela Cabrera  2   4 , Alicia C Mondragón Portocarrero  5 , Carlos M Franco  5 , Laura S Malec  2 , Carmen A Campos  1   3
Affiliations

Argentinian Rose Petals as a Source of Antioxidant and Antimicrobial Compounds

Sabrina Y Baibuch et al. Foods. .

Abstract

The total phenolic, flavonoid, and anthocyanin contents were evaluated in 11 cultivars of Argentinian roses of different colors. HPLC-ESI-QTOF/MS was used to identify the components where ellagic and quinic acids, quercetin, and kaempferol glycosylated derivatives were found. The phenolic contents ranged from 78.8 ± 3.2 to 203.4 ± 3.1 mg GAE/g dw, the flavonoid content ranged from 19.1 ± 3.8 to 125.9 ± 6.5 mg QE/g dw, and the anthocyanin content ranged from less than 0.01 to 5.8 ± 0.1 mg CE/g dw. The dark red cultivars exhibited the greatest levels of the analyzed compounds and of the antioxidant activities, even higher than those of certain plants known for their high phenolic contents and antioxidant activity. Moreover, the addition of these extracts decreased the population of L. innocua and P. aeruginosa to undetectable levels 24 h after inoculation. Rose petal extracts, mainly those with a dark red color, can be used as natural additives in food, feed, and cosmetics, as they contain a high proportion of bioactive compounds with antioxidant and antimicrobial effects.

Keywords: HPLC-ESI-QTOF/MS; antimicrobial; antioxidant; bioactive compounds; rose petals.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
The images of the 11 Argentinian rose cultivars analyzed were grouped according to color: the top row consisted of dark red, the second row consisted of pink, and the bottom row consisted of light cultivars.
Figure 2
Figure 2
Contents of total phenolics (A), flavonoids (B) and anthocyanins (C) in 11 Argentinian rose cultivars. Different letters denote significant differences between cultivars.
Figure 3
Figure 3
Chromatogram of the Les Amour cultivar showing the presence of the following compounds: 1. quinic acid; 2. galloyl-bis-HHDP-hexose; 3. unknown ellagitannin; 4. quercetin-O-pentoside; 5. quercetin-O-hexoside; 6. ellagic acid; 7. quercetin-O-rhamnoside; 8. quercetin-O-galloyl rhamnoside; 9. kaempferol-O-pentoside; 10. kaempferol-O-hexosyl-deoxyhexoside; 11. kaempferol-O-deoxyhexoside.
Figure 4
Figure 4
Antioxidant activity of floral extracts from 11 Argentinian rose cultivars measured by the reduction in the DPPH radical (dark columns) and FRAP method (light columns). Different letters represent significant differences between values for the same determination but for different cultivars.
Figure 5
Figure 5
Effects of the extracts from 11 Argentinian rose cultivars on the growth of L. innocua (A) and P. aeruginosa (B). Initial count of L. innocua (dark bars); 24 h count (light bars). Different letters denote significant differences between cultivars. nd: not detectable. * indicates the absence of significant differences between 0 and 24 h for the same cultivar.
See this image and copyright information in PMC

References

    1. Fernandes L., Casal S., Pereira J.A., Saraiva J.A., Ramalhosa E. Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health. J. Food Compos. Anal. 2017;60:38–50. doi: 10.1016/j.jfca.2017.03.017. - DOI
    1. dos Santos A.M.P., dos Santos W.N.L., Silva E.F.R., da Silva E.G.P., dos Santos L.O., da S. Santos B.R., da S. Sauthier M.C., dos Santos W.P.C. Evaluation of minerals, toxic elements and bioactive compounds in rose petals (Rosa spp.) using chemometric tools and artificial neural networks. Microchem. J. 2018;138:98–108. doi: 10.1016/j.microc.2017.12.018. - DOI
    1. Fraga C.G., Croft K.D., Kennedy D.O., Tomás-Barberán F.A. The effects of polyphenols and other bioactives on human health. Food Funct. 2019;10:514–528. doi: 10.1039/C8FO01997E. - DOI - PubMed
    1. Bouarab-Chibane L., Pascal D., Hicham F., Bouajila J., Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. J. Sci. Food Agric. 2019;99:1457–1474. doi: 10.1002/jsfa.9357. - DOI - PubMed
    1. Peschel W., Sánchez-Rabaneda F., Diekmann W., Plescher A., Gartzía I., Jiménez D., Lamuela Raventós R., Buxaderas S., Codina C. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chem. 2006;97:137–150. doi: 10.1016/j.foodchem.2005.03.033. - DOI

LinkOut - more resources