Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment

Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment

The rose hydrosol was extracted from Yunnan Dark Red Rose petals by steam distillation, and the extraction process was optimized by response surface methodology. Besides, volatile compounds in the rose hydrosol were analyzed by headspace solid phase microextraction-gas chromatography–mass spectromet...

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Bibliographic Details
Main Authors: Yilai Wan, Chengjian Xu, Zhongyan Zhu, Wenyu Liu, Changqing Wei, Yuwen Yi, Zhanxia Liu, Ting Wang, Nan Zhu, Hang Xiao
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-12-01
Series:Frontiers in Sustainable Food Systems
Subjects:
rose hydrosol
headspace solid-phase microextraction-chromatography-mass spectrometry (HS-SPME-GC–MS)
volatile compounds
antioxidant activity
response surface methodology
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2024.1496327/full
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https://www.frontiersin.org/articles/10.3389/fsufs.2024.1496327/full

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