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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Frontiers Media S.A.
2024-12-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1496327/full |
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| author | Yilai Wan Yilai Wan Chengjian Xu Zhongyan Zhu Wenyu Liu Wenyu Liu Changqing Wei Changqing Wei Yuwen Yi Zhanxia Liu Ting Wang Nan Zhu Hang Xiao |
| author_facet | Yilai Wan Yilai Wan Chengjian Xu Zhongyan Zhu Wenyu Liu Wenyu Liu Changqing Wei Changqing Wei Yuwen Yi Zhanxia Liu Ting Wang Nan Zhu Hang Xiao |
| author_sort | Yilai Wan |
| collection | DOAJ |
| description | 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 spectrometry (HS-SPME-GC–MS) and its antioxidant activity was also verified. The results showed that the sensory score of rose hydrosol was the highest when the ratio of flower to liquid was 1:2 (w/v), the reflux time was 5 min, the distillation temperature was 120°C, and the concentration of sodium chloride was 3%. The scavenging rates of rose hydrosol on DPPH, ⋅OH and superoxide anion (⋅O2−) were 26.13, 55.56 and 10.76% respectively, the polyphenol content was 14.9 ± 2.5 GAE mg/g, and the content of flavonoids in pure dew was 19.3 ± 1.3 RE mg/g which indicated that the extracted rose hydrosol had adequate antioxidant activity. Our study provides a theoretical reference for the utilization of rose hydrosol in food and cosmetic fields. |
| format | Article |
| id | doaj-art-1f2d06910a1a4b4280c13e55fe6cd55e |
| institution | OA Journals |
| issn | 2571-581X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Sustainable Food Systems |
| spelling | doaj-art-1f2d06910a1a4b4280c13e55fe6cd55e2025-08-20T02:19:27ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2024-12-01810.3389/fsufs.2024.14963271496327Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessmentYilai Wan0Yilai Wan1Chengjian Xu2Zhongyan Zhu3Wenyu Liu4Wenyu Liu5Changqing Wei6Changqing Wei7Yuwen Yi8Zhanxia Liu9Ting Wang10Nan Zhu11Hang Xiao12Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, ChinaDepartment of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, ChinaDepartment of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, ChinaDepartment of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, ChinaDepartment of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, ChinaInstitute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, ChinaInstitute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, ChinaDepartment of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, ChinaDepartment of Food Science, University of Massachusetts, Amherst, MA, United StatesThe 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 spectrometry (HS-SPME-GC–MS) and its antioxidant activity was also verified. The results showed that the sensory score of rose hydrosol was the highest when the ratio of flower to liquid was 1:2 (w/v), the reflux time was 5 min, the distillation temperature was 120°C, and the concentration of sodium chloride was 3%. The scavenging rates of rose hydrosol on DPPH, ⋅OH and superoxide anion (⋅O2−) were 26.13, 55.56 and 10.76% respectively, the polyphenol content was 14.9 ± 2.5 GAE mg/g, and the content of flavonoids in pure dew was 19.3 ± 1.3 RE mg/g which indicated that the extracted rose hydrosol had adequate antioxidant activity. Our study provides a theoretical reference for the utilization of rose hydrosol in food and cosmetic fields.https://www.frontiersin.org/articles/10.3389/fsufs.2024.1496327/fullrose hydrosolheadspace solid-phase microextraction-chromatography-mass spectrometry (HS-SPME-GC–MS)volatile compoundsantioxidant activityresponse surface methodology |
| spellingShingle | Yilai Wan Yilai Wan Chengjian Xu Zhongyan Zhu Wenyu Liu Wenyu Liu Changqing Wei Changqing Wei Yuwen Yi Zhanxia Liu Ting Wang Nan Zhu Hang Xiao Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment Frontiers in Sustainable Food Systems rose hydrosol headspace solid-phase microextraction-chromatography-mass spectrometry (HS-SPME-GC–MS) volatile compounds antioxidant activity response surface methodology |
| title | Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment |
| title_full | Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment |
| title_fullStr | Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment |
| title_full_unstemmed | Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment |
| title_short | Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment |
| title_sort | extraction of rose hydrosol from yunnan dark red rose by steam distillation optimization antioxidant activity and flavor assessment |
| topic | rose hydrosol headspace solid-phase microextraction-chromatography-mass spectrometry (HS-SPME-GC–MS) volatile compounds antioxidant activity response surface methodology |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1496327/full |
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