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한국식품과학회지
→ 한국식품과학회지2017 ; 49(06): 714-716
Effects of aging on the phenolics content and antioxidant activities of rose flower (Rosa hybrida L.) extracts
숙성조건이 장미꽃 추출물의 페놀화합물(phenolics) 함량과 산화방지 활성에 미치는 영향
Soyoung Kim, Seung Hyun Ko, and Hyungeun Yoon1,*
Department of Food and Nutrition, Sungshin Women’s University 1Department of Food Science and Biotechnology, Sungshin Women’s University
김소영·고승현·윤현근1,*
성신여자대학교 식품영양학과, 1성신여자대학교 바이오식품공학과
ABSTRACT
Rose flower is widely used in the preparation of tea and contains a large variety of phytochemicals, including phenolics such as catechin, quercetin, and rutin. The effects of aging on rose (Rosa hybrida L.) flower extracts (RFE) were examined under conditions of varying temperature and relative humidity. The total phenolic content, antioxidative activity, and catechin levels were measured to evaluate the effects of temperature and relative humidity on the aging process. Performing the aging process at 30oC under 60% or 90% relative humidity for 24 h significantly increased the total phenolic content and the antioxidant activities of RFE (p<0.05). Additionally, an aging process performed at 30oC and 60% relative humidity for 24 h maximized the extraction rate of phenolics such as catechin and consequently led to increased antioxidative activity of RFE. In summary, this study indicates that the extraction rate of physiologically active phenolic compounds in rose flower can be increased by performing an aging process under optimized temperature and relative humidity conditions.
KEYWORD
rose, flower, phenolics, catechin, antioxidant
한국식품과학회지 2017 Dec; 49(06): 714 - 716
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