Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment
文献类型： 外文期刊
作者： Wan, Yilai 1 ; Xu, Chengjian 1 ; Zhu, Zhongyan 1 ; Liu, Wenyu 1 ; Wei, Changqing 1 ; Yi, Yuwen 2 ; Liu, Zhanxia 3 ; Wang, Ting 3 ; Zhu, Nan 1 ; Xiao, Hang 4 ;
作者机构： 1.Sichuan Tourism Univ, Coll Food Sci & Technol, Dept Food Sci, Chengdu, Peoples R China
2.Shihezi Univ, Sch Food Sci & Technol, Shihezi, Peoples R China
3.Xinjiang Acad Agr & Reclamat Sci, Inst Agr Prod Proc, Shihezi, Peoples R China
4.Univ Massachusetts, Dept Food Sci, Amherst, MA USA
关键词： rose hydrosol; headspace solid-phase microextraction-chromatography-mass spectrometry (HS-SPME-GC-MS); volatile compounds; antioxidant activity; response surface methodology
期刊名称：FRONTIERS IN SUSTAINABLE FOOD SYSTEMS （ 影响因子：3.1； 五年影响因子：4.6 ）
ISSN：
年卷期： 2024 年 8 卷
页码：
收录情况： SCI
摘要： 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 degrees C, and the concentration of sodium chloride was 3%. The scavenging rates of rose hydrosol on DPPH, & sdot;OH and superoxide anion (& sdot;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.
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