Evaluation of Antioxidant Capacity and Bioactive Compounds in Rosa damascena: A Comparative Study of Drying Methods and Growth Phases

Subject Areas : Phytochemistry

Khodayar Hemati ¹ , Azim Ghasemnezhad ² , Nastaran Hemmati ³ , Eisa Keramatlou ⁴

1 - Department of Horticultural Sciences, Faculty of Plant production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 - Department of Horticultural Sciences, Faculty of Plant production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 - Department of Horticultural Sciences, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
4 - Department of Horticultural Sciences, Faculty of Plant production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Received: 2024-07-08 Accepted : 2024-08-11 Published : 2024-10-11

Keywords: Citronellol, Essential oil, Geraniol, Petal, Phenol,

Abstract :

Rosa damascena, renowned for its fragrant flowers and therapeutic properties, is highly valued. Given the economic and therapeutic value of Rosa damascena essential oils, optimizing various factors is crucial for enhancing yield and quality. This study investigates the impact of drying temperatures and harvest times on the morphological traits and phytochemical compounds of Rosa damascena cultivated in Kafshi-Mahalleh Village, Golestan Province, Iran. Flowers were harvested in three stages: buds, half-bloomed, and fully bloomed, and subjected to drying at 25°C, 30°C, 40°C, and 50°C. The measured parameters include morphological and yield traits (fresh weight, dry weight, receptacle diameter, petiole length, petal length, petiole diameter, and petal length) and phytochemical traits (essential oil percentage, geraniol and citronellol content, total phenol, total flavonoid, and antioxidant activity by DPPH method). The results indicate significant variations in the chemical composition and quality of the essential oils based on the drying temperature and harvest stage. Higher drying temperatures generally reduced essential oil percentages, while optimal harvest timing improved key aromatic compounds. The highest levels of geraniol were observed in dried petals at 30 °C harvested in the first stage. However, the highest level of citronellol was recorded in petals dried at 25 °C in the third harvest (full bloom). Additionally, antioxidant activity was highest in flowers dried at 25°C and 30°C. This finding aligns with the higher phenolic and flavonoid content observed at these temperatures. The results provide valuable insights for improving production practices and ensuring high-quality essential oils.

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