A Study on Six Rose Cultivars in Terms of Minerals, Vitamins, and Antioxidant Compounds

محورهای موضوعی : مجله گیاهان زینتی

Firoozeh Pourzarnegar ¹ , Davood Hashemabadi ² , Mohammad Sadegh Allahyari ³

1 - Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran
2 - Department of Horticultural Science, Rasht Branch, Islamic Azad University, Rasht, Iran
3 - Department of Agricultural Management, Rasht Branch, Islamic Azad University, Rasht, Iran

تاریخ دریافت : 1402/07/10 تاریخ پذیرش : 1402/09/13 تاریخ انتشار : 1402/09/10

کلید واژه: Human nutrition, Ornamental plant, Flavonoids, Vitamin A, Edible flower,

چکیده مقاله :

Rose, the queen of ornamental plants, is used as a new food source that is rich in nutrients and biologically active compounds in modern cuisine. Despite the popularity of rose flowers in cooking, many rose cultivars and species have not yet been subjected to research on their edibility. So, the present study aimed to determine the nutrients, minerals, and antioxidant compounds of six rose cultivars (‘Hella’, ‘Crimson Siluetta’, ‘Rainbows End’, ‘Dolce Vita’, ‘Samurai’, and ‘Avalanche’) in an experiment based on completely randomized design with three replications. The cultivars were procured at the full-blooming stage at an authentic producer in Tehran province and were transferred to the laboratory in proper packages. The petals were used to determine the nutritional and antioxidant properties. The results showed that ‘Crimson Siluetta’ was the richest in dry matter (22.75%), total phenols (20.20 mg GAE/100 g FW), antioxidant capacity (85.83% DPPH), P (33.48 mg/100 g FW), and Mn (2.76 mg/100 g FW). The best cultivars in vitamin C and anthocyanin were ‘Crimson Siluetta’ and ‘Samurai’, which did not differ significantly from one another. The richest cultivars in total flavonoids, carotenoids, N, and protein were ‘Rainbows End’ and ‘Dolce Vita’. Also, ‘Dolce Vita’ had the highest vitamin A (0.39 µg/100 g FW) and S content (356 mg/100 g FW). The highest fibre, Fe, Zn, Cu, Ca, Mg, Ni, and B were recorded by ‘Hella’, the best cultivar in K, along with ‘Samurai’. All six cultivars were good sources of minerals, nutrients, and antioxidant compounds. Among them, ‘Hella’ was richer in fibre and minerals, ‘Crimson Siluetta’ was richer in antioxidant compounds, and ‘Dolce Vita’ and ‘Rainbows End’ were more affluent in vitamin A and carotenoids, so they are recommended in human food regime as they are good for their health.

چکیده انگلیسی:

از گل رز که ملکه گل‌های زینتی است در آشپزی نوین به‌عنوان یک منبع غذایی جدید و غنی از ترکیبات مغذی و زیست‌فعال استفاده می‌شود. با وجود محبوبیت گل رز در آشپزی، هنوز ارقام و گونه‌های زیادی از این گل از نظر خوراکی بودن آزمایش نشده‌اند. از این‌رو مطالعه حاضر با هدف تعیین ترکیبات مغذی، معدنی و آنتی‌اکسیدانی 6 رقم گل رز (Hella, Crimson Siluetta, Rainbows End, Dolce Vita, Samurai, Avalanche) در قالب طرح کاملا تصادفی در سه تکرار اجرا شد. ارقام مورد نظر در مرحله گل کاملا باز از یک تولید کننده معتبر در استان تهران خریداری و در بسته‌بندی مناسب به آزمایشگاه منتقل شدند. از گلبرگ‌های ارقام ذکر شده جهت تعیین ویژگی‌های خوراکی و آنتی‌اکسیدانی استفاده شد. نتایج نشان داد که "Crimson Siluetta" از نظر درصد ماده خشک (22.75 %)، فنل کل ( 20.20 میلی گرم گالیک اسید در هر گرم وزن تر)، ظرفیت آنتی‌اکسیدانی (85.83 درصد بازدارندگی)، فسفر (33.48 میلی گرم در 100 گرم وزن تر) و منگنز (2.76 میلی گرم در 100 گرم وزن تر) غنی‌تر از سایر رقم‌هاست. بهترین ارقام از نظر ویتامین ث و آنتوسیانین "Crimson Siluetta" و "Samurai" بودند که از نظر آماری اختلاف معناداری با هم نداشتند. غنی‌ترین ارقام از نظر فلاونوئید کل، کاروتنوئید، نیتروژن و پروتئین به‌ترتیب "Rainbows End" و " Dolce Vita" بودند. "Dolce Vita" بیشترین مقدار ویتامین آ (0.38 میکروگرم در 100 گرم وزن تر) و گوگرد (356 میلی گرم در 100 گرم وزن تر) را داشت. بیشترین فیبر، آهن، روی، مس، کلسیم، منیزیم، نیکل و بر برای "Hella" ثبت شد که به‌همراه "Samurai" بهترین رقم‌ها از نظر پتاسیم بودند. بطورکلی هر 6 رقم رز مورد مطالعه منبع مناسبی از عناصر معدنی، ترکیبات مغذی و آنتی‌اکسیدانی هستند و در بین آن‌ها "Hella" از نظر فیبر و عناصر معدنی، "Crimson Siluetta" از نظر ترکیبات آنتی‌اکسیدانی و "Dolce Vita" و "Rainbows End" از نظر ویتامین‌ آ و کاروتنوئیدها منابع غنی‌تری بودند و جهت استفاده در رژیم غذایی انسان و بهره‌مندی از مزایای سلامتی آن‌ها توصیه می‌شود.

منابع و مأخذ:

Araújo, S., Matos, C., Correia, E. and Antunes, M. C. 2019. Evaluation of phytochemicals content, antioxidant activity and mineral composition of selected edible flowers. Quality Assurance and Safety of Crops and Foods, 11(5): 471-478.

Aryapak, S. and Ziarati, P. 2014. Nutritive value of Persian walnut (Juglans regia L.) orchards. American-Eurasian Journal of Agriculture and Environmental Sciences, 14 (11): 1228-1235.

Brand-Williams, W., Cuvelier, M.E. and Berset, C. 1995. Use of free radical method to evaluate antioxidant activity. Journal of Food Science and Technology, 28 (1): 25-30.

Chensom, S., Okumura, H. and Mishima, T. 2019. Primary screening of antioxidant activity, total polyphenol content, carotenoid content, and nutritional composition of 13 edible flowers from Japan. Preventive Nutrition and Food Science, 24 (2):171-178.

D’angiolillo, F., Mammano, M.M. and Fascella, G. 2018. Pigments, polyphenols and antioxidant activity of leaf extracts from four wild rose species grown in Sicily. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 46 (2): 402–409. https://doi.org/ 10.15835/nbha46211061

de Lima Franzen, F., Rodríguez de Oliveira, M. S., Lidório, H. F., Farias Menegaes, J. and Martins Fries, L. L. 2019. Chemical composition of rose, sunflower and calendula flower petals for human food use. Ciencia y Tecnología Agropecuaria, 20 (1): 149-168.

Du, G., Li, M., Ma, F. and Liang, D. 2009. Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chemistry, 113: 557-562.

Hallmann, E. 2020. Quantitative and qualitative identification of bioactive compounds in edible flowers of black and bristly locust and their antioxidant activity. Biomolecules, 10 (12): 1603. https://doi.org/10.3390/biom10121603

Hegde, A. S., Gupta, S., Sharma, S., Srivatsan, V. and Kumari, P. 2022. Edible rose flowers: A doorway to gastronomic and nutraceutical research. Food Research International, 111977. https://doi.org/10.1016/j.foodres.2022.111977

Jadhav, H. B., Badwaik, L. S., Annapure, U., Casonova, F. and Alaskar, K. 2023. A review on the journey of edible flowers from farm to consumer's plate. Applied Food Research, 100312. https://doi.org/10.1016/j.afres.2023.100312

Kalisz, A., Włodarczyk, Z., Bieniasz, M., Smoleń, S., Neugebauerová, J., Szewczyk-Taranek, B. and Pawłowska, B. 2023. Petals of different ornamental rose cultivars as a rich source of bioactive compounds for functional foods. Scientia Horticulturae, 321: 112240.

Kumari, P. and Bhargava, B. 2021. Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle. Journal of Functional Foods, 78: 104375. https://doi.org/10.1016/j.jff.2021.104375

Mazumdar, B.C. and Majumder, K. 2003. Methods on physicochemical analysis of fruits. University College of Agriculture, Calcutta University, 187 pages.

Mlcek, J., Plaskova, A., Jurikova, T., Sochor, J., Baron, M. and Ercisli, S. 2021. Chemical, nutritional and sensory characteristics of six ornamental edible flowers species. Foods, 10: 2053. https://doi.org/10.3390/foods10092053

Pires Jr, E. D. O., Di Gioia, F., Rouphael, Y., García-Caparrós, P., Tzortzakis, N., Ferreira, I. C. and Caleja, C. 2023. Edible flowers as an emerging horticultural product: A review on sensorial properties, mineral and aroma profile. Trends in Food Science and Technology, 137: 31-54. https://doi.org/10.1016/j.tifs.2023.05.007

Prata, G. G. B., Oliveira, D. S. K., Lopes, M. M. A., Oliveira, L. S., Aragao, F. A. S., Alves, R. E. and Silva, S. M. 2017. Nutritional characterization, bioactive compounds and antioxidant activity of Brazilian roses (Rosa spp). Journal of Agricultural Science and Technology, 19: 929 – 941.

Rengel, Z. and Romheld, V. 2000. Root exudation and Fe uptake and transport in wheat genotypes differing in tolerance to Zn deficiency. Plant and Soil, 222: 25-34.

Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J. and Vabkova, J. 2012. Edible flowers—a new promising source of mineral elements in human nutrition. Molecules, 17: 6672–6683.

Sagdic, O., Ekici, L., Ozturk, I., Tekinay, T., Polat, B., Tastemur, B. and Senturk, B. 2013. Cytotoxic and bioactive properties of different color tulip flowers and degradation kinetic of tulip flower anthocyanins. Food and Chemical Toxicology, 58: 432–439

Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299: 152-178.

Yang, H. and Shin, Y. 2017. Antioxidant compounds and activities of edible roses (Rosa hybrida spp.) from different cultivars grown in Korea. Applied Biological Chemistry, 60: 129–136. https://doi.org/10.1007/s13765-017-0261-4

Zheng, J., Yu, X., Maninder, M. and Xu, B. 2018. Total phenolics and antioxidants profiles of commonly consumed edible flowers in China. International Journal of Food Properties, 21(1): 1524-1540.