Argentinian Rose Petals as a Source of Antioxidant and Antimicrobial Compounds

Author:

Baibuch Sabrina Y.123ORCID,Schelegueda Laura I.13ORCID,Bonifazi Evelyn24,Cabrera Gabriela24,Mondragón Portocarrero Alicia C.5,Franco Carlos M.5ORCID,Malec Laura S.2ORCID,Campos Carmen A.13ORCID

Affiliation:

1. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina

2. Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina

3. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires C1428EGA, Argentina

4. Unidad de Microanálisis y Métodos Físicos Aplicados a la Química Orgánica (UMYMFOR), CONICET-Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina

5. Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Veterinarias, Universidad de Santiago de Compostela, 27002 Lugo, Spain

Abstract

The total phenolic, flavonoid, and anthocyanin contents were evaluated in 11 cultivars of Argentinian roses of different colors. HPLC-ESI-QTOF/MS was used to identify the components where ellagic and quinic acids, quercetin, and kaempferol glycosylated derivatives were found. The phenolic contents ranged from 78.8 ± 3.2 to 203.4 ± 3.1 mg GAE/g dw, the flavonoid content ranged from 19.1 ± 3.8 to 125.9 ± 6.5 mg QE/g dw, and the anthocyanin content ranged from less than 0.01 to 5.8 ± 0.1 mg CE/g dw. The dark red cultivars exhibited the greatest levels of the analyzed compounds and of the antioxidant activities, even higher than those of certain plants known for their high phenolic contents and antioxidant activity. Moreover, the addition of these extracts decreased the population of L. innocua and P. aeruginosa to undetectable levels 24 h after inoculation. Rose petal extracts, mainly those with a dark red color, can be used as natural additives in food, feed, and cosmetics, as they contain a high proportion of bioactive compounds with antioxidant and antimicrobial effects.

Funder

University of Buenos Aires

European Regional Development Fund

National Research Council of Argentina, CONICET

National Agency of Scientific and Technical Research

Publisher

MDPI AG

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