Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds

Flower petals, as byproducts, provide significant health benefits and can be used in food production. In this study, the impact of the micronization process using a ball mill on the properties of micronized powders derived from wild rose petals of the rugosa variety ( .) was examined. The micronized...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2024-10, Vol.29 (20), p.4931
Main Authors: Różyło, Renata, Amarowicz, Ryszard, Janiak, Michał Adam, Domin, Marek, Różyło, Igor, Rząd, Klaudia, Matwijczuk, Arkadiusz, Rusinek, Robert, Gancarz, Marek
Format: Article
Language:English
Subjects:
Analysis
Anthocyanin
Anthocyanins - analysis
Anthocyanins - chemistry
antioxidant activity
Antioxidants
Antioxidants - analysis
Antioxidants - chemistry
Dietary supplements
Flavonoids
flower petal
Flowers - chemistry
Food
Food Ingredients - analysis
Fourier transforms
infrared spectroscopy-FTIR
micronization
Morphology
Particle Size
phenolic identification
Phytochemicals - analysis
Phytochemicals - chemistry
Plant Extracts - chemistry
Polyphenols - analysis
Polyphenols - chemistry
Powders - chemistry
Raw materials
Rosa - chemistry
rose
Spectroscopy, Fourier Transform Infrared
Spectrum analysis
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Summary:Flower petals, as byproducts, provide significant health benefits and can be used in food production. In this study, the impact of the micronization process using a ball mill on the properties of micronized powders derived from wild rose petals of the rugosa variety ( .) was examined. The micronized rose powders were subjected to an investigation regarding their particle size, color, molecular characterization (FTIR), electronic nose procedure and antioxidant potential. The study found that micronization considerably reduced d50 particle dimensions from 98.6 µm to 39.9 µm. An FTIR analysis revealed the presence of characteristic (2980, 1340, and 1225 cm ) bands. The hydrolysable tannins are the most abundant polyphenolic chemicals in rose powders, followed by anthocyanins. Rose powders are an extremely valuable antioxidant raw material due to their high total phenol content (71.8 mg GAE/g), which increased by approximately 26% after micronization. The antioxidant activity, as determined by ABTS DPPH and FRAP, is likewise very high. The intensity of volatile chemicals decreased in powders after micronization.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules29204931