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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1496327
This article is part of the Research Topic Sustainable Functional Food’s Sourcing, Production, And Process View all 4 articles

Extraction of Rose Hydrosol from Yunnan Dark Red Rose by Steam Distillation: Optimization, Antioxidant Activity and Flavor Assessment

Provisionally accepted
Yilai Wan Yilai Wan 1,2*Chengjian Xu Chengjian Xu 1,3Nina Yan Nina Yan 4*Zhongyan Zhu Zhongyan Zhu 1*Wenyu Liu Wenyu Liu 2,5*Changqing Wei Changqing Wei 2*Yuwen Yi Yuwen Yi 1*Zhanxia Liu Zhanxia Liu 5*Ting Wang Ting Wang 5*Nan Zhu Nan Zhu 1*Shuangli Xiong Shuangli Xiong 1*
  • 1 College of Cullnary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, China, ChengDu, China
  • 2 School of Food Science and Technology, Shihezi University, Shihezi 832000, China, Shihezi, China
  • 3 Sichuan Tourism University, Chengdu, China
  • 4 Library, Sichuan Tourism University, Chengdu, Sichuan, China
  • 5 Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China, Shihezi, China

The final, formatted version of the article will be published soon.

    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 ℃, and the concentration of sodium chloride was 3%. The scavenging rates of rose hydrosol on DPPH, ·OH and superoxide anion (·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.

    Keywords: Rose hydrosol, Headspace solid-phase microextraction-chromatography-mass spectrometry (HS-SPME-GC-MS), volatile compounds, antioxidant activity, response surface methodology

    Received: 14 Sep 2024; Accepted: 18 Nov 2024.

    Copyright: © 2024 Wan, Xu, Yan, Zhu, Liu, Wei, Yi, Liu, Wang, Zhu and Xiong. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Yilai Wan, College of Cullnary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, China, ChengDu, China
    Nina Yan, Library, Sichuan Tourism University, Chengdu, 610100, Sichuan, China
    Zhongyan Zhu, College of Cullnary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, China, ChengDu, China
    Wenyu Liu, School of Food Science and Technology, Shihezi University, Shihezi 832000, China, Shihezi, China
    Changqing Wei, School of Food Science and Technology, Shihezi University, Shihezi 832000, China, Shihezi, China
    Yuwen Yi, College of Cullnary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, China, ChengDu, China
    Zhanxia Liu, Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China, Shihezi, China
    Ting Wang, Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China, Shihezi, China
    Nan Zhu, College of Cullnary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, China, ChengDu, China
    Shuangli Xiong, College of Cullnary and Food Science and Engineering, Sichuan Tourism University, Chengdu 610100, China, ChengDu, China

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