Investigation Of The Changes In Total Phenolic Amount Extracted From Red Rose (Rosa Vermelha) And Its Antioxidant Capacity With Different Extraction Conditions Including Solvent Mixture, Duration, Temperature, And The Aid Of Ultrasound

Abstract

This research aimed to identify the changes in total phenolic amount and its antioxidant capacity extracted from red rose (Rosa vermelha). Rose samples were extracted with different conditions such as solvents: water and ethanol 40% (1:100), different durations varying from 20 minutes to 100 minutes, different temperatures (30oC and 40oC) and with and without ultrasound assistance. Overall, ethanol 40% were used as an effective solvent to obtain the highest total phenolic yield and its antioxidant capacity which were 289 mg GAE/g of dried materials and 84 mg AAE/g of dried materials, respectively. For total phenolic yield, ultrasound was applied as the suitable method to obtain the high extraction yield. However, antioxidant capacity in red rose determined by 1,1-diphenyl- 2-picryl hydrazyl (DPPH) radical scavenging activity was lower with the application of ultrasound. Results also showed the lower temperature, the higher total phenolic yield and antioxidant capacity in red rose. To sum up, red rose may be a rich source to extract total phenolic yield and antioxidants.