| dc.description.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. | en_US |
