Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds
Renata Różyło,
Ryszard Amarowicz,
Michał Adam Janiak,
Marek Domin,
Igor Różyło,
Klaudia Rząd,
Arkadiusz Matwijczuk,
Robert Rusinek,
Marek Gancarz
Affiliations
Renata Różyło
Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
Ryszard Amarowicz
Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food, Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
Michał Adam Janiak
Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food, Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
Marek Domin
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
Igor Różyło
Faculty of Medicine, Medical University of Lodz, Al. Kościuszki 4, 90-419 Łódź, Poland
Klaudia Rząd
Department of Biophysics, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Arkadiusz Matwijczuk
Department of Biophysics, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Robert Rusinek
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
Marek Gancarz
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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 (Rosa rugosa Thunb.) 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−1) 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.
