Acta Universitatis Cibiniensis. Series E: Food Technology (Dec 2014)

Enzyme-Assisted Extraction of Polyphenols From Rose (Rosa Damascena Mill.) Petals

  • Kalcheva-Karadzhova Krasimira,
  • Shikov Vasil,
  • Mihalev Kiril,
  • Dobrev Georgi,
  • Ludneva Danka,
  • Penov Nikolai

DOI
https://doi.org/10.2478/aucft-2014-0015
Journal volume & issue
Vol. 18, no. 2
pp. 65 – 72

Abstract

Read online

: The efficiency of enzyme-assisted extraction for the recovery of polyphenols from rose (Rosa damascena Mill.) petals was evaluated performing a simplex centroid experimental design for mixture with three components (pectinolytic, cellulolytic and hemicellulolytic preparation). The ternary enzyme combinations leaded to the highest contents of total polyphenols, reaching 43% higher average value as compared to the control (without enzymatic treatment) sample. Enzymatic treatments also enhanced (9−25%) the extractability of total anthocyanins. The results obtained demonstrate that enzyme-assisted extraction improves the recovery of polyphenolic antioxidants from rose petals, especially using ternary enzyme combinations, comprising pectinolytic, cellulolytic and hemicellulolytic preparation.

Keywords