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Phenolics pattern of cut H3O rose flowers during floral development

Chamani, E., Wagstaff, C. and Kanani, M. (2020) Phenolics pattern of cut H3O rose flowers during floral development. Scientia Horticulturae, 271. 109460. ISSN 0304-4238

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To link to this item DOI: 10.1016/j.scienta.2020.109460

Abstract/Summary

An experiment was conducted to evaluate the phenolic acids and flavonoids contents from flower bud to flower senescence stages (7 stages) in cut H3O roses every other day. Some phenolic acids (Gallic, Caffeic, Caftaric, Chlorogenic, Chiconic, Coumaric, Sinapic, and Ferulic) and flavonoids (Catechin, Pelargonidin chloride, Cyanidin, Kaempferol, and Quercetin) were detected in the methanolic extract of rose petals by HPLC. Data analysis revealed that Gallic acid content did not significantly (P ≤ 0.05) affects from the flower bud to the senescence stages. However, it’s found that Caftaric acid, Chlorogenic acid, Coumaric acid, Ferulic acid, Chiconic acid, Quercetin, and Kaempferol (at P ≤ 0.05), Catechin, Caffeic acid, Sinapic acid, Cyanidin, and Pelargonidin chloride contents (at P ≤ 0.01) significantly affected during flower opening stages. The highest contents of phenolics during development of cut H3O rose flowers were as follow: day 1 [Coumaric acid], day 3 [Caftaric acid, Ferulic acid, and Kaempferol], day 5 [no compound was found], day 7 [Sinapic acid and Cyanidin], day 9 [Chlorogenic acid], day 11 [Chiconic acid and Quercetin], and day 13 [Caffeic acid, Catechin, and Pelargonidin chloride]. The results showed that flower development stages can be suggested to consider the phenolic compounds required to use in the therapeutic process.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Institute for Food, Nutrition and Health (IFNH)
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:90755
Publisher:Elsevier

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