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Food Science and Technology International
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Notes

Note: Antioxidant and Antibacterial Activities of Rosa Damascena Flower Extracts

G. özkan

Agricultural Faculty, University of Süleyman Demirel, 32260 Isparta, Turkey

O. Sagdiç

Department of Food Engineering, Engineering Faculty, University of Erciyes, 38039, Kayseri, Turkey

N. G. Baydar

Department of Horticulture, Agricultural Faculty, University of Süleyman Demirel, 32260 Isparta, Turkey, nilgun{at}ziraat.sdu.edu.tr

H. Baydar

Department of Field Crops, Agricultural Faculty, University of Süleyman Demirel, 32260 Isparta, Turkey

Rosa damascena Mill. is one of the most important Rosa species for the flavour and fragrance industries. The high amount of residues of spent flowers after steam distillation and the potential use of their essential oils as natural antioxidants and antimicrobials lead to determine the antioxidant and antibacterial activities of fresh and spent Rosa damascena flower extracts. The total phenolic contents were 276.02±2.93mg gallic acid equivalent (GAE)/g in FF (fresh flower) extract and 248.97±2.96mg GAE/g in SF (spent flower) extract. FF and SF extracts showed 74.51±1.65 and 75.94±1.72% antiradical activities at 100ppm. The antioxidant activity of FF extract (372.26±0.96mg/g) was higher than that of SF extract (351.36± 0.84mg/g). Antibacterial activity of the extracts was determined by the agar diffusion method against 15 species of bacteria: Aeromonas hydrophila, Bacillus cereus, Enterobacter aerogenes, Enterococcus feacalis, Escherichia coli, Escherichia coli O157:H7, Klebsiella pneumoniae, Mycobacterium smegmatis, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Yersinia enterocolitica. Statistical differences among bacteria were significant at p 0.05. Both extracts were effective against all the bacteria except E. coli O157:H7, although the FF extract was more effective than the SF extract. FF and SF extracts showed the strongest effects against S. enteritidis and M. smegmatis, respectively.

Key Words: Rosa damascena • flower extracts • antibacterial activity • antioxidant activity

Food Science and Technology International, Vol. 10, No. 4, 277-281 (2004)
DOI: 10.1177/1082013204045882
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