Determination of Flavonoids and Carotenoids and Their Contributions to Various Colors of Rose Cultivars (Rosa spp.)

Abstract

Rose is one of the most valuable ornamental crops worldwide. In this study, the composition of hydrophilic and lipophilic pigments in petals of six rose cultivars at seven developing stages was investigated using high performance liquid chromatography and mass spectrometry. Four anthocyanins, 20 flavonols, and 10 carotenoids were detected in petals of tested cultivars. Major individual anthocyanin, flavonol, and carotenoid were cyanidin/pelargonidin 3,5-diglucoside, kaempferol 3- O -rhamnoside, and (9 Z )-violaxanthin, respectively. Significant differences were observed in pigments content in petals of different rose cultivars. The yellow petals of YI and GC exhibited no to very small amounts of anthocyanins, moderate amount of total flavonols, and highest content of total carotenoids. Similarly, pink petals of PF, WQ, and YX showed average concentration of total anthocyanins, highest concentration of total flavonols, and small amount of carotenoids. Further, orange petals of CH showed highest content of total anthocyanins, lowest content of total flavonols, and average content of total carotenoids. Correlation analysis demonstrated that there were many pigments influencing petal colors. Moreover, multiple linear regression indicated that pelargonidin 3,5-diglucoside, total anthocyanins and (9 Z )-violaxanthin were the major factors. In addition, this study showed that orange cultivar CH, pink cultivar PF and yellow cultivar YI can have great potential as a natural source for the extraction of pelargonidin 3- O -glucoside, kaempferol 3- O -rhamnoside, and (9 Z )-violaxanthin, respectively. These investigations would contribute toward understanding the mechanism on the development of flower colors and provide a theoretical basis for the breeding of rose with specific color.

Profiles of Secondary Metabolites (Phenolic Acids, Carotenoids, Anthocyanins, and Galantamine) and Primary Metabolites (Carbohydrates, Amino Acids, and Organic Acids) during Flower Development in Lycoris radiata

“…Yamagishi et al [ 26 ] reported that Lilium ‘Montreux’, which has pink tepals, revealed decreasing patterns of total carotenoid contents in the four stages of tepals; however, the other cultivar, Lilium ‘Connecticut King’, which has yellow tepals, showed increasing patterns of carotenoid contents, which is consistent with our study. Among six rose cultivars ( Rosa ‘Yellow Island’, Rosa ‘Chacok’, Rosa ‘Garden City’, Rosa ‘Yunzheng Xiawei’, Rosa ‘Wangri qinghuai’, and Rosa ‘Pink Fan’), the greatest levels of carotenoids, flavonols, and anthocyanins increased and then decreased according to the seven different developmental stages [ 27 ]. Phenolic acids, including gallic acid, caffeic acid, and p -coumaric acid, as well as anthocyanins, decreased according to the flower stages of rose cultivar ‘KORcrisett’ [ 28 ], and a decreasing pattern of total phenolic content was observed in the petals of eight cultivars of Rosa × hybrida (‘NOAschnee’, ‘KOReb’, ‘Sea Foam’, ‘The Fairy’, ‘KORverlandus’, ‘POUleas’, ‘MORedfar’, and ‘Gärtnerfreude’) during the four flower developmental stages [ 29 ].…”

Evaluation on the physicochemical properties and mineral contents of Averrhoa bilimbi L. leaves dried extract and its antioxidant and antibacterial capacities

“…The dried leaves of A. bilimbi tend yellow colour. It represents the presence of flavonoid compounds, where flavonoid compounds are active compounds that have yellow, orange to orange pigments (Wan et al, 2019). Based on the colour analysis that showed the yellow dark of A. bilimbi extract, this study suggested to use A. bilimbi leaves as food dyes and herbal tea.…”

Gene silencing of BnaA09.ZEP and BnaC09.ZEP confers orange color in Brassica napus flowers

“…By contrast, even flowers of the same color exhibited distinct carotenoid profiles depending on the species and variety. In yellow tomato flowers, neoxanthin and violaxanthin comprise the two major carotenoids, whereas 9-cis-violaxanthin is the predominant component in yellow rose flowers (Ariizumi et al, 2014;Wan et al, 2019). Zhang et al (2015) reported that the carotenoids present in yellow petals of B. napus are composed of approximately 90% violaxanthins.…”