Volatile Oil Constituents of <i>Rosa canina</i> L.: Quality As Affected by the Distillation Method

Hosni, Karim; Kerkenni, Amel; Medfei, Wafa; Brahim, Nadia Ben; Sebeï, Houcine

doi:10.1155/2010/621967

Cited by 26 publications

(13 citation statements)

References 38 publications

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“…Citrus essential oil is largely present in the peels compared to other parts and it has a wide application in food industries as additives in the formulation of syrup, drinks, cakes, and ice cream. [6,7] The yield of essential oils and their chemical constituents vary between species and their origin. The oils are present within the glands of the external layer of the fruit skin.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of enzymes linked to type-2 diabetes and hypertension by essential oils from peels of orange and lemon

Oboh

Olasehinde

Ademosun

2017

International Journal of Food Properties

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This study was designed to evaluate and compare the interactions of essential oils from orange (Citrus sinensis [L.] Osbeck) and lemon (Citrus limon) peels on enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin-I-converting enzyme [ACE]). The essential oils were obtained from the peels by hydrodistillation and were passed over anhydrous sodium sulphate. The interaction of the oil on αamylase, α-glucosidase, and ACE activities was subsequently determined. The results revealed that the essential oils inhibited α-amylase and αglucosidase activities. However, lemon peel (IC 50 = 8.16 µg/mL and 7.56 µg/mL) essential oil exhibited stronger inhibitory activity on α-amylase and α-glucosidase activities compared to orange peels (IC 50 = 11.51 µg/mL and 11.53 µg/mL), respectively. Similarly, both essential oils reduced the activity of ACE. Moreover, lemon peel (IC 50 = 26.17 µg/mL) essential oil showed higher inhibitory effect compared to orange peel (IC 50 = 31.79 µg/mL). Our findings revealed that essential oils from lemon and orange peels are potential antidiabetic and antihypertensive agents. Moreover, essential oil from lemon peels was more potent than orange peels. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Inhibition of enzymes linked to type-2 diabetes and hypertension by essential oils from peels of orange and lemon

Oboh

Olasehinde

Ademosun

2017

International Journal of Food Properties

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“…Most studies have focused on volatile emissions from flowers or fruits, with little is known about emissions from other plant tissues, such as leaves, stems, roots and even the whole plant including rhizosphere soil. There are many methods for obtaining rose volatiles, such as rose oil (essential oil) and these methods have been extensively reviewed [15] [9] [16] [17]. Unfortunately, the aroma of extracted oils rarely represents the delicate natural aroma of floriculture plants, because of thermal artefacts produced during the steam distillation process (which typically occurs at 60˚C -70˚C) [18].…”

Section: Introductionmentioning

confidence: 99%

Optimized Method to Analyze Rose Plant Volatile Organic Compounds by HS-SPME-GC-FID/MSD

Ibrahim¹,

Agarwal²,

Hardy³

et al. 2017

JBM

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A method involving Headspace solid-phase microextraction (HS-SPME) fiber combined with gas chromatography (GC) coupled with flame ionization detection (FID) and gas chromatography with mass spectrometry (GC-MS) was developed and optimized to investigate volatile organic compounds (VOCs) from different tissues (flowers, leaves, stems, rhizosphere and whole plants) of Floribunda and Hybrid Tea roses (intact and cut). Three-phase fiber 50/30 µm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) was used. Two types of chambers (Tedlar bag and glass jar) were evaluated for collection of VOCs and glass jar was selected. Absorbed compounds on the fiber were completely desorbed in the GC injector port at three desorption times (5, 10 and 15 min), and 5 min at 250˚C was used. The maximum extraction efficiency for flowers tissues (equilibrium absorption) was achieved 2 h after fiber exposure in the headspace for intact and cut Floribunda and Hybrid Tea flowers. Under the optimized HS-SPME and GC-FID/MS conditions, 1h extraction time was chosen for intact and cut Floribunda and Hybrid Tea leaves and stems. The results demonstrated that 5 cm depth was selected for root and soil part (rhizosphere) for both rose cultivars, and 6 h and 12 h extraction time of VOCs from rhizosphere was achieved for Floribunda and Hybrid Tea, respectively. One hour was chosen for VOCs released from whole rose plants for both cultivars. In this study, the VOC profiles of two rose cultivars were characterized by the optimized HS-SPME-GC method. The different tissues of rose plants gave wide range of the VOCs; also the chromatograms of different cultivars were quite different and the specific VOC pattern of rose types depends on the species. Results from this study demonstrate the feasibility of this method for identifying VOCs from two rose cultivars and the potential use of this method for physiological studies on rose plants or on other floriculture plants.

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“…It was reported that citronellol, ( R )‐3,7‐dimethyl‐6‐octen‐1‐ol and phenylethyl alcohol are recognized as the important aroma components related to typical rose flavor 24 . Hosni et al 25 . reported that citronellol and phenylethyl alcohol in Rosa canina L. were sensitive to high temperature.…”

Section: Resultsmentioning

confidence: 99%

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

et al. 2020

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BACKGROUND Infrared freeze drying (IRFD) utilizes infrared radiation as a novel heating source in freeze drying (FD), leading to high‐quality dehydrated products and less drying time. The present study aimed to investigate the effects of IRFD on the drying characteristics (drying time and energy consumption), volatiles, physical structure and nutritional properties of Rosa rugosa flower. In addition, freeze drying (FD) and hot air drying (HAD) were also evaluated in a comparison with the IFRD drying method with respect to product quality parameters. RESULTS Fifty‐six volatile compounds were identified in fresh samples, whereas 53, 51 and 46 volatile compounds were identified in FD, IRFD and HAD samples, respectively. FD and IRFD were relatively more effective than HAD for better retention of volatile compounds of Rosa rugose flower. E‐nose analysis also exhibited similar flavor properties in FD and IRFD samples. The molecular structure properties of FD and IRFD samples measured by FTIR spectroscopy were also similar. As for nutritional properties, HAD dramatically (P < 0.05) reduced the nutritional values of R. rugosa flower after drying. The content of vitamin C (from 14.83 to 12.15 mg 100 g–1), flavonoids (from 478.00 to 333.33 mg 100 g–1) and anthocyanins (from 220.70 to 196.90 mg 100 g–1) in R. rugosa flower is well retained by IRFD and no significant difference (P < 0.05) was observed between FD and IRFD samples. CONCLUSION IRFD was found to be effective in retaining the aroma, structure and nutrition of R. rugosa flower, as well as demonstrating a lower energy consumption and shorter drying time. © 2020 Society of Chemical Industry

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Volatile Oil Constituents of Rosa canina L.: Quality As Affected by the Distillation Method

Cited by 26 publications

References 38 publications

Inhibition of enzymes linked to type-2 diabetes and hypertension by essential oils from peels of orange and lemon

Inhibition of enzymes linked to type-2 diabetes and hypertension by essential oils from peels of orange and lemon

Optimized Method to Analyze Rose Plant Volatile Organic Compounds by HS-SPME-GC-FID/MSD

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

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