Extraction, Antioxidant Activity and Antibacterial Effect of Total Flavonoids from Rose Flowers

doi:10.7506/spkx1002-6630-201020021

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 102-105.doi: 10.7506/spkx1002-6630-201020021

• Processing Technology • Previous Articles Next Articles

Extraction, Antioxidant Activity and Antibacterial Effect of Total Flavonoids from Rose Flowers

ZHOU Xiao-qi1,2，FANG Min1，GONG Zhi-yong1,*

1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China；
2. Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and
Technology, Wuhan 430030, China

Received:2010-01-21 Revised:2010-08-08 Online:2010-10-25 Published:2010-12-29
Contact: GONG Zhi-yong1 E-mail:zhiyong_gong@yahoo.com.cn

Abstract

Abstract:

On the basis of single factor and orthogonal array experiments, the optimal process for the extraction of total flavonoids from rose was explored. The optimal extraction conditions were found to be: extraction solvent, 75% ethanol; extraction temperature, 80 ℃; extraction duration, 3 h; and material/solvent ratio of 1:25. The scavenging capacity of ethanol extract from rose on DPPH free radicals was up to 90.23%. Meanwhile, strong antibacterial effect of ethanol extract from rose against Staphylococcus aureus and Bacillus subtilis were also observed through Oxford Cup experiments.

Key words: rose, flavonoid, antioxidant activity, antibacterial effect

CLC Number:

O623.54

ZHOU Xiao-qi1,2，FANG Min1，GONG Zhi-yong1,*. Extraction, Antioxidant Activity and Antibacterial Effect of Total Flavonoids from Rose Flowers[J]. FOOD SCIENCE, 2010, 31(20): 102-105.

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Extraction, Antioxidant Activity and Antibacterial Effect of Total Flavonoids from Rose Flowers

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