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Vol. 6, Issue 6 (2017)

Technology development for the preparation, concentration and utilization of rose extract in different valuable products and by products with retention of color and flavor

Author(s):
Poonam Aggarwal and Sukhpreet Kaur
Abstract:
Rose is a highly nutritive flower, which find its application in food, medicinal and cosmetic industry. In this study, a process was standardized to produce natural rose preparations and their by-products by utilizing fresh rose petals. The rose extract obtained using 0.5% citric acid was the best in terms of retention of color and fragrance of the natural rose. So this extract was selected for preparation of rose syrup, rose concentrate and by-products such as dried rose residue and rose water. The prepared rose products were found to be rich in phenols, anthocyanins and antioxidants and provided refreshing color and taste of natural fresh rose. Processing of fresh rose petals into different preparations strongly affected the concentration of bioactive components. Slight reductions in bioactive components and total antioxidant activities occurred during storage. Rose syrup prepared from fresh rose petals was found to be highly desirable up to 6 months of storage.
Pages: 189-193  |  743 Views  25 Downloads
How to cite this article:
Poonam Aggarwal, Sukhpreet Kaur. Technology development for the preparation, concentration and utilization of rose extract in different valuable products and by products with retention of color and flavor. Pharma Innovation 2017;6(6):189-193.
The Pharma Innovation Journal