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Essential Oils and Phenolic Compounds, Antiradical and Antioxidant Activities of Distillation Products in Oil-bearing Rose Rosa damascena Mill.

Year 2017, Volume: 23 Issue: 1, 1 - 9, 01.01.2017

Abstract

Oil-bearing rose Rosa damascena Mill. is one of the most strongly scented rose species, producing a high-value aromatic oil, which is used in the fragrance and cosmetic industries. In this research, developing the usage of natural and healthy products of oil-bearing rose and evaluating waste of distillation products were aimed. From this point of view, the main target in the study was to determine the essential oil and phenolic compounds, antiradical and antioxidant activities of rose oil and rose water as basic products, and also residue water as a waste product obtained in the distillation process of fresh oil-bearing flowers. Oil-bearing rose flowers were collected early in the morning hours of the days during the harvesting and processing season May and June from the research garden of the Rose and Rose Products Research Application Center GULAR at Süleyman Demirel University and then rose oil, rose water and residue water were obtained from the fresh rose flowers by using Clevenger type hydro-distillation apparatus. Essential oil compounds were analysed by gas chromatography/mass spectrometry GC/MS . After phenolic extractions in the distillation products, total phenolics, flavanol and flavonol contents were analysed by spectrophotometric methods and phenolic compounds were determined by high performance liquid chromatography HPLC . Antioxidant capacity was assessed by ferric reducing antioxidant power FRAP method, and antiradical activity was made by 1,1-diphenyl-2- picrylhydrazyl DPPH method. Appreciation of the total results, citronellol in rose oil 35.27% and phenylethyl alcohol in rose water and residue water 60.71% and 90.32%, respectively were the main essential oil compounds. Rose oil had a rich content phenolics. On the other hand rose water contained more phenolic compounds according to the residue water. Antiradical and antioxidant activity were found high in the distillation products of oil-bearing rose. Rose oil and residue water among the distillation products had a higher antiradical and antioxidant activity when compared with rose water. As a conclusion, the results indicate that residue water as a large scale waste product during the hydro-distillation, can be evaluated for natural antioxidant sources to obtain economical gain

References

  • Agarwal S G, Gupta A, Kapahi B K, Thappa R K & Suri O P (2005). Chemical composition of rose water volatiles. Journal of Essential Oil Research 17: 265- 267
  • Anaç O (1984). Gas chromatographic analysis on Turkish rose oil, absulute and concrete. Perfumer & Flavorist 9: 1-14
  • Arnous A, Makris D P & Kefalas P (2001). Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agriculture and Food Chemistry 49(12): 5736- 5742
  • Başer K H C (1992). Turkish rose oil. Perfumer & Flavorist 17: 45-52
  • Baydar H (2006). Oil-bearing rose (Rosa damascena Mill.) cultivation and rose oil industry in Turkey. Euro Cosmetics 14: 13-17
  • Baydar H & Kazaz S (2013). Yağ Gülü & Isparta Gülcülüğü. Gülbirlik Yayınları, No: 1, Isparta
  • Baydar H, Özkan G, Erbaş S & Altındal D (2009). Yield, chemical composition and antioxidant properties of extracts and essential oils of sage and rosemary depending on seasonal variations. ISHS Acta Horticulturae 826: 383-389
  • Bayrak A & Akgül A (1994). Volatile oil composition of Turkish rose (Rosa damascena). Journal of the Science of Food and Agriculture 64: 441-448
  • Biolley J P, Jay M & Viricel M R (1994). Flavanoid diversity and metabolism in 100 Rosa x hybrida culitvars. Phytochemistry
  • Caponio F, Alloggio V & Gomes T (1999). Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry 64: 203-209
  • Dai G H, Andary C, Mondolot L & Boubals D (1995). Involment of phenolic compounds in the resistance of grapevine callus to downy mildew (Plasmopara viticola). European Journal of Plant Pathology 101: 541-547
  • Dimitrios B (2006). Sources of natural phenolic antioxidants. Trends in Food Science & Technology 17: 505-512
  • Göktürk Baydar N & Baydar H (2005). Essential oil compositions of Turkish oil rose (Rosa damascena Mill.) products. 36th ISOE, 5-7 September 2005, Budapest-Hungary
  • Göktürk Baydar N & Baydar H (2013). Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts. Industrial Crops and Products 41: 375-380
  • Göktürk Baydar N, Ozkan G & Yaşar S (2007). Evaluation of the antiradical and antioxidant potential of grape extracts. Food Control 18(9): 1131-1136
  • Göktürk Baydar N, Babalık Z, Hallaç Türk F & Çetin E S (2011). Phenolic composition and antioxidant activities of wines and extracts of some grape varieties grown in Turkey. Tarim Bilimleri Dergisi-Journal of Agricultural Sciences 17: 67-76
  • Guimarães R, João Sousa M & Ferreira I (2010). Contribution of essential oils and phenolics to the antioxidant properties of aromatic plants. Industrial Crops and Products 32(2): 152-156
  • Gülçin İ, Şat I G, Beydemir Ş, Elmastaş M & Küfrevioğlu Ö İ (2004). Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chemistry 87: 393-400
  • Kürkçüoğlu M & Başer K H C (2003). Studies on Turkish rose concrete, absolute and hydrosol. Chemistry of Natural Compounds 39(5): 457-464
  • Oyaizu M (1986). Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 44: 307-315
  • Özkan G, Sağdıç O, Baydar N G & Baydar H (2004). Antioxidant and antibacterial activities of Rosa damascena flower extracts. Food Science and Technology 10(4): 277-281
  • Ramakrishna H, Sushma S M, Divya R, Mamatharani D R & Panduranga M G (2012). Hydroxy radical and DPPH scavenging activity of crude protein extract of Leucas linifolia. Asian Journal of Plant Science and Research 2(1): 30-35
  • Shebis Y, Iluz D, Kinel-Tahan Y, Dubinsky Z & Yehoshua Y (2013). Natural antioxidants: Function and sources. Food and Nutrition Sciences 4: 643-649
  • Shimata K, Fujikawa K, Yahara K & Nakamura T (1992). Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40: 945- 948
  • Siger A, Nogala-Kalucka M & Lampart-Szczapa E (2008). The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. Journal of Food Lipids 15(2): 137-149
  • Singleton V L & Rossi J R (1965). Colorimetry of total phenolics with phosphomolibdic-phosphothungstic acid. American Journal of Enology and Viticulture 16: 144-158
  • Stein S E (1990). National Institute of Standards and Technology (NIST). Mass Spectral Database and Software, Version 3.02, USA
  • Tassoni A, Fornale S, Franceschetti M, Federica M, Michael A, Perry B & Bagni N (2005). Jasmonates and Na-orthovanadate promote resveratrol production in Vitis vinifera cv. Barbera cell cultures. New Phytologist 166: 895-905
  • Ulusoy S, Tınaz G & Seçilmiş-Canbay H (2009). Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute. Current Microbiology 59(5): 554-558
  • Vinokur Y, Rodov V, Reznick N, Goldman G, Horev B, Umiel N & Frieman H (2006). Rose petal tea as an antioxidant-rich beverage: Cultivar effects. Journal of Food Science 71(1): 542-547
  • Wang H, Provan G J & Helliwell K (2000). Tea flavonoids: Their functions, utilisation and analysis. Trends in Food Science and Technology 11: 152-160
  • Wei A & Shibamoto T (2007). Antioxidant activities and volatile constituents of various essential oils. Journal of Agricultural and Food Chemistry 55: 1737-1742
  • Yassa N, Masoomi F, Rohani Rankouhi S E & Hadjiakhoondi A (2009). Chemical composition and antioxidant activity of the extract and essential oil of Rosa damascena from Iran. DARU Journal of Pharmaceutical Sciences

Yağ Gülü Rosa damascena Mill. ’nde Distilasyon Ürünlerinin Uçucu Yağ ve Fenolik Madde İçerikleri ile Antiradikal ve Antioksidan Aktiviteleri

Year 2017, Volume: 23 Issue: 1, 1 - 9, 01.01.2017

Abstract

Yağ gülü Rosa damascena Mill. , sahip olduğu yüksek kalitedeki aromatik bileşenler nedeniyle parfüm ve kozmetik endüstrisinde değerlendirilen en önemli kokulu gül türüdür. Yağ gülünde doğal ve sağlıklı ürün çeşitliliğinin artırılması, kullanım alanlarının genişletilmesi ve damıtma atıklarının değerlendirilmesi amacıyla yürütülen bu araştırmada, taze yağ gülü çiçeklerinin damıtılma sürecinde elde edilen gül yağı ve gül suyu gibi temel ve posa suyu gibi atık damıtma ürünlerinin uçucu yağ ve fenolik madde içerikleri ile antiradikal ve antioksidan aktiviteleri belirlenmiştir. Süleyman Demirel Üniversitesi Gül ve Gül Ürünleri Araştırma ve Uygulama Merkezine GÜLAR ait yağ gülü Rosa damascena Mill. araştırma bahçesinden gül toplama ve damıtma sezonunda Mayıs ve Haziran sabah erken saatlerde toplanan taze yağ gülü çiçekleri Clevenger hidro-distilasyon cihazında damıtılarak gül yağı, gül suyu ve posa suyu elde edilmiş ve bu ürünlerde uçucu yağ bileşenleri gaz kromatografisi/kütle spektrometresi GC/MS kullanılarak tespit edilmiştir. Ayrıca elde edilen bu distilasyon ürünlerinde fenolik madde ekstraksiyonları da yapılarak, toplam fenolik madde, toplam flavanol ve toplam flavonol içerikleri spektrofotometrik yöntemlerle, fenolik bileşik içerikleri de yüksek performanslı sıvı kromatografisi HPLC ile belirlenmiştir. Ekstraktların antioksidan ve antiradikal aktivitelerini belirlemek için de sırasıyla demir indirgeme gücü FRAP yöntemi ile 1,1-difenil-2-pikril-hidrazil DPPH yöntemi kullanılmıştır. Araştırma sonucunda, gül yağında sitronellol % 35.27 , gül suyu ve posa suyunda ise feniletil alkolün sırasıyla % 60.71 ve % 90.32 en önemli uçucu yağ bileşeni olduğu tespit edilmiştir. Fenolik madde içerikleri bakımından bir değerlendirme yapıldığında ise gül yağının zengin bir içeriğe sahip olduğu, posa suyunun da gül suyuna göre daha fazla fenolik bileşik içerdiği belirlenmiştir. Genel olarak gül ürünlerinin yüksek antiradikal ve antioksidan aktiviteye sahip olduğu, ancak distilasyon ürünleri arasında gül yağı ve posa suyunun gül suyuna göre daha yüksek antiradikal ve antioksidan etkiler gösterdiği saptanmıştır. Araştırma sonucunda özellikle distilasyon sürecinde atık ürün olarak elde edilen posa suyunun doğal antioksidan kaynağı olarak ekonomiye kazandırılabileceği öngörülmüştür

References

  • Agarwal S G, Gupta A, Kapahi B K, Thappa R K & Suri O P (2005). Chemical composition of rose water volatiles. Journal of Essential Oil Research 17: 265- 267
  • Anaç O (1984). Gas chromatographic analysis on Turkish rose oil, absulute and concrete. Perfumer & Flavorist 9: 1-14
  • Arnous A, Makris D P & Kefalas P (2001). Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agriculture and Food Chemistry 49(12): 5736- 5742
  • Başer K H C (1992). Turkish rose oil. Perfumer & Flavorist 17: 45-52
  • Baydar H (2006). Oil-bearing rose (Rosa damascena Mill.) cultivation and rose oil industry in Turkey. Euro Cosmetics 14: 13-17
  • Baydar H & Kazaz S (2013). Yağ Gülü & Isparta Gülcülüğü. Gülbirlik Yayınları, No: 1, Isparta
  • Baydar H, Özkan G, Erbaş S & Altındal D (2009). Yield, chemical composition and antioxidant properties of extracts and essential oils of sage and rosemary depending on seasonal variations. ISHS Acta Horticulturae 826: 383-389
  • Bayrak A & Akgül A (1994). Volatile oil composition of Turkish rose (Rosa damascena). Journal of the Science of Food and Agriculture 64: 441-448
  • Biolley J P, Jay M & Viricel M R (1994). Flavanoid diversity and metabolism in 100 Rosa x hybrida culitvars. Phytochemistry
  • Caponio F, Alloggio V & Gomes T (1999). Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry 64: 203-209
  • Dai G H, Andary C, Mondolot L & Boubals D (1995). Involment of phenolic compounds in the resistance of grapevine callus to downy mildew (Plasmopara viticola). European Journal of Plant Pathology 101: 541-547
  • Dimitrios B (2006). Sources of natural phenolic antioxidants. Trends in Food Science & Technology 17: 505-512
  • Göktürk Baydar N & Baydar H (2005). Essential oil compositions of Turkish oil rose (Rosa damascena Mill.) products. 36th ISOE, 5-7 September 2005, Budapest-Hungary
  • Göktürk Baydar N & Baydar H (2013). Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts. Industrial Crops and Products 41: 375-380
  • Göktürk Baydar N, Ozkan G & Yaşar S (2007). Evaluation of the antiradical and antioxidant potential of grape extracts. Food Control 18(9): 1131-1136
  • Göktürk Baydar N, Babalık Z, Hallaç Türk F & Çetin E S (2011). Phenolic composition and antioxidant activities of wines and extracts of some grape varieties grown in Turkey. Tarim Bilimleri Dergisi-Journal of Agricultural Sciences 17: 67-76
  • Guimarães R, João Sousa M & Ferreira I (2010). Contribution of essential oils and phenolics to the antioxidant properties of aromatic plants. Industrial Crops and Products 32(2): 152-156
  • Gülçin İ, Şat I G, Beydemir Ş, Elmastaş M & Küfrevioğlu Ö İ (2004). Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chemistry 87: 393-400
  • Kürkçüoğlu M & Başer K H C (2003). Studies on Turkish rose concrete, absolute and hydrosol. Chemistry of Natural Compounds 39(5): 457-464
  • Oyaizu M (1986). Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 44: 307-315
  • Özkan G, Sağdıç O, Baydar N G & Baydar H (2004). Antioxidant and antibacterial activities of Rosa damascena flower extracts. Food Science and Technology 10(4): 277-281
  • Ramakrishna H, Sushma S M, Divya R, Mamatharani D R & Panduranga M G (2012). Hydroxy radical and DPPH scavenging activity of crude protein extract of Leucas linifolia. Asian Journal of Plant Science and Research 2(1): 30-35
  • Shebis Y, Iluz D, Kinel-Tahan Y, Dubinsky Z & Yehoshua Y (2013). Natural antioxidants: Function and sources. Food and Nutrition Sciences 4: 643-649
  • Shimata K, Fujikawa K, Yahara K & Nakamura T (1992). Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40: 945- 948
  • Siger A, Nogala-Kalucka M & Lampart-Szczapa E (2008). The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. Journal of Food Lipids 15(2): 137-149
  • Singleton V L & Rossi J R (1965). Colorimetry of total phenolics with phosphomolibdic-phosphothungstic acid. American Journal of Enology and Viticulture 16: 144-158
  • Stein S E (1990). National Institute of Standards and Technology (NIST). Mass Spectral Database and Software, Version 3.02, USA
  • Tassoni A, Fornale S, Franceschetti M, Federica M, Michael A, Perry B & Bagni N (2005). Jasmonates and Na-orthovanadate promote resveratrol production in Vitis vinifera cv. Barbera cell cultures. New Phytologist 166: 895-905
  • Ulusoy S, Tınaz G & Seçilmiş-Canbay H (2009). Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute. Current Microbiology 59(5): 554-558
  • Vinokur Y, Rodov V, Reznick N, Goldman G, Horev B, Umiel N & Frieman H (2006). Rose petal tea as an antioxidant-rich beverage: Cultivar effects. Journal of Food Science 71(1): 542-547
  • Wang H, Provan G J & Helliwell K (2000). Tea flavonoids: Their functions, utilisation and analysis. Trends in Food Science and Technology 11: 152-160
  • Wei A & Shibamoto T (2007). Antioxidant activities and volatile constituents of various essential oils. Journal of Agricultural and Food Chemistry 55: 1737-1742
  • Yassa N, Masoomi F, Rohani Rankouhi S E & Hadjiakhoondi A (2009). Chemical composition and antioxidant activity of the extract and essential oil of Rosa damascena from Iran. DARU Journal of Pharmaceutical Sciences
There are 33 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Hasan Baydar This is me

Nilgün Göktürk Baydar This is me

Publication Date January 1, 2017
Published in Issue Year 2017 Volume: 23 Issue: 1

Cite

APA Baydar, H., & Göktürk Baydar, N. (2017). Yağ Gülü Rosa damascena Mill. ’nde Distilasyon Ürünlerinin Uçucu Yağ ve Fenolik Madde İçerikleri ile Antiradikal ve Antioksidan Aktiviteleri. Journal of Agricultural Sciences, 23(1), 1-9.

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