Department of Chemistry, Texas Southern University, Houston, Texas, USA.
J Environ Sci Health B. 2011;46(5):381-93. doi: 10.1080/03601234.2011.572502.
Petals of red, yellow and white roses (Rosa damascene Mill.) of the family Rosaceae were extracted with (1:1) methylene chloride/methanol and tested for their antimicrobial activities against four species of Gram-positive bacteria (Bacillus cereus, Bacillus subtilis, Micrococcus luteus and Staphylococcus aureus), five species of Gram-negative bacteria (Enterobacter aerogenes, Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa and Serratia marcescens) and five species of fungi (Penicillium notatum, Aspergillus niger, Rhizopus stolonifer, Saccharomyces cerevisiae and Fusarium oxysporum). All of the crude extracts showed a wide range of antimicrobial activities according to the tested organism and rose's type. Micrococcus luteus was found to be the most susceptible bacteria to all crude extracts. Red and yellow petal extracts showed much higher antibacterial activity than the white petals extract. Bacillus subtilis was found to be the least susceptible to all extracts. The fungus, Penicillium notatum was found to be the most susceptible with white petal extract being the most effective. Saccharomyces cerevisiae and Fusarium oxysporum were the least susceptible to all extracts. White roses extract showed much higher antifungal activities against Penicillium notatum than red or yellow roses, therefore, it was subjected to several bioassay guided chromatographic fractionations and purification to isolate the active chemical(s) responsible for the antifungal activity. Chemical structure of the isolated antifungal compounds were identified by spectroscopy techniques and found to be a γ-sitosterol and (Z,Z)-9,12-octadecadienoic acid. Antibacterial activity of the various types of rose extracts were due to complex mixtures of organic compounds which are still under chemical investigation and will be published later.
红色、黄色和白色玫瑰（大马士革蔷薇）花瓣用（1:1）二氯甲烷/甲醇提取，并测试其对四种革兰氏阳性菌（蜡样芽孢杆菌、枯草芽孢杆菌、藤黄微球菌和金黄色葡萄球菌）、五种革兰氏阴性菌（产气肠杆菌、大肠杆菌、肺炎克雷伯菌、铜绿假单胞菌和粘质沙雷氏菌）和五种真菌（点青霉、黑曲霉、根霉、酿酒酵母和尖孢镰刀菌）的抗菌活性。根据测试的生物和玫瑰的类型，所有粗提取物都表现出广泛的抗菌活性。发现藤黄微球菌是所有粗提取物最敏感的细菌。红玫瑰和黄玫瑰花瓣提取物的抗菌活性明显高于白玫瑰花瓣提取物。枯草芽孢杆菌被发现对所有提取物的敏感性最低。真菌青霉对白色花瓣提取物最敏感，白色花瓣提取物最有效。酿酒酵母和尖孢镰刀菌对所有提取物的敏感性最低。白玫瑰提取物对青霉的抗真菌活性明显高于红玫瑰或黄玫瑰，因此，对其进行了几次基于生物测定的色谱分离和纯化，以分离出具有抗真菌活性的活性化学物质。通过光谱技术鉴定了分离出的抗真菌化合物的化学结构，发现它们是γ-谷甾醇和（Z,Z）-9,12-十八碳二烯酸。不同类型的玫瑰提取物的抗菌活性是由于复杂的有机化合物混合物所致，这些化合物仍在化学研究中，稍后将发表。
