Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland.
Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food, Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
Molecules. 2024 Oct 18;29(20):4931. doi: 10.3390/molecules29204931.
Flower petals, as byproducts, provide significant health benefits and can be used in food production. In this study, the impact of the micronization process using a ball mill on the properties of micronized powders derived from wild rose petals of the rugosa variety (.) was examined. The micronized rose powders were subjected to an investigation regarding their particle size, color, molecular characterization (FTIR), electronic nose procedure and antioxidant potential. The study found that micronization considerably reduced d50 particle dimensions from 98.6 µm to 39.9 µm. An FTIR analysis revealed the presence of characteristic (2980, 1340, and 1225 cm) bands. The hydrolysable tannins are the most abundant polyphenolic chemicals in rose powders, followed by anthocyanins. Rose powders are an extremely valuable antioxidant raw material due to their high total phenol content (71.8 mg GAE/g), which increased by approximately 26% after micronization. The antioxidant activity, as determined by ABTS DPPH and FRAP, is likewise very high. The intensity of volatile chemicals decreased in powders after micronization.
花瓣作为副产品，具有重要的健康益处，可用于食品生产。本研究考察了球磨微细化工艺对野蔷薇（.）花瓣微粉性质的影响。对微粉化的玫瑰粉进行了粒径、颜色、分子特征（FTIR）、电子鼻程序和抗氧化能力的研究。研究发现，微细化使 d50 粒径从 98.6 µm 显著减小到 39.9 µm。FTIR 分析表明存在特征（2980、1340 和 1225 cm）带。水解单宁是玫瑰粉中最丰富的多酚类化学物质，其次是花青素。由于其总酚含量（71.8 mg GAE/g）很高，因此玫瑰粉是一种非常有价值的抗氧化原料，微细化后总酚含量增加了约 26%。ABTS DPPH 和 FRAP 测定的抗氧化活性也非常高。微细化后粉末中挥发性化学物质的强度降低。
