Characterization of phenolic compounds in petal extracts of rose

The experiment was carried out during 2015–16 to evaluate the phenolic content and its chemical composition in rose petal extracts. Among 13 varieties tested, Ashwini recorded the highest phenolic content (427.59 mg GAE/100g FW) followed by Dr. S.S. Bhatnagar (379.24 mg GAE/100g FW) and Nehru Centenary (342.67 mg GAE/100g FW), whereas Pusa Ajay showed the lowest phenolic content (101.03 mg GAE/100g FW). High performance liquid chromatography (HPLC) analysis identified the presence of five major phenolic compounds in rose petal extract, viz. quercetin, catechin, epicatechin, rutin and 3-hydroxy cinnamic acid. From the present study it can be concluded that rose petals are rich in phenols and can be further utilised as natural source of antioxidants. Phenol rich varieties can be selected for processing extracts with health promoting properties or can be incorporated into functional foods with bioactive properties related to oxidative stress.