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Molecules 2017, 22(11), 1832; doi:10.3390/molecules22111832

UPLC-PDA-Q/TOF-MS Profile of Polyphenolic Compounds of Liqueurs from Rose Petals (Rosa rugosa)

1
Division of Fruit and Vegetable Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences–SGGW, 159c Nowoursynowska Str., 02-776 Warsaw, Poland
2
Division of Food Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Str., 02-776 Warsaw, Poland
3
Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 37/41 Chełmońskiego Str., 51-630 Wroclaw, Poland
*
Authors to whom correspondence should be addressed.
Received: 13 October 2017 / Revised: 24 October 2017 / Accepted: 25 October 2017 / Published: 27 October 2017
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Abstract

Polyphenolic compounds, as a secondary metabolite of plants, possess great nutritional and pharmacological potential. Herein, we applied the green analytical method to study the nutrient profile of Rosa rugosa petals and liqueurs manufactured from them. Using the fast and validated ultra performance liquid chromatography-photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS) method, we confirm the presence of the following compounds: phenolic acids, flavonols, flavan-3-ols and hydrolisable tannins (gallotannins and ellagitannins). R. rugosa petals contains up to 2175.43 mg polyphenols per 100 g fresh weight, therein 1517.01 mg ellagitannins per 100 g fresh weight. Liqueurs, traditionally manufactured from said petals using a conventional extraction method (maceration), also contain polyphenols in significant amounts (from 72% to 96% corresponding to percentage of theoretical polyphenol content in the used petals), therein ellagitannins amount to 69.7% on average. We confirmed that traditional maceration, most common for the isolation of polyphenols, is still suitable for the food industry due to its using aqueous ethanol, a common bio-solvent, easily available in high purity and completely biodegradable. Therefore R. rugosa used as a food may be considered as an ellagitannin-rich plant of economic importance. Manufactured rose liqueurs were stable and kept all their properties during the whole period of aging. View Full-Text
Keywords: ultra-high-performance liquid chromatography; mass spectrometry; Rosa rugosa petals; polyphenolic compounds; ellagitannins; liqueurs ultra-high-performance liquid chromatography; mass spectrometry; Rosa rugosa petals; polyphenolic compounds; ellagitannins; liqueurs
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MDPI and ACS Style

Cendrowski, A.; Ścibisz, I.; Kieliszek, M.; Kolniak-Ostek, J.; Mitek, M. UPLC-PDA-Q/TOF-MS Profile of Polyphenolic Compounds of Liqueurs from Rose Petals (Rosa rugosa). Molecules 2017, 22, 1832.

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