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http://dx.doi.org/10.5658/WOOD.2018.46.1.38

Antioxidant Activities of Hot Water Extracts from Different Parts of Rugosa rose (Rosa rugosa Thunb.)  

Kim, Ji-Woo (Division of Forest Resources, College of Agriculture and Life Sciences, Chonnam National University)
Um, Min (Division of Forest Resources, College of Agriculture and Life Sciences, Chonnam National University)
Lee, Jae-Won (Division of Forest Resources, College of Agriculture and Life Sciences, Chonnam National University)
Publication Information
Journal of the Korean Wood Science and Technology / v.46, no.1, 2018 , pp. 38-47 More about this Journal
Abstract
In this study, the antioxidant activities of hot water extracts of Rugosa rose (Rosa rugosa Thunb.) were evaluated. Total phenolic compounds (TPC) and total flavonoid compounds (TFC) were the highest in the leaf extracts at 107.29 mg/g and 24.28 mg/g, respectively. The DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging activity was in the following order: flower extract > leaf extract > seed extract > fruit extract. The $IC_{50}$ values for DPPH and ABTS of the flower extract were $0.87mg/m{\ell}$ and $0.27mg/m{\ell}$, respectively. The amount of gallic acid was higher in the flower (4.51 mg/g) and leaf extracts (0.97 mg/g) than in the other extracts. Among the fraction (A-F) of each extract, antioxidant activity was the highest in the C fraction of flower extract. It is due to high TPC (3305.43 mg/g) and TFC (878.42 mg/g). Statistical analysis revealed a strong correlation between TFC (or TPC) and radical scavenging activity at p-value < 0.001. Collectively, these results suggest that the hot water extracts of rugosa rose have potential antioxidant effects, and can be used in food, cosmetics, and the pharmaceutical industries.
Keywords
Rugosa rose (Rosa rugosa Thunb.); antioxidant; total phenolic compounds; total flavonoid compounds;
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