• YAKHAK HOEJI
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• v.37 no.4
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• pp.365-369
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• 1993

Five phenolic compounds have been isolated from the stems and leaves of Rosa rugosa Thunb. (Rosaceae) in Korea. They were methyl gallate and catechin from the stems, and quercetin, methyl gallate and hyperin from the leaves respectively. The structures were established by spectroscopic and chemical methods.

• Korean Journal of Pharmacognosy
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• v.17 no.1
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• pp.35-38
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• 1986

From the Roots of Rosa rugosa Thunb., which were used for diabetes as folkloric remedy, quercetin was isolated and identified by chemical spectral analysis and direct comparison with authentic sample.

• Natural Product Sciences
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• v.9 no.2
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• pp.49-51
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• 2003

The underground part of Rosa rugosa Thunb. has been used in Korean folk medicine for treating diabetes. The $^{1}H-NMR$ signal of procyanidin B3 isolated from Rosa rugosa was fully assigned by utilizing $^{1}H-^{1}H$ COSY. Procyandin B3 showed a moderate inhibitory activity against HIV-1 protease.

• Korean Journal of Pharmacognosy
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• v.24 no.4
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• pp.319-321
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• 1993

A tannin compound has been isolated from the underground part of Rosa rugosa Thunb. and its structure has been established to be methyl gallate $3-O-{\beta}-D-(6'-O-galloyl)-glucopyranoside(1)$ on the basis of chemical and spectroscopic evidences. This compound was the first example in this plant.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.202-206
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• 2012

In order to prepare rice vinegar, $takju$ fermentation was performed, using two different compositions; cooked rice supplemented with $Rosa$ $rugosa$ Thunb. (CR-R) and uncooked rice supplemented with $Rosa$ $rugosa$ Thunb. (UR-R). After ethanol fermentation, ethanol contents of $takju$ were adjusted to 6.0%, and then acetic acid fermentation was carried out using $Acetobacter$ $aceti$ at $30^{\circ}C$ with 200 rpm for 9 days. Supplementations of 1% acetic acid to $takju$ prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.

• Korean Journal of Acupuncture
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• v.31 no.4
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• pp.188-194
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• 2014

Objectives : In this study, we investigated the effect of ethanol extract from Rosa rugosa Thunb. flowers(ERF) on the activities of antioxidant, antiwrinkle and whitening. Methods : We measured antioxidant efficacy of ERF by using 1,1-diphenyl-2-picrylhydrazyl(DPPH) assay. Also we confirmed the inhibitory effect of ERF on collagenase activity and melanin synthesis by using collagenase assay kit and dihydroxiphenylalanine staining, respectively. To evaluate the anti-inflammatory effects of ERF, we examined the inflammatory mediator IL-6. Results : ERF showed highly efficacy in DPPH radical scavenging activity. ERF dose-dependently suppressed collagenase activity. Ultraviolet-induced production of IL-6 decreased by ERF treatment. In B16F10 cell, ERF significantly reduced tyrosinase activity and melanin synthesis. Conclusions : From the above results, it was indicated that ERF could be utilized as anti-aging and whitening cosmetic ingredients.

• Journal of the Korean Wood Science and Technology
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• v.46 no.1
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• pp.38-47
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• 2018

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.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.582-588
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• 2010

Production of vinegar by fermentation using Rubus crataegifolius (Korean raspberry) and Rosa rugosa Thunb (Haedanghwa) were investigated. At the first step, ethanol fermentation performed for 12 days on Haedanghwa wine containing $17.6^{\circ}Brix$ sugar concentration, 6.2% ethanol concentration, and pH 2.9, and on Korean raspberry-Haedanghwa wine containing $7.0^{\circ}Brix$ sugar concentration, 11.4% ethanol concentration, and pH 3.4. In the second step, after supplementation of 1% acetic acid to Haedanghwa wine and Korean raspberry-Haedanghwa wine which adjusted their ethanol concentration to 6%, aerotropic acetic acid fermentation was carried out using Acetobacter aceti at $30^{\circ}C$ and 200 rpm for a period of 12 days. Korean raspberry-Haedanghwa vinegar contained a 3.7% concentration of acetic acid. Total phenolic compounds and color in Korean raspberry-vinegar was higher than that in Rosa rugosa Thunb vinegar. This result demonstrates that use of Korean raspberry and Haedangwha mixture for vinegar fermentation improves the color and taste of the final product.

• Journal of the Korean Wood Science and Technology
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• v.48 no.3
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• pp.364-375
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• 2020

In this study, ultrasound-assisted extraction was performed to extract ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit. The optimal conditions were investigated by response surface methodology, using two variable including reaction time (16-44 min) and temperature (16-44℃). The ascorbic acid extraction was sensitive to the reaction time rather than the reaction temperature, and the optimal conditions for ascorbic acid extraction were 25℃ and 30 min. Ascorbic acid and gallic acid in the rugosa rose fruit extract were completely separated by HPLC, with a resolution factor of over 1.5 between the two. The correlation coefficient of the ascorbic acid was 0.999 in a linearity test for 50-150 ㎍/mL concentration of extract. The limit of detection and limit of quantification values were 0.16 ㎍/mL and 29.89 ㎍/mL, respectively. The relative standard deviations (RSD) for repeatability and reproducibility were determined, and each RSD showed good precision at less than 5% (N=6).

• Biomolecules & Therapeutics
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• v.24 no.2
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• pp.184-190
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• 2016

Rosa rugosa Thunb, a deciduous shrub of the genus Rosa, has been widely used to treat stomach aches, diarrhoea, pain, and chronic inflammatory disease in eastern Asia. In recent years, our research team has extensively studied the Rosa rugosa flower extract, and specifically undertook pharmacological experiments which have optimized the extraction process. Our methods have yielded a standard extract enriched in phenolic compounds, named PRE. Herein, we expand our efforts and evaluated the anti-inflammatory activity of PRE on lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 macrophages. PRE significantly inhibited production of nitric oxide (NO), prostaglandin $E_2(PGE_2)$, tumor necrosis factor (TNF)-${\alpha}$, interleukin (IL)-6, and interleukin $1{\beta}$ (IL-$1{\beta}$), as well as expression of their synthesizing enzymes, inducible nitric oxide synthase (iNOS) and cyclooxygenase2 (COX-2). Furthermore, PRE inhibited activity of mitogen-activated protein kinases (MAPK) as well as nuclear factor-kappa B (NF-${\kappa}B$) signaling pathway. Our findings are the first to explain the anti-inflammatory mechanism by PRE in LPS-stimulated macrophages. Given these results, we propose that PRE has therapeutic potential in the prevention of inflammatory disorders.