Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period

Abstract

Rose sp. is a plant genus popular in the perfume, and fragrance industries It is also employed in cosmetic and pharmaceutical industries due to its anti-aging, anti-depressant, anti-cancer, and anti-microbial effects. Moreover, it is used in the food industry to produce marmalade, syrup, tea, jam, etc. However, there is no food form in which rose is used as a raw material in which no heat is applied and does not contain sugar so that its bioactive compounds can be released in the best way. In this manner, producing vinegar may be a suitable solution. Therefore, this study aimed to reveal the antioxidant capacity, organic-acid, phenolic, and volatile-aroma compounds of rose vinegar as an novel food and the changes of them during the 3-year-aging-period were investigated In the study, the phenolics of the rose vinegar were mainly comprised gallic-acid and catechin, followed by chlorogenic acid, apigenin, quercetin, and kaempferol. The total phenolic-compound content and the antioxidant activity had high a value. The prominent volatile aroma compounds were rose-oxide, acetic-acid, 2-phenethanol, octanoic-acid, ethyl-phenylacetate, isoamyl-acetate, phenylacetic-acid, acetoin, linalool, ethyl-acetate, β-citronellol. The most appropriate duration was determined to be 2 years. The results showed that the rose plant was suitable for vinegar production. Thus, a new food produced from the petals of a flower with positive health properties was produced. The resulting product was found to be suitable for industrial production. Also, novel and important information was obtained for producers who want to produce rose vinegar on the industrial scale on this subject.