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Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

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Enzyme-Assisted Extraction of Polyphenols From Rose (Rosa Damascena Mill.) Petals

Krasimira Kalcheva-Karadzhova / Vasil Shikov / Kiril Mihalev / Georgi Dobrev / Danka Ludneva / Nikolai Penov
Published Online: 2014-12-30 | DOI: https://doi.org/10.2478/aucft-2014-0015


: The efficiency of enzyme-assisted extraction for the recovery of polyphenols from rose (Rosa damascena Mill.) petals was evaluated performing a simplex centroid experimental design for mixture with three components (pectinolytic, cellulolytic and hemicellulolytic preparation). The ternary enzyme combinations leaded to the highest contents of total polyphenols, reaching 43% higher average value as compared to the control (without enzymatic treatment) sample. Enzymatic treatments also enhanced (9−25%) the extractability of total anthocyanins. The results obtained demonstrate that enzyme-assisted extraction improves the recovery of polyphenolic antioxidants from rose petals, especially using ternary enzyme combinations, comprising pectinolytic, cellulolytic and hemicellulolytic preparation.

Keywords : polyphenols; enzyme-assisted extraction; Rosa damascena


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About the article

Published Online: 2014-12-30

Published in Print: 2014-12-01

Citation Information: Acta Universitatis Cibiniensis. Series E: Food Technology, Volume 18, Issue 2, Pages 65–72, ISSN (Online) 2344-150X, DOI: https://doi.org/10.2478/aucft-2014-0015.

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© Lucian Blaga University. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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