Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds

Area of Science:

• Food Science
• Material Science
• Phytochemistry

Background:

• Flower petals, particularly from wild roses (Rosa rugosa Thunb.), are valuable byproducts with significant health benefits.
• These petals can be utilized in food production, offering a sustainable source of beneficial compounds.

Purpose of the Study:

• To investigate the impact of ball mill micronization on the physical and chemical properties of Rosa rugosa petal powders.
• To evaluate changes in particle size, molecular characteristics, volatile compounds, and antioxidant potential after micronization.

Main Methods:

• Micronization of rose petals using a ball mill.
• Analysis of particle size distribution (d50), color, and molecular structure (FTIR).
• Assessment of antioxidant potential using ABTS, DPPH, and FRAP assays, alongside total phenol content determination.

Main Results:

• Micronization reduced particle size (d50) from 98.6 µm to 39.9 µm.
• FTIR analysis confirmed characteristic bands, with hydrolysable tannins and anthocyanins identified as key polyphenols.
• Total phenol content increased by ~26% to 71.8 mg GAE/g, and antioxidant activity remained high.
• A decrease in volatile chemical intensity was observed post-micronization.

Conclusions:

• Micronization is an effective method for processing wild rose petals into powders with improved characteristics.
• The enhanced powders exhibit increased antioxidant potential, making them suitable for food applications.
• The study highlights the value of Rosa rugosa petals as a potent antioxidant raw material.