Nagy, Attila and Ecseri, Károly (2020) Edible Flowers - The Rose. GRADUS, 7 (2). pp. 59-61. ISSN 2064-8014
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Abstract
Besides the importance of roses in amenity horticulture, medicine, history, economics and art, we examined the use of petals in the food industry, based on professional literature data. Among the edible roses, Rosa rugosa has an extremely high natural antioxidant capacity and antiproliferative effect in case of some cancers. Rosa chinensis has a high content of soluble free Phenol and flavonoids and also has a high free radical scavenging ability. The macro- and micronutrient content is low in Rosa odorata petals, but it can be used as functional food like the other 100-200 species. Petals can be used to make jam, rose water, rose wine and sorbet, but can also be used as candy, as a jelly, for desserts and food decoration, as well as for punches, salads and fruits.
| Item Type: | Article |
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| Uncontrolled Keywords: | polyphenol; antioxidant; functional food; edible ornamental plant |
| Subjects: | S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában |
| Depositing User: | Zoltán Subecz |
| Date Deposited: | 14 Jul 2020 08:34 |
| Last Modified: | 05 May 2021 11:40 |
| URI: | http://real.mtak.hu/id/eprint/111333 |
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