Effect of chemical and natural product additives on anthocyanins, color, total antioxidant properties of rose powder and stability of anthocyanins during storage

References

• Bayhan, A. K.; Boyar, S.; Caglar, M. F.; et al. Design of the Experimental Dryer for Medical & Aromatic Plants. Hung. Agric. Eng. 2011, 23, 5–8.
   Google Scholar
• Blumenthal, M.; Busse, W. R.; Goldberg, A.; et al. The Complete German Commission E Monographs, Thera- Peutic Guide to Herbal Medicines; American Botanical Council: Boston, MA, 1998.
   Google Scholar
• Benvenuti, S.; Bortolotti, E.; Maggini, R. Antioxidant Power, Anthocyanin Content and Organoleptic Performance of Edible Flowers. Sci. Hortic. 2016, 199, 170–177. DOI: 10.1016/j.scienta.2015.12.052.
   Web of Science ®Google Scholar
• Zhao, L. L.; Fan, H.; Zhang, M.; Chitrakar, B.; Bhandari, B.; Wang, B. Edible Flowers: Review of Flower Processing and Extraction of Bioactive Compounds by Novel Technologies. Food Res. Int. 2019, 126, 108660. DOI: 10.1016/j.foodres.2019.108660.
   PubMed Web of Science ®Google Scholar
• Stintzing, F. C.; Carle, R. Functional Properties of Anthocyanins and Betalains in Plants, Food, and in Human Nutrition. Trends Food Sci. Technol. 2004, 15, 19–38. DOI: 10.1016/j.tifs.2003.07.004.
   Web of Science ®Google Scholar
• Pascual-Teresa, S. D.; Sanchez-Ballesta, M. T. Anthocyanins: From Plant to Health. Phytochem. Rev. 2008, 7, 281–299. DOI: 10.1007/s11101-007-9074-0.
   Google Scholar
• Ran, X. L.; Zhang, M.; Liu, W.; Qiu, L.; Wang, Y.; Bhandari, B.; Wang, B. Effects of Hibiscetin Pretreatment on the Color and Anthocyanin Level of Microwave Vacuum Dried Edible Roses. Drying Technol. 2021, 39, 1231–1239. DOI: 10.1080/07373937.2021.1880433.
   Web of Science ®Google Scholar
• Mori, K.; Goto-Yamamoto, N.; Kitayama, M.; Hashizume, K. Loss of Anthocyanins in Red-Wine Grape under High Temperature. J. Exp. Bot. 2007, 58, 1935–1945. DOI: 10.1093/jxb/erm055.
   PubMed Web of Science ®Google Scholar
• Jiang, T.; Mao, Y.; Sui, L.; Yang, N.; Li, S.; Zhu, Z.; Wang, C.; Yin, S.; He, J.; He, Y. Degradation of Anthocyanins and Polymeric Color Formation during Heat Treatment of Purple Sweet Potato Extract at Different pH. Food Chem. 2019, 274, 460–470. DOI: 10.1016/j.foodchem.2018.07.141.
   PubMed Web of Science ®Google Scholar
• Funnel, K. A.; Heins, R. O. Plant Growth Regulators Reduce Post Production Leaf Yellowing of Potted Asiflorum Lilies. HortScience 1998, 33, 1036–1039. DOI: 10.21273/HORTSCI.33.6.1036.
   Web of Science ®Google Scholar
• Mortensen, A. Carotenoids and Other Pigments as Natural Colorants. Pure Appl. Chem. 2006, 78, 1477–1491. DOI: 10.1351/pac200678081477.
   Web of Science ®Google Scholar
• Hernández-Herrero, J. A.; Frutos, M. J. Influence of Rutin and Ascorbic Acid in Colour, Plum Anthocyanins and Antioxidant Capacity Stability in Model Juices. Food Chem. 2015, 173, 495–500. DOI: 10.1016/j.foodchem.2014.10.059.
   PubMed Web of Science ®Google Scholar
• Hubbermann, E. M.; Heins, A.; Stöckmann, H.; Schwarz, K. Influence of Acids, Salt, Sugars and Hydrocolloids on the Colour Stability of Anthocyanin Rich Black Currant and Elderberry Concentrates. Eur. Food Res. Technol. 2006, 223, 83–90. DOI: 10.1007/s00217-005-0139-2.
   Web of Science ®Google Scholar
• Giusti, M. M.; Wrolstad, R. E. Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. Curr. Protocol Food Anal. Chem. 2001, 1, F1.2.1–F1.2.13. DOI: 10.1002/0471142913.faf0102s00.
   Google Scholar
• Patel, A.; Patel, N. M. Estimation of Flavonoid, Polyphenolic Content and in Vitro Antioxidant Capacity of Leaves of Tephrosia purpurea Linn. (Leguminosae). Int. J. Pharm. Sci. Res. 2010, 1, 66–77.
   Google Scholar
• Nikkhah, E.; Khaiamy, M.; Heidary, R.; Azar, A. S. The Effect of Ascorbic Acid and H2O2 Treatment on the Stability of Anthocyanin Pigments in Berries. Turk. J. Biol. 2010, 34, 47–53.
   Web of Science ®Google Scholar
• Sapers, G. M.; Miller, R. L.; Choi, S.-W.; Cooke, P. H. Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide Wash. J. Food Sci. 1999, 64, 889–892. DOI: 10.1111/j.1365-2621.1999.tb15934.x.
   Web of Science ®Google Scholar
• Irfan, P. K.; Vanjakshi, V.; Prakash, M. N. K.; Ravi, R.; Kudachikar, V. B. Calcium Chloride Extends the Keeping Quality of Fig Fruit (Ficus carica L.) during Storage and Shelf-Life. Postharvest Biol. Technol. 2013, 82, 70–75. DOI: 10.1016/j.postharvbio.2013.02.008.
   Web of Science ®Google Scholar
• Brownmiller, C.; Howard, L. R.; Prior, R. L. () Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products. J. Food Sci. 2008, 73, H72–H79. DOI: 10.1111/j.1750-3841.2008.00761.x.
   PubMed Web of Science ®Google Scholar
• Kelley, K. M.; Behe, B. K.; Biernbaum, J. A.; Poff, K. L. Combinations of Colors and Species of Containerized Edible Flowers: Effect on Consumer Preferences. HortScience 2002, 37, 218–221. DOI: 10.21273/HORTSCI.37.1.218.
   Web of Science ®Google Scholar
• Ngamwonglumlert, L.; Devahastin, S.; Chiewchan, N. Natural Colorants: Pigment Stability and Extraction Yield Enhancement via Utili- Zation of Appropriate Pretreatment and Extraction Methods. Crit. Rev. Food Sci. Nutr. 2017, 57, 3243–3259. DOI: 10.1080/10408398.2015.1109498.
   PubMed Web of Science ®Google Scholar
• Tatke, P.; Satyapal, U. S.; Mahajan, D. C. Phytochemical Analysis, in-Vitro Antioxidant and Antimicrobial Activities of Flower Petals of Rosa Damascene. Int. J. Pharmacogn. Phytochem. Res. 2015, 7, 246–250.
   Google Scholar
• Wong, S. K.; Lim, Y. Y.; Chan, E. W. C. Antioxidant Properties of Hibiscus Species Variation, Attitudinal, Change, Coastal Influence and Floral Colour Change. J. Trop. For. Sci. 2009, 21, 307–315.
   Web of Science ®Google Scholar
• He, K.; Li, X.; Chen, X.; Ye, X.; Huang, J.; Jin, Y.; Li, P.; Deng, Y.; Jin, Q.; Shi, Q.; Shu, H. Evaluation of Antidiabetic Potential of Selected Traditional Chinese Medicines in STZ-Induced Diabetic Mice. J. Ethnopharmacol. 2011, 137, 1135–1142. DOI: 10.1016/j.jep.2011.07.033.
   PubMed Web of Science ®Google Scholar
• Sui, X.; Bary, S.; Zhou, W. Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution over Storage. Food Chem. 2016, 192, 516–524. DOI: 10.1016/j.foodchem,.07.021.
   PubMed Web of Science ®Google Scholar
• Tsai, O.; Huang, H.; Huang, T. Relationship between Anthocyanin Patterns and Antioxidant Capacity in Mulberry Wine during Storage. J. Food Qual. 2004, 27, 497–505. DOI: 10.1111/j.1745-4557.2004.00645.x.
   Web of Science ®Google Scholar
• Hnin, K. K.; Zhang, M.; Wang, B. Development of Nutritional Properties in Cookies with the Incorporation of Different Levels of Rose Flower Powder by Microwave-Vacuum Drying. Drying Technol. 2020, 39, 1136–1148. DOI: 10.1080/07373937.2020.1725035.
   Web of Science ®Google Scholar