Determination of Antioxidant Vitamins and MDA Content in Petals of Rose Species Used in Food

Abstract

Roses are one of the most essential flowers of the traditional Van gardens. It is known that a great number of classical garden roses are grown in the gardens of Van. Using these garden roses, the skillful women of Van have developed a rose culture. The traditional rose jams and syrups developed by these women is the prime example of this culture. The two most commonly used rose varieties by the local people for the jams are Rosa x damascena Miller (known as the jam rose) and the Rosa x damascena var. semperflorens [Loisel. Et Mitchel] (known as the repeat-flowering), while the rose syrup is made using the petals of Rosa heckellana Trott. Subsp. vanheurckiona [Crepin], also known as the Hoşap Rose. In the study, the antioxidant vitamin (Vitamins A, E, C), beta carotene, and malondialdehyde contents –which is an indicator for lipid peroxidation- of the rose petals used in the production of these jams and syrups were investigated. The results have revealed that rose petals are significantly rich in terms of Vitamins A and E. This would mean that the traditional kitchen of the city of Van, which acts as a crossroad in its region, could offer great delights for healthy diets.

Keywords: Rose jam, Gül syrup, traditional food, healthy food, Van culinary culture,