Nutritional data evaluation study on rose petals, ginger root and lemon

Authors:

Laura Rădulescu (Corpaş), Despina-Maria Bordean, Nicoleta G. Hădărugă, Corina Iuliana Megyesi, Alexandru Erne Rinovetz


Volume 27, Issue 4S;
Pages: 515-520; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

The aim of this study was to evaluate the nutritional profiles of rose petals, lemons, and ginger roots. Rose flowers are used to make various cream or mousse, they can be combined with various fruit juices, salads, jams or desserts, drinks such as lemonade, orange juice, to give a more exotic note. These flowers have very important nutritional characteristics and they can provide special sources of bioactive compounds.The bioactivity of lemon fruits has a bioactivity given by the high content of flavonoids and also of diosmin, limocitrin and phenolic acids, p-hydroxybenzoic, ferulic, synaptic acids, coumarins, hesperidin, amino acids, vitamins and minerals.Volatile oils as well as an oleoresin are found in the ginger rhizome in a percentage between 1% -4%. Lemon in combination with ginger root are described as having great nutritional value, and in combination with rose petals and high quality honey, they can provide a valuable sweetness of rose petals that can be a valuable functional food. The rose petals jam described by this study offers to the consumer a delicious taste and a nutritional profile described by  high content of minerals, vitamins as well as proteins and fibers.

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