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Chemical Composition of Rose Petals (Rosa hybrida L.) As A Food Material

식품 소재로서 장미꽃의 화학성분 조성

  • 양미옥 (성신여자대학교 식품영양학과) ;
  • 조은자 (성신여자대학교 식품영양학과) ;
  • 하재호 (한국식품개발연구원)
  • Published : 2002.06.01

Abstract

To evaluate a flower of rose, Rosa hybrids L. as a new food material, its chemical composition was analysed. The contents of crude protein, crude fat, crude ash and crude fiber in rose petals were 16.3, 2.9, 5.4, 16.1% on dry basis, respectively. Free sugars showed 74.3 mg/g of fructose, 49.6 mg/g of glucose and 16.6 mg/g of xylose. The contents of ${\beta}$-carotene and ascorbic acid were 205.2 ug/100 g and 129.5 mg/100 g, respectively. The major minerals of rose petals were K, P, Mg, Ca, Na and Fe, and among them K was the most abundant as 1,981.7 mg/100 g. The major amino acids were aspartic acid as 4,007.3 mg/100 g, glutamic acid as 1,114.8 mg/100 g, lysine as 672.6 mg/100 g and leucine as 661.0 mg/100 g. Fatty acids were mainly unsaturated fatty acids as 76.3%.

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