Effect of Petal Color, Water Status, and Extraction Method on Qualitative Characteristics of <i>Rosa rugosa</i> Liqueur

Effect of Petal Color, Water Status, and Extraction Method on Qualitative Characteristics of <i>Rosa rugosa</i> Liqueur

Flowers of <i>Rosa rugosa</i> Thunb. are a rich source of bioactive compounds with high antioxidant properties and are used for the production of jams, teas, juices, and wines. In the present paper, the petals of <i>R. rugosa</i> cv. Alba (white flowers) and Rubra (purple flo...

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Bibliographic Details
Main Authors: Giancarlo Fascella, Francesca D’Angiolillo, Michele Massimo Mammano, Giuseppe Granata, Edoardo Napoli
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Plants
Subjects:
rose petals
flower color
bioactive compounds
antioxidant activity
maceration
rose liqueur
Online Access:https://www.mdpi.com/2223-7747/11/14/1859

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https://www.mdpi.com/2223-7747/11/14/1859

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