SOME RESULTS ON NUTRITIONAL PROPERTIES OF ORGANIC ROSE PETALS AND RELATED PROCESSED PRODUCTS

The actual paper presents the first results on the nutraceutical substances found in the rose petals of different varieties, grown organically in different experimental variants. The petals were collected from each variant and analysed in fresh and dehydrated status. Rose petal jams produced with different ingredients (ginger, lemon, seabuckthorn) were also analysed. Total carotenoids content in fresh petals for all Crown Princess Margareta variants was influenced by the mulch and ameliorative variants. Dried petals preserved the carotenoids content while in the rose petal jam was very low. Total anthocyanin content in fresh petals of Falstaff variants were in average at 33.06 mg/ 100g. Wool was beneficial, the maximum values on anthocyanin being registered in these variants. Water content was similar in all variants with an average of 84.14%. Total soluble solid (TSS) content varied with the mulch variants (wood chips and wool) and also with the plant ameliorative species. The maximum value obtained was 11.10%. Both rose varieties analyzed have close TSS values.