Comparison of antioxidant activity of fresh rose flowers (Rosa damascena Mill) and rose tea with different drying methods

Biology Department, Faculty of Science and Appicaton Technology, Universitas Ahmad Dahlan, Yogyakarta, Daerah Istimewa Yogyakarta, Indonesia

^* Corresponding author: ambar@bio.uad.ac.id

Abstract

Rose tea (Rosa damascena Mill) is a natural source of antioxidants, containing compounds such as anthocyanins, phenols, and flavonoids. The production process of rose tea involves high temperatures, which can decrease antioxidant activity. This study aims to analyze the differences in antioxidant activity between fresh rose flowers and rose tea using various drying methods, determine the higher antioxidant activity between fresh and dried rose samples, identify the treatment that results in the highest phenol content, and the treatment that yields the highest flavonoid content. The antioxidant activity was tested using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, phenol content was measured using the Folin-Ciocalteu method, and flavonoid content was determined using the aluminum chloride (AlCl3) method. The results were analyzed using ANOVA and DMRT tests. The study found that fresh rose flowers and rose tea with different drying methods had varying antioxidant activities. The highest yield was found in oven-dried rose tea at 20.89%. Fresh rose flowers exhibited the highest antioxidant activity with an IC50 value of 39.48 ± 2.9 ppm, indicating a very strong antioxidant category. The highest total phenol content was in oven-dried rose tea at 278 ± 22 mg GAE/g extract, while the highest total flavonoid content was in sun-dried rose tea at 419 ± 4 mg QE/g extract.