Effect of chemical and natural product additives on anthocyanins, color, total antioxidant properties of rose powder and stability of anthocyanins during storage.

The present study was undertaken to determine the effect of natural colorants and combination with select chemical products on anthocyanins, total phenolics (TPC) and total flavonoids content (TFC) of rose powder, and on the stability of anthocyanins (ACNs) during storage. Moreover, the color property of rose juice in holding period of 0-1hr at room temperature was also studied. Rose powder was mixed with three chemicals (citric CA; ascorbic AA; tartaric acid TTA) and natural colorants powder (Anthocyanin; Hibiscus; food-grade Vitamin-C) at different levels viz. 0.1%, 1%, 5% and 10% (w/w), respectively. AA addition at 1% retained the highest anthocyanins content among the chemical groups, while Hibiscus 1% addition resulted in the highest amount of anthocyanins retention (56.02 ± 1.86 mg/g, cyanidin 3- glucoside equivalent). In addition, the degradation rate of anthocyanins increased significantly with storage time and temperature except for 1% Hibiscus flowers at 25 °C. TPC of chemical additions showed no significant change in rose powder. However, natural colorant additions resulted in distinct TPC and TFC compared to the control sample except for Vitamin-C addition. All the additive-mixed samples exhibited a lighter color and lowered the redness value after a period of time. [ABSTRACT FROM AUTHOR]