Phytochemical evaluation and juice properties of three rose species: Development of an Assam lemon beverage enhanced with anthocyanins

Abstract

This research explores the phytochemical profiles and juice characteristics of three rose varieties from Assam-Rosa indica L., Rosa damascene Mill., and Rosa bracteate J.C. Wendl. Each species is noted for its distinctive color and high anthocyanin content, which are valuable for their antioxidant and anti-inflammatory properties. The study aims to assess these properties and utilize the anthocyanin-rich extracts to enhance Assam lemon juice. Phytochemical analysis was conducted to determine the anthocyanin levels and other relevant compounds in the rose varieties. Rosa indica L. exhibited the highest anthocyanin concentration (115.26±0.54 mg/100 g), followed by and Rosa bracteate J.C. Wendl. (66.67±0.08 mg/100 g) and Rosa damascene Mill. (54.87±0.29 mg/100 g).These anthocyanins were then integrated into Assam lemon (C. limon L.) juice to boost its nutritional profile and color appeal. The process involved extracting the rose juices, analyzing their phytochemical content, and blending the anthocyanin extracts with Assam lemon juice. The resulting beverage was assessed for anthocyanin stability. Findings showed that the incorporation of rose-derived anthocyanins significantly enhanced the beverage’s color and anthocyanin content. Rosa indica L. contributed the most vivid color enhancement. This study underscores the potential of using local rose varieties to develop healthful and visually appealing beverages, reflecting the benefits of regional plant resources. It offers a novel approach to creating functional drinks that combine traditional plant knowledge with modern dietary needs, advancing the field of functional food development.