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2018 Vol.36, Issue 4 Preview Page

Research Article

Essential Oil Composition of Rosa damascena Mill. Produced With Different Storage Temperatures and Durations
Zeinolabedi Seify1
,
Mehrab Yadegari1*
,
Abdollah Ghasemi Pirbalouti1
1Department of Agronomy and Medicinal Plants, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University
*교신저자. *Corresponding Author. 
31 August 2018. pp. 552-559
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Abstract

The present study was conducted to investigate the effects of storage and temperature on the quality of Damask rose (Rosa damascena Mill.) flowers in southwestern Iran in 2016 and 2017. Flowers were harvested and distilled immediately or stored at 25°C, 4°C and -20°C for 6, 12, 24, 48 or 96 hours before distillation. Results obtained from GC/MS showed 39 essential oil components, most of which were beta citronellol, nonadecane, geraniol, trans geraniol, heneicosane, heptadecene and pentadecane. The highest (0.054% to 0.055%) and lowest (0.011% to 0.019%) levels of essential oil content were obtained at -20°C × 6 hours and 25°C × 96 hours post-harvesting, respectively. The highest percentage of beta citronellol (36.3 ± 1.2% to 35.1 ± 5.5%) was obtained at -20°C × 6 hours post-harvesting. Nonadecane levels increased with increasing storage time, particularly at -20°C × 96 hours post-harvesting (21.1 ± 0.08% to 16.2 ± 0.9%). Generally, the levels of most of the essential oil components decreased with increasing storage time, but this loss was avoided with freezing temperatures (-20°C).

Keywords
citronellol
Damask rose
extraction
freezing
nonadecane
post-harvesti

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Information
  • Publisher :KOREAN SOCIETY FOR HORTICULTURAL SCIENCE
  • Publisher(Ko) :한국원예학회
  • Journal Title :Horticultural Science and Technology
  • Journal Title(Ko) :원예과학기술지
  • Volume : 36
  • No :4
  • Pages :552-559
  • Received Date : 2017-06-10
  • Revised Date : 2018-03-06
  • Accepted Date : 2018-12-21
  • DOI :https://doi.org/10.12972/kjhst.20180055
Journal Informaiton Horticultural Science and Technology Horticultural Science and Technology
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