Morphological Characters, Phytochemical Profile and Biological Activities of Novel Garden Roses Edible Cultivars

Modern roses (Rosa x hybrida) are among the most important and economically profitable horticultural plants. Besides their beauty and remarkable fragrance, they are also rich sources of biologically active compounds with potential health benefits. The aim of this study was to valorize the prospective of six new genotypes of edible roses to be utilized as functional foods. Rose flowers were subjected to detailed characterization of morphological traits, fragrance analysis, GC-MS analysis of aroma carriers, determination of phenolic profile and vitamin C content, and evaluation of biological activities. The results showed that all the investigated cultivars have a favorable aroma for human consumption (pear-like, strawberry-like or fruity), high contents of phenolics and vitamin C, strong antioxidant content and moderate neuroprotective activity. They are characterized by large amounts of quercetin 3-O-glycosydes and quinic acid. The genotype 'Marija Frayla' stands out from others due to facilitated flower morphology, the highest level of total phenolics (217 mg of galic acid equivalents/g of dry extract) and the strongest antioxidant activity (in the DPPH assay, IC50 = 9.24 mu g/mL; and antioxidant potential in the FRAP assay was 220 mg ascorbic acid equivalents/g of dry extract), thus represents the most valuable amendment to the development of novel functional food products. The 'Eveline Wild' genotype has the highest neuroprotective activity (68.5 ng of eserine equivalents/g of dry extract), thus might be applied in the prevention of dementia. The 'Pear' cultivar with the lowest phenolics content and biological activity has a mild, fruity aroma, thus can be used in everyday eating.

Automated summary

This study found that six genotypes of edible roses have favorable aroma, rich phenolic compounds and vitamin C content, strong antioxidant activity, and moderate neuroprotective activity. The 'Marija Frayla' genotype stands out with the highest total phenolics content and strongest antioxidant activity, making it a valuable addition to the development of novel functional food products.