摘要 : A new process for enzyme-assisted extraction of polyphenols from de-aromatized rose (Rosa damascena Mill.) petals, primary by-product of essential oil production, was developed. Among the 19 major compounds analysed by liquid chro... 展开 A new process for enzyme-assisted extraction of polyphenols from de-aromatized rose (Rosa damascena Mill.) petals, primary by-product of essential oil production, was developed. Among the 19 major compounds analysed by liquid chromatography-mass spectrometry, 5 hydrolyzable tannins and 14 flavonols were detected in the rose petal extract. To the best of our knowledge, the presence of galloylquinic acid and ellagitannins has not been described before in Rosa damascena. The enzymatic processing led to 1.5-1.8 times higher contents of individual flavonols as compared to the control (without enzymatic treatment) sample. The co-pigmentation efficiency of enzymatically extracted rose petal polyphenols was evaluated regarding color stabilization in strawberry processing. The results obtained demonstrate that the addition (0.5%, w/w) of rose petal extract enhances the color intensity of strawberry spread, thus meeting the growing consumer demand for substitution of synthetic food additives by natural alternatives. 收起