A Study on Six Rose Cultivars in Terms of Minerals, Vitamins, and Antioxidant Compounds

Rose, the queen of ornamental plants, is used as a new food source that is rich in nutrients and biologically active compounds in modern cuisine. Despite the popularity of rose flowers in cooking, many rose cultivars and species have not yet been subjected to research on their edibility. So, the present study aimed to determine the nutrients, minerals, and antioxidant compounds of six rose cultivars (‘Hella’, ‘Crimson Siluetta’, ‘Rainbows End’, ‘Dolce Vita’, ‘Samurai’, and ‘Avalanche’) in an experiment based on completely randomized design with three replications. The cultivars were procured at the full-blooming stage at an authentic producer in Tehran province and were transferred to the laboratory in proper packages. The petals were used to determine the nutritional and antioxidant properties. The results showed that ‘Crimson Siluetta’ was the richest in dry matter (22.75%), total phenols (20.20 mg GAE/100 g FW), antioxidant capacity (85.83% DPPH), P (33.48 mg/100 g FW), and Mn (2.76 mg/100 g FW). The best cultivars in vitamin C and anthocyanin were ‘Crimson Siluetta’ and ‘Samurai’, which did not differ significantly from one another. The richest cultivars in total flavonoids, carotenoids, N, and protein were ‘Rainbows End’ and ‘Dolce Vita’. Also, ‘Dolce Vita’ had the highest vitamin A (0.39 µg/100 g FW) and S content (356 mg/100 g FW). The highest fibre, Fe, Zn, Cu, Ca, Mg, Ni, and B were recorded by ‘Hella’, the best cultivar in K, along with ‘Samurai’. All six cultivars were good sources of minerals, nutrients, and antioxidant compounds. Among them, ‘Hella’ was richer in fibre and minerals, ‘Crimson Siluetta’ was richer in antioxidant compounds, and ‘Dolce Vita’ and ‘Rainbows End’ were more affluent in vitamin A and carotenoids, so they are recommended in human food regime as they are good for their health.