Extraction and Evaluation of Antioxidant and Free Radical Scavenging Potential Correlated with Biochemical Components of Red Rose Petals

The present investigation was carried out to study the in vitro antioxidant potential of red rose petals. The total compounds from the petals were partitioned into six fractions using solvents of different polarity starting from non-polar (hexane) to polar (water). All the six fractions were evaluated for their antioxidant potential using various in vitro assay systems viz. metal chelating activity, total reducing power (TRP) and total antioxidant activity (TAA). Total phenolic compounds and flavonoids contents were also estimated in all the six fractions. Water extract showed maximum DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and metal chelation activity with IC50 values of 25.66 and 793.24 μg, respectively. Acetone extract exhibited maximum 2,2′-azinobis[3-ethylbenzothiazoline-6-sulfonate] (ABTS) decolorization activity. TRP of water extract was found to be highest (AU0.5 = 165.88 μg). Water extract also exhibited maximum TAA and FRAP (ferric reducing activating power) with AU0.5 values of 116.0 and 18.5 µg, respectively. Total phenolic and flavonoids contents were found maximum in methanol and ethyl acetate fraction, respectively. On an average basis, water extract was found most potent in terms of its antioxidant potential and it was found to have rutin (182.45 μg g−1) as the most abundant phenolic compounds.