Abstract
Rosa × alba is cultivated almost exclusively for the production of aromatic water and fruits widely used as ingredients in some traditional food preparations sold commercially. Results of the proximate and elemental analyses revealed that flowers exhibited higher moisture content while the dry matter content was higher in leaves. Total fat and ash was higher in fruits when compared with leaves and flowers. All studied organs were found to be rich in essential mineral such as K, Ca, P and Mg. Qualitative and quantitative analysis of the volatile oils revealed different composition patterns between organs. Linalool and geraniol were found as major constituents of the leaf oil whereas 2-phenethyl alcohol and eugenol were the major constituents of the floral oil. In contrast, fruits showed very distinct composition and alkanes/alkenes were found to have the major contribution. The present composition could justify the traditional use of Rosa × alba which could be considered as a potential source of essential minerals and volatile constituents.
Keywords: Rosa × alba, Rosaceae, proximate composition, essential minerals, volatile oil constituents
Footnotes
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