Comparison of Two Different Traditional Methods of Rose Oil Preparation in Terms of Physicochemical Factors

  • Leila Mohammad-Taghizadeh Kashani Department of Traditional Medicine, Medicinal Plants Research Center of Barij, Kashan, Iran
  • MohammadReza Memarzadeh Department of FormulationMedicinal Plants Research Center of Barij, Kashan, Iran
  • Alireza Hatami Department of Phytochemistry, Medicinal Plants Research Center of Barij, Kashan, Iran
  • Meysam Shirzad Department of Traditional Medicine, School of Traditional Medicine, Tehran University of Medical Sciences, Tehran, Iran
  • MohammadMahdi Ahmadian-Attari Department of Traditional Medicine, Medicinal Plants Research Center of Barij, Kashan, Iran
Keywords: Rose Oil, Iranian Traditional Medicine, Essential Oil, Acid Value Peroxide Value, Total Flavonoids, Citronellol

Abstract

Rose oil (Rowghan-e Gol) is an Iranian traditional medicine used both topical and systemic in gastritis, inflammatory bowel disease, headache, and hemorrhoids. Traditional manuscripts have reported two different methods of preparation for this medicine; the first is macerating rose petals in sesame  oil for  25  days  under  sunlight  (R1),  and  the  second  is  extracting  rose  petals  by squeezing and then boiling the mixture of the extract with sesame oil to evaporate aqueous part (R2). The aim of this article was to study both traditional methods of rose oil preparation in terms of physicochemical factors to evaluate which method is best for industrializing. For this purpose, total phenolics (based on gallic acid), total essential oils (based on citronellol), thin layer chromatography (TLC) profile of the constituents, and oil rancidity indices, i.e., acid and peroxide values were determined through spectrophotometer, gas chromatograph, TLC, and titration, respectively. R1 had greater amounts of total phenolics (0.05% vs. 0.01%). The amount of its essential oil was 15.5 times higher than R2. TLC profiles showed that R1 had one more spots (Rr = 0.04) representing flavonoids (according to natural product indicator). About oil rancidity indices, both samples were in standard ranges but all indices of R1 were greater than R2. It could be due to long exposure of R1 to sunlight. According to the results, R1 had more amounts of flavonoids and essential oils. These compounds are considered as therapeutic agents of rose oil. Therefore, R1 is a more preferable than R2. Appropriate antioxidants should be utilized to protect R1 against sunlight oxidation.

References

Daryabandari N. Ketab -e- mostatab e ashpazi: az sir ta piaz. Karnameh, Iran: Karnameh Publications;2011. [In Persian].

Zakariya al-Razi M. Al-Hawi fi Al-Tibb. Tehran, Iran: Academy of Medical Sciences of the Islamic Republic of Iran; 2005. [In Persian].

Avicenna. Canon of mdicine. New Delhi, India: Jamia Hamdard; 1998.

Momen Tonekaboni SM. Tohfa Tul Momineen.Tehran, Iran: Shahr Publications; 2007. [In Persian].

Aghili MH. Makhzan Al-Advieh. Tehran, Iran:Secretariat of the Council of the Cultural Revolution; 1992. [In Persian].

Aghili Khorasani MH. Qarabadin-e Kabir. Tehran, Iran: Mahmoudi Publicaions; 1999. [In Persian].

Ghaieni Heravi MS. Gharab al-Din Salehin. Tehran,Iran: Chogan Publications; 2013. [In Persian].

Nazem Jahan MA. Qarabadin-e A’zam. Tehran, Iran: Research Institute for Islamic and Complementary Medicine (RICM); 2004. [In Persian].

Sekandarpouri A. Yaghoti. Tehran, Iran: Research Institute for Islamic and Complementary Medicine (RICM); 2003. [In Persian].

Ody P. The complete guide to medicinal herbs.Toronto, Canada: Key Porter Books; 1993.

Gonzalez-Gallego J, Sanchez-Campos S, Tunon MJ. Anti-inflammatory properties of dietary flavonoids. Nutr Hosp 2007; 22(3): 287-93.

Hajhashemi V, Ghannadi A, Hajiloo M.Analgesic and anti-inflammatory effects of rosa damascena hydroalcoholic extract and its essential oil in animal models. Iran J Pharm Res 2010; 9(2):163-8.

Ahgili Khorasani MH. Kholasat al-Hikmah. Qom, Iran: Esmaelian Publications; 2006. [In Persian].

Lee J, Lee Y, Choe E. Effects of sesamol,sesamin, and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linoleate. LWT - Food Science and Technology 2008; 41(10): 1871-5.

Ghafoorunissa, Hemalatha S, Rao MV. Sesame lignans enhance antioxidant activity of vitamin E in lipid peroxidation systems. Mol Cell Biochem 2004; 262(1-2): 195-202.

Published
2016-03-16
How to Cite
1.
Mohammad-Taghizadeh Kashani L, Memarzadeh M, Hatami A, Shirzad M, Ahmadian-Attari M. Comparison of Two Different Traditional Methods of Rose Oil Preparation in Terms of Physicochemical Factors. Trad Integr Med. 1(2):69-74.
Section
Research Article(s)