Chemical composition and colorimetric parameters of alcoholic liqueurs prepared from rose petals were evaluated by comparing the potential of three cultivars ('Amadeus', 'Colossal Meidiland' and 'Rosanna') and three traditional methods of preparation (fresh/air-dried petals extracted in 50% ethanol or aqueous sucrose syrup). Extraction was performed at room temperature for 2 weeks. High performance liquid chromatography/mass spectrometry was used to confirm the presence of 6 anthocyanins, 4 flavanols, 4 phenolic acids, 2 hydrolysable tannins and 31 flavonols in petal liqueurs. The highest concentrations of anthocyanins were determined in extracts from 'Amadeus' petals, followed by 'Colossal Meidiland' and finally, 'Rosanna'. The best extraction yields and optimal colour characteristics were achieved by ethanolic extraction of dry petals followed by fresh petal extraction in ethanol and, finally, extraction in sucrose syrup. Air-dehydration of 'Amadeus' petals prior to extraction in 50% ethanol yielded rose liqueur with the best all round characteristics.
Keywords: Alcoholic drinks; Colour; Cultivars; Extraction; HPLC/MS; Phenolics; Rose petals.
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