Pires, Tânia C.S.P.Dias, Maria InêsBarros, LillianBarreira, João C.M.Santos-Buelga, CelestinoFerreira, Isabel C.F.R.2019-01-082019-01-082018Pires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Barreira, João C.M.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2018). Rose petals as a source of anthocyanins to develop dairy products with new sensorial and bioactive characteristic. In XXIV Encontro Luso Galego de Química. Porto. ISBN 978-989-8124-24-1978-989-8124-24-1http://hdl.handle.net/10198/18318Natural additives are generally considered as producing no harmful efifects on consumers' health, contrarilyto some artificial compounds [l]. Rose petals might be an important source of anthocyanins with potential use as a natural colorant in the food industry [2]. In this study, an aqueous extract from rose was tested as an alternative to E 163 to be incorporated into yogurts. Besides comparing the coloring capacity, the potential occurrence of changes in the proximate composition (AOAC methods), free sugars (HPLC-RI) and fatty acids (GC-FID) was also assessed. Yogurts were evaluated immediately after incorporating the rose extract and once again after 7 days of storage. Furthermore, the prepared yogurts were compared with a "blank" (free ofany additive) yogurt formulation. Two anthocyanins were detected in rose petals, being cyanidin-3, 5-di-0-glucoside the major compound (13. 19±0.01 |ig/g extract). The yogurts prepared with the aqueous extract of rose, presented simüar proximate composition and free sugars profile to those prepared with E 163 and to the "blank" yogurt. Thus, the rose extract might be an efiFective alternative to E163, considering the main purpose of its coloring effect in the yellow-orange series. In addition to the provided color, yogurts incorporated with E 163 and yogurts incorporated with rose extract showed very similar proximate composition, free sugars and fatty acids composition. Therefore, rose petals have great potential to be used as natural colorants, being an excellent source of anthocyanins to develop innovative products with new sensorial and improved bioactive characteristics.porRose petalsAnthocyaninsDevelop dairy productsconference object