Importance and nutritional value with therapeutic properties of a traditional gulkand: A review (2024)

References

Achuthan, C. R., Babu, B. H., & Padikkala, J. (2003). Antioxidant and hepatoprotective effects ofRosa damascena.Pharmaceutical Biology, 41(5), 357-361.

Afsari S., F., Mosleh, G., Azadi, A., & Mohagheghzadeh, A. (2019). Traditional and Recent Evidence on Five Phytopharmaceuticals fromRosa damascenaHerrm.Research Journal of Pharmacognosy,6(3), 77-84.

Ajai, T., Prasanth, P., Laxminarayan, D., & Kumar, P. S. (2022). Standardization of recipe for rose gulkand using natural sources of sweeteners.The Pharma Innovation Journal,11(11), 2257-2262.

Alvarez-Suarez, J. M., Gasparrini, M., Forbes-Hernandez, T. Y., Mazzoni, L., & Giampieri, F. (2014). The composition and biological activity of honey: A focus on manuka honey.Foods, 3(3), 420-432.

Ayci, F., Aydinli, M., Bozdemir, O. A., & Tutas, M. (2005). Gas chromatographic investigation of rose concrete, absolute and solid residue.Flavour and Fragrance Journal, 20(5), 481-486.

Bahuguna, A., Vijayalaxmi, K. G., & Suvarna, V. C. (2018). Formulation and evaluation of fresh red Hawaiian hibiscus (Hibiscus rosa-sinensis) incorporated valued-added products.International Journal of Current Microbiology and Applied Sciences, 7(8), 4282-4290.

Bors, M. D., Petrut, G. S., Tofana, M., Socaci, S., & Farcas, A. (2014). Study regarding the production and characterization of rose petal jam enriched with Saint John’s wort (Hypericum perforatum) essential oil.Bulletin UASVM Food Science and Technology, 71(1), 70-77.

Boskabady, M. H., Shafe, N. M., Saberi, Z., & Amini, S. (2011). Pharmacological effects ofRosa damascena.Iranian Journal of Basic Medical Sciences, 14(4), 295-307.

Butcaru, A. C., Stanica, F., Velcea, & M. N. (2017). Preliminary studies regarding the production of jam from organic rose petal.Bulletin UASVM Food Science and Technology, 74(2), 50.

Cicek, H., Kaya, H. S., Kilic, C., Savas, M., & Ravichandran, S. (2022). Medicinal effects over products obtained from wild rose plant.Journal of Chemistry and Nutritional Biochemistry, 3(2), 59-64.

Cummings, J. H., Roberfroid, M. B., Anderson, H., Barth, C., Ferro-Luzzi, A., Ghous, Y., Gibney, M., Hermansen, K., James, W. P. T., Korner, O., Lauren, D., Pascal, G., & Vargen, A. G. S. (1997). A new look at dietary carbohydrates: Chemistry, physiology and health.European Journal of Clinical Nutrition, 51, 417-423.

Dan-min, F., & Zhi-long, Y. (2019). Development of rose and crab-apple compound beverage. InE3S Web of Conferences, 78.

Davidson, J. (2013).The magic of roses for cooking and beauty. JD-Biz Corp Publishing.

De, L. C. (2020). Value addition in flowers.Vigyan Varta, 1(3), 10-15.

De, L. F., F., Rodriguez de, O., M. S., Lidorio, H. F., Farias M., J., & Martins F. L. L. (2019). Chemical composition of rose, sunflower, and calendula flower petals for human food use.Cienciay Tecnologia Auricularia, 20(1), 149-168.

Deepika, S. D., Lakshmi, S. G., Sowmya, L. K., & Sulakshana, M. (2014). Edible flowers: A review article.International Journal of Advanced Research in Science and Technology, 3(1), 51-57.

Deshmukh, A. P., Padghan, P. V., & Shinde, S. P. (2019). Effect of rose petal powder on shelf life of shrikhand.The Pharma Innovation Journal, 8(9), 434-437.

Desta, B., Tena, N., & Amare, G. (2022). Response of rose (Rosa hybridaL.) plant to temperature.Asian Journal of Plant and Soil Sciences, 7(1), 93-101.

Eyinade, G. A., Mushunje, A., & Yusuf, S. F. G. (2021). The willingness to consume organic food: A review.Food and Agricultural Immunology, 32(1), 78-104.

Fathima, S. N., & Murthy, S. V. (2019). Pharmacognostic study ofRosa damascenapetals.Asian Journal of Pharmacy and Pharmacology, 5(4), 779-785.

Fougere-Danezan, M., Joly, S., Bruneau, A., Gao, X. F., & Zhang, L. B. (2015). Phylogeny, biogeography, and polyploidy in wild roses with specific attention to polyploids.Annals of Botany, 115(2), 275-291.

Gamanagatti, P. B., Patil, B. L., Desai, M. N. R., Yeledhalli, R. A., & Dodamani, M. T. (2014). Protected cultivation technology (PCT) in Karnataka: An economic analysis of rose.Research Journal of Agricultural Sciences,5(3), 559-563.

Girase, S. V., Gubbawar, S. G., Borse, N. S., & Khupse, S. M. (2017). Studies on preparation of gulkand burfi from buffalo milk.Journal of Soils and Crops, 27(2), 67-71.

Gupta, S., Patel, R., & Bhave, M. (2019). Development of a nutraceutical product usingBenincasa hispida.International Journal of Advance Research, Ideas and Innovations in Technology, 5(1), 579-582.

Horibe, T., & Yamada, K. (2017). Petal growth physiology of cut rose flowers: Progress and future prospects.Journal of Horticultural Research,25(1), 5–18.

Jat, R., Mahawer, L. N., Bairwa, H. L., Meena, R. H., Pilania, S., & Singh, M. (2021). Sensory evaluation and microbial analysis of rose petal jam.The Pharma Innovation Journal,10(12), 3120-3124.

Jat, R., Mahawer, L. N., Bairwa, H. L., Pilania, S., Tak, J. K., & Singh, H. (2022). Impact of sugar, sugar candy, jaggery and honey levels on physico-chemical changes of bourbon rose petal jam at ambient storage.International Journal of Plant & Soil Science, 34(10), 27-36.

Kanse, S. A., Rani, R., Shanghai, S., & Chopde, K. D. (2020). Development of vitamin C and antioxidant-enriched artisanal gelato ice cream by incorporating gulkand.Multilogic in Science, 10(35), 1168-1173.

Kumar, A., Kaur, A., & Gill, K. (2017). Development and economics of artificial additives-free rose syrup from desi rose.Indian Journal of Economics and Development, 13(2a), 536–539.

Kumar, A., Kaur, A., Joshi, K. V., & Kumar, V. (2017).Rosa damascena: Quality evaluation and process optimization for the development of rose syrup.International Journal of Food Fermentation Technology, 7(2): 279-285.

Kumar, A., Kaur, A., Tomar, V., Gupta, K., & Kaur, K. (2020). Effect of rose syrup and marigold powder on the physiochemical, phytochemical, sensorial and storage properties of nutraceuticals and milk-based functional beverages.Journal of the American College of Nutrition, 40(2), 133-140.

Labban, L., & Thallaj, N. (2020). The medicinal and pharmacological properties of Damascena rose (Rosa damascena): A review.International Journal of Herbal Medicine, 8(2), 33-37.

Mabellini, A., Ohaco, E., Ochoa, M. R., Kesseler, A. G., Marquez, C. A., & Michelis, A. D. (2011). Chemical and physical characteristics of several wild rose species used as food or food ingredient.International Journal of Industrial Chemistry, 2(3), 158-171.

Mahboubi, M. (2016).Rosa damascenaas holy ancient herb with novel applications.Journal of Traditional and Complementary Medicine, 6(1), 10-16.

Markam, S. (2017). Value addition of loose flowers.International Journal of Home Science, 3(1), 395-398.

Mergal, S., Tiwari, A., Rana, K., & Gujar, S. (2023). Preparation of pankand by using betal leaves (Piper betle) and damask rose (Rosa damascena) petals.Journal of Emerging Technologies and Innovative Research, 10(2), 546-555.

Mhetre, S., Andhare, B., & Deshmukh, A. (2021). Effect of gulkand on physico-chemical properties of the flavoured milk prepared by using gulkand.The Pharma Innovation Journal, 10(8), 1102-1105.

Mileva, M., Ilieva, Y., Jovtchev, G., Gateva, S., Zaharieva, M. M., Georgieva Dimitrova, L., Dobreva, A., Angelova, T., Vilhelmova-Ilieva, N., Valcheva, V., & Najdenski, H. (2011). Rose flowers—A delicate perfume or a natural healer?Biomolecules, 11(1), 127.

Mohammad, K., Rai, D. C., & Andhare, B. C. (2015). Effect of different nutraceuticals on physico-chemical quality of flavoured milk.Research Journal of Animal Husbandry and Dairy Science, 6(1), 61-65.

Nadaf, N. Y., Patil, R. S., & Zanzurne, C. H. (2012). Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of shrikhand.Recent Research in Science and Technology, 4(10), 52-55.

Nadot, S., & Carrive, L. (2020). The colourful life of flowers.Botany Letters, 168(1), 120-130.

Naquvi, K. J., Ansari, S. H., Ali, M., & Najmi, A. K. (2014). Volatile oil composition ofRosa damascenaMill. (Rosaceae).Journal of Pharmacognosy and Phytochemistry, 2(5), 177-181.

Netam, N. (2021). Edible flower cultivation: A new approach in floriculture industry.The Pharma Innovation Journal, 10(3), 857-859.

Parveen, R., Zahiruddin, S., Charegaonkar, A., Khale, A., & Mallick, S. (2020). Chromatographic profiling of rose petals in Unani formulations (gulkand, arq-e-gulab, rose sharbat) using HPTLC and GC-MS.Journal of AOAC International, 103(3), 684-691.

Patel, N. B., Vaghani, S. N., Sanghani, S. L., & Mayan, J. M. (2016). Study of physico-chemical properties of rose petal jam (gulkand) based on sapota.Advances in Life Sciences, 5(17), 7092-7096.

Sao, B., & Sharma, A. (2011). Rose gulkand: Treasure of health.Vigyan Varta, 2(5), 32-34.

Subramanian, R., Umesh Hebber, H., & Rastogi, N. K. (2014). Processing of honey: A review.International Journal of Food Properties, 10(1), 127-143.

Tamrakar, P., Sahu, T. L., & Parihar, N. (2020). Standardization of recipe for gulkand and evaluation of its physico-chemical characteristics during storage.The Pharma Innovation Journal, 9(12), 373-377.

Thirumalai, S. K., & Sethupathi. (2022). Formulation, standardization and shelf-life evaluation ofRosa damascenasharbat using lime juice as natural preservative in different concentrations.The Pharma Innovation Journal, 11(6), 2937-2942.

Tolekova, S., Sharmanov, T., Sinyavskiy, Y., Berzhanova, R., Mammadov, R., Aksoy, O. K., & Yusifli, R. (2020). Antioxidant, pharmacological, medical properties and chemical content ofRosaL. extracts.International Journal of Secondary Metabolite, 7(3), 200-212.

Verma, S. R., Padalia, C. R., & Chauhan, A. (2011). Chemical investigation of the volatile components of shade dried petals of damask rose (Rosa damascenaMill).Archives of Biological Sciences, 63(4), 1111-1115.

Zaitoun, M., Ghanem, M., & Harphoush, S. (2018). Sugars: Types and their functional properties in food and human health.International Journal of Public Health Research, 6(4), 93-99.