Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil

Maria Doinita Bors, Georgiana Smaranda Petrut, Maria Tofana, Sonia Socaci, Anca Farcas


The  purpose of this study was to extract the volatile oil from St. John's wort and use it to obtain a new product with improved qualities and real health benefits. In order to characterize the innovative product, several physicochemical analyses were conducted (dry matter, ash content, total sugar, total acidity, vitamin C, flavonoid content and antioxidant capacity). Also the consumer perception was followed by conducting a sensory analysis. The study revealed that the adition of H. perforatum essential oil in the rose petal jam imporved the vitamin C and flavoinoid content and also the antioxidant capacity of the product, meanwhile the  dry matter, ash content and total sugar determinations were normal for the free pectin jam category.


St. John's wort, essential oil, rose petal jam, hydrodistillation, flavonoids

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