Comprehensive Chemical and Biological Evaluation of Rosa damascena Plant Parts and Industrial Residues Using FTIR-ATR and LC–MS/MS

This study comprehensively evaluated the phytochemical composition, biological activities, and biosafety profile of different organs and processing by-products of Rosa damascena, with particular emphasis on valorizing pruning residues and distillation wastes. Extraction yields varied among plant parts, with leaves (29.69%) and flowers (14.15%) providing higher recoveries than buds (7.98%) and branches (7.91%). FTIR-ATR spectroscopy differentiated lignocellulosic woody tissues from phenolic- and ester-rich floral materials and confirmed the characteristic aliphatic profile of rose oil. Biological activity assays demonstrated strong α-glucosidase inhibition, particularly in flower extracts (IC50: 37 μg/mL), surpassing acarbose, while branches, buds, and leaves also exhibited high activity; in contrast, hydrosol and essential oil showed no measurable inhibition. Antioxidant capacity assays revealed notable radical scavenging and reducing activities, especially in buds, branches, and flowers, whereas hydrosol and essential oil displayed limited effects. Moderate antimicrobial activity was observed mainly against Staphylococcus aureus and Candida albicans (MIC: 625 μg/mL). LC–MS/MS analysis identified 20 phenolic compounds, with quinic acid as the predominant constituent in buds and flowers. In addition, significant levels of gallic and ellagic acids were detected in distillation wastewater, highlighting the bioactive potential of processing residues. Ames/Salmonella, E. coli WP2, and Allium cepa assays confirmed the absence of genotoxic effects at tested concentrations. Overall, the findings demonstrate that R. damascena organs and industrial by-products represent valuable sources of bioactive compounds, exhibiting in vitro α-glucosidase and α-amylase inhibitory activities associated with potential antidiabetic effects, as well as notable antioxidant capacity, thereby supporting their prospective utilization in functional food and nutraceutical applications. © 2026 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.