摘要：This study refer to the evaluation of the most representative phisico-chemical properties of the rose petals(Rose centifolia L), and of the syrup prepared from them, using the usual analyses methods. Because the alimentary value of fruits and vegetables is given by their chemical composition, this study was made analyse these parameters in order to introduce this raw material in the food production. Then, it was studied the valorification possibilities of the etable rose petals as syrup who brings to the human organisms energy, vitamins and healthy minerals. The syrup was obtained from fresh, frozen and dried rose petals of the ‘’Rose centifolia L’’specie. There was tested some extraction possibilities for prepare this syrup. Cold extraction and hot extraction were tested using the addition of different concentrations of sugar solution and different maceration techniques. Physico-chemical parameters(total sugar content, acidity, vitamin C content, dry substance) were comparatively analysed. In this purpose was evaluated the best extraction technology, the necessity of maceration and the lowest sugar concentration and acidity necessary to induce a good taste and stability. Studying the results obtained we can underline the beneficial effect of using the rose petals as alimentary valorification as syrup, which
