## 3 Discussion
Anthocyanins have various health benefits for humans and animals, such as protecting against oxidative stress, inflammation, cancer, diabetes, and neurodegeneration [63]. They also affect the attraction of pollinators, which influences plant reproduction and adaptation. The phenolic composition of _R. canina_ petals, which are rich in flavonoids, especially Rutin, quercetin, kaempfer, and their derivatives, as well as phenolic acids, such as gallic acid and ellagic acid, was analyzed in this study. These phenolic compounds have been reported to have antioxidant, anti-microbial, anti-inflammatory,and anticancer activities. Therefore, _R. canina_ petals could be a potential source of natural bioactive compounds for health and industry applications. The phenolic composition of _R. canina_ petals was consistent with previous research [64]. These compounds could be unique to _R. canina_ or specific to the geographical origin or cultivar of the plant. Further studies are needed to confirm their identity and biological activities. The phenolic content of white and pink petals, which differed in color due to the presence and concentration of anthocyanins, a subclass of flavonoids, was also compared in this study. Anthocyanins are responsible for the red, purple, and blue colors in plants, while flavonoids, such as quercetin and kaempfer, are responsible for the yellow color [65]. White petals had less anthocyanins and more flavonoids than pink petals, resulting in higher phenolic content. This finding was in agreement with previous studies that showed a negative correlation between anthocyanin content and total phenolic content in rose petals [66]. The expression levels of several genes related to the fragrance and color of roses were also investigated in this study. The results showed that the _GPS_, _CCD1_, _RrAAT1_, _LIS_, _DXS_, _DXR_, and _PAR_ genes were significantly upregulated in fragment roses compared to non-fragrant ones [67; 68]. Moreover, MYB, bHLH, and WD40 transcription factors were differentially expressed between white and pink roses ([PERSON] et al., 2007) [69]. These results were consistent with previous studies that have identified these genes and transcription factors as key players in the biosynthesis of volatile compounds and pigments in roses and other plants [3; 24; 50; 69; 70; 71; 72; 73; 74; 75; 76]. This study explores the molecular mechanisms that cause variation in rose fragrance and color, which are important for breeding and consumer preferences. A putative gene, _RhMYB1_, was found to be expressed in wild rose species with pleasant fragrance compounds, but not in non-aromatic roses [75]. The phenolic content and composition of rose petals depend on their color and genotype. Previous studies have shown that darker-colored petals, such as red and purple, have more anthocyanins than lighter-colored ones, such as white and yellow [77]. However, lighter-colored petals have more flavonoids than darker-colored ones, resulting in higher total phenolic content. This is consistent with other studies that reported a negative correlation between anthocyanin and total phenolic content in rose petals [78]. The effects of different light conditions on the phenolic content and composition of rose petals from different genotypes were investigated in this study. Rose petals are also known for their fragrance, which is mainly derived from volatile compounds such as monoter, sesquiterpen, and carotenoids [67]. Several genes involved in the biosynthesis of these compounds have been identified and isolated from roses, such as GGPPS, _GPS_, _RrAAT1_, _DXS_, _DXR_, _LIS_, _CCD1_, _PAR_, and _PAL_[68; 73; 79; 80]. These genes encode enzymes that catalyze different steps of the metabolic pathways leading to various volatile compounds. For example, _GPS_ synthesizes _GPP_, a precursor of C10 monoter-penoids; _CCD1_ cleaves carotenoids to produce apocarotenoids; _RrAAT1_ converts terpen alcohols to acetic esters; and _LIS_ synthesizes linalool from _GPP_[3; 67; 73; 81].