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Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Jul;34(7):1121-1130. doi: 10.1080/19440049.2017.1319071. Epub 2017 May 17.

Chemical composition of rosehips from different Rosa species: an alternative source of antioxidants for the food industry.

Author information

1
a Departamento de Química Aplicada , Universidad Pública de Navarra , Pamplona , Spain.
2
b Inorganic Chemistry Department, CSIC-UZ , Instituto de síntesis química y catálisis homogénea , Zaragoza , Spain.
3
c Department of Pharmacology and Physiology, CIBERobn, Veterinary Faculty , University of Zaragoza , Zaragoza , Spain.

Abstract

It is important to explore new sources of natural additives because the demand for these compounds by consumers is increasing. These products also provide health benefits and help in food preservation. An unexplored source of nutrients and antioxidant compounds is rosehip, the fleshy fruit of roses. This work compares the antioxidant compound (vitamin C, neutral phenols and acidic phenols) content of four Rosa species rosehips: R. pouzinii, R. corymbifera, R. glauca and R. canina from different geographical zones. Results show quantitative variability in ascorbic acids and neutral phenols content, and quantitative and qualitative differences in acidic phenol content, depending on species. Vitamin C concentration was highly variable depending on species, R. canina being the one with the highest concentration and R. pouzinii the one with the lowest content. Variability was found in total neutral polyphenols concentration and a correlation between freshness of the rosehips and concentration of neutral polyphenols was also found. Significant differences were found in the acidic phenols content among the studied species. Generally antioxidant activity was higher in the vitamin C fraction.

KEYWORDS:

Natural additives; Rosa gender; antioxidants

PMID:
28402181
DOI:
10.1080/19440049.2017.1319071
[Indexed for MEDLINE]

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