Assessment of rosehips based on the content of their biologically active compounds

Abstract

In this study, an in-depth analysis of the unique set of rosehip samples from 71 Rosa genotypes was conducted with the aim to identify the most suitable ones for applications in the food and pharmaceutical industries based on the content of biologically active compounds. In the first part of our experiments, the antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl assay and the genotypes with the highest values were selected for the follow-up analysis. In the second part of experiments, the major classes of biologically active compounds in rosehips such as carotenoids, tocopherols, flavonoids, and triterpenoic acids were further quantified using liquid chromatography-based techniques. Large variation was observed among all the analyzed compounds with intraspecific variation often hiding interspecific or intersectional differences. The compounds studied herein thus do not provide a sharp tool for chemotaxonomic resolution of the genus Rosa. High intraspecific variation indicates the necessity to screen and utilize individual rose genotypes rather than representatives of the species when searching for sources of biologically active compounds. In the final stage of the study, 10 genotypes were selected for further cultivation and use, based on the highest concentrations of the analyzed biologically active compounds.

Fruit phytochemical composition and color parameters of 21 accessions of five Rosa species grown in North West Iran

“…Polyphenol compounds possess remarkable antioxidant properties and protective effects against illnesses . There are extensive distributions of individual flavonoids and phenolic acids in Rosa species fruits in terms of their type and concentration . A study conducted on five Rosa species reported concentrations of gallic acid between 7.70 and 12.93 μg g −1 DW, chlorogenic acid between 7.55 and 12.11 μg g −1 DW, caffeic acid between 6.12 and 9.38 μg g −1 DW and p ‐coumaric acid between 5.93 and 9.00 μg g −1 DW .…”

“…50 There are extensive distributions of individual flavonoids and phenolic acids in Rosa species fruits in terms of their type and concentration. 6,7,14,23,[51][52][53] A study conducted on five Rosa species reported concentrations of gallic acid between 7.70 and 12.93 μg g −1 DW, chlorogenic acid between 7.55 and 12.11 μg g −1 DW, caffeic acid between 6.12 and 9.38 μg g −1 DW and p-coumaric acid between 5.93 and 9.00 μg g −1 DW. 7 The levels of caffeic acid, gallic acid, p-coumaric acid, rutin and quercetin in fruit extracts of R. canina were reported as 18.50, 4.58, 10.08, 137.75 and 6.58 mg kg −1 respectively.…”

Modeling of drying and rehydration kinetics ofRosa pimpinellifoliafruits: Toward formulation and optimization of a new tea with high antioxidant properties

“…According to Andersson et al (2011), R. pimpinellifolia contains a wide range of carotenoids including mainly lycopene, prolycopene, β-carotene, γ-carotene, ζ-carotene, carotene C1, carotene C2, and carotene C3. (Bhave et al, 2017;Jakesevic et al, 2009;Porter, Van Den Bos, Kite, Veitch, & Simmonds, 2012). R. pimpinellifolia is a seasonal fruit and perishes very quickly due to its water content and biological activities.…”

Sea Buckthorn and Rosehip Oils with Chokeberry Extract to Prevent Hypercholesterolemia in Mice Caused by a High-Fat Diet In Vivo

“…and consists of a significant amount of unsaturated fatty acids [ 34 , 35 ]. Other significant groups of biologically active rosehip compounds are galactolipids and unsaturated fatty acids [ 36 , 37 ]. The fatty acid composition of rosehip oil is represented by stearic (up to 4%), palmitic (5%), oleic (up to 20%), linoleic (up to 50%), and linolenic acids (up to 40%).…”

“…The fatty acid composition of rosehip oil is represented by stearic (up to 4%), palmitic (5%), oleic (up to 20%), linoleic (up to 50%), and linolenic acids (up to 40%). Lycopene makes rosehip and its products beneficial for the prevention of cardiovascular diseases and cancer [ 33 , 37 , 38 , 39 , 40 , 41 , 42 ]. Rosehip fruits have anti-inflammatory, antioxidant, antiproliferative, and antidiabetic properties [ 31 , 43 , 44 , 45 , 46 , 47 , 48 ].…”