Effects of Harvest Times on the Fatty Acids Composition of Rose Hip (Rosa sp.) Seeds

Abstract

This study was conducted to determine the change of fatty acids ratios of some rose hip species seeds in different harvest times. Seeds of five genotypes belonging to rose hip species (Rosa sp.) were used in the study. The fruits of species were harvested in six different ripening times and analyzed. Total oil analysis was performed for the fifth harvest only, which was determined as the optimal harvest time. As a result; total oil ratio of rose hip seeds varied as 5.22 and 6.62 g/100g respectively for accessions of Rosa dumalis (MR-12 and MR-15), 6.37 g/100g for R. canina (MR-26), 5.00 g/100g for R. dumalis ssp. boissieri (MR-46) and 5.29 g/100g for R. villosa (MR-84). Eleven fatty acids were determined in rose hip seeds. Among these fatty acids linoleic, oleic, linolenic, palmitic and stearic acids respectively had high ratio. Saturated fatty acids ratio (SFAs) was the highest in R. canina (MR-26) and the lowest in R. dumalis (MR-12); monounsaturated fatty acids ratio (MUFAs) was the highest in R. dumalis (MR-12) and the lowest in R. dumalis ssp. boissieri (MR-46); polyunsaturated fatty acids ratio (PUFAs) was the highest in R. dumalis ssp. boissieri (MR-46) and the lowest in R. dumalis . Mono and polyunsaturated fatty acid contents obtained in this study was high; the change of fatty acid profile in the studied species in relation to harvest time was significant for some species and insignificant for others. A conclusion was reached that it is important to pay attention to qualitative and quantitative properties of seeds when conducting studies about rose hip improvement.

Extraction of Oil from Rosehip Seed: Kinetics, Thermodynamics, and Optimization

“…Among the SFAs, palmitic acid was most abundant. The fatty acid composition of RSOs depends on the extraction technique and conditions 13, the harvest time 15, geographical region, and the plant genotypes 18.…”

“…Solvent extraction involves the treatment of dried and powdered rosehip fruits or seeds with n ‐hexane, diethyl ether, or petroleum ether, under reflux conditions. The Soxhlet extraction is most frequently employed 12–14 whereas maceration 15 and ultrasound‐ or microwave‐assisted 4 extractions have been rarely used.…”

Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage

“…Fatty acid methyl esters were prepared with potassium hydroxide as described by Güneş et al. ( 2017 ) and then analyzed by gas chromatography with a flame ionization detector (FID) equipped with a Perkin Elmer Clarus 500 chromatograph and capillary apolar column (RTX‐2330) (USA) (30 m × 0.25 mm and 0.25 μm ID). The carrier gas was helium.…”