Morphological, Pomological, and Nutritional Value of Wild and Cultivated Rosehip (Rosa canina L.) Genotypes in Slavonia, Croatia

Benković-Lačić, Teuta; Japundžić-Palenkić, Božica; Mirosavljević, Krunoslav; Rakić, Mario; Obradović, Valentina; Japundžić, Matija; Benković, Robert

doi:10.5586/aa.7512

Cited by 2 publications

(2 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The area along the Sava River is predominantly characterized by alluvial amphigley soils that are moistened by soil and surface water. The experimental fields are located in an area where excessive wetting by surface water occasionally occurs-pseudogley [29].…”

Section: Plant Growth and Drying Methodologymentioning

confidence: 99%

Effect of Drying Methods on Chemical Profile of Chamomile (Matricaria chamomilla L.) Flowers

Benković-Lačić,

Orehovec,

Mirosavljević

et al. 2023

Sustainability

View full text Add to dashboard Cite

Chamomile (Matricaria chamomilla L.) is used in the food industry, stomatology, pharmacy, and medicine due to the beneficial properties of chamomile flowers, which are due to the content of terpenoids, but also flavonoids and phenolic acids. This study aims to determine and compare the effects of the drying method on the metabolic profile of chamomile flowers from sustainable, organic practice. The flowers were dried using four different methods: in the sun at a temperature of around 30 °C for 4 days, in the shade at an average temperature of 20–25 °C for 7 days, in a dryer at a temperature of 105 °C for 24 h, and in a climate chamber at a temperature of 60 °C for 48 h. The drying method affects the color, aroma, dry biomass, and chemical profile of chamomile flowers. The biggest color change was between fresh chamomile flowers and chamomile flowers dried in a climate chamber at 105 °C for 24 h, and the smallest change was observed in flowers dried in the sun. The highest contents of polyphenolic compounds and antioxidant activity were measured in flower samples dried in the sun. Drying the flowers at 105 °C caused a significant decrease in total phenols and total flavonoids compared to the drying methods in the sun and shade. Drying at 60 °C for two days had the most significant negative effect on polyphenolic compounds. GC-MS analysis of chamomile essential oil revealed a total of 49 compounds. The most abundant compounds in all samples were α-bisabolol oxide A (19.6 to 24.3%), bisabolol oxide B (19.3 to 23.2%), and β-farnesene E (15.9 to 25.5%). β-Farnesene was identified in significantly lower amounts in sun-dried flowers compared to others, indicating its sensitivity to high light intensity. Volatile compounds spiroether Z, spiroether E, and matricarin were significantly reduced in samples dried at a temperature of 105 °C compared to others, which agrees with the aroma of dried flowers. Discrimination between samples based on chemical profiles showed similarity between samples dried in the sun and in the shade compared to samples dried at higher temperatures.

show abstract

Section: Plant Growth and Drying Methodologymentioning

confidence: 99%

Effect of Drying Methods on Chemical Profile of Chamomile (Matricaria chamomilla L.) Flowers

Benković-Lačić,

Orehovec,

Mirosavljević

et al. 2023

Sustainability

View full text Add to dashboard Cite

show abstract

“…Rosa spp. are native to cold and highland areas but demonstrate high environmental adaptability, as they are widespread plants in different climate regions such as Turkey [ 4 , 18 , 19 , 20 ], Slovakia [ 21 ], Serbia [ 14 , 22 , 23 ], Croatia [ 24 , 25 ], Romania [ 26 ], or Lithuania [ 10 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Changes in Pomological and Physical Parameters in Rosehips during Ripening

Medveckienė

Levickienė

Vaitkevičienė

et al. 2023

Plants

View full text Add to dashboard Cite

Rosehips of various Rosa spp. are well known for having human health-promoting compounds like mineral nutrients, vitamins, fatty acids, and phenolic compounds. However, little is known about rosehip characteristics which describe the fruit quality and may indicate appropriate harvest times. Our study evaluated the pomological (width, length, and weight of fruits, flesh weight, and seed weight), texture, and CIE colour parameters (L*, a*, and b*), chroma (C), and hue angle (h°) of rosehip fruits of Rosa canina, Rosa rugosa, and genotypes of Rosa rugosa ‘Rubra’ and ‘Alba’, harvested at five ripening stages (I–V). The main results revealed that genotype and ripening stage significantly affected parameters. The significantly longest (R. canina) and widest fruits (R. Rugosa) were measured at ripening stage V. Genotypes of R. rugosa ‘Rubra’ and ‘Alba’ had significantly higher fruit and flesh weights at ripening stage V. Rosehips of all investigated genotypes expressed darkness (lower L*) during ripening, and had the highest hue angle h° values at ripening stage I while the lowest was at stage V. The significantly lowest skin elasticity of rosehips was found at stage V. However, R. canina was distinguished by the highest fruit skin elasticity and strength. As our results show, the desired pomological, colour, and texture features of various species and cultivars rosehips can be optimised according to the harvest time.

show abstract

Morphological, Pomological, and Nutritional Value of Wild and Cultivated Rosehip (Rosa canina L.) Genotypes in Slavonia, Croatia

Cited by 2 publications

References 19 publications

Effect of Drying Methods on Chemical Profile of Chamomile (Matricaria chamomilla L.) Flowers

Effect of Drying Methods on Chemical Profile of Chamomile (Matricaria chamomilla L.) Flowers

Changes in Pomological and Physical Parameters in Rosehips during Ripening

Contact Info

Product

Resources

About