Phytochemical changes in heated Rosa species fruits and seeds

In the vegetable preservation process, baking treatment is commonly applied to enhance the end-product quality. This study was carried out to observe baking influences as an alternative pretreatment toward dried beetroot quality. A completely randomized design with different baking times (0, 15, 30, and 45 min) at 200°C was adjusted on beetroot before sliced and dried (50±5°C, 24 h). The result showed that baking treatments significantly affected the whole quality attributes of dried beetroot. There was an increase in anthocyanin, total phenolic, total sugar, and pigment intensity of dried beetroots with the more prolonged baking treatment. Dried beetroot prepared by 45 min baking treatment contained total anthocyanin 109.57 mg/100 g, total phenolic 8.66 mg/100 g, and total sugar 5.13%. Baking treatment for 45 min also resulted in intense color development of redness (a*) and yellowness (b*), although the lightness (L*) reduced due to dark color formation.

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The effects of baking on the quality attributes of dried beetroot (Beta vulgaris L.)

Ambarsari

Oktaningrum

Hartoyo

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Physico-Chemical Characteristics of Rosa canina L. Seeds and Determining Their Potential Use

Stryjecka,

Kiełtyka-Dadasiewicz,

Michalak

2024

Applied Sciences

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Rosa canina is well-known plant, and its fruits have been used for centuries. The seeds have been less utilized and remain untested. The objective of this study was to examine the physico-chemical properties of rosehip seeds and to identify potential applications based on their properties. The physico-chemical properties of the seeds were determined, including swelling index (2.51), color in the CIE L * a * b * space (b * = 26.2), as well as carbohydrate (79.2 g/100 g), soluble dietary fiber (71.6 g/100 g), protein (7.67 g/100 g), fat (6.23 g/100 g), and ash (1.96 g/100 g) content. Among the amino acids, glutamic acid dominated (1.58 mg/100 g), while among the fatty acids, linoleic acid (53.19%), linolenic acid (20.24%), and oleic acid (17.63%) were the most dominant. In addition, rosehip seeds contained large amounts of calcium (3851 mg/kg), potassium (2732 mg/kg), and phosphorus (991 mg/kg), as well as vitamin C (1783 μg/g). It was found that the content of other valuable phytochemicals, such as phenolic compounds (2633 μg/g) and carotenoids (3.13 μg/g) influenced the antioxidant properties of the tested raw material. This activity examined by the ferric-reducing antioxidant power (FRAP) and DPPH radical scavenging activity methods was assessed at a level of 191 and 229 μmol TE/g, respectively. The results indicate the potential use of rosehip seed, a by-product of the food processing industry, as a new high-value ingredient for health products, such as nutraceuticals, pharmaceuticals, and cosmeceuticals.

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Changes in Fatty Acids Content in Organic Rosehip (Rosa spp.) Seeds during Ripening

Kulaitienė

Medveckienė

Levickienė

et al. 2020

Plants

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Studies on the determination of the optimal harvest time of rosehips are very limited. Therefore, the aim of this research was to ascertain the effect of the ripening stage on the quality and content of fatty acids of organic rosehip seeds. A two-factor field experiment with two rosehip species and cultivars (Rosa rugosa, Rosa canina, and Rosa rugosa cv. ‘Rubra’, Rosa rugosa cv. ‘Alba’) was conducted during two growing seasons (2018–2019) on an organic farm. The fruits were harvested five times per season. The fatty acid composition of rosehip seeds was determined using a Gas Chromatograph with Split/Splitless Injector Liners. The highest amounts of fat were recorded in all rosehip seeds at ripening stage IV. The most dominant fatty acids in the seed samples were polyunsaturated fatty acids (PUFAs) (73.88–79.52%), followed by monounsaturated fatty acids (MUFAs) (14.67–18.89%) and saturated fatty acids (SUFAs) (5.22–7.36%). The highest amount of PUFAs was established in Rosa rugosa cv. ‘Alba’ seeds harvested at fully ripe stage V. It can be concluded that the rosehip seeds may be utilized as a source of fatty acids, especially PUFAs.

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Phytochemical changes in heated Rosa species fruits and seeds

Cited by 3 publications

References 17 publications

The effects of baking on the quality attributes of dried beetroot (Beta vulgaris L.)

The effects of baking on the quality attributes of dried beetroot (Beta vulgaris L.)

Physico-Chemical Characteristics of Rosa canina L. Seeds and Determining Their Potential Use

Changes in Fatty Acids Content in Organic Rosehip (Rosa spp.) Seeds during Ripening

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