Influence of Traditional Processing on Some Compounds of Rose Hip (Rosa canina L.) Fruits Collected From Habitat in Bursa, Turkey


TÜRKBEN C., UYLAŞER V., İNCEDAYI B.

ASIAN JOURNAL OF CHEMISTRY, vol.22, no.3, pp.2309-2318, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 3
  • Publication Date: 2010
  • Journal Name: ASIAN JOURNAL OF CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2309-2318
  • Bursa Uludag University Affiliated: Yes

Abstract

Twenty seven species of rose hip are grown in different regions of Turkey. It is widely consumed as a tea after drying or processed into marmalade and juice (nectar). In this study, dry matter, lycopene, mineral content (Na, Mg. K, Ca, P), vitamin C, phenolic compounds, antioxidant activity of rose hip fruits grown in Bursa, Turkey and the same contents of theirs products were determined. Some significant changes and loss were fixed after processes. Generally, the highest mineral was Ca and the lowest was Na in fresh rose hip fruits and their products. It is suggested that fresh rose hip fruits and dried rose hips could be used as a source of antioxidant when vitamin C, lycopene and antioxidant activity were evaluated together. It was found that quercetin and (+)-catechin were the main phenolic acids in fresh rose hip fruits and processed rose hip samples.