Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)


  • Dragana PAUNOVIĆ University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Belgrade (RS)
  • Ana KALUŠEVIĆ University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Belgrade (RS)
  • Tanja PETROVIĆ University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Belgrade (RS)
  • Tijana UROŠEVIĆ University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Belgrade (RS)
  • Dušica DJINOVIĆ University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Belgrade (RS)
  • Viktor NEDOVIĆ University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Belgrade (RS)
  • Jelena POPOVIĆ-DJORDJEVIĆ University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Belgrade (RS)



antioxidant activity, bioaccumulation factor, dried rosehip, flavonoids, mineral profile, phenolics


This work aimed to evaluate the nutritional and functional properties of rosehip from Serbia. In respect to that, the content of twenty-three elements in the rosehip along with the soil were determined by inductively coupled plasma-optical emission spectroscopy and the bioaccumulation factor (BAF) was calculated. The total dry matter, water activity, and the contents of vitamin C, total phenolics and flavonoids were determined. The antioxidant ability of fresh and dried samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The obtained extracts were analyzed by gas chromatography with flame ionization detection and gas chromatography – mass spectrometry techniques. In addition, assessment of the impact of thermal treatment on the chemical composition of rosehip was observed. The study revealed that the most abundant elements in rosehip were K, Ca, Mg, P and S with 2963.0, 1820.0, 709.0, 495.0 and 289.8 mg/kg, respectively. The highest BAF values in the system rosehip/soil were for S, K and P. Contents of ascorbic acid, total phenolics, total flavonoids and the antioxidant activity were reduced after the drying process by 56.3%, 20.4%, 31.3%, 21.9%, respectively. Nevertheless, dried rosehip was still a rich source of bioactive compounds with significant antioxidant activity. The presented results support traditional use of rosehip as food with health and nutritional benefits.


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How to Cite

PAUNOVIĆ, D., KALUŠEVIĆ, A., PETROVIĆ, T., UROŠEVIĆ, T., DJINOVIĆ, D., NEDOVIĆ, V., & POPOVIĆ-DJORDJEVIĆ, J. (2018). Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(1), 108–113.



Research Articles
DOI: 10.15835/nbha47111221