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

Authors

  • 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)

DOI:

https://doi.org/10.15835/nbha47111221

Keywords:

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

Abstract

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.

References

Adams RP (2007). Identification of essential oil components by gas chromatography/mass spectrometry (4th Ed). Carol Stream, IL, USA: Allured Publishing Co.

AOAC (2005). Official methods of analysis. (18th Ed), Association of Official Analytical Chemists. Arlington, VA, USA.

Brand-Williams W, Cuvelier ME, Berset C (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28(1):25-30.

Chizzola R (2012). Metallic mineral elements and heavy metals in medicinal plants. Medicinal and Aromatic Plant Science and Biotechnology 6:39-53.

Concha J, Soto C, Chamy R, Zuniga ME (2006). Effect of rosehip extraction process on oil and defatted meal physicochemical properties. Journal of the American Oil Chemists’ Society 83(9):771-775.

Cosmulescu SN, Baciu A, Achim G, Botu M, Trandafir I (2009). Mineral composition of fruits in different walnut (Juglans regia L.) cultivars. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 37(2):156-160.

Damascos MA, Arribere M, Svriz M, Bran D (2008). Fruit mineral contents of six wild species of the North Andean Patagonia, Argentina. Biological Trace Element Research 125(1):72-80.

Demir N, Yildiz O, Alpaslan M, Hayaloglu AA (2014). Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. LWT – Food Science and Technology 57(1):126-133.

Ercisli S (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food Chemistry 104(4):1379-1384.

Fan C, Pacier C, Martirosyan DM (2014). Rose hip (Rosa canina L): A functional food perspective. Functional Foods in Health and Disease 4(11):493-509.

Jones PJ, Jew S (2007). Functional food development: concept to reality. Trends in Food Science and Technology 18(7):387-390.

Kabata-Pendias A (2011). Trace elements in soils and plants (4th Ed). CRC Press, New York.

Kazaz S, Baydar H, Erbas S (2009). Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits. Czech Journal of Food Sciences 27(3):178-184.

Koca I, Ustun NS, Koyuncu T (2009). Effect of drying conditions on antioxidant properties of rosehip fruits (Rosa canina sp.). Asian Journal of Chemistry 21(2):1061-1068.

Kuppithayanant N, Hosap P, Chinnawong N (2014). The effect of heating on vitamin E decomposition in edible palm oil. International Journal of Engineering Research and Development 5:121-125.

Lafuente MT, Ballester AR, Callejero J, González Candelas L (2011). Effect of high-temperature-conditioning treatments on quality, flavonoid composition and vitamin C of cold stored ‘Fortune’ mandarins. Food Chemistry 128(4):1080-1086.

Loizou S, Lekakis I, Chrousos GP, Moutsatsou P (2010). ??Sitosterol exhibits anti?inflammatory activity in human aortic endothelial cells. Molecular Nutrition & Food Research 54(4):551-558.

Murathan ZT, Zarifikhosroshahi M, Kafkas NE (2016). Determination of fatty acids and volatile compounds in fruits of rosehip (Rosa L.) species by HS-SPME/GC-MS and Im-SPME/GC-MS techniques. Turkish Journal of Agriculture and Forestry 40(2): 269-279.

Nadpal JD, Lesjak MM, Sibul FS, Anackov GT, Cetojevic-Simin DD, Mimica-Dukic NM, Beara IN (2016). Comparative study of biological activities and phytochemical composition of two rose hips and their preserves: Rosa canina L. and Rosa arvensis Huds. Food Chemistry 192:907-914.

Nowak R (2005). Chemical composition of hips essential oils of some Rosa L. Species. Zeitschrift für Naturforschung 60(5-6):369-378.

Official Gazette of the Republic of Serbia (2011). Pravilnik o kolicinama pesticide, metala i metaloida i drugih otrovnih supstancija, hemioterapeutika, anabolika i drugih supstancija koje se mogu nalaziti u namirnicama [Ordinance on quantities of pesticides, metals and metalloids and other toxic substances, chemotherapeutics, anabolics and other substances that may be found in foodstuffs]. No. 25/2010, No. 28/2011 (in Serbian).

Orphanides A, Goulas V, Gekas V (2013). Effect of drying method on the phenolic content and antioxidant capacity of spearmint. Czech Journal of Food Sciences 31(5):509-513.

Oyetade OA, Oyeleke GO, Adegoke BM, Akintunde AO (2012). Stability studies on ascorbic acid (Vitamin C) from different sources. Journal of Applied Chemistry 2(4):20-24.

Patel S (2017). Rose hip as an underutilized functional food: Evidence-based review. Trends in Food Science and Technology 63:29-38.

Paunovic D, Veljovic M, Mirkovic D, Petrovic T, Rajic J, Stosic N, Zlatkovic B (2014). Effect of heat treatment on antioxidant properties of rose hip (Rosa canina L.) products. Proceedings of the II International Congress Food Technology, Quality and Safety, Novi Sad, Serbia pp 627-631.

Pirone BN, Ochoa MR, Kesseler AG, De Michelis A (2007). Chemical characterization and evolution of ascorbic acid concentration during dehydration of rosehip (Rosa eglanteria) fruits. American Journal of Food Technology 2(5):377-387.

Popovic-Dor?evic J, Paunovic D, Milic A, Aritonovic A, Brceski I (2018). Mineralni profil sipurka iz centralne Srbije, Zbornik radova XXXII savetovanje agronoma, veterinara, tehnologa i agroekonomista [Mineral Profile of Rose Hip from Central Serbia, Proceedings of the XXXII Consultation of Agronomists, Veterinarians, Technologists and Agroeconomists]. Padinska Skela. Beograd, Srbija pp 179-185 (in Serbian).

Sanjust E, Mocci G, Zucca Z, Rescigno A (2008). Mediterranean shrubs as potential antioxidant sources. Natural Product Research 22(8):689-708.

Singleton V, Rossi J (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16(3):144-158.

Stanimirovic B, Popovic-Djordjevic J, Pejin B, Maletic R, Vujovic D, Raicevic P, Tesic Z (2018). Impact of clonal selections on Cabernet Franc grape and wine elemental profiles. Scientia Horticulturae 237:74-80.

STATISTICA (2013). Data analysis software system. v.12. Stat-Soft, Inc. USA.

Stefanovic V, Trifkovic J, Djurdjic S, Vukojevic V, Tesic Z, Mutic J (2016). Study of silver, selenium and arsenic concentration in wild edible mushroom Macrolepiota procera, health benefit and risk. Environmental Science and Pollution Research 23(21):22084-22098.

Taneva I, Petkova N, Dimov I, Ivanov I, Denev P (2016). Characterization of rose hip (Rosa canina L.) fruits extracts and evaluation of their in vitro antioxidant activity. Journal of Pharmacognosy and Phytochemistry 5(2):35-38.

Tillmans J, Hirsch P, Hirsch W (1932). The reducing property of plant foods and its relation to vitamin C. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 63(1):241.

Tumbas VT, Canadanovic-Brunet JM, Cetojevic?Simin DD, Cetkovic GS, Dilas SM, Gille L (2012). Effect of rosehip (Rosa canina L.) phytochemicals on stable free radicals and human cancer cells. Journal of the Science of Food and Agriculture 92(6):1273-1281.

Zhishen J, Mengcheng M, Jianming W (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64(4):555-559.

Downloads

Published

2018-07-24

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. https://doi.org/10.15835/nbha47111221

Issue

Vol. 47 No. 1 (2019)

Section

Research Articles
CITATION
DOI: 10.15835/nbha47111221

License

Copyright (c) 2018 Dragana PAUNOVIĆ, Ana KALUŠEVIĆ, Tanja PETROVIĆ, Tijana UROŠEVIĆ, Dušica DJINOVIĆ, Viktor NEDOVIĆ, Jelena POPOVIĆ-DJORDJEVIĆ

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License:

© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).

Open Access Journal:

The journal allows the author(s) to retain publishing rights without restriction. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.