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Conventional and non-conventional approaches for the extraction of rosehip phytocompounds and its bioactive, structural and antimicrobial characterization

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Abstract

Rosehip fruit, which is usually discarded, is a potential source of bioactive compounds. A green approach was employed for the efficient extraction of phytocompounds from rosehip. The effect of shaking water bath extraction (SWE), microwave-assisted extraction (MAE), and ultrasonication-assisted (UAE) techniques on the extraction of phytocompounds from rosehips was evaluated. The Taguchi orthogonal array design was used to design the process parameters for efficient extraction of rosehip phytocompounds. The quantitative and qualitative analysis revealed that total phenolic content (339.9 mg/100mL), total flavonoids (5.15 mg/100mL), antioxidant (75.17%), and antidiabetic (24.84%) activity was observed higher in UAE (300 W; time 30 min; solid-liquid ratio 1:15 and pH 5.5) followed by MAE and SWE. Structural characterization revealed that better structural opening in the UAE results in better extraction and high antimicrobial activity against the food poisoning species. These results demonstrated that ultrasonication improved the extraction yield of bioactive compounds and confirmed the potential of underutilized rosehip fruit as a food ingredient.”

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Acknowledgements

The authors are highly grateful to Punjab Agricultural University, Ludhiana, Punjab, 141004, India, for providing financial assistance and infrastructure for the preparation of this review.

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No funding was received for conducting this study.

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Authors and Affiliations

  1. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India

    Aadisha Saini, Vikas Kumar & Ramandeep Kaur

  2. Department of Food Science and Technology, Dr. Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, 173 230, India

    Satish Kumar

  3. Department of Basic Sciences, Dr. YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, 173 230, India

    Neha Gautam

  4. Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh, 791112, India

    Sandeep Janghu

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  1. Aadisha Saini
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  2. Vikas Kumar
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  3. Ramandeep Kaur
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  4. Satish Kumar
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Contributions

AS: Analysis and Writing; VK: Project administration, Supervision, Data Curation and Review; RK: Conceptualization, Editing, Visualization, Data Curation, Supervision and Review; SK: Editing; Neha: Provided raw material; SJ: Visualization.

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Correspondence to Vikas Kumar or Ramandeep Kaur.

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Saini, A., Kumar, V., Kaur, R. et al. Conventional and non-conventional approaches for the extraction of rosehip phytocompounds and its bioactive, structural and antimicrobial characterization. Food Measure 18, 2834–2845 (2024). https://doi.org/10.1007/s11694-024-02361-9

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  • DOI: https://doi.org/10.1007/s11694-024-02361-9

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