Skip to main content

Rosehip extraction: Process optimization and antioxidant capacity of extracts

Abstract

This article examines the extraction of rosehip to study the recovery of a number of compounds with antioxidant properties (polyphenols, flavonoids, and β-carotene). Two varieties of rosehip, cultivated and wild are used as raw material. A detailed study of the process kinetics at different operating conditions is carried out in order to determine appropriate processing parameters, which results in extracts with higher content of target compounds and higher antioxidant capacity. Data on the concentration of active components in the different parts of the fruit (skin, seeds, and pappi) are also obtained, which gives information about their distribution within the fruit. The comparison of wild and cultivated varieties demonstrates the better quality of the cultivated one. The results are useful for production of improved and enriched rosehip extracts with higher content of antioxidant substances that have proven beneficial effects on the human health.

This is a preview of subscription content, access via your institution.

References

  1. [1]

    D.J. Favell, Food Chem. 62, 59 (1998)

    CAS  Article  Google Scholar 

  2. [2]

    N. Artik, A. Eksi, Food Ind. 9, 33 (1988)

    Google Scholar 

  3. [3]

    F. Demir, M. Ozcan, J. Food Eng. 47, 333 (2001)

    Article  Google Scholar 

  4. [4]

    N. Montazeri, E. Baher, F. Mirzajani, Z. Barami, S. Yousefian, J. Med. Plants Res. 5, 4584 (2011)

    Google Scholar 

  5. [5]

    R. Yamankaradeniz, PhD thesis (Ataturk University, Agricultural Faculty, Erzurum, Turkey, 1983) (in Turkish)

  6. [6]

    C. Chrubasik, B.D. Roufogalis, U. Müller-Ladner, S. Chrubasik, Phytoth. Res. 22, 725 (2008)

    Article  Google Scholar 

  7. [7]

    F. Lattanzio, E. Greco, D. Carretta, R. Cervellati, P. Govoni, E. Speroni, J. Ethnopharmacol. 137, 880 (2011)

    Article  Google Scholar 

  8. [8]

    L. Barros, A-M. Carvalho, I.C.F.R. Ferreira, Food Res. Int. 44, 2233 (2011)

    CAS  Article  Google Scholar 

  9. [9]

    I. Fecka, Phytochem. Analysis 20, 177 (2009)

    CAS  Article  Google Scholar 

  10. [10]

    V.L. Singleton, J.A. Rossi, Am. J. Enol. Viticult. 16, 144 (1965)

    CAS  Google Scholar 

  11. [11]

    Bulgarian official catalogue of varieties of tobacco and vine varieties, fruit, medical and aromatic species (Executive Agency of Variety Testing, Field Inspection & Seed Control, Sofia, Bulgaria, 2012)

  12. [12]

    S. Erenturk, M.S. Gulaboglu, S. Gultekin, J. Food Eng. 68, 513 (2005)

    Article  Google Scholar 

  13. [13]

    W. Brand-Williams, M.E. Cuvelier, C. Berset, Lebensm. Wiss. Technol. 28, 25 (1995)

    CAS  Article  Google Scholar 

  14. [14]

    A.D. Boveris, S. Puntarulo, Nutr. Res. 18, 1545 (1998)

    CAS  Article  Google Scholar 

  15. [15]

    C. Sorane, G. Kitzberger, Jr.A. Smania, R. Curi-Pedrosa, S-R. Salvador-Ferreira, J. Food Eng. 80, 631 (2007)

    Article  Google Scholar 

  16. [16]

    E. Celep, A. Aydın, E. Yesilada, Food Chem. Toxic. 50, 3329 (2012)

    CAS  Article  Google Scholar 

  17. [17]

    C.P. Passos, R.M. Silva, F.A. Da Silva, M.A. Coimbra, C.M. Silva, Chem. Eng. J. 160, 634 (2010)

    CAS  Article  Google Scholar 

  18. [18]

    J. Pérez-Jiménez, S. Arranz, M. Tabernero, M.E. Díaz-Rubio, J. Serrano, I. Goñi, F. Saura-Calixto, Food Res. Int. 41, 274 (2008)

    Article  Google Scholar 

  19. [19]

    N. Ito, M. Hirose, S. Fukushima, H. Tsuda, T. Shirai, M. Tatematsu, Food Chem. Toxicol. 24, 1071 (1986)

    CAS  Article  Google Scholar 

  20. [20]

    A.A.L. Ordonez, J.D. Gomez, M.A. Vattuone, M.I. Isla, Food Chem. 97, 452 (2006)

    CAS  Article  Google Scholar 

  21. [21]

    Pharmacopoeia 6.0., Directorate for the Quality of Medicines & Health Care of the (Council of Europe, Europe, 2008)

  22. [22]

    E. Leskova, E. Kovacikova, M. Kosivka, J. Porubska, K. Holcikova, J. Food Comp. Anal. 19, 252 (2006)

    CAS  Article  Google Scholar 

Download references

Author information

Affiliations

Authors

Corresponding author

Correspondence to George Angelov.

About this article

Cite this article

Angelov, G., Boyadzhieva, S.S. & Georgieva, S.S. Rosehip extraction: Process optimization and antioxidant capacity of extracts. cent.eur.j.chem. 12, 502–508 (2014). https://doi.org/10.2478/s11532-013-0395-0

Download citation

Keywords

  • Rosa canina
  • Process optimisation
  • Extraction kinetics
  • Polyphenols
  • Flavonoids