The effect of ripening stages on the accumulation of carotenoids, polyphenols and vitamin C in rosehip species/cultivars

Abstract

Our research was aimed at assessing the effect of accumulation of carotenoids, polyphenols, vitamin C and ripening stage in the rosehip fruits of two species-Rosa canina, Rosa rugosa and two cultivar-Rosa rugosa ‘Rubra’ and Rosa rugosa ‘Alba’. The amounts of carotenoids, polyphenols and vitamin C were determined using the high-performance liquid chromatography (HPLC) method. The obtained results showed that the significantly highest amount (107.15 mg 100 g-1) of total carotenoid was determined in the fruits of Rosa canina at ripening Stage V. While results indicated that significant amount of total polyphenols were established at Stages I and II in the Rosa Rugosa ‘Alba’ and Rosa rugosa ‘Rubra’ cultivars (110.34 mg 100 g-1, 107.88 mg 100 g-1 and 103.20 mg 100 g-1 103.39 mg 100 g-1). At ripening Stage I, in the fruits of Rosa rugosa the greatest increases were established in the contents of vitamin C (3036.08 mg 100 g-1).