title: Chemical composition of rosehips from different Rosa species: an alternative source of antioxidants for the food industry.
abstract: It is important to explore new sources of natural additives because the demand for these compounds by consumers is increasing. These products also provide health benefits and help in food preservation. An unexplored source of nutrients and antioxidant compounds is rosehip, the fleshy fruit of roses. This work compares the antioxidant compound (vitamin C, neutral phenols and acidic phenols) content of four Rosa species rosehips: R. pouzinii, R. corymbifera, R. glauca and R. canina from different geographical zones. Results show quantitative variability in ascorbic acids and neutral phenols content, and quantitative and qualitative differences in acidic phenol content, depending on species. Vitamin C concentration was highly variable depending on species, R. canina being the one with the highest concentration and R. pouzinii the one with the lowest content. Variability was found in total neutral polyphenols concentration and a correlation between freshness of the rosehips and concentration of neutral polyphenols was also found. Significant differences were found in the acidic phenols content among the studied species. Generally antioxidant activity was higher in the vitamin C fraction.
authors.affiliation: a Departamento de Química Aplicada , Universidad Pública de Navarra , Pamplona , Spain.
authors.forename: Sandra
authors.initials: S
authors.lastname: Jiménez
authors.affiliation: a Departamento de Química Aplicada , Universidad Pública de Navarra , Pamplona , Spain.
authors.forename: Nerea
authors.initials: N
authors.lastname: Jiménez-Moreno
authors.affiliation: a Departamento de Química Aplicada , Universidad Pública de Navarra , Pamplona , Spain.
authors.forename: Asunción
authors.initials: A
authors.lastname: Luquin
authors.affiliation: b Inorganic Chemistry Department, CSIC-UZ , Instituto de síntesis química y catálisis homogénea , Zaragoza , Spain.
authors.forename: Mariano
authors.initials: M
authors.lastname: Laguna
authors.affiliation: c Department of Pharmacology and Physiology, CIBERobn, Veterinary Faculty , University of Zaragoza , Zaragoza , Spain.
authors.forename: María Jesús
authors.initials: MJ
authors.lastname: Rodríguez-Yoldi
authors.affiliation: a Departamento de Química Aplicada , Universidad Pública de Navarra , Pamplona , Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Ancín-Azpilicueta
mesh_terms: D000975:Antioxidants / Q000302:isolation & purification*; D019649:Food Industry; D027826:Rosa / Q000737:chemistry*
chemical_list: D000975:Antioxidants
keywords: Natural additives; Rosa gender; antioxidants