Nutritional and antioxidant activity of rosehips

M. Zhou, Y. Sun, C. Yu
The widely distributed roses (Rosa spp.) are world-famous for their beautiful flowers and rich colors. However, more attention is usually given to the ornamental flowers than to the utilization of the fruits. A large number of studies have shown that rosehips are a rich source of natural antioxidants and active ingredients. With the increasing demand for functional foods, it is imperative to develop and utilize rosehips. China is one of the distribution centers of Rosa genetic resources. In this study, the nutritional components and antioxidant activity in rosehips of seven species were determined and compared by principal component analysis (PCA) and cluster analysis. Contents of soluble protein and total sugar were high in R. laevigata (RL), R. roxburghii (RR), R. cymosa (RC) and R. praelucens (RP), with total sugar being the highest in RR (132.22 mg g‑1). Contents of active components (vitamin C, vitamin E, polyphenols, flavonoids, anthocyanins and carotenoids) were relatively high in RB and RRB, and RB had the strongest antioxidant activity (10.5 μmol Trolox g‑1), with broad application prospects. Germplasm resources were screened with a comprehensive evaluation system, which provides a theoretical basis for further in-depth research, development and utilization of rosehips.
Zhou, M., Sun, Y. and Yu, C. (2023). Nutritional and antioxidant activity of rosehips. Acta Hortic. 1383, 153-160
DOI: 10.17660/ActaHortic.2023.1383.17
Rosa spp., rosehips, active ingredients, antioxidant activity, polyphenol

Acta Horticulturae