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Molecules 2016, 21(9), 1204;

Chemical Analysis of Dietary Constituents in Rosa roxburghii and Rosa sterilis Fruits

Guangdong Provincial Key Laboratory of New Drug Screening, School of Pharmaceutical Sciences, Southern Medical University, Guangzhou 510515, Guangdong, China
Bioengineering Research Centre, Guangzhou Institute of Advanced Technology, Chinese Academy of Sciences, Guangzhou 511458, Guangdong, China
Authors to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 21 June 2016 / Revised: 2 September 2016 / Accepted: 3 September 2016 / Published: 9 September 2016
(This article belongs to the Section Natural Products Chemistry)
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Both Rosa roxburghii and R. sterilis, belonging to the Rosaceae, are endemic species in Guizhou Province, China. The fruits of these two species are mixed-used as functional food in the region. Aiming to elucidate the phytochemical characteristics of R. roxburghii and R. sterilis fruits, the essential oils and constituents in a methanol extract have been analyzed and compared by GC-MS and UFLC/Q-TOF-MS, respectively. As a result, a total of 135 volatile compounds were identified by GC-MS and 91 components were different between R. roxburghii and R. sterilis fruits; a total of 59 compounds in methanol extracts were identified by UFLC/Q-TOF-MS, including 13 organic acids, 12 flavonoids, 11 triterpenes, nine amino acids, five phenylpropanoid derivatives, four condensed tannins, two stilbenes, two benzaldehyde derivatives and one benzoic acid derivative; and nine characteristic compounds were found between R. roxburghii and R. sterilis fruits. This systematic study plays an important role for R. roxburghii and R. sterilis fruits in the product development. View Full-Text
Keywords: Rosa roxburghii; Rosa sterilis; constituents; GC-MS; UFLC/Q-TOF-MS Rosa roxburghii; Rosa sterilis; constituents; GC-MS; UFLC/Q-TOF-MS

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Liu, M.-H.; Zhang, Q.; Zhang, Y.-H.; Lu, X.-Y.; Fu, W.-M.; He, J.-Y. Chemical Analysis of Dietary Constituents in Rosa roxburghii and Rosa sterilis Fruits. Molecules 2016, 21, 1204.

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