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Medicines 2018, 5(3), 84; https://doi.org/10.3390/medicines5030084

Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Rosa Species

1
Institute of Horticulture, Szent István University, Páter K. street 1, 2100 Gödöllő, Hungary
2
Department of Applied Chemistry, Szent István University, Villányi street 29-43, 1118 Budapest, Hungary
*
Author to whom correspondence should be addressed.
Received: 30 June 2018 / Revised: 30 July 2018 / Accepted: 31 July 2018 / Published: 4 August 2018
(This article belongs to the Special Issue Antioxidant and Anti-aging Action of Plant Polyphenols)
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Abstract

Background: Rosehips, the fruits of Rosa species, are well known for their various health benefits like strengthening the immune system and treating digestive disorders. Antioxidant, anti-inflammatory, and cell regenerative effects are also among their health enhancing impacts. Rosehips are rich in compounds having antioxidant properties, like vitamin C, carotenoids, and phenolics. Methods: Total polyphenol content (Folin-Ciocalteu’s method), and in vitro total antioxidant capacity (ferric-reducing ability of plasma, FRAP) in rosehips of four Rosa species (R. canina, R. gallica, R. rugosa, R. spinosissima) were determined and compared. Ripe fruits were harvested at two locations. Water and ethanolic extracts of dried fruit flesh were analyzed. Results:R. spinosissima had the highest total phenolic content and antioxidant capacity, significantly higher than the other investigated Rosa species. Both parameters were reported in decreasing order for R. spinosissima > R. canina > R. rugosa > R. gallica. Ethanolic extracts of rosehips showed higher phenolic content and antioxidant activity than water extracts. Antioxidant properties were influenced by the growing site of Rosa species. Conclusions: This study indicates that R. spinosissima exhibited the greatest phenolic and antioxidant content, and therefore can be used as a reliable source of natural antioxidants, and serve as a suitable species for further plant breeding activities. Furthermore, investigations of various Rosa species for their antioxidant properties may draw more attention to their potential as functional foods. View Full-Text
Keywords: phenolics; antioxidant activity; FRAP; Rosa spp.; rosehip phenolics; antioxidant activity; FRAP; Rosa spp.; rosehip
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Koczka, N.; Stefanovits-Bányai, É.; Ombódi, A. Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Rosa Species. Medicines 2018, 5, 84.

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