Influence of Processing on Vitamin C Content of Rosehip Fruits
Keywords:
ascorbic acid, colour rosehip fruits, syrup fruit.Abstract
Tests carried out on rosehip tea, respectively syrup and jam have aimed at assessing quality of products processed by drying and pasteurization. For investigation of the contents of ascorbic acid, total soluble solids, pH values and the antioxidant capacity, samples were taken after different stages of production to determine the effects of processing.
Vitamin C content was determined by separating samples of rose-hip and dosage in a HPLC SHMADZU system coupled with UV–VIS detector (DAD).
Ascorbic acid values of rosehip fruits dried tea and syrup were determined as 0.72 and 2.18 mg/100g, respectively. In addition, ascorbic acid contents of the rosehip fruits and jam were established as 415.86 and 37mg /100g, respectively.
The colour changing from the different juice samples was measured by lightness values (L*), redness values (a*) and yellowness (b*) values. The result indicated the change in Hunter parameters, L* and b*.
The results from the present study prove that the loss of vitamin C depends on the method of processing.
References
Orhana D. D., Hartevioglu A., Kupeli E and Yesilada E., In vivo anti-inflammatory and antinociceptive activity of the crude extract and fractions from Rosa canina L. Fruits, Journal of Ethnopharmacology, 2007 112: 4–400.
Roman I., Stănilă A. and Stănilă S., Bioactive compounds and antioxidant activity of Rosa canina L. biotypes from spontaneous flora of Transylvania, Chemistry Central Journal 2013, 7:73.
Hvattum, E., Determination of phenolic compounds in rose hip (Rosa canina L.) using liquid chromatography coupled to electrospray ionisation tandem mass spectrometry and diode-array detection, Rapid Commun, Mass Spectrom, 2002, 16:655-662.
Machmudah, S. et al., Process optimization and extraction rate analysis of carotenoids extraction from rosehip fruit using supercritical CO2 J. of Supercritical Fluids, 2008, 44:308–314.
Wenzing E.M. et al., Phytochemical composition and in vitro pharmacological activity of two rose hip (Rosa canina L.) preparations, Phytomedicine, 2008, 15(10):35.
Türkben C.,Uylaşer V., Bige İnceday B., and Çelikkol I., Effects of different maturity periods and processes on nutritional components of rose hip (Rosa canina L.), Journal of Food, Agriculture & Environment, 2010, Vol.8 (1): 26 - 30.
Lattanzioa F., Grecob E., Caretta D., Cervellatib R., Govonic P. and Speronia E., In vivo anti-inflammatory effect of Rosa canina L. Extract, Journal of Ethnopharmacology, 2011 137(1), 880–885.
Patrice C., Ombeni I,. Janelle C, Radiah M., Ipek G., et al., Effect of Rosehip (Rosa canina L.) Extracts on Human Brain Tumor Cell Proliferation and Apoptosis Journal of Cancer Therapy, 2012, 534-546.
Chrubasik C, Duke RK and Chrubasik S., The evidence for clinical efficacy of rose Hip and seed: a systematic review, Phytother Res. 2006.
Stralsjo, L. et al., Total folate content and retention in rosehip (Rosa Ssp.) after drying, Journal of Agricultural Food Chemistry, 2003, 51:28-39.
Orhan, N. et al., Antidiabetic effect and antioxidant potential of Rosa canina fruits, Pharmacognosy Magazine 5, 2009, 309–315.
Nowak R., Fatty acids composition in fruits of wild rose species, Acta Societatis Botanicorum Poloniae, 2005, 74(3): 229–235.
Wenzing E.M. et al., Phytochemical composition and in vitro pharmacological activity of two rose hip (Rosa canina L.) preparations. Phytomedicine, 2008, 15(10):35.
Modoran C., Modoran D. and Nicoara R., The use of herbal plants in bakery products., Journals USMAV CJ, 2007, 207 – 208.
Biljana R. Cvetković , Bojana V. Filipčev, Marija I.Bodroža-Solarov , Željko M. Bardić and Marijana B. Saka, Chemical composition of dried fruits as a value added ingredient in bakery product, Food Processing, Quality and Safety, 2009, 15-1.
Mocanu G.D., Rotaru G., Botez E. Gîtin L. Andronoiu, D. G. et al., Sensory evaluation and rheological behavior of probiotic dairy products with Rosa canina L. and Glycyrriza glabra L. Extracts, Innovative Romanian Food Biotechnology 2009, 32-39.
Ganhão R., Morcuende D. and Estévez M., Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science, 2010, 402–409.
Ropciuc S., Cenuşă R., Caprita R., Creţescu I. and Tanase I., Influence of Climatic Factors on the Nutritional Value in Cynosbati Fructus, Animal Science and Biotechnologies, 2011, 44 -2.
Tortoe C., Johnson, Paa-Nii T, Slaghek T., Miedema M. and Timmermans T., Physicochemical, Proximate and Sensory Properties of Pineapple (Ananas sp.) Syrup Developed from Its Organic Side-Stream, Food and Nutrition Sciences, 2013, 163-168.
Ropciuc S., Ion Tănase I., Creţescu I. and Velicevici G., The variation of the acid ascorbic content in Cynosbati fructus influenced by stationary factors, Food and Environment Safety, 2011.
Rosu C.M. , Manzu C. , Olteanu Z., Oprica L., Oprea A. , Ciornea E. and Zamfirache M.M., Several Fruit Characteristics of Rosa sp. Genotypes from the Northeastern Region of Romania, Not Bot Horti Agrobo, 2011, 203-208.
Barros L., Ana Maria Carvalho, Isabel C.F.R. Ferreira, Exotic fruits as a source of important phytochemicals: Improving the traditional use of Rosa canina fruits in Portugal, Food Research International 2011, 2233–2236.
Yildiz O. & Alpaslan M., Properties of Rose Hip Marmalades, Food Technol. Biotechnol, 2012 , 98–106.
