Total Phenolic Compound and Antioxidant Activity Changes in Rosehip (Rosa sp.) during Ripening

Authors
U. Dolek 1
M. Gunes 2
N. Genc 3
M. Elmastas 4
1 Gokhoyuk Vocational and Technical Anatolian High School, Amasya, Turkey.
2 Department of Horticulture, Gaziosmanpaşa University Agricultural Faculty, Tokat, Turkey.
3 Department of Chemistry, Gaziosmanpaşa University Art and Science Faculty, Tokat, Turkey.
4 Faculty of Pharmacy, University of Health Sciences, İstanbul, Turkey.
Abstract
The aim of this study was to determine Total Phenolic Compound (TPC) and antioxidant activity changes depending on the ripening in Rosa canina, R. dumalis, R. dumalis ssp. boissieri and R. villosa rosehip species. Rosehip fruits were harvested in 6 different times from July to September. TPC content and antioxidant activities were determined by spectrophotometric methods. TPC and antioxidant activities of the studied species increased during ripening. TPC (1510.57 mg GAE 100 g-1/H-6) and antioxidant activities (TEAC: 364.12 µmol trolox equivalent g-1/H-6 and FRAP: 286.79 µmol trolox equivalent g-1/H-6) were higher in R. dumalis (MR-15) than the other studied species. There was a high correlation between the TPC and the antioxidant activity. Also, there was a positive correlation between maturation, phenolics and antioxidant activities. This correlation was high in R. dumalis and low in R. canina. However, it was not possible to express the existence of a relationship between temperature, TPC, and antioxidant activity. It was possible to express the existence of correlations between the color of fruits and some studied characteristics. The correlations between the colors of the fruits and TPC and antioxidant activity of R. dumalis were found higher than the other species.

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Subjects

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Journal of Agricultural Science and Technology
Volume 20, Issue 4
September and October 2018
Pages 817-828