Journal
FOOD CHEMISTRY
Volume 128, Issue 3, Pages 689-696Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.088
Keywords
Chlorophyll; Carotenoids; Fruits; Ripening; Rosa; Rose hip
Funding
- Vinnova, the Swedish Government Agency for Innovation Systems
Ask authors/readers for more resources
Carotenoids are important antioxidants and valuable bioactive compounds contributing to the health benefits of different foods, and rose hips are known for high bioactive content. This study investigated the content of carotenoids and chlorophylls in hips from four rose species during the ripening period. Carotenoid content varied greatly between harvesting times, although species and year, and interactions between factors, also played an important role. Some carotenoids were identified only in hips of specific rose species. Some of the investigated compounds decreased (chlorophyll a) or increased (lycopene) consistently over the ripening period and could therefore be useful as maturity markers. An optimal content of total or specific carotenoids, e.g. for food products containing rose hips, might be obtained by proper choice of harvesting time and rose species. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available