The Effect of Ripening Stages on the Accumulation of Carotenoids, Polyphenols and Vitamin C in Rosehip Species/Cultivars

Our research was aimed at assessing the effect of accumulation of carotenoids, polyphenols, vitamin C and ripening stage in the rosehip fruits of two species-Rosa canina, Rosa rugosa and two cultivar-Rosa rugosa 'Rubra' and Rosa rugosa 'Alba'. The amounts of carotenoids, polyphenols and vitamin C were determined using the high-performance liquid chromatography (HPLC) method. The obtained results showed that the significantly highest amount (107.15 mg 100 g(-1)) of total carotenoid was determined in the fruits of Rosa canina at ripening Stage V. While results indicated that significant amount of total polyphenols were established at Stages I and II in the Rosa Rugosa 'Alba' and Rosa rugosa 'Rubra' cultivars (110.34 mg 100 g(-1), 107.88 mg 100 g(-1) and 103.20 mg 100 g(-1) 103.39 mg 100 g(-1)). At ripening Stage I, in the fruits of Rosa rugosa the greatest increases were established in the contents of vitamin C (3036.08 mg 100 g(-1)).

Automated summary

The study aimed to evaluate the effect of carotenoids, polyphenols, and vitamin C accumulation, as well as ripening stage in rosehip fruits of Rosa canina and Rosa rugosa species, and two cultivars including Rosa rugosa 'Rubra' and Rosa rugosa 'Alba'. The results demonstrated that the highest total carotenoid content was found in Rosa canina fruits at ripening Stage V, while total polyphenols were significantly higher in Rosa rugosa 'Alba' and Rosa rugosa 'Rubra' at Stages I and II. Notably, the greatest increase in vitamin C content was observed in Rosa rugosa fruits at ripening Stage I.