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Research article - Peer-reviewed, 2012

Tocopherols in rose hips (Rosa spp.) during ripening

Andersson, Staffan; Olsson, Marie; Gustavsson, Karl-Erik; Rumpunen, Kimmo


BACKGROUND: Rose hips are used as a food ingredient and in health products. They are rich in various bioactive compounds such as carotenoids and vitamin C, but data on their vitamin E content (tocopherols and tocotrienols) are limited. In this study, four different species ofRosa were analysed for tocopherol and tocotrienol content during ripening in three different years. RESULTS: Only a- and ?-tocopherol were found in the fleshy parts of the rose hips, and the tocopherol content and vitamin E activity varied depending on date of harvesting, species and year. The amount of vitamin E activity differed between species of Rosa and years, whereas the changes during ripening were relatively small. CONCLUSION: The choice of species must be considered if tocopherol content is to be optimised when rose hips are used as a food ingredient. Copyright (C) 2012 Society of Chemical Industry


antioxidants; fruit; harvest; Rosa spp; tocopherol; vitamin E

Published in

Journal of the Science of Food and Agriculture
2012, Volume: 92, number: 10, pages: 2116-2121

      SLU Authors

    • Andersson, Staffan

      • Olsson, Marie

        • Horticulture, Swedish University of Agricultural Sciences
        • UKÄ Subject classification

          Food Science

          Publication identifier


          Permanent link to this page (URI)