Abstract

Folate concentrations in rosehips and commercial rosehip products and factors affecting folate retention during drying were investigated. On the basis of the raw material studied during 3 years, rosehips were shown to be a rich folate source, 400-600 mug/100 g based on dry matter and 160-185 mug/100 g based on the fresh weight (edible part). Rosehips are not often consumed fresh; therefore, drying to produce stable semimanufactures is a crucial step. The degradation of folate was shown to be dependent on the drying time until the water activity was below 0.75. The required drying time was reduced by cutting the rosehips in slices and to some extent also by increasing the temperature. Retention of folate and ascorbic acid was affected by the same factors, and high content of ascorbic acid could provide a possible protection for folate degradation

Keywords

folate retention; folic acid; ascorbic acid; freeze-drying; air-drying; temperature; sliced rosehips; water activity; water content

Published in

Journal of Agricultural and Food Chemistry
2003, volume: 51, number: 15, pages: 4291-4295
Publisher: AMER CHEMICAL SOC

Authors' information