Tocopherols in rose hips (Rosa spp.) during ripening

Abstract

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

Keywords

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
Publisher: WILEY-BLACKWELL

SLU Authors

• Andersson, Staffan

  • Department of Plant Breeding, Swedish University of Agricultural Sciences
    
  • Horticulture, Swedish University of Agricultural Sciences
    

• Olsson, Marie

  • Horticulture, Swedish University of Agricultural Sciences
    

• Gustavsson, Karl-Erik

  • Horticulture, Swedish University of Agricultural Sciences
    

• Rumpunen, Kimmo

  • Department of Plant Breeding, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Horticulture
Food Science

Publication identifier

• DOI: https://doi.org/10.1002/jsfa.5594

Permanent link to this page (URI)

https://res.slu.se/id/publ/56578