CHEMICAL COMPOSITION, VOLATILES, AND ANTIOXIDANT ACTIVITY OF Rosa iberica STEV. hips
Zehra Tuğba Abaci
Ardahan University, Ardahan, TurkeyMozhgan Zarifikhosroshahi
Cukurova University, Adana, TurkeyEbru Kafkas
Cukurova University, Adana, TurkeyEmre Sevindik
Adnan Menderes University, Aydın, TurkeyAbstract
Abstract. Rosehip fruits have been known to contain significant amounts of bioactive compounds. These bioactive compounds positively affect human health due to their antioxidant activities. This study aimed to analyze the total phenolic content (TPC) and total anthocyanin content (TAC), organic acids, total soluble solids (TSS), sugars, total dry matter (TDM), Lascorbic acid content (AAC), total antioxidant capacity and volatile components present in R. iberica Stev. hips using spectrophotometry, high performance liquid chromatography (HPLC) and Headspace and Immersion Solid Phase Micro Extraction gas chromatography-mass spectrometry (HS and Im-GC/MS). TSS, TDM, AAC, acidity, TAC and TPC were found to be 27, 44.6%, 503.26 mg·100 g-1 frozen weight (FW), 2%, 2.50 mg · 100 g-1 FW, 2832.3 mg · 100 g-1 FW, respectively. The major acids detected in R. iberica Stev. hips were citric acid (0.62 g · 100 g-1 FW) and malic acid (0.49 g · 100 g-1 FW) other detected acids included succinic acid (0.012 g · 100 g-1 FW) and fumaric acid (0.016 g · 100 g-1 FW). Total sugar content was 26.74 g · 100 g-1 FW, and glucose was the major sugar (9.35 g. · 100 g-1 FW), followed by fructose (8.58 g g · 100 g-1 FW), sorbitol (8.32 g · 100 g-1 FW), and very low quantities of sucrose (0.49 g · 100 g-1 FW). Twenty-five volatile components were identified using HS-GC/MS, and the major volatiles were 2,4-bis (1,1-dimethylethyl) phenol (20.35%), naphthalene (18.72%), ethanol (16.59%), nonanal (6.23%), acetic acid (4.39%), 2-propanone, 1-hydroxy (2.53%). Twenty-three volatile components of Rosa hips have been detected for the first time in this study. Twenty-eight components were identified by Im-GC/MS; however, fifteen of these components were determined to be different from those identified using HS-GC/MS. The FRAP value of hips was 38.55 mmol TE · g-1 FW and the ABTS value was 47.75 mmol TE · g-1 FW.
Keywords:
phenolic, sugars, organic acids, volatile, HS, Im-SPME/GC/MSReferences
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Cunja, V., Mikulic-Petkovsek, M., Zupan, A., Stampar, F., Schmitzer, V. (2015). Frost decreases content of sugars, ascorbic acids and some quercetin glycosides but stimulates selected carotenes in Rosa canina hips. J. Plant Physiol., 178, 55–63.
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Fattahi, S., Jamei, R., Hosseini, S.S. (2012). Antioxidant and antiradicalic activity of Rosa canina and Rosa pimpinellifolia fruits from West Azerbaijan. Iran. J. Plant Physiol., 2(4), 523–529.
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Celik, F., Kazankaya, A., Ercisli, S. (2009). Fruit characteristics of some selected promising rose hip (Rosa spp.) genotypes from Van region of Turkey. Afr. J. Agr. Res., 4(3), 236–240.
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Demir, N., Yildiz, O., Alpaslan, M., Hayaloglu, A.A. (2014). Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. LWT – Food Sci. Technol. 57, 126–133.
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Dogan, A., Kazankaya, A. (2006). Fruit properties of rose hip species grown in lake Van basin (Eastern Anatolia Region). Asian J. Plant Sci., 5(1), 120–122.
Egea, I., Sánchez-Bel, P., Romojaro, F., Pretel, M.T. (2010). Six edible wild fruits as potential antioxidant additives or nutritional supplements. Plant Food. Hum. Nutr., 65, 121–129.
Ercisli, S. (2005). Rose (Rosa L. spp.) germplasm resources of Turkey. Genet. Resour. Crop Ev., 52, 787–795.
Ercisli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food Chem., 104, 1379–1384.
Fattahi, S., Jamei, R., Hosseini, S.S. (2012). Antioxidant and antiradicalic activity of Rosa canina and Rosa pimpinellifolia fruits from West Azerbaijan. Iran. J. Plant Physiol., 2(4), 523–529.
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Holton, T.A., Cornish, E.C. (1995). Genetics and biochemistry of anthocyanin biosynthesis. Plant Cell 7(7), 1071–1083.
Hvattum, E. (2002). Determination of phenolic compounds in rose hip (Rosa canina) using liquid chromatography coupled to electrospray ionization tandem mass spectrometry and diodearray detection. Rapid Commun. Mass Sp., 16, 665.
Kafkas, E., Paydas, S. (2007). Evaluation and identification of volatile compounds of some promising strawberry types using HS-SPME technique by GCMS. W. J. Agr. Sci., 3(2), 191–195.
Kim, D.O., Chun, O.K., Kim, Y.J., Moon, H.Y., Lee, C.Y. (2003). Quantification of polyphenolics and their antioxidant capacity in fresh plums. J. Agr. Food Chem., 51, 6509–6515.
Kovacs, S., Toth, M.G., Facsar, G. (2000). Fruit quality of some rose species native in Hungary. Acta Hortic., 538, 103–108.
Lai, C.S., Li, S.M., Miyauchi, Y., Suzawa, M., Ho, C.T., Pan, M.H. (2013). Potent anti-cancer effects of citrus peel flavonoids in human prostate xenograft tumors. Food Funct., 4, 944–949.
Miron, D., Schaffer, A.A. (1991). Sucrose phosphate synthase, sucrose synthase and acid invertase in developing fruit of Lycopersicon esculentum Mill. and the sucrose accumulating Lycopersicon hirsutum Himb. and Bonpl. Plant Physiol., 95, 623–627.
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Nojavan, S., Khalılıan, F., Kiaie, F.M., Rahimi, A., Arabanian, A., Chalavi, S. (2008). Extraction and quantitative determination of ascorbic acid during different maturity stages of Rosa canina L. fruit. J. Food Compos. Anal., 21, 300–305.
Nowak, R. (2005). Chemical composition of hips essential oils of some Rosa L. species. Z. Naturforsch. A., 60, 369–378.
Olsson, M.E., Gustavsson, K.E., Andersson, S., Nilsson, A., Duan, R.D. (2004). Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlation with antioxidant levels. J. Agr. Food Chem., 52, 7264–7271.
Özrenk, K., Gündoğdu, M., Doğan, A. (2012). Organic acid, sugar and mineral matter contents in rosehip (Rosa canina L.) fruits of Erzincan region. Y.Y.U. J. Agr. Sci., 22(1), 20–25 (in Turkish).
Palmer, J.W. (2010). Fruit dry matter concentration: a new quality metric for apples. J. Sci. Food Agr., 90, 2586–2594.
Park, H.J., Jung, U.J., Cho, S.J., Jung, H.K., Shim, S., Choi, M.S. (2013). Citrus unshiu peel extract ameliorates hyperglycemia and hepatic steatosis by altering inflammation and hepatic glucose-and lipid-regulating enzymes in db/db mice. J. Nutr. Biochem., 24(2), 419–427.
Pawlaczyk, I., Czerchawski, L., Pilecki, W., Lamer-Zarawska, E., Gancarz, R. (2009). Polyphenolicpolysaccharide compounds from selected medicinal plants of Asteraceae and Rosaceae families: chemical characterization and blood anticoagulant activity. Carbohyd. Polym., 77, 568–575.
Perez-Cacho, P.R., Rouseff, R. (2008). Processing and storage effects on orange juice aroma: A review. J. Agr. Food Chem., 56, 9785–9796.
Roman, I., Stanila, A., Stanila, S. (2013). Bioactive compounds and antioxidant activity of Rosa canina L. biotypes from spontaneous flora of Transilvania. Chem. Centr. J., 7(73), 2–10.
Rosu, C.M., Manzu, C., Olteanu, Z., Oprıca, L., Oprea, A., Cıornea, E., Zamfırache, M.M. (2011). Several fruit characteristics of Rosa sp. genotypes from the Northeastern region of Romania. Not. Bot. Horti Agrobo., 39(2), 203–208.
Sanz, C., Olias, J.M., Perez, A.G. (1997). Aroma biochemistry of fruits and vegetables. In: Phytochemistry of Fruit and Vegetables. Oxford University Press Inc. New York, USA, pp. 125–155.
Schwab, W., Davidovich-Rikanati, R., Lewinsohn, E. (2008). Biosynthesis of plant-derived flavor compounds. Plant J., 54, 712–732.
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Zehra Tuğba Abaci
Ardahan University, Ardahan, Turkey
Ardahan University, Ardahan, Turkey
Mozhgan Zarifikhosroshahi
Cukurova University, Adana, Turkey
Cukurova University, Adana, Turkey
Ebru Kafkas
Cukurova University, Adana, Turkey
Cukurova University, Adana, Turkey
Emre Sevindik
Adnan Menderes University, Aydın, Turkey
Adnan Menderes University, Aydın, Turkey
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