Phytochemical analysis of ascorbic acid, carotenoids and polyphenolic compounds in dog rose (Rosa canina L.) and cinnamon rose (Rosa majalis Herrm.) fruit raw material

The aim of the research: To examine the variety of chemical composition and antiradical activity of naturally growing dog rose (Rosa canina L.) and cinnamon rose (Rosa majalis Herrm.) fruits. The objectives of the research: 1.To select the most suitable solvent for extraction of rosehip fruits and optimize the extraction method which ensures the highest yield of flavonoids and carotenoids. 2.To perform a chemical composition analysis of rosehip fruit samples collected from different areas of Lithuania, evaluating the amount of ascorbic acid, carotenoids, flavonoids and phenolic compounds. 3.To determine the quantitative composition of flavonoids, phenolic compounds, ascorbic acid and carotenoids in rosehip fruits during different maturity stages. 4.To evaluate the antiradical activity of the rosehip fruit extracts. The methods of research: the total amount of flavonoids, phenolic compounds and carotenoids were determined by spectrophotometric methods. For quantitative analysis of the ascorbic acid titrimetric method was used. The antiradical activity was determined spectrophotometrically by DPPH method. Results and conclusions: The highest levels of carotenoids (47,8 mg %) and flavonoids (0,88 %) were detected in R. canina L. fruit samples, collected in Meteliai (Lazdijai county). Of the samples of R. majalis Herm. fruit, the highest amount of carotenoids (50,5 mg%) and flavonoids (0,92%) were found in fruit samples collected in Druskininkai. The total amount of phenolic compounds in rosehip fruit samples varied from 4,9 GAE mg/g to 18,93 GAE mg/g. The highest amount of phenolic compounds was determined in R. majalis Herrm. fruit, collected in Visaginas (Utena county) (18,93 GAE mg/g). The highest amount of ascorbic acid was determined in R. majalis Herrm. fruit samples (0,466 %), collected in Druskininkai. It was found that the amount of biologically active compounds in rosehip fruit changes during ripening and depends on rosehip species. The highest content of ascorbic acid (0,412 %), carotenoids (38,9 mg %), flavonoids (0,95 %) and phenolic compounds (18,2 GAE mg/g) were found in R. majalis Herrm. fruit samples collected at the end of ripening. The highest antiradical activity was detected in R. majalis Herrm. fruit samples (58,3 %) collected at the end of the fruit ripening. A strong correlation relationship (correlation coefficient – 0,965) was found between the amount of phenolic compounds and antiradical activity