This article examines the extraction of rosehip to study the recovery of a number of compounds with antioxidant properties (polyphenols, flavonoids, and β-carotene). Two varieties of rosehip, cultivated and wild are used as raw material. A detailed study of the process kinetics at different operating conditions is carried out in order to determine appropriate processing parameters, which results in extracts with higher content of target compounds and higher antioxidant capacity. Data on the concentration of active components in the different parts of the fruit (skin, seeds, and pappi) are also obtained, which gives information about their distribution within the fruit. The comparison of wild and cultivated varieties demonstrates the better quality of the cultivated one. The results are useful for production of improved and enriched rosehip extracts with higher content of antioxidant substances that have proven beneficial effects on the human health.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.