Abstract
Studies on the determination of the optimal harvest time of rosehips are very limited. Therefore, the aim of this research was to ascertain the effect of the ripening stage on the quality and content of fatty acids of organic rosehip seeds. A two-factor field experiment with two rosehip species and cultivars (Rosa rugosa, Rosa canina, and Rosa rugosa cv. ‘Rubra’, Rosa rugosa cv. ‘Alba’) was conducted during two growing seasons (2018–2019) on an organic farm. The fruits were harvested five times per season. The fatty acid composition of rosehip seeds was determined using a Gas Chromatograph with Split/Splitless Injector Liners. The highest amounts of fat were recorded in all rosehip seeds at ripening stage IV. The most dominant fatty acids in the seed samples were polyunsaturated fatty acids (PUFAs) (73.88–79.52%), followed by monounsaturated fatty acids (MUFAs) (14.67–18.89%) and saturated fatty acids (SUFAs) (5.22–7.36%). The highest amount of PUFAs was established in Rosa rugosa cv. ‘Alba’ seeds harvested at fully ripe stage V. It can be concluded that the rosehip seeds may be utilized as a source of fatty acids, especially PUFAs.
Highlights
There has been a rising interest in the application of novel raw materials oils in the food and cosmetic industries
The two rosehip species and cultivars were grown under the same conditions; the effect of the ripening stage on the accumulation of fat in the rosehip seeds was variable (Figure 1)
The results indicated that the highest fat content was established significantly in all rosehip seed samples of ripening stage IV
Summary
There has been a rising interest in the application of novel raw materials oils in the food and cosmetic industries. Oils received from seeds of Rosa plants are common on the market and recommended for nutritional, cosmetic, and pharmaceutical purposes [1,2]. The rosehip seeds may be offered as dietary supplements and as an additive in functional food. Rosehip fruits are comprised of 30–35% seeds and 65–70% pericarp. The total seed oil of rosehip ranges from 4.97% to 7.95% depending on the species [3]. The lipid fraction of rosehip seeds contains high amounts of polyunsaturated fatty acids (PUFAs). The essential fatty acids of rosehips must be supplied through the diet because humans cannot synthesize them. The essential fatty acids are long-chain PUFAs derived from linoleic, linolenic, and arachidonic acids, which regulate various body functions, such as blood viscosity, blood pressure, and inflammatory and immune responses [4,5,6]
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