Rosehip Fruit Research Articles

Design and Characterization of Liposomal-Based Carriers for the Encapsulation of Rosa canina Fruit Extract: In Vitro Gastrointestinal Release Behavior.

The increasing demand for natural compounds as an alternative to synthetic antioxidants and conservans has led to the utilization of secondary plant metabolites in the food industry, as these bioactive compounds possess great antioxidative and antimicrobial properties without side effects on human health. Despite this, the sensitivity of plant-derived compounds is a restrictive factor in terms of their full potential. The current research aimed to characterize rosehip-fruit-extract-loaded liposomes (non-treated and UV-irradiated) in terms of their density, surface tension, viscosity, chemical composition (FTIR and HPLC analyses), and thermal behavior. In the storage stability study, the vesicle size, polydispersity index (PDI), zeta potential, conductivity, and mobility of the liposomes were monitored. FTIR analysis confirmed that the plant compounds were successfully loaded within the carrier, while no chemical reaction between the rosehip fruit extract and phospholipids was detected. The results of the HPLC analysis evidence the high potential for liposomal encapsulation to protect sensitive bioactives in the rosehip fruit extract from the degrading effect of UV irradiation. The size of the rosehip-fruit-extract-encapsulated liposomes increased on the seventh day of storage from 250 nm to 300 nm, while the zeta potential values were between -21 mV and -30 mV in the same period and further stabilized over 60 days of monitoring. In Vitro release studies in water and simulated gastrointestinal fluids showed that the presence of enzymes and bile salts (in intestinal fluid) enhanced the rosehip-polyphenol permeability from liposomes (70.3% after 6 h) compared with their release in water after 24 h and in gastric fluid after 4 h (38.9% and 41.4%, respectively). The obtained results indicate that the proliposome method was an effective method for rosehip fruit extract liposomal encapsulation and for the delivery of these plant-derived bioactives in foods.

Identification of the effect of ripening conditions on the yield of rose hips and their processed products

Wild rose hip fruit, pulp, beverage, nectar, as well as technological methods and tools are taken as the object of research. Rose hips have a, bright red color and a rich chemical composition, which makes it a very important raw material for industry. However, insufficient research slows down this work and makes the use of raw materials inefficient. With this in mind, the aim was to study the mechanical and technological characteristics of the femur, which are considered important for industrial processing. The reflection of ripening conditions on the mechanical, physical and chemical properties of rose hips, as well as the influence of processing methods, especially hot processing, on the quality of the product has been established. Research has shown that the percentage of fruit cultivation in the Dashkasan region was the lowest, and the highest in the Gadabay region, and the Goygol region took an intermediate position. The Latin hardness of fruits grown in Dashkasan region was 6.41 N. Gadabay region with 5.56 N and Goygol region with 5.47 N. This indicator plays an important role in the storage and processing of fruits. As a result of the treatment, the amount of dry matter in fruit, pulp and beverage increased slightly, titratable acids, ascorbic acid and pH decreased. An increase in total phenolic compounds was observed during the initial heat treatment of the raw material and was noted to be much lower in the pulp and beverage. Hot treatment had a reducing effect on the amount of ascorbic acid, which is considered one of the main components of indicators in the thigh. The obtained results can be used in individual family farms and in the food industry

Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread

Research on the nutritional content of wild plant fruits in Kazakhstan, including Hawthorn fruit (Crataegus laevigata), rosehip fruit (Rose canina L. variety), sea buckthorn fruit (Hippophae rhamnoides - Altai variety), and black chokeberry fruit (Aronia melanocarpa), has determined that these fruits possess a combination of properties essential for maintaining human health, attributed to the presence of bioactive substances (BAS) and other components. The technological process for obtaining extracts and concentrates from wild-growing raw material fruit has developed. The following extraction modes were proposed: ultrasonic wave frequency 40 kHz, extraction time 30 minutes, temperature 500С, and concentration of the obtained extracts was carried out by vacuum evaporation method, using IKA RV-10 apparatus at 40-50°С and pressure 800 mbar. Found that extracts and concentrates have a higher concentration of nutritional substances when compared to the fruits themselves. Thus, the vitamin C content in hawthorn fruits was 27.8 mg, while in the extract, it was 47.84 mg, and in the concentrate – 62.19 mg. The vitamin C content in rosehip fruits, extracts, and concentrates was 578.01 mg, 811.8 mg, and 1101.3 mg, respectively. The vitamin C content in sea buckthorn fruits, extracts, and concentrates was 285.05 mg, 518.8 mg, and 640.9 mg, respectively. The vitamin C content in black chokeberry fruits, extracts, and concentrates was 86.2 mg, 128.8 mg, and 160.5 mg, respectively. A similar increase was observed for the content of vitamin E and other components. Furthermore, the obtained concentrates meet the safety parameters required by regulatory documents. A technology for producing grain crispbread using the extrusion method has developed, incorporating whole grains, groats, flavouring additives, and concentrates derived from wild fruits such as hawthorn, rosehip, sea buckthorn, and black chokeberry into the recipe.

Microwave drying of black rosehip (Rosa pimpinellifolia L.) fruit: optimization for enhanced anthocyanin content and analysis of physicochemical properties and bioaccessibility

Black rosehip (Rosa pimpinellifolia L.) fruit is a rich source of anthocyanins and has been promoted for several bioactive properties. Drying this fruit can increase its shelf life and enhance its applications in functional food products. This study aimed to optimize the microwave drying process of black rosehip fruit. The process was optimized based on the effect of microwave power (300, 500, and 650 W) and the amount of sample per batch (50, 75, and 100 g) on the amount of total anthocyanins and individual anthocyanins (cyanin chloride, cyanidin-3-glucoside, cyanidin-3-rutinoside, pelargonidin-3-glucoside, and cyanidin chloride). The effect of different drying conditions on color, microstructure, and texture was also investigated. The bioaccessibility of anthocyanins from the dried food sample at optimum conditions was assessed by in vitro gastrointestinal digestion. The results showed that microwave power and the amount of sample had a significant effect on the anthocyanin content of black rosehip fruit. The optimum conditions were determined to be 350 W power and 50 g sample mass. Lower microwave power and less sample mass produced dried fruits which were slightly darker, less red and less yellow. The hardness of dried fruit was also significantly affected by the microwave drying conditions. The dried black rosehip at optimum conditions showed a high bioaccessibility of cyanidin-3-glucoside (82.6 ±4.1%) which is known for a wide range of bioactive properties.

Effect of Adding Different Levels of Undecorticated Rosehip (Rosa canina L.) Fruit in the Diets on Productive Performance of Broiler Chickens

Effect of Adding Different Levels of Undecorticated Rosehip (Rosa canina L.) Fruit in the Diets on Productive Performance of Broiler Chickens

TO STUDY THE EFFECT OF POWDERS MADE FROM A LOCAL SPECIES OF ROSEHIP (<i>Rosa Corymbifera Borkh</i>) ON THE QUALITY AND NUTRITIONAL VALUE OF YOGURT

The article presents the results of the research work carried out to determine the effect of concentrations (3 g, 6 g and 9 g) of powders prepared from various parts of the local rosehip plant on the nutritional value and quality indicators of yogurt prepared in the laboratory. The effect of powders on the organoleptic characteristics of yogurt samples was studied. The powders are preprepared from whole fruits, peel and pulp, as well as from rosehip seeds. According to the results of the experimental study, the most effective options were those where powders in the amount of 6 g were used.Further, the chemical composition and energy value, vitamin C content and the number of antioxidants in the samples where whole rosehip fruit powders were used were determined. According to the results of the study, the safety indicators of the product samples met the requirements. A high value of energy value and protein content were determined on a yogurt sample where 6 g of powder was used. In the third experimental group, where 9 g of powder was used, the vitamin C content was relatively higher. Its value was 2.7 mg, which is 3 times more than in the control group. It was also found that the antioxidant content in this group was 23% higher compared to the control group. We believe that a powder made from whole rosehip fruits in an amount of 6 g can be added to yogurt to develop functional products.

Extraction of pectin from rosehip (Rosa canina L.) fruit and waste

Extraction of pectin from rosehip (Rosa canina L.) fruit and waste

Content of biologically active substances and antioxidant activity of aqueous-ethanol extracts of cultivated rosehip fruit obtained by ultrasonic extraction

The aim of the current work is to determine the main biologically active substances and antioxidant activity of aqueous-ethanolic extracts of cultivated rosehip fruit obtained by ultrasonic treatment. The extraction was performed under the following technological parameters: ultrasound frequency 37 kHz, solvents 50 and 70% ethanol, raw material: solvent ratio = 1:20, temperature 20, 40 and 60°C, duration 15, 30 and 60 min. Tannins, ascorbic acid and total phenolic contents were determined in the extracts. The highest tannin content (1.90%) was obtained by extraction with 50% ethanol, temperature 60°C and process duration 60 min. The total phenolic content under the different process conditions is comparable. Higher values of total phenols (45.43 mg GAE g-1) were determined at 50% ethanol solvent, 40°C temperature and 60 min process duration. The highest values of antioxidant activity, by the DPPH method, were reported in extracts with 50% ethanol, temperature 40°C and duration 60 min (422.5 μmol TE/g), and by FRAP method under the same extraction conditions - the value was almost twice lower (231.9 μmol TE).

Enhancing the Propagation and Cultivation Framework of Greek Rosa canina L. Germplasm via Sustainable Management Techniques

The current study aimed to enhance the sustainable utilization framework of the underutilized Greek native Rosa canina L. (rosehip) germplasm as a potential novel crop that can deliver high-quality products with minimum environmental impact. The first part of the work includes asexual propagation trials on cuttings of two Greek R. canina genotypes, assessing the potential of various alternative rooting enhancers to the conventionally used indole-3-butyric acid (IBA), as affected by rooting substrate and cutting type. The propagation results showed commercially acceptable (>50%) rooting rates for 2500 ppm IBA, coconut water, rooting gel and aloe vera treatments and similar rooting attributes of root number and length, providing evidence for the feasibility of using alternative rooting enhancers. The second part of the work presents the results of an ongoing ex situ cultivation trial assessing the potential of a diversified organic fertilization regime against conventional fertilization on fruit size and yield, coupled with macro- and micro-nutrient concentration, in the leaves of four Greek R. canina genotypes. The results showed a genotype-specific response in rosehip fruit size and yield to fertilization, with the organic regime showing comparable results to the conventional fertilization. In addition, diverse patterns, depending on the element, of macro- and micro-nutrient content were measured in the leaves in both fertilization regimes, which were, however, genotype-dependent. Overall, the current study reports for the first time the potential of alternative rooting enhancers for commercial R. canina propagation coupled with the application of organic fertilization as a means of establishing a diversified cultivation protocol for underutilized R. canina germplasm. The current results can be employed to further facilitate a value chain creation for Greek rosehips as a raw material for use in the agro-alimentary and medicinal–cosmetic sectors.

Results of preclinical testing of experimental phytopreparation for acute gastrointestinal disorders in calves

The results of approbation of a phytopreparation for prevention and treatment of gastrointestinal disorders in calves are presented. The methodology of preclinical testing of the phytopreparation prototype was in accordance with GOST R 53434-2009 and guidelines for preclinical testing of medicines. Two groups of laboratory animals (mongrel white mice) with 10 rodents in each group aged 2-5 months were formed for preclinical study of the experimental drug according to the principle of analogs. The developed preparation (aqueous extracts of rosehip fruit – surrexit coxis, cherry fruit – cerasis fructus, chamomile flowers – pyrethri flores, amarantus rootstock – amaranthus rhizomatis) was administered to the animals in the experimental group. The dose was 3 ml/day per laboratory animal for 10 days. The feeding ration remained unchanged (grain, vegetables, hay). Positive data on physiological indices (temperature, pulse, respiration, urination, fecal condition, motor activity of animals) were obtained, which corresponded to physiological norms for white mice. The preparation has no toxicity for animal organism (absence of toxic dystrophy in animal organs); radiation level was within the normative value for cesium 137 (440 Bq/kg) and strontium 90 (110 Bq/kg), respectively; Ph was 6.7 units. The phytopreparation is a favorable environment for the gastrointestinal tract of animals and has an antibacterial effect, significantly increases the number of lymphocytes by 23.8%, hematocrit by 8.6%, hemoglobin by 40% (p < 0.01) in the blood of the experimental animals. According to the classification currently adopted by the World Health Organization, the phytopreparation can be attributed to the group of low-toxic substances and according to the degree of toxicity – to the IV class of hazard (substances of low hazard). The drug is recommended for clinical trials on young cattle.

Effect of convective drying on phenolic acid, flavonoid and anthocyanin content, texture and microstructure of black rosehip fruit

Black rosehip (Rosa pimpinellifolia) fruit is rich in nutrients that could be valorised and used as a functional food ingredient. Drying can be applied to increase the applications of this fruit. Drying can influence the composition of heat-sensitive phytochemicals and the matrix in terms of the texture and microstructure of the fruit. This study aimed to evaluate the effect of convective drying in terms of drying temperature (50–80 °C) and airflow (0.5–1.5 m/s) on phenolic acids, flavonoids, and anthocyanins content, texture, and microstructure of dried black rosehip fruit. Catechin and epicatechin, as the two main flavonoids, were in their highest concentration in fruits dried at 70 °C. The highest levels of cyanidin-3-glucoside, cyanine chloride, cyanidin-3-rutinoside, and pelargonidin-3-glucoside were determined at 70 °C and 1.5 m/s. The sample dried at 50 °C exhibited the highest concentrations of chlorogenic acid, fumaric acid, gallic acid, protocatechuic acid, quercetin, and quercetin-3-glucoside. The hardness, cohesiveness, and resilience were among the key texture parameters that were affected by drying temperature. The applied drying temperatures and air velocities induced substantial effects on the fruit microstructure. Considering these changes, it is important to assess the bioaccessibility and bioavailability of nutrients from dried black rosehip fruit in future research.

The green synthesis of carbon quantum dots (CQDs) and characterization of polycaprolactone (PCL/CQDs) films

The synthesis of photoluminescent carbon quantum dots (CQD) from natural products is one of the most remarkable types of carbon-based nanomaterials due to their small size, high water solubility, nontoxicity, high stability, and excellent biocompatibility. New RC-CQDs have been prepared from natural material (rosehip fruit) via a hydrothermal method. CA-CQDs samples were synthesized from a synthetic carbon source (citric acid) by the same method for comparison with RC-CQDs. The maximum quantum yields of the as-prepared RC-CQDs and CA-CQDs samples were 23.8% and 9.6%, respectively. High-resolution transmission electron microscopy (RTEM) of RC-CQDs revealed a sphere shape with an approximate size of 5 nm, CA-CQDs were greater than 5 nm. Biodegradable polycaprolactone (PCL), which is used in bioengineering applications thanks to its mechanical and biodegradable properties, was used as a polymer matrix in this study. The PCL/RC-CQDs and PCL/CA-CQDs nanocomposite films were produced via liquid phase ultrasonic mixing at different amounts of RC-CQDs and CA-CQDs in PCL matrix (0.3-; 0.5-; 1.2-; 2.0% and 4.0% by weight), while unfilled PCL was also produced for comparison. The structural, mechanical, and biodegradable behaviors of PCL/RC-CQDs nanocomposite films have been investigated to improve the mechanical properties of PCL and increase its potential usability in load-bearing applications. PCL/RC-CQDs-2.0 film gave the maximum tensile strength value (17.65 MPa) with an increment of 27.7% and the highest value of the yield strength 9.02 MPa (an increase of 40.9%) and the highest value of microhardness 4.80 HV0,025 (an increase of 14.8%) were obtained using PCL/RC-CQDs-4.0 film compared with the PCL. The tensile strength and % elongation at break values of the PCL/CA-CQDs-0.3 film decreased by 14.8% and 133.1% compared with the PCL, respectively. The microhardness of the PCL/CA-CQDs-0.3 film was 5.48 HV0,025, increasing by 31.1% in comparison with 4.18 HV0,025, for the PCL. Biodegradability test results showed that films containing RC-CQDs exhibited lower weight loss than the PCL and films containing CA-CQDs. This result was attributed to the amorphous structure, low surface roughness and high contact angle of the RC-CQDs containing films. And also, CA-CQDs made PCL films more hydrophilic according to low contact angle results.

The influence of short, medium, and long duration common dehydration methods on total protein, nutrients, vitamins, and carotenoids of rosehip fruit (Rosa canina L.)

This study focused on the change in the quality parameters of rosehip fruits by different drying methods selected in a broad spectrum ranging from very long to concise duration. While natural and convective drying methods had a very long duration, with 9360 and 1080 min, respectively, microwave drying at 100 W had a relatively long duration, with 364 min. Microwave drying at 300 and 500 W represented medium-duration drying methods with 162 and 77 min; however, 700 and 1000 W were referred to as short-duration drying methods with 45 and 21 min. Among the drying methods, the highest concentrations of K, Mg, Na, Fe, total protein, ascorbic acid, niacin, and pantothenic acid were obtained with 10730, 1867, 446, 27.5, 53596, 10590, 63.1, and 35.1 mg/kg at 500 W, defined as a short duration method. For P, Ca, Cu, Mn, Zn, thiamin, pyridoxine, beta-carotene, tocopherol, lycopene, lutein, and zeaxanthin, 700 W, that is the concise duration technique, was the closest drying method to fresh samples with 1382, 6480, 4.19, 76.3, 8.09, 0.78, 75.3, 238, 278, 60.1, and 17.5 mg/kg, respectively. Unlike short-duration methods, natural drying, convective drying at 50 °C, and microwave drying at 100 W caused extreme decreases for all biochemical parameters. Consequently, microwave drying at 500 and 700 W was highly convenient for maintaining the quality parameters at the maximum level and saving time in drying the rose hips, which took a short time to harvest.

Improving the jelly plum juice technology by using secondary products of oil production

A significant issue related to using pectin-containing raw materials in the production of juices is the reduced yield of the finished product and the formation of a significant amount of waste. It is proposed to consider the possibility of using wheat germ meal and rosehip fruit meal to increase the yield of jelly plum juice by treating with pomace additives. The rich chemical composition of the proposed additives will enrich the juice with essential substances. It has been experimentally established that in order to increase the yield of jelly plum juice fortified with meal, it is advisable to ferment the pomace for 60 and 90 minutes, followed by pressing. This technological method will make it possible to increase the output of the finished product by adding wheat germ meal, by 11.4–36.1 % and 29.2–45.2 %, respectively; when fortified with rosehip fruit meal, by 15.3–35.0 and 28.8–46.9 %, respectively. In both cases, this occurs due to the hydrolysis of substances in fruit cells: for a first meal – due to its significant enzymatic activity, for a second meal – due to its high acidity. It has been proven that the high content of nutrients in the meal contributes to the enrichment of jelly plum juice with proteins, non-starch polysaccharides, and vitamin C. It was established that in order to achieve high product quality, it is advisable to use wheat germ meal in the amount of 5 %, and rosehip fruit meal – 5–7 % in addition to the total weight of plums. The data reported in this work could be of practical importance at canning industry enterprises. Owing to the proposed technological solutions, manufacturers will be able to increase the profitability of production, reduce the amount of waste that pollutes the environment, and obtain jelly plum juice of enhanced nutritional value with competitive quality indicators

Antioxidant Capacity and Antibacterial Potential of Rosehip (Rosa Canina) Fruits Grown

In this study, it was aimed to investigate the antioxidant and antibacterial capacity of the rosehip plant grown in Samsun and its surroundings. In the study, rosehip fruits were collected from 10 different regions in and around Samsun. In order to investigate the antioxidant capacity of the samples, ascorbic acid amount in grams (g) ascorbic acid, total tannin amount in gram tannic acid, total flavonoid amount in mg quercetin, total phenolic substance amount in gram gallic acid equivalent (GAE), total protein amount in g bovine serum albumin (BSA) /100 g of rosehips; total antioxidant level (TAS) mmol trolox equivalent/L, total oxidant amount was calculated in mmol H2O2 equivalent/L. Disk diffusion method was used to measure the antibacterial capacity of rosehip samples, and the inhibition diameters of the samples were determined in millimeters (mm).In line with the findings obtained in our study, the amount of ascorbic acid of the rosehip samples is 0.781-1.120 g ascorbic acid/100 g of rosehip, the amount of tannin is 1.42-4.65 g of tannic acid/100 g of rosehip, the amount of flavonoids is 29.5-36.3 mg of quercetin/100 g of rosehip, the amount of phenolic substance is 4.700 -8.347 g GAE/100 g rosehip, total protein amount 0.54-0.89 g BSA/100 g rosehip, total antioxidant level 2.59-2.62 mmol trolox equivalent/L, total oxidant level 6.13-7.41 mmol/ H2O2 equivalent/L, test Antimicrobial activity against the bacteria was not determined.In this research, it was determined that the rosehip fruit grown in Samsun and its surroundings has a high antioxidant capacity due to the amount of ascorbic acid it contains, and also shows antibacterial activity. As a result of the study, it was concluded that the composition of rosehip fruit and adding it to the feeds of livestock such as cattle, poultry and pigs will have positive effects.

Customized Technological Designs to Improve the Traditional Use of Rosa canina Fruits in Foods and Ingredients

The rosehip fruits from Romanian spontaneous flora were valorized in three different customized variants, including jellified products, juices, and a nutraceutical. Prior to the technological design, the rosehip samples were characterized for individual polyphenolic content. The samples (non)-enzymatically treated showed epicatechin as the major compound, whereas the enzymatic treatment enhanced the extraction of quercetin (40.23 ± 0.48 mg/100 g DW extract), gallic acid (9.74 ± 0.24 mg/100 g DW extract), and kaempferol. Different ratios and types of sugars were added to obtain jellified products, leading to a significantly different bioactive profile. The sugar-free and steviol samples showed the highest content in carotenoids (89.36 ± 0.06 mg/g dry weight (DW) and 39.22 ± 1.16 mg/g DW, respectively), leading to the highest antioxidant activity (8.19 ± 0.80 mMol Trolox/g DW and 20.16 ± 0.31 mMol Trolox/g DW, respectively). The gelling capacity increased with the increase in sugar content. The enzymatically treated rosehip fruit pulp was mixed in various ratios with apple juice, followed by pasteurization. The polyphenolic content was approximately two times higher in the blended juices (20.75 ± 1.40 mg gallic acid equivalents (GAE)/100 mL). The overall impression highlighted the preferences of panelists for sugar-free products, whereas adding apple juice significantly influenced their preferences. The fresh pulp was enhanced with pectin, followed by inoculation with Lactobacillus acidophilus, and freeze-dried showed satisfactory cell viability (approximately 7 log CFU/g DW), whereas an antidiabetic, anti-tyrosinase and anti-obesity potential of the powder was suggested. Our results provide enough evidence for customized processing of rosehip fruits in foods and nutraceuticals as a response to consumers' choices, highlighting the bioactive compounds and nutrient contents, whereas selected in vitro health-related evidence was suggested.

Morphological, Pomological, and Nutritional Value of Wild and Cultivated Rosehip (Rosa canina L.) Genotypes in Slavonia, Croatia

In this study, the morphological, pomological, and nutritional values of wild and cultivated rosehip fruits grown in the Slavonia region of eastern Croatia were studied. The results revealed significant differences in several morphological and pomological characteristics among the rosehip genotypes in terms of fruit weight, flesh weight, seed weight, and fruit flesh ratio, with no significant differences in fruit width, fruit length, fruit shape index, seed number per fruit, or seed length. The evaluated rosehip fruit genotypes differed significantly from each other in terms of hectoliter weight (kg), fruit bulk (cm3), and bulk density (kg/m3). For water–soluble extracts, ash, and pH, no statistical difference was found between naturally grown genotypes, but there was a significant difference between naturally grown and cultivated genotypes. Twenty-three major and trace elements were analyzed. The most abundant elements were K, Ca, Mg, and P in both cultivated and naturally grown fruits. The highest concentrations of microelements were Fe, Al, Mn, and Sr. The conventionally cultivated genotype L1 had the highest concentration of Fe and Na as essential elements for humans but also had the highest concentrations of Al, Sr, Ti, V, Cr, Pb, Co, Li, and As of all the genotypes studied. The naturally grown genotype L4 had the highest concentrations of S, Zn, Rb, and Cd and the lowest concentrations of Mg, K, and Ca among all studied genotypes. The data showed that the analyzed genotypes from eastern Croatia had good nutritional quality and variability, making them suitable as genetic resources and possibly leading to the detection of rosehip genotypes as potential sources of beneficial ingredients for human health.

Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity.

In this work, pressurized hot water extraction (PHWE) of hydrophilic polyphenols from black rosehip fruit was maximized using response surface methodology for simultaneous optimization in terms of extraction yield, total antioxidant capacity, total (poly)phenols, catechin, total monomeric anthocyanins, and cyanidin-3-O-glucoside. Extraction parameters, including temperature (X1: 40–80 °C) and the solvent-to-solid ratio (X2: 10–40 mL/g), were investigated as independent variables. Experimentally obtained values were fitted to a second-order polynomial model, and optimal conditions were determined using multiple regression analysis and analysis of variance. The black rosehip extract (BRE) obtained at optimized PHWE conditions was further encapsulated in biopolymer-coated liposomes and spray dried to enhance its processing and digestive stability. After reconstitution, the fabricated particles had an average size of 247–380 nm and a zeta-potential of 15–45 mV. Moreover, encapsulation provided remarkable protection of the phenolics under in vitro gastrointestinal digestion conditions, resulting in up to a 5.6-fold more phenolics in the bioaccessible fraction, which also had 2.9–8.6-fold higher antioxidant activity compared to the nonencapsulated BRE. In conclusion, PHWE in combination with a biopolymer coating is a potent method for the production of stable and safe edible natural extracts for the delivery of (poly)phenolic compounds in food and dietary supplements.

Application of multiple strategies to efficiently break seed dormancy of permanently odd pentaploid rose hip (Rosa canina l.) under in vitro conditions

Rosehip (Rosa canina L.) is an important medicinal, and ornamental plant species with high commercial value. Its sugars, phenolics, organic acids, water-soluble vitamins, and mineral contents composition varies depending on environmental conditions and genetics. The plant is also used as a perfect rootstock for many rose cultivars. Seed proliferation is extremely difficult because of multiple endogenous and exogenous dormancy factors. There is a need to breed standard rosehip cultivars rootstock developments with desired characteristics and outperforming yields in fields. The study aimed to break the seed dormancy of rosehip under in vitro conditions by application of multiple strategies in an efficient manner. The seeds were treated with different doses of GA₃, scarified mechanically, stratified on agar solidified MS medium containing GA₃ singly or in combinations of the two each or three treatments, and subjecting them to the regulated physiological treatment of alternating warm/chilling and cold/dark treatments in parallel for 21 d ensued by 18 d warm/light treatments. It was noted that the rosehip seeds could be germinated variably if the scarified seeds were stratified on agar solidified MS medium with or without GA3. Optimum seed germination (80.00- 85.00%) was noted when the three treatments were combined and the seeds were subjected to regulated and alternating warm and chilling treatments for 21 d leaving them for 18 d in warm/light. These results are very important and could be utilized in breeding and multiplication programs to develop new rosehip fruit and rootstock cultivars.

Kurutma Sıcaklıklarının “Yıldız” Çeşidi Kuşburnu Meyvesinin Efektif Difüzyon-Aktivasyon Enerjisi, Kalite ve Kuruma Kinetiğine Etkisi

Rosehip fruit, which is widely and naturally grown in many European countries as well as in Rosehip fruit, which is widely used in Turkey as well as in European countries and grows naturally, is a very rich species in terms of vitamin C value. Due to its benefits to human health, its consumption is increasing and its use in different forms is becoming widespread. In this study, the colour, effective diffusion-activation energy, phytochemical properties and thin-layer drying patterns of rosehip fruit of the ‘Yıldız’ variety were investigated after drying in a convective dryer at different temperatures (40, 50, 60 and 70°C). In the study, it was determined that 70°C temperature was statistically more suitable in terms of measured and calculated colour values. It has been determined that the effective diffusion value is affected by the drying temperature and the increase in temperature also increases the effective diffusion value. It has been determined that the effective diffusion value varies between 1.35×10-7-5.92×10-6 m2/sec. The activation energy value of dried rosehip samples was calculated as 69,41 kJ/mol. When the chemical analysis values were examined, when the SÇKM, total phenolic, total antioxidant substance and vitamin C values were evaluated together, it was found that the most appropriate drying temperature was 70°C statistically. Among all drying models, Midilli-Küçük and Yağcıoğlu models (R2: 0.9999) estimated the drying data best.