Carotenoid content and composition in rose hips ( Rosa spp .) during ripening, determination of suitable maturity marker and implications for health promoting food products

• Published in: Food chemistry 2011-10, Vol.128 (3), p.689-696
• Main Authors: Andersson, Staffan C., Rumpunen, Kimmo, Johansson, Eva, Olsson, Marie E.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Carotenoids; Chlorophyll; Food industries; Food Science; Fruit and vegetable industries; Fruits; Fundamental and applied biological sciences. Psychology; Livsmedelsvetenskap; Ripening; Rosa; Rose hip
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2011.03.088

► Carotenoids and chlorophylls were investigated in rose hips from four species. ► The content of carotenoids varied greatly between harvesting times, species and year. ► Chlorophyll a and lycopene content during ripening could be used as maturity markers. ► Choice of species and harvest date will optimise carotenoid content. Carotenoids are important antioxidants and valuable bioactive compounds contributing to the health benefits of different foods, and rose hips are known for high bioactive content. This study investigated the content of carotenoids and chlorophylls in hips from four rose species during the ripening period. Carotenoid content varied greatly between harvesting times, although species and year, and interactions between factors, also played an important role. Some carotenoids were identified only in hips of specific rose species. Some of the investigated compounds decreased (chlorophyll a) or increased (lycopene) consistently over the ripening period and could therefore be useful as maturity markers. An optimal content of total or specific carotenoids, e.g. for food products containing rose hips, might be obtained by proper choice of harvesting time and rose species.