Tocopherols in rose hips (Rosa spp.) during ripening |
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Authors: | Andersson Staffan C Olsson Marie E Gustavsson Karl-Erik Johansson Eva Rumpunen Kimmo |
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Affiliation: | Department of Horticulture, Swedish University of Agricultural Sciences, PO Box 103, SE-230 53 Alnarp, Sweden. Staffan.Andersson@slu.se |
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Abstract: | BACKGROUND: Rose hips are used as a food ingredient and in health products. They are rich in various bioactive compounds such as carotenoids and vitamin C, but data on their vitamin E content (tocopherols and tocotrienols) are limited. In this study, four different species ofRosa were analysed for tocopherol and tocotrienol content during ripening in three different years. RESULTS: Only α‐ and γ‐tocopherol were found in the fleshy parts of the rose hips, and the tocopherol content and vitamin E activity varied depending on date of harvesting, species and year. The amount of vitamin E activity differed between species of Rosa and years, whereas the changes during ripening were relatively small. CONCLUSION: The choice of species must be considered if tocopherol content is to be optimised when rose hips are used as a food ingredient. Copyright © 2012 Society of Chemical Industry |
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Keywords: | antioxidants fruit harvest Rosa spp tocopherol vitamin E |
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