Phytochemical changes in heated Rosa species fruits and seeds
Mehmet Gunes, Umit Dolek, Mahfuz Elmastashttps://doi.org/10.17221/419/2016-CJFSCitation:Gunes M., Dolek U., Elmastas M. (2017): Phytochemical changes in heated Rosa species fruits and seeds. Czech J. Food Sci., 35: 345-351.
The phytochemical changes in heat-treated Rosa species fruits and seeds were determined. Fruits and seeds of five advanced genotypes belonging to Rosa dumalis, R. canina, and R. villosa were used. Fruits were harvested at optimal maturity and boiled in distilled water for 30 min, followed by analysis of soluble solid content, dry matter, pH, titratable acidity, total sugar, β-carotene, α-tocopherol, and vitamin C. Total phenolic content and the antioxidant activities of fresh and boiled fruits were also analyzed, and fatty acid levels in fresh and heated seeds were determined. Total sugar, pH, and antioxidant activities were not affected, but β-carotene was affected significantly by heating in all species. The losses in β-carotene, α-tocopherol, and vitamin C were between 78–86, 29–51, and 12–60%, respectively. Heat treatment did not affect significantly the ratios of major fatty acids except for R. dumalis (MR-12 and MR-46).Keywords:
α-tocopherol; β-carotene; vitamin C; fatty acids; phenolicsReferences:
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