Tocopherols in rose hips ( Rosa  spp.) during ripening | Zendy

Andersson Staffan C | Zendy; Olsson Marie E | Zendy; Gustavsson KarlErik | Zendy; Johansson Eva | Zendy; Rumpunen Kimmo | Zendy

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Tocopherols in rose hips ( Rosa spp.) during ripening

Author(s) -

Andersson Staffan C,

Olsson Marie E,

Gustavsson KarlErik,

Johansson Eva,

Rumpunen Kimmo

Publication year - 2012

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.5594

Subject(s) - ripening , tocopherol , ingredient , vitamin e , food science , carotenoid , tocotrienol , vitamin , biology , botany , chemistry , antioxidant , biochemistry

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 of Rosa 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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