| Summary: | Our research was aimed at assessing the effect of accumulation of carotenoids, polyphenols, vitamin C and ripening stage in the rosehip fruits of two species—<i>Rosa canina</i>, <i>Rosa rugosa</i> and two cultivar—<i>Rosa rugosa</i> ‘Rubra’ and <i>Rosa rugosa</i> ‘Alba’. The amounts of carotenoids, polyphenols and vitamin C were determined using the high-performance liquid chromatography (HPLC) method. The obtained results showed that the significantly highest amount (107.15 mg 100 g<sup>−1</sup>) of total carotenoid was determined in the fruits of <i>Rosa canina</i> at ripening Stage V. While results indicated that significant amount of total polyphenols were established at Stages I and II in the <i>Rosa Rugosa</i> ‘Alba’ and <i>Rosa rugosa</i> ‘Rubra’ cultivars (110.34 mg 100 g<sup>−1</sup>, 107.88 mg 100 g<sup>−1</sup> and 103.20 mg 100 g<sup>−1</sup> 103.39 mg 100 g<sup>−1</sup>). At ripening Stage I, in the fruits of <i>Rosa rugosa</i> the greatest increases were established in the contents of vitamin C (3036.08 mg 100 g<sup>−1</sup>).
|
|---|